Assistant Manager D'Angelo at New England Authentic Eats LLC (Papa Gino's / D'Angelo)

Southington, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

20.0

Posted On

07 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant operations, Team leadership, Staff management, Inventory management, Customer service, Food safety, Sanitation, Coaching, Conflict resolution, Hospitality, Performance management, Operational efficiency

Industry

Restaurants

Description

Description Love Subs and the Grill? Love people? Let’s make it official. At D'Angelo Grilled Sandwiches, we’re not just slinging slices—we’re building a crew of motivated, positive, and hard-working team leaders who want to grow with us. We're looking for an Assistant Manager who’s ready to jump in, lead by example, and help run the show in one of our high-energy restaurants. Whether you're looking to level up your career or start something new, we’ve got the support, training, and growth opportunities to get you there. What You’ll Get: $18–$20 per hour + 8 hours of overtime each week Weekly paycheck (Fridays hit different with a full wallet) Monthly bonus potential just for doing your job well Free food every shift Paid time off (sick, vacation, holidays, personal days) Medical, dental & vision insurance 401(k) with company match (future-you will thank you) Company-paid life insurance Uniforms provided Real opportunities to grow into store leadership or beyond ---- What You'll Actually Be Doing: Helping run daily operations with energy and efficiency Coaching your team and leading by example Creating a fun, fast, and friendly vibe for guests Keeping things clean, safe, and running smoothly Managing staffing, inventory, and team performance --- What You Need: A great attitude and team energy At least 1 year of restaurant or retail leadership experience Day + night availability Must be 18 or older --- What’s Next for You: Our leaders move up fast. With our promote-from-within culture, you could grow into: Assistant Manager ? Store Manager ? Area Coach ? Regional VP Requirements To assist the General Manager in operating the restaurant in a manner that will achieve corporate profit objectives, provide guest satisfaction, and help provide a friendly and enthusiastic work environment for all team members. Assists in creating an environment and culture that is fun, productive, and respectful. Assists the General Manager in the daily operation of the restaurant and works at any station when necessary. As the Manager on Duty, ensures that the highest level of hospitality and service is provided to guests at all times. Escalation of disciplinary issues to Manager and General Manager. Ensures compliance with established food standards, food quality, preparation and production. Ensures compliance with prescribed standards in the areas of guest relations, labor costs, paper costs, restaurant safety and sanitation. PHYSICAL REQUIREMENTS: Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA and other federal, state and local standards, including meeting qualitative and/or quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Team members may be asked to perform other duties as required by business needs. Employees will be required to follow and perform any other job-related instruction and duties by their supervisor. This document is not intended to create an employment contract, implied or otherwise; rather appointment is on an at-will basis.

Responsibilities

The Assistant Manager assists the General Manager in overseeing daily restaurant operations, including staff management, inventory control, and maintaining food quality standards. They are responsible for leading the team, ensuring high levels of guest satisfaction, and fostering a productive and safe work environment.