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Assistant Manager - Restaurant
Career Insights for Restaurant / Food Service Manager
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Based on Tennessee 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.
$57,604 / year median in Tennessee
+12% projected growth
Job Description
This is not Civilian Position Job description The Assistant Manager refers to supervisory full worker who performs the duties of a Cook, Food Service worker, Cashier, Clerk & Dishwasher. In addition, from time to time, after training, performs other duties requiring a limited amount of discretion such as management in directing other Workers, controlling amount and timing of food production, and opening and closing restaurant. Applicant must have experience as a Cook and be able to prepare food in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries' vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items. Assistant Manager MUST be able to work all shifts to include Weekends and Nights. Typical Shifts are 0500-1300 or 1100-1900 We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.