Job Summary:

The Assistant Manager (AM) is responsible for supervising and coordinating the activities of the restaurant and staff alongside the General Manager (GM). The primary objective is to ensure efficient operations, exceptional customer service, and a positive dining experience for all customers in that location. The position requires strong leadership, organizational skills, and the ability to handle various responsibilities simultaneously.

Supervisory Responsibilities:

• The AM is responsible for overseeing all Associates, Senior Associates, and Team Leads in their location. 

Duties/Responsibilities:

• Responsibility for providing training, coaching, and feedback to subordinates to ensure high-quality service standards.
• Provides training to all team members on store processes.
• Oversees all control over food safety.
• Responsible for 360-degree awareness of the entire operation. 
• Responsible for ordering all inventory.
• Responsible for closing POS.
• Responsible for scheduling team member shifts.
• Responsible for resolving conflict if GM is off premises or off duty. 
• Assumes responsibility for auditing the open and close store checklist when the GM is off duty. 
• Assumes command when GM is not in store.
• Responsible for monitoring employee attendance, punctuality and ensuring employees adhere to company policies.
• Conducts cash register audits, ensuring accurate cash handling and adherence to financial procedures. 
• Responsible for approving discounts. 
• Assists GM with budgeting and forecasting, providing input on areas for cost savings and revenue generation. 
• Main contact for customer interaction and escalation. 
• Coordinates with the kitchen staff to ensure timely preparation and delivery of food orders.
• Ensures compliance with the labor laws and regulations, including break schedules and OT requirements.

Required Skills/Abilities to be Successful in this Position: 

• Must have successfully passed Food Handlers Course.
• Knowledge of restaurant operations, including food preparation, service standards, and food safety regulations.
• Should be respected by their peers.
• Must be trustworthy and honest.
• Must be punctual.
• Understand how to delegate duties and prioritize responsibilities.
• Have a high level of emotional intelligence.
• Excellent communication, written, and interpersonal skills to interact with staff and customers effectively.
• Exceptional problem-solving, decision-making abilities, and conflict resolution abilities, especially in high-pressure situations.
• Strong leadership and coaching skills with the ability to motivate and inspire a diverse team.
• Exhibit excellent judgement and integrity.
• Proficiency in using restaurant management software, POS systems, and other relevant tools.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Must work a minimum of 50 hours per week. 

Education and Experience:

• Previous experience in a supervisory or managerial role within the restaurant industry is recommended, not required.
• Strong knowledge of restaurant operations, including food preparation, service standards, and safety regulations.

MÓGŪ Modern Chinese Kitchen is a pioneer in using smart tech and air-baking techniques to change the future of Chinese cuisine. We are flavor-forward, ingredient-conscious, and freshness-obsessed!