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.
Must have night and weekend availability About the Role A Sioux Falls restuarant is looking for a strong, dependable Assistant General Manager to join our leadership team. We operate a fast-paced, high-volume restaurant with a heavy late-night business, and we're looking for someone who can lead from the front. The AGM will work directly with our General Manager and Owner to help oversee daily operations, develop our team, maintain high standards and keep the restaurant running efficiently. This isn't a desk job. We're looking for someone who is comfortable jumping on the line when we're slammed, coaching employees in the moment and taking ownership of the restaurant when the GM isn't there. What You'll Do Lead shifts and oversee restaurant operations in the GM's absence Coach, train and hold team members accountable Assist with hiring, onboarding and developing employees and shift leads Maintain high standards for food quality, speed, order accuracy and customer service Help manage labor, scheduling and staffing based on business needs Assist with inventory, truck orders, food cost and waste control Ensure opening, closing, cleaning and food-safety procedures are completed correctly Handle customer concerns professionally and make decisions to resolve issues Communicate staffing, equipment, inventory and operational issues to the GM Help create a positive, accountable and hard-working team culture What We're Looking For Restaurant management or strong restaurant leadership experience is preferred. We're more interested in finding the right leader than checking every box.
You should be someone who:
Leads by example and isn't afraid to work alongside the crew Can stay calm and make decisions during high-volume rushes Holds people accountable while still earning their respect Communicates clearly and follows through Takes pride in cleanliness, food quality and customer service Understands that nights and weekends are when restaurant leadership matters most Wants to develop into a stronger restaurant operator and take on more responsibility Compensation & Opportunity Starting salary: $40,000-$44,000 , based on experience. You'll work directly alongside the GM and Owner and have an opportunity to learn the operational and financial side of running a high-volume restaurant. We're looking for someone who wants more than another restaurant job—we want someone who can become a major part of our leadership team. If you're a strong restaurant leader who's ready for the next step, we'd like to hear from you.
Pay:
$40,000.00 - $44,000.00 per year
Benefits:
Employee discount Flexible schedule Paid time off Paid training
Experience:
Kitchen management: 1 year (Required)
License/Certification:
ServSafe (Preferred) Shift availability: Day Shift (Required) Night Shift (Required) Overnight Shift (Required)
