ASSISTANT MANAGER

COMING AUGUST 2026! Join our opening team as we begin on the exciting journey of opening our first location! 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 interactionEnsure every guest receives warm, attentive, and personalized hospitalityResolve guest concerns quickly and professionally, turning challenges into memorable experiencesBuild relationships with regular guests and create moments that drive loyaltyOperate 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 bestTrain and onboard new hires; support ongoing development and cross-trainingProvide real-time coaching and recognition on the floorFoster a culture of accountability, teamwork, and pride in executionDelegate responsibilities clearly and effectively to maximize team performance and developmentDeploy team members strategically based on strengths, volume, and operational needsHold team members accountable for completing assigned tasks to standardServe as a role model for professionalism, urgency, and positive energy Operations & Execution Drive order accuracy, speed of service, and quality standardsManage and execute daily operational checklists to ensure all opening, shift, and closing tasks are completedVerify completion of food safety, sanitation, prep, stocking, and facility checksUse checklists as tools to drive consistency, accountability, and readiness for serviceAssign roles and manage deployment to maintain smooth flowMonitor service line performance and resolve bottlenecks in real timeEnsure all stations are stocked, organized, and shift-readyStep into any position as needed to support the teamUphold food safety, sanitation, and regulatory compliance standards Cleanliness & Organization Maintain exceptional cleanliness inside and outside the restaurantEnsure adherence to uniform and hygiene policiesConduct regular checks and support the team with “Clean as You Go” practicesConduct routine facility inspections and report maintenance needs promptly to the GMEnsure proper storage, labeling, rotation (FIFO), and organization to maintain inventory integrity Administrative & Safety Responsibilities Enforce safety procedures and food-handling standardsEnsure cash handling procedures are strictly followed and labor and food costs are within budgetManage schedules and ensure adequate coverage during shiftsHandle incident reports, safety checks, and operational documentationAssist GM in completion of financial and inventory reports and other administrative duties as requestedHandles 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 suppliesEnsure counts are completed thoroughly and submitted on timeVerify accuracy of inventory data and investigate discrepanciesSupport the GM in monitoring food cost, waste, and usage trendsTrain team members on proper inventory handling procedures Ordering & Inventory Replenishment Review inventory levels daily to ensure the restaurant maintains proper stock levels for servicePlace daily orders for food products, dry goods, chemicals, cleaning supplies, beverages, and linen/towels as neededFollow established par levels and ordering schedules to maintain appropriate inventory without overstockingMonitor inventory levels throughout the week to anticipate needs and prevent shortagesEnsure orders are placed with approved vendors according to company procedures and delivery schedulesVerify all deliveries upon arrival to ensure accuracy, quality, and proper quantitiesEnsure products are properly stored, labeled, and rotated using FIFO standards after deliveryCommunicate any inventory concerns, shortages, or vendor issues promptly to the GMMaintain 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 experienceStrong leadership, communication, and coaching skillsAbility to multitask and remain composed under pressureStrong attention to detailSituational awareness to manage staff and guest interactionsPositive attitude, reliability, and strong sense of urgencyAdaptability and growth mindsetPassion for food, hospitality, and team developmentComfort learning and regularly using restaurant technology and operational tools, including:Digital thermometers and food safety devicesPoint-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 proceduresFood Handler certification (per local requirements) Nice to Have Previous leadership experience in a high-volume restaurant environmentExperience training or developing team membersExposure to inventory management, scheduling, or cost controlExperience using restaurant technology systems (POS, inventory, scheduling, or training platforms)Passion for hospitality and operational excellenceInterest in long-term career growth within restaurant leadershipBilingual (Spanish) a plus WORK ENVIRONMENT Store Conditions Fast-paced restaurant environment with frequent peak rush periodsSimultaneous management of dine-in, takeout, and delivery operationsExposure to high heat from ovens, woks, grills, and warming equipmentTemperature changes between kitchen, storage, and guest areasElevated noise levels from equipment and guest trafficContinuous movement between Front and Back of HouseWorking in tight spaces while maintaining safety and efficiencyExposure to hot oils, sharp utensils, steam, and cleaning chemicalsPotential slippery surfaces during service or cleaningSchedule flexibility including early mornings, late nights, weekends, and holidays Physical Requirements Standing, walking, and moving throughout the restaurant for extended periodsAbility to stand and move throughout the restaurant for extended periodsFrequent walking, bending, reaching, and lifting during shiftsAbility to lift and carry up to 50 lbs occasionallyAbility to work in hot kitchen environments and around steam, ovens, and cooking equipmentManual dexterity to safely operate kitchen equipment, knives, and POS systemsAbility to move quickly and safely during busy service periodsAbility to work in tight spaces while maintaining awareness of surroundingsVisual ability to monitor operations, read screens, and observe safety conditions