Frontline Manager Jobs in Appleton, WI (NOW HIRING)

Ever consider running a multi-million dollar business? Fazoli’s is looking for qualified Assistant General Managers to do just that!

Are you a natural leader with a passion for pasta, pizza, and creating a fun, fast-paced environment? Do you thrive in a place where the pasta is always hot, the breadsticks are always fresh, and the team is ready to roll? If you said "yes," then we want YOU to join our team as an Assistant General Manager at Fazoli’s!

Benefits:

Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring Assistant General Managers who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify!

This Fazoli’s location is a part of Manna Inc.  Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY.  Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion.

We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis.

Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies.

Job Description: Assistant General Manager at Fazoli's

Position Title: Assistant General Manager
Reports To: General Manager

Position Overview:

The Assistant General Manager (AGM) at Fazoli’s supports the General Manager in overseeing the daily operations of the restaurant, ensuring the highest standards of customer service, food quality, and operational efficiency. The AGM is responsible for managing staff, supervising restaurant activities during shifts, ensuring compliance with company policies and procedures, and helping to drive profitability. This role serves as a key leader in the restaurant, providing support to both the management team and frontline staff, while also stepping in to take on the GM's responsibilities as needed.

Key Responsibilities:

1. Leadership & Staff Supervision:

• Assist the General Manager in leading, developing, and motivating the restaurant staff to achieve performance goals and high service standards.

• Help recruit, train, and onboard new employees, ensuring they understand company policies, procedures, and expectations.

• Provide ongoing coaching and feedback to staff, helping them improve performance and develop professionally.

• Ensure staffing levels are appropriate during shifts, making adjustments as needed based on guest volume and operational needs.

• Foster a positive work culture, maintaining high team morale and encouraging collaboration.

2. Operational Management:

• Oversee day-to-day operations during shifts, ensuring smooth workflow from food preparation to guest service.

• Ensure food quality, presentation, and consistency are maintained according to Fazoli’s standards.

• Monitor restaurant operations, including guest service, inventory control, and cleanliness, to ensure the highest levels of efficiency and customer satisfaction.

• Support the General Manager in managing the restaurant’s overall operations to ensure it meets company goals and compliance standards.

3. Customer Service & Guest Relations:

• Ensure a high level of customer satisfaction by maintaining excellent service and addressing customer concerns or complaints in a timely and professional manner.

• Interact with guests to gather feedback and continuously improve their dining experience.

• Lead by example by delivering exceptional service, responding to guest needs, and handling guest complaints effectively.

• Monitor guest interactions and ensure staff consistently provides friendly, courteous, and professional service.

4. Financial & Administrative Support:

• Assist in managing financial goals, including controlling labor costs, food costs, and operational expenses to achieve profitability.

• Help monitor and manage the restaurant’s budget, sales, and labor performance to ensure targets are met.

• Participate in financial recordkeeping, including cash handling, bank deposits, and sales reporting.

• Track inventory levels, assist in ordering supplies, and ensure proper inventory control to prevent waste or shortages.

5. Health & Safety Compliance:

• Ensure the restaurant is fully compliant with food safety, sanitation, and health regulations.

• Assist with regular inspections of the restaurant to ensure adherence to cleanliness and safety standards.

• Train and reinforce food safety and sanitation procedures for staff, promoting a safe work environment.

• Help enforce all company policies related to health and safety, including proper food storage, handling, and employee hygiene.

6. Training & Development:

• Assist the General Manager in identifying staff training needs and ensuring proper training is provided for new hires and existing employees.

• Conduct on-the-job training for staff, helping them understand company standards, safety procedures, and best practices.

• Provide support to management in the development and implementation of training programs for team members.

7. Problem-Solving & Decision Making:

• Help resolve operational issues, including staffing shortages, customer complaints, or equipment malfunctions, in a timely and effective manner.

• Make decisions in the absence of the General Manager, ensuring that operations continue to run smoothly and effectively.

• Act as a problem-solver for staff or customer issues, escalating concerns to the General Manager when necessary.

8. Marketing & Community Engagement:

• Support marketing efforts, including local promotions, events, and community outreach, to drive sales and increase brand awareness.

• Engage with customers to promote loyalty programs, specials, and in-store events.

• Monitor and respond to customer feedback to maintain a positive brand image.

Skills & Qualifications:

• Experience: A minimum of 2-3 years of experience in a leadership or supervisory role within the restaurant industry, preferably in a fast-casual or quick-service setting.

• Leadership: Strong leadership and management skills, with the ability to motivate, develop, and coach a team.

• Customer Service: Excellent customer service and conflict-resolution skills, with a focus on creating positive guest experiences.

• Financial Acumen: Solid understanding of restaurant financials, including labor management, cost control, and budgeting.

• Problem Solving: Strong decision-making skills, with the ability to handle and resolve challenges in a fast-paced environment.

• Communication: Excellent verbal and written communication skills, with the ability to communicate effectively with staff, guests, and the management team.

• Organization: Strong time management and organizational skills, with the ability to prioritize tasks and manage multiple responsibilities.

• Attention to Detail: High attention to detail in all aspects of restaurant operations, including food quality, service, and cleanliness.

Job Requirements:

• Ability to stand for extended periods (4-8+ hours) with periodic breaks.

• Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment.

• Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level.

• Capability to walk up and down stairs and use a step ladder as needed.

• Occasional sitting, talking, and active listening as required by the role.

• Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. 

• Ability to move around the kitchen quickly and efficiently.

• Compliance with food safety and sanitation regulations.

Work Environment/ Job Conditions:

• Flexible scheduling, including nights, weekends, and holidays.

• Work in a loud, fast-paced environment.

• Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers.

• May involve exposure to heat, noise, and cleaning chemicals in the kitchen area.

• Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature-sensitive tasks.

• Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well-being.

• Job duties span both indoor and outdoor settings, requiring adaptability to different environments.

• Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests.

• Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors.

This job description provides an overview of the responsibilities and qualifications for the Assistant General Manager position at Fazoli's. Specific duties and requirements may vary by location or role.