Assistant Manager

Monitor labor costs through effective scheduling and retention initiatives while ensuring the restaurant adheres to all policies, procedures, and QSC standards. Manage opening and closing procedures, coordinate crew tasks for setup and cleaning, and conduct inventory checks to update records. Direct team members during shifts, adjust staffing based on sales volume, and address customer feedback using the Just Say Yes Policy. Maintain food safety standards and ensure speed of service metrics meet company goals. This role serves as a critical step toward General Manager responsibilities, requiring cross-training and hands-on support across various restaurant operations.