Assistant Manager at KFCPizza Hut Express

Salem, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Oct, 26

Salary

0.0

Posted On

05 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Operations, Food Safety, Team Leadership, Performance Management, Inventory Management, Customer Service, Financial Reporting, Staff Scheduling, Coaching, Problem-Solving, Microsoft Office Suite, Conflict Resolution

Industry

Restaurants

Description

Department: Operations Job Title: Assistant Manager Reporting to: General Manager FLSA Status: Non-Exempt Date Prepared: April 28th 2025 Job Summary: The Kitchen Manager plays a critical role in supporting the Restaurant General Manager by managing production targets within a Tasty Chick’n restaurant, aligning with the Brand Vision and Mission while exemplifying the Guiding Values of Tasty Chick’n. This position ensures compliance with company standards across all operational areas, including product preparation, food safety, facilities maintenance, and financial accountability. The Kitchen Manager achieves these objectives by training, coaching, and supporting A+ talent to drive key results in People, Customer, Sales, and Profit. Essential Duties and Responsibilities: People: Exemplify Tasty Chick’n’s Guiding Values while assisting the Restaurant General Manager in developing high-performing employees through effective training, coaching, and recognition of A+ talent utilizing Tasty Chick’n’s tools and processes. Execute the Performance Management process consistently to ensure employees are set up for success and held accountable for their performance. Collaborate with the Restaurant General Manager to resolve employee relations issues and ensure legal compliance within the restaurant. Conduct regular training sessions to enhance team skills in food preparation, safety standards, and customer service. Customer: Develop and manage a schedule that ensures all operational periods (opening, lunch, dinner, overnight, weekends) are adequately staffed and prepared. Foster a customer-focused culture by modeling exemplary behavior in addressing customer concerns and resolving serious issues effectively. Coach and support the food production team, driving excellence in operational procedures through the use of the OSM and Company systems. Assist the Restaurant General Manager in monitoring key performance metrics and managing inventory levels to ensure optimal product availability and quality. Ensure that food safety standards are met during shifts through direct observation and adherence to established protocols. Sales: Partner with the Restaurant General Manager to implement restaurant projections and marketing initiatives, ensuring they are effectively executed and aligned with business goals. Analyze customer feedback and sales data to identify opportunities for improving service and product offerings. Profit: Collaborate with the Restaurant General Manager to analyze inventory and controllables on an ongoing basis, taking corrective actions as needed to achieve margin and cost of goods targets. Assist in ensuring compliance with Federal, State, and Local regulations, implementing policies and procedures to mitigate risks and maintain operational integrity. Review financial reports and metrics to identify trends and implement strategies for cost reduction and efficiency improvement. The above duties and responsibilities describe the general nature and level of work performed by individuals assigned to this position. They are not intended to be an exhaustive list of all tasks that may be assigned. Education and Experience Requirements: College degree or equivalent relevant work experienceServSafe Certification is required. Proficiency in Microsoft Office Suite is required Minimum of three years’ experience in restaurant operations or a related field, or an equivalent combination of education and experience demonstrating capability. Proficient knowledge of Microsoft Office software applications and restaurant management systems. Must be able to work a flexible schedule, including days, nights, weekends, and holidays as needed. Willingness to travel to other locations for meetings, training, or support as required by business needs. Knowledge/Skills/Abilities: Customer Focused: Prioritizes customer satisfaction by recognizing the customer as the central focus of operations. Sets and maintains high standards for service, consistently exceeding customer expectations. Motivates the team by exemplifying effective service and food production behaviors, fostering a culture of excellence. Communication: Engages effectively with all team members, encouraging open and honest communication throughout the restaurant. Actively listens to feedback and concerns, ensuring that all voices are heard and valued, which contributes to a positive work environment. Team Player: Promotes cooperation and collaboration to achieve team goals. Fosters a respectful and inclusive work environment, valuing diverse perspectives and encouraging teamwork among all staff members. Problem-Solving: Demonstrates strong analytical and critical thinking skills to generate effective and rational solutions to challenges. Maintains decisiveness and a sense of urgency, ensuring timely resolution of issues that may arise. Adaptability: Exhibits flexibility in response to changing assignments and priorities. Adjusts behavior and work methods in response to new information, evolving conditions, or unexpected obstacles, approaching change positively and encouraging the team to embrace adaptability. Recognition: Actively role models the importance of recognition within the restaurant, acknowledging team members for their contributions and achievements. Coaches team members to participate in the culture of recognition, ensuring everyone feels valued for their efforts and dedication. Skill Requirements: Typing/computer keyboard Verbal communication Utilize computer software (specified above) Written communication Retrieve and compile information Public speaking/group presentations Maintain records/logs Research, analyze and interpret information Verify data and information Investigate, evaluate, recommend action Organize and prioritize information/tasks Leadership and supervisory, managing people Operate office equipment Basic mathematical concepts (e.g. add, subtract) Physical Requirements: Sitting for extended periods Lifting/carrying up to 20 pounds Standing for extended periods Lifting/carrying more than 20 pounds Extended periods viewing computer screen Repetitive motions Walking Pushing/Pulling Reading Bending/Stooping Speaking Reaching/Grasping Hearing Writing Hazards: Normal office environment Electrical current Toxic or caustic chemicals Housekeeping and/or cleaning agents Flammable, explosive gases Proximity to moving mechanical parts

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Responsibilities

Supports the General Manager by overseeing kitchen production, food safety compliance, and facilities maintenance. Focuses on training and coaching staff to drive results in people, customer satisfaction, sales, and profit.