Assistant Restaurant Manager

About the role

The Assistant General Manager (AGM) oversees all restaurant activities during their shift, ensuring smooth store operations, exceptional guest service, and adherence to company standards. They support the management team in staff management and financial performance management, playing a pivotal role in implementing policies, ensuring safety standards, and fostering a positive work environment. As the GM's right hand, they assist in decision‑making, training, and maintaining overall restaurant efficiency and profitability. The AGM will assist in executing limited GM duties as needed. Rackson is recognized as one of the top QSR operators in the US with a strong growth strategy and a commitment to values‑based leadership; putting people first is at the core of the company culture.

Responsibilities

• Demonstrates self‑awareness, motivates self and others, and proactively seeks feedback.
• Understands the impact of job responsibilities on guests, team, and restaurant operations.
• Ensures adherence to brand standards for service, food quality, and safety.
• Creates a supportive environment for team members and resolves concerns promptly.
• Treats employees with respect, recognition, and manages sales and labor tracking effectively.
• Maintains cleanliness, maintenance, and service standards to uphold brand image.
• Plans and executes shift operations efficiently, following company guidelines for cost control.
• Leads with empathy, fairness, and a focus on teamwork, identifying and developing talent for future roles.
• Applies financial understanding to improve business decisions and ensure cash handling procedures are followed.
• Ensures compliance with labor laws.
• Coordinates restaurant operations, including staffing and inventory management, and completes administrative duties.
• Identifies trends and implements action plans for improvement, focusing on long‑term sales growth.
• Motivates and trains team members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and team members.
• Supports the success of the business hands‑on as needed, whether by preparing food, serving guests, cleaning the store, or other duties.
• Performs other duties as assigned.

Requirements

• Must be at least 18 years of age.
• High school diploma or equivalent restaurant management experience.
• Communication in English is required; Spanish comprehension helpful.
• Fundamental requirements include reading, writing, math, and computer/POS skills.
• Previous fast food management experience required.
• Physical requirements: lift, move, carry, and stack cartons up to 5