Assistant Manager

Lead Crew Members and direct all daily restaurant operations in the absence of the General Manager, including supervising and training employees, managing shift changes, and completing shift summary reports. Supervise food preparation, service, and sanitation while ensuring compliance with the Occupational Safety and Health Act and local health codes. Perform frontline tasks such as order taking, grill operation, and cashier duties as needed. Assist with scheduling, ordering, recruiting, and interviewing new staff. Maintain facility and equipment compliance with the preventative maintenance program. Requires ServSafe and Department of Health certifications, one to two years of QSR management experience, and availability for full-time or part-time schedules.