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Assistant Manager - Restaurant

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Onsite

Assistant Manager - Restaurant

The Twisted Crab-Chesterfield

Assistant Manager - Restaurant

18 days ago

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Important information


Contract type:

Permanent, Part time

Salary:

$34,320 – $39,520 / year

Location:

Richmond, VA, USA

Work mode:

Onsite

Published on:

3 October 2026

What they need


We at Twisted Crab Chesterfield location are currently looking for Mgrs. to join our team. If you looking for a exciting career with a company that is growing and you have 2-4 years front of house full service experience. Apply within at the Twisted Crab 11500 midlothian turnpike location for immediate interviews.

Job Types: Full-time, Part-time

Shift:

  • Day shift
  • Evening shift

Responsibilities

  • Train, coach, and develop employees and team leaders
  • Delegate tasks to team and provide follow-up
  • Hold team accountable for their performance; provide coaching and counseling as needed
  • Ensure team provides fast, friendly, and accurate service
  • Ensure product quality, restaurant cleanliness, maintenance and security standards are met
  • Staff and schedule appropriately to control labor costs
  • Ensure proper cash handling and deposit procedures are followed
  • Ensure appropriate inventory and ordering systems are in place

Qualifications

  • Excellent communication skills to connect effectively with customers and co-workers
  • Possess a positive attitude and ethics which support our values and culture
  • Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant
  • Strong time-management skills; ability to multi-task, prioritize, and organize

We are looking forward to hearing from you.

Pay: $16.50 - $19.00 per hour

Expected hours: No less than 30.0 per week

Application Question(s):

  • This role requires working weekends and holidays. Are there any specific days or shifts you are consistently unavailable to work?
  • Tell me about a time you had to handle a conflict between two employees during a busy rush. How did you resolve it?
  • Have you ever had to terminate or formally discipline an employee? How did you approach that conversation?
  • What is the largest team of front-of-house (FOH) staff you have directly managed
  • You are short-staffed on a Friday night, the kitchen is backed up, and the lobby is full. How do you keep the team motivated and the guests happy?

Experience:

  • Front of the house: 2 years (Required)

Shift availability:

  • Day Shift (Preferred)
  • Night Shift (Preferred)

Work Location: In person

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