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KFC Careers
Assistant Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Ohio data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,351 / year median in Ohio
+7% projected growth
Job Description
The Assistant Restaurant General Manager (ARGM) has the overall responsibility for directing the daily operations of a restaurant in the RGM's absence; ensuring compliance with company standards in all areas delivering the highest quality products and services to each guest. The ARGM is a leader in the restaurant, working closely with the RGM to successfully carry out the policies and procedures of the company and ensuring profitability. The successful ARGM is able to: Address and resolve guest inquiries and concerns in a timely manner. Take responsibility for positive engagement with guests. Assist RGM to recruit, hire, develop, and motivate team members; manage work schedules. Maintain a safe, comfortable work environment for employees and customers. Ensure the restaurant is clean and equipment is in good working condition at all times. Ensure that ingredients and menu items are properly stored, handled, prepared, and presented with great care and concern for food safety. Manage administrative responsibilities.