1. Leadership & Team Management:

• Supervise, train, and develop team members to ensure high performance and a positive working environment.
• Motivate staff to meet sales goals, customer service targets, and food quality standards.
• Lead by example, providing consistent direction and support to all employees.
• Delegate daily tasks to ensure the team is functioning efficiently and effectively.
• Provide on-the-job training, coaching, and feedback to team members to improve job performance.
• Manage shift scheduling and ensure adequate staffing for peak hours.

2. Customer Service & Satisfaction:

• Resolve customer complaints or concerns in a professional and prompt manner.
• Monitor customer service performance, ensuring all team members provide friendly, efficient, and attentive service.
• Enhance the customer experience by ensuring cleanliness, product quality, and service standards are consistently met.
• Ensure fast service and address any delays or bottlenecks during busy periods.

3. Food Safety & Quality Control:

• Ensure food is prepared and presented according to company standards, including proper portion sizes and cooking temperatures.
• Conduct regular food safety checks to ensure compliance with health and safety regulations.
• Monitor food preparation areas to maintain cleanliness and hygiene standards.
• Oversee inventory levels, ordering supplies, and stock rotation to minimize waste.
• Ensure all food safety and sanitation guidelines are followed.

4. Operational Management:

• Assist in managing the day-to-day operations of the restaurant, including monitoring sales, costs, and employee performance.
• Help with inventory control, tracking and ordering food, beverages, and supplies.
• Conduct regular audits to ensure compliance with operational standards and efficiency goals.
• Manage cash handling, ensure accuracy of register transactions, and oversee daily cash reconciliation.
• Supervise opening and closing duties, ensuring that the restaurant is secure and ready for the next day.

5. Financial Oversight:

• Monitor labor costs, food costs, and sales targets to maintain profitability.
• Assist in managing the restaurant's budget and financial records.
• Help ensure that financial reports, including sales reports and labor records, are accurate and up-to-date.
• Work with the management team to implement cost control measures to increase profitability.

6. Administrative & Reporting Duties:

• Complete daily operational reports, including sales, employee performance, and any incidents that occurred during the shift.
• Help maintain employee records, including attendance, performance evaluations, and payroll data.
• Assist with recruiting, interviewing, and hiring new staff members.
• Coordinate with other departments (e.g., marketing, district management) for promotions and operational improvements.

Brand-Specific Adjustments:

KFC:

• Focus on managing fried chicken preparation and ensuring quality control in the frying process.
• Oversee staff involved in cooking and serving chicken, ensuring the correct cooking times and seasonings.
• Emphasis on managing the drive-thru operations and managing the team during busy periods (e.g., lunch/dinner rush).
• Ensuring compliance with KFC’s proprietary recipes and standards.

Sbarro:

• A focus on managing pizza preparation including handling the pizza oven, dough preparation, and ensuring food consistency.
• Oversee the preparation of pasta dishes and other Italian menu items, ensuring proper portion sizes and taste.
• Coordinate kitchen staff for quick and efficient handling of large orders, especially during peak hours.
• Supervise front-of-house operations, ensuring smooth customer flow, especially in self-service or counter service settings.

Del Taco:

• Focus on managing Mexican fast food preparation including tacos, burritos, quesadillas, and other menu items.
• Supervise staff to ensure consistency in burrito and taco assembly, maintaining product standards.
• Oversee the drive-thru and counter service, ensuring speed and accuracy in a high-volume environment.
• Manage the preparation of salsas, sauces, and fresh ingredients, and ensure they meet the brand’s standards.
• Emphasis on cross-training staff in both kitchen duties and customer-facing roles to maintain operational efficiency.

Skills and Qualifications for Assistant Manager:

• Experience: Prior experience in the fast-food or quick-service restaurant (QSR) industry, particularly in a supervisory or leadership role, is preferred.
• Leadership Skills: Ability to lead, motivate, and manage a team effectively.
• Customer Service Focus: Strong commitment to customer satisfaction and the ability to address concerns or issues effectively.
• Communication: Excellent verbal communication skills to interact with customers, staff, and management.
• Organizational Skills: Ability to multitask, manage time effectively, and handle the administrative responsibilities associated with the role.
• Problem-Solving: Quick decision-making skills, especially during peak times or challenging customer situations.
• Food Safety Knowledge: Familiarity with food safety regulations and best practices in the kitchen.
• Financial Acumen: Understanding of how to control costs (labor, food) and ensure profitability.

Physical Requirements:

• Ability to stand for long periods and handle tasks that may require lifting (up to 50 pounds) and bending.
• Comfortable working in a fast-paced, sometimes high-pressure environment.
• Ability to manage a team while maintaining a positive and calm demeanor.