Assistant Manager - LCX

Position Overview

The Assistant Manager plays a vital role in supporting the LCX Manager in overseeing daily operations, ensuring exceptional customer service, and maintaining high standards of food quality and safety. This position involves leading a team, managing inventory, and contributing to a positive work environment while driving sales and achieving store goals.

Benefits

• Family‑first atmosphere
• Competitive total compensation plans
• Paid time off in your first year
• Team‑first environment
• Paid gym memberships
• Monthly teambuilding exercises
• Everyday pay if needed
• Flexible schedules to attend family events
• Professional training and advancement opportunities
• Leadership training

Essential Job Functions

• Team Leadership: Assist in recruiting, training, and developing team members; foster a positive and productive work atmosphere; lead by example with excellent customer service and operational practices.
• Operational Support: Help manage day‑to‑day store or restaurant operations; ensure compliance with company policies and procedures; monitor and maintain food safety and cleanliness standards in line with health regulations.
• Customer Service: Ensure exceptional service by addressing inquiries, concerns, and complaints professionally; implement strategies to enhance the customer experience and boost satisfaction.
• Sales and Financial Management: Assist in managing the restaurant’s financial performance, including sales, costs, and budgets; monitor inventory levels and assist with ordering supplies to ensure stock availability while minimizing waste.
• Reporting and Administration: Prepare and maintain operational reports such as sales forecasts, labor costs, and inventory levels; assist in scheduling shifts to ensure adequate coverage during peak hours.
• Safety and Compliance: Uphold safety standards and ensure a safe working environment; conduct regular inspections to ensure compliance with health and safety regulations.

Qualifications

• Education: High school diploma or equivalent; associate’s degree or higher in business or hospitality management is a plus.
• Experience: Minimum of 2 years in the food service industry, with at least 1 year in a supervisory or leadership role.
• Skills: Strong leadership and team‑building abilities; excellent communication and interpersonal skills; ability to manage multiple tasks in a fast‑paced environment; proficiency with restaurant management software and POS systems; strong problem‑solving skills and attention to detail.
• Physical Demands: Ability to stand for extended periods, lift up to 30 lb, and work various shifts including nights, weekends, and holidays; frequent standing, walking, sitting, and verbal communication; reasonable accommodations may be made for individuals with disabilities.