Full-Time
Assistant Manager
Posted on 9/8/2026
Master Concessionair
Compensation Overview
$60k - $65k/yr
+ Quarterly bonuses
Newark, NJ, USA
In Person
Category
 Food Service & Hospitality (1) |
|---|
Required Skills
Inventory Management
Marketing
Requirements
- A minimum of 1 year of supervisory experience in restaurants.
- Knowledge of marketing techniques and their impact on business results.
- Experience in guest relations, negotiations, and complaint handling.
- Excellent verbal and written communication skills.
- Commitment to serving customers, staff, co-workers, and management.
- Demonstrated leadership ability and the ability to lead by example.
- High integrity and honesty.
- High work ethic, passion, and commitment.
- Ability to work full-time hours, including weekdays, weekends, and holidays.
- Demonstrated coaching and development skills.
- Ability to train and delegate.
- Follow-through and dependability.
- Adherence to and modeling of all MCA policies and procedures.
- Knowledge of and commitment to safety and food sanitation.
Responsibilities
- Assist the Manager with day-to-day front-of-house and back-of-house restaurant operations.
- Support hiring, employee and supervisor development, training, performance documentation, staffing, and compliance with company policies and procedures.
- Maintain food quality, presentation, sanitation, safety, customer service, revenue tracking, and cash-account accuracy.
- Perform designated specialty-area duties such as inventory counts, ordering, and scheduling.
- Adhere to operating procedures and ensure that shift supervisors and employees follow them.
- Attend and contribute to management meetings.
- Schedule and lead regular pre-shift and post-shift meetings and communicate updates to staff.
- Ensure supervisor and employee duties and assignments are completed in a timely manner.
- Record deliveries and reconcile inventories with purchase orders.
- Ensure food, beverages, and bakery items are stocked, displayed correctly, and stored at proper temperatures.
- Complete daily reporting and required company documentation.
- Suggest and implement strategies to increase revenue.
- Ensure cash payments are received, recorded, and receipted.
- Complete end-of-night reports and balance all cash items daily.
- Manage register cash, deposits, and the safe.
- Maintain cleanliness of the restaurant, market, and bar.
- Document waste, transfers, promotional stock, breakages, and spillages.
- Monitor orientation, training, development, and performance management for supervisors and crew.
- Assist staff during busy periods.
- Prepare weekly staff schedules, distribute hours fairly, control staffing costs, and follow the staffing budget.
- Assess employee and supervisor strengths and career-development needs.
- Ensure staff punctuality and proper attire.
- Meet with underperforming employees and document improvement areas.
- Record all accidents, injuries, and illnesses using the required procedures.
- Ensure menu briefings and quizzes are conducted regularly.
- Work closely with and communicate with the General Manager to maintain smooth operations.
- Ensure work complies with health and safety regulations.
- Communicate staff performance issues and training and development needs to the General Manager.
- Maintain high service levels for guests.
- Handle complaints efficiently and courteously.
- Communicate service and guest issues to the General Manager.
- Maintain accountability for labor costs, budgets, and projections.
- Maintain food and beverage costs within budgetary standards.
- Handle front-of-house and back-of-house repairs, light-bulb replacement, organization, and cleanliness.
- Perform safety inspections and document results and deficiencies.
- Keep storerooms and loading areas clean and organized.