Houston, TX

Restaurant Manager

$35,568-$65,000 / YEAR

The Assistant Manager is responsible for keeping our restaurant exceptionally clean and well-run. He or she will assist the General Manager in the day-to-day fast food restaurant operations and in managing the staff. These duties will include executing company policies, procedures, and programs.
The Assistant Manager must have experience in business management and people motivation and must be an excellent communicator. Must pass the required drug test screening, back ground check and MVR check.
As the Assistant Manager, you will report directly to the General Manager. Some of your responsibilities may be to:

  • Comply with food safety procedures
  • Work with management team to meet sales goals
  • Manage food and labor costs
  • Execute company policies and procedures
  • Monitor food inventory levels
  • Manage and maintain safe working conditions
  • Manage crew member employees
  • Interview and recommend crew members for hiring
  • Provide proper training for crew members
  • Maintain fast, accurate service and provide top-notch customer service to every guest that comes into our fast food restaurant

The Assistant Manager will help to support the company by creating and maintaining an excellent work environment by providing leadership, direction, and development to subordinate supervisors and team members alike.


  • Management: 1 year (Preferred)


  • Texas drivers, TABC, Food Safety (Required)
Job Requirements
  • Oversee all company restaurant operations
  • Assigning duties of restaurant employees
  • Running a retail or restaurant management
  • Walk through all restaurant areas to monitor and observe restaurant operations
  • Assess the quality of restaurant operations
  • Perform and direct overall restaurant management
  • Articulate the messaging from restaurant management
  • Walk through all restaurant areas to monitor and observe restaurant operations
  • Monitor and observe restaurant operations
  • Create and adjust staff schedules to meet restaurant needs
  • Directing the daily operations of a restaurant
  • Ensure the quality of the product and customer service
  • Disseminate company information to the restaurant management team
  • Managing day-to-day operations of the restaurant
  • Set up restaurant for opening and closing
  • Manage and build a $1-2 million restaurant business
  • Prepare reports for management on profitability of restaurant
  • Develop local restaurant marketing strategies to maximize sales
  • Supervise daily restaurant operations