Assistant Manager

COMING AUGUST 2026!

JOB DESCRIPTION

Job Title: Assistant Manager

Reports To: General Manager

Position Overview: As Assistant Manager, you are a hands-on operational leader responsible for mastering both Front of House and Back of House operations. You serve as a commander of the restaurant during your shifts, ensuring exceptional hospitality, flawless execution, food quality, speed, safety, and team performance across every station. You operate as the General Manager’s partner in running the business and are entrusted to lead the restaurant in the GM’s absence. You set the tone, drive standards, and make real-time decisions that protect the guest's experience and the brand.

Compensation Range: $23.50 - $28.00/hr

This role is designed for future General Managers. As a growing company, Canton Rodeo is seeking ambitious leaders who are eager to learn every aspect of the operation, develop others, and prepare to take ownership of a restaurant in the near future. You lead from the floor, coaching, deploying, problem-solving, and stepping into any position as needed. The Assistant Manager is vital and is responsible for ensuring the restaurant performs at the highest level every shift.

WHAT YOU’LL DO

Exceptional Guest Experience

• Model Canton Rodeo’s Mission, Vision, and Core Values in every interaction
• Ensure every guest receives warm, attentive, and personalized hospitality
• Resolve guest concerns quickly and professionally, turning challenges into memorable experiences
• Build relationships with regular guests and create moments that drive loyalty
• Operate each shift with Canton Rodeo’s core values in mind: Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud and Fun!

Leadership & Team Development

• Lead, coach, and inspire team members to perform at their best
• Train and onboard new hires; support ongoing development and cross-training
• Provide real-time coaching and recognition on the floor
• Foster a culture of accountability, teamwork, and pride in execution
• Delegate responsibilities clearly and effectively to maximize team performance and development
• Deploy team members strategically based on strengths, volume, and operational needs
• Hold team members accountable for completing assigned tasks to standard
• Serve as a role model for professionalism, urgency, and positive energy

Operations & Execution

• Drive order accuracy, speed of service, and quality standards
• Manage and execute daily operational checklists to ensure all opening, shift, and closing tasks are completed
• Verify completion of food safety, sanitation, prep, stocking, and facility checks
• Use checklists as tools to drive consistency, accountability, and readiness for service
• Assign roles and manage deployment to maintain smooth flow
• Monitor service line performance and resolve bottlenecks in real time
• Ensure all stations are stocked, organized, and shift-ready
• Step into any position as needed to support the team
• Uphold food safety, sanitation, and regulatory compliance standards

Cleanliness & Organization

• Maintain exceptional cleanliness inside and outside the restaurant
• Ensure adherence to uniform and hygiene policies
• Conduct regular checks and support the team with “Clean as You Go” practices
• Conduct routine facility inspections and report maintenance needs promptly to the GM
• Ensure proper storage, labeling, rotation (FIFO), and organization to maintain inventory integrity

Administrative & Safety Responsibilities

• Enforce safety procedures and food-handling standards
• Ensure cash handling procedures are strictly followed and labor and food costs are within budget
• Manage schedules and ensure adequate coverage during shifts
• Handle incident reports, safety checks, and operational documentation
• Assist GM in completion of financial and inventory reports and other administrative duties as requested
• Handles disciplinary actions and performance management in the absence of the GM

Inventory & Cost Control

• Perform or oversee accurate weekly inventory counts of food, beverages, and key supplies
• Ensure counts are completed thoroughly and submitted on time
• Verify accuracy of inventory data and investigate discrepancies
• Support the GM in monitoring food cost, waste, and usage trends
• Train team members on proper inventory handling procedures

Ordering & Inventory Replenishment

• Review inventory levels daily to ensure the restaurant maintains proper stock levels for service
• Place daily orders for food products, dry goods, chemicals, cleaning supplies, beverages, and linen/towels as needed
• Follow established par levels and ordering schedules to maintain appropriate inventory without overstocking
• Monitor inventory levels throughout the week to anticipate needs and prevent shortages
• Ensure orders are placed with approved vendors according to company procedures and delivery schedules
• Verify all deliveries upon arrival to ensure accuracy, quality, and proper quantities
• Ensure products are properly stored, labeled, and rotated using FIFO standards after delivery
• Communicate any inventory concerns, shortages, or vendor issues promptly to the GM
• Maintain organized records of orders, invoices, and deliveries to support accurate inventory and cost control

 WHAT WE’RE LOOKING FOR

Must Have

• 1–2 years of restaurant leadership or supervisory experience
• Strong leadership, communication, and coaching skills
• Ability to multitask and remain composed under pressure
• Strong attention to detail
• Situational awareness to manage staff and guest interactions
• Positive attitude, reliability, and strong sense of urgency
• Adaptability and growth mindset
• Passion for food, hospitality, and team development
• Comfort learning and regularly using restaurant technology and operational tools, including:
  • Digital thermometers and food safety devices
  • Point-of-sale systems (Toast)
  • Training and operations platforms (Operandio)
  • Inventory and accounting systems 
  • Scheduling software (Sling)
• Willingness to learn new systems and follow technology-driven procedures
• Food Handler certification (per local requirements)

Nice to Have

• Previous leadership experience in a high-volume restaurant environment
• Experience training or developing team members
• Exposure to inventory management, scheduling, or cost control
• Experience using restaurant technology systems (POS, inventory, scheduling, or training platforms)
• Passion for hospitality and operational excellence
• Interest in long-term career growth within restaurant leadership
• Bilingual (Spanish) a plus

WORK ENVIRONMENT

Store Conditions

• Fast-paced restaurant environment with frequent peak rush periods
• Simultaneous management of dine-in, takeout, and delivery operations
• Exposure to high heat from ovens, woks, grills, and warming equipment
• Temperature changes between kitchen, storage, and guest areas
• Elevated noise levels from equipment and guest traffic
• Continuous movement between Front and Back of House
• Working in tight spaces while maintaining safety and efficiency
• Exposure to hot oils, sharp utensils, steam, and cleaning chemicals
• Potential slippery surfaces during service or cleaning
• Schedule flexibility including early mornings, late nights, weekends, and holidays

Physical Requirements

• Standing, walking, and moving throughout the restaurant for extended periods
• Ability to stand and move throughout the restaurant for extended periods
• Frequent walking, bending, reaching, and lifting during shifts
• Ability to lift and carry up to 50 lbs occasionally
• Ability to work in hot kitchen environments and around steam, ovens, and cooking equipment
• Manual dexterity to safely operate kitchen equipment, knives, and POS systems
• Ability to move quickly and safely during busy service periods
• Ability to work in tight spaces while maintaining awareness of surroundings
• Visual ability to monitor operations, read screens, and observe safety conditions