Assistant Manager

• Restaurant Operations Soul 2 Go Gahanna, OH Job Details Full-time $40,000
• $54,000 a year 16 hours ago Qualifications ServSafe Staff scheduling Restaurant management Food service management Full Job Description Assistant Manager
• Restaurant Operations Soul 2 Go Express |

Gahanna, Ohio Compensation:

$40,000

• 54,000 per year

Schedule:

Approximately 40-50 hours per week; compensation range includes overtime Soul 2 Go Express is seeking an experienced, hands-on Assistant Manager to help lead the day-to-day operation of our Gahanna location. This position is ideal for a restaurant manager with a strong back-of-house background who is also comfortable managing front-counter employees and taking responsibility for the overall restaurant while serving as Manager on Duty. Our Gahanna Express location is a fast-paced, counter-service operation. The Assistant Manager will spend significant time overseeing kitchen operations, food quality, production, inventory and BOH employees, while also supervising our cashiers and ensuring guests receive friendly, efficient service. We are looking for someone who leads from the floor, sets clear expectations, holds employees accountable and takes ownership of problems rather than waiting for someone else to solve them. What You'll Be Responsible ForKitchen & BOH Operations Oversee daily kitchen operations, food preparation and production Maintain food quality, consistency and proper portioning Ensure recipes and company preparation standards are followed Monitor ticket times and order accuracy Maintain appropriate prep and production levels based on anticipated business Assist with inventory, ordering and product availability Monitor food waste and help control food costs Ensure proper food storage, labeling, rotation and FIFO procedures Maintain sanitation, cleanliness and food-safety standards Ensure kitchen equipment and work areas are properly maintained Train, coach and hold BOH employees accountable Identify operational problems and take action to correct them Front Counter & Overall Restaurant Operations Although this position has a strong BOH emphasis, the Assistant Manager is responsible for the overall restaurant operation while serving as Manager on Duty.

Responsibilities include:

Supervise and support front-counter cashiers Maintain friendly, efficient guest service Ensure accurate order entry and proper cash handling Address guest concerns and resolve service issues Ensure proper opening and closing procedures are completed Verify cash drawers and required cash controls Maintain appropriate staffing levels throughout the restaurant Assist with employee scheduling and labor management Interview, train, coach and develop employees Address attendance, performance and disciplinary issues Ensure employees follow company policies and operating procedures Maintain a clean, organized and professional restaurant environment Communicate operational, staffing and maintenance concerns to senior management What We're Looking For Our ideal candidate has restaurant management or supervisory experience with a strong background in kitchen and back-of-house operations. You should be comfortable managing food production and kitchen employees while also being capable of stepping to the front of the restaurant, supervising cashiers, interacting with guests and taking responsibility for the entire operation while on duty.

We especially value experience with:

High-volume restaurant kitchen operations Food preparation and production Food quality and portion control Inventory and food-cost management Kitchen staffing and employee development Food safety and sanitation Managing cooks and other BOH employees Employee scheduling and labor management Cash handling and POS systems Supervising cashiers or other FOH employees Guest service and problem resolution Qualifications 3+ years of restaurant management or supervisory experience preferred Strong BOH/kitchen management experience strongly preferred Previous Assistant Manager, Kitchen Manager, Assistant Kitchen Manager, Shift Manager or equivalent restaurant leadership experience Experience supervising and developing restaurant employees Working knowledge of food cost, inventory, sanitation and food-safety procedures Ability to effectively manage both BOH employees and front-counter cashiers Strong leadership, communication and organizational skills ServSafe Manager Certification preferred; if not currently certified, you will be required to obtain the certification within 90 days of employment Ability to work approximately 40-50 hours per week Evening and weekend availability required Compensation & Schedule Expected annual compensation is approximately $40,000

• 54,000 , depending on hours worked.

This is an overtime-eligible management position. The typical schedule is approximately 40-50 hours per week, with overtime paid for all hours worked over 40. Unlike many restaurant management positions, additional hours worked are compensated rather than simply being absorbed into a fixed salary. About Soul 2 Go Express Soul 2 Go Express is part of the growing Soul 2 Go restaurant brand, serving our contemporary soul food favorites in a fast-paced, streamlined format. We're looking for a hands-on leader who understands kitchen operations, can develop a strong team and is willing to take ownership of the entire restaurant while on duty. If you're an experienced restaurant leader who knows how to run a kitchen, lead employees and keep an operation organized and moving, we'd like to hear from you.

Pay:

$40,000.00

• $54,000.

00 per year People with a criminal record are encouraged to apply Application Question(s): This position typically requires 40-50 hours per week, including evenings and weekends, with overtime paid for hours worked over 40. Are you able to consistently work this schedule?

Yes / No

Do you currently hold a ServSafe Manager Certification (or equivalent Manager Certification in Food Protection)? If not, you will be required to obtain the certification within 90 days of employment. Are you willing to do so?

Yes / No

Do you have experience supervising front-of-house employees, including cashiers, handling cash/POS procedures, and resolving guest service issues?

Yes / No

Please briefly describe your back-of-house restaurant experience, including your responsibilities related to kitchen operations, food preparation/production, inventory, food cost, sanitation, and supervising kitchen employees.

Experience:

restaurant management or supervisory: 3 years (Required)

Work Location:

In person