Hiring Assistant General Managers @ Chick-Fil-A, Potbellys & Qdoba

Hojeij Branded Foods - Detroit

Mar 10, 2017 - Monroe

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POSITION TITLE:   Assistant Managers                                                         FLSA Status: Exempt


Reports To: General Manager


Position Summary:  Assistant Managers have the responsibility for assisting with the daily operations of the restaurant, ensuring compliance with company standards in all areas of operations, including product preparation, customer service, restaurant cleanliness. Accommodate Guest’s needs in a courteous and timely manner by creating an Optimal Dining Experience and delivering on Great Guest Service.


  • Assists the general manager in conducting weekly inventory checks and ordering supplies from vendors.
  • Responsible for verifying the cash amounts of each register drawer for each cashier.
  • Prepare and make deposits.
  • Receive and verify product deliveries.
  • Responsible for the proper positioning of team members.
  • Responsible for completing all daily, nightly paperwork at the beginning/end of each shift.
  • Maintain all safety and cleanliness standards as outlined by both the company and the brand standards.
  • Ensure unit is stocked with adequate inventory for the shift.
  • Provides for a positive and motivating environment with store crew.
  • Drives the business through extensive customer service practices.
  • Must be capable of learning and utilizing Point of Sale software as well as other financial software.

Essential Functions:

  • Must have experience in a high volume restaurant environment
  • Ability to lead and develop a high performing team
  • Financial knowledge in maintaining budgets
  • Knowledge of coffee and pastries
  • Strong analytical skills are a must
  • Exceptional organizational and time-management abilities
  • Strong interpersonal and rapport-building skills
  • Excellent verbal and written communication skills
  • Proficient in MS Excel, Word, and Outlook


  • Minimum of 3 years in a high volume restaurant environment
  • Must be flexible to work flexible shifts, holidays, and nights as required by the needs of the business
  • Management experience required
  • Knowledge of coffee products and equipment
  • Strong people oriented leadership skills
  • Desire for personal and professional growth
  • Ability to interview, hire and train other employees
  • Demonstrated ability to effectively drive sales and profits
  • Ability to drive initiatives to increase brand loyalty
  • Proven success of building and cultivating strong positive working relationships


  • Associates or Bachelor’s Degree preferred in Restaurant Management/ Hospitality Industry or relevant experience in the field.

Work environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Most work tasks are performed indoors.  Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 - 8 hours in length.  Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.  Must be able to exert well-paced ability to reach other departments of the airport in timely basis. Physical demands: Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.   Must be able to exert well-paced ability in limited space.  Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.  Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.   Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception.  Requires manual dexterity to use and operate all necessary equipment. 

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