Assistant Manager

Newark, NJ, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $23.50 - $28.00

Benefits

Health Insurance

Paid Time Off

Career development opportunities

Employee Discounts

flexible scheduling

Job Description

Canton Rodeo is an exciting new entrant into the fast-paced restaurant industry, launching its first location in August 2026. As a company committed to excellence in hospitality and operational standards, Canton Rodeo is dedicated to creating memorable dining experiences through outstanding service, quality food, and a thriving team environment. This brand-new establishment represents a fantastic opportunity for passionate individuals who want to grow alongside a dynamic and expanding company. Canton Rodeo prides itself on its inclusive and growth-oriented culture where every team member is valued and empowered to contribute to the company's success.

The role of Assistant Manager at Canton Rodeo is integral to the successful launch and ongoing operation of the restaurant. As a hands-on operational leader, the Assistant Manager is responsible for mastering all facets of both Front of House and Back of House operations. This position requires someone who serves as a full commander during their shifts, ensuring that hospitality remains exceptional, food quality is flawless, service is swift, and safety standards are uncompromising across every station. Beyond day-to-day management, the Assistant Manager acts as the General Manager's partner, stepping into the leadership role during their absence and making strategic decisions that protect and enhance the brand's reputation.

This position offers a competitive hourly wage ranging from $23.50 to $28.00, reflecting the importance of the role within the company. Designed primarily as a stepping stone for future General Managers, this role is perfect for ambitious leaders eager to learn every operational detail, develop their coaching abilities, and eventually take ownership of a restaurant. Working directly on the floor, the Assistant Manager leads by example — deploying staff effectively, delivering real-time coaching, solving problems efficiently, and helping out in any capacity required. This placement is critical in ensuring that every shift runs smoothly and that the restaurant consistently meets and exceeds its performance standards.

Beyond the operational responsibilities, the Assistant Manager plays a pivotal role in cultivating a positive workplace culture, developing team members through training and mentorship, and enforcing Canton Rodeo's core values, which include Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud, and Fun! The person in this role will also handle key administrative tasks such as inventory management, food safety compliance, cost control, scheduling, and ensuring workforce accountability. Attention to detail and the ability to manage multiple concurrent demands are essential to succeed.

In this role, the Assistant Manager will be working in a vibrant, high-energy environment characteristic of fast-casual dining striving for operational excellence. Exposure to a variety of kitchen and dining conditions, including temperature variations, noise, and the physical demands of standing and moving for prolonged periods, is expected. The role also requires physical capabilities such as lifting up to 50 pounds and navigating crowded or tight spaces safely.

Canton Rodeo welcomes candidates who not only meet the skill requirements but who also embody a passion for service, innovation, and continuous growth. The opportunity to join the opening team means being part of a fresh journey, helping set the tone and culture for many successful years ahead. Those who thrive in this role will find ample opportunities for career advancement and personal development within a supportive and expanding company focused on delivering hospitality excellence and operational mastery.

Job Requirements

1-2 years of restaurant leadership or supervisory experience
Strong leadership, communication, and coaching skills
Ability to multitask and remain composed under pressure
Strong attention to detail
Situational awareness to manage staff and guest interactions
Positive attitude, reliability, and strong sense of urgency
Adaptability and growth mindset
Passion for food, hospitality, and team development
Comfort learning and regularly using restaurant technology and operational tools, including digital thermometers, food safety devices, point-of-sale systems (Toast), training and operations platforms (Operandio), inventory and accounting systems, scheduling software (Sling)
Willingness to learn new systems and follow technology-driven procedures
Food Handler certification (per local requirements)

Job Qualifications

1-2 years of restaurant leadership or supervisory experience
Strong leadership, communication, and coaching skills
Ability to multitask and remain composed under pressure
Strong attention to detail
Situational awareness to manage staff and guest interactions
Positive attitude, reliability, and strong sense of urgency
Adaptability and growth mindset
Passion for food, hospitality, and team development
Comfort learning and regularly using restaurant technology and operational tools, including digital thermometers, food safety devices, point-of-sale systems (Toast), training and operations platforms (Operandio), inventory and accounting systems, scheduling software (Sling)
Willingness to learn new systems and follow technology-driven procedures
Food Handler certification (per local requirements)

Job Duties

Model Canton Rodeo’s Mission, Vision, and Core Values in every interaction
Ensure every guest receives warm, attentive, and personalized hospitality
Resolve guest concerns quickly and professionally, turning challenges into memorable experiences
Build relationships with regular guests and create moments that drive loyalty
Lead, coach, and inspire team members to perform at their best
Train and onboard new hires
support ongoing development and cross-training
Provide real-time coaching and recognition on the floor
Foster a culture of accountability, teamwork, and pride in execution
Delegate responsibilities clearly and effectively to maximize team performance and development
Deploy team members strategically based on strengths, volume, and operational needs
Hold team members accountable for completing assigned tasks to standard
Serve as a role model for professionalism, urgency, and positive energy
Drive order accuracy, speed of service, and quality standards
Manage and execute daily operational checklists to ensure all opening, shift, and closing tasks are completed
Verify completion of food safety, sanitation, prep, stocking, and facility checks
Use checklists as tools to drive consistency, accountability, and readiness for service
Assign roles and manage deployment to maintain smooth flow
Monitor service line performance and resolve bottlenecks in real time
Ensure all stations are stocked, organized, and shift-ready
Step into any position as needed to support the team
Uphold food safety, sanitation, and regulatory compliance standards
Maintain exceptional cleanliness inside and outside the restaurant
Ensure adherence to uniform and hygiene policies
Conduct regular checks and support the team with Clean as You Go practices
Conduct routine facility inspections and report maintenance needs promptly to the GM
Ensure proper storage, labeling, rotation (FIFO), and organization to maintain inventory integrity
Enforce safety procedures and food-handling standards
Ensure cash handling procedures are strictly followed and labor and food costs are within budget
Manage schedules and ensure adequate coverage during shifts
Handle incident reports, safety checks, and operational documentation
Assist GM in completion of financial and inventory reports and other administrative duties as requested
Handle disciplinary actions and performance management in the absence of the GM
Perform or oversee accurate weekly inventory counts of food, beverages, and key supplies
Ensure counts are completed thoroughly and submitted on time
Verify accuracy of inventory data and investigate discrepancies
Support the GM in monitoring food cost, waste, and usage trends
Train team members on proper inventory handling procedures
Review inventory levels daily to ensure the restaurant maintains proper stock levels for service
Place daily orders for food products, dry goods, chemicals, cleaning supplies, beverages, and linen/towels as needed
Follow established par levels and ordering schedules to maintain appropriate inventory without overstocking
Monitor inventory levels throughout the week to anticipate needs and prevent shortages
Ensure orders are placed with approved vendors according to company procedures and delivery schedules
Verify all deliveries upon arrival to ensure accuracy, quality, and proper quantities
Ensure products are properly stored, labeled, and rotated using FIFO standards after delivery
Communicate any inventory concerns, shortages, or vendor issues promptly to the GM
Maintain organized records of orders, invoices, and deliveries to support accurate inventory and cost control