Summary:
The Food Service Assistant Manager is first and foremost responsible for guest relations and satisfaction. He/She supports the Department Manager regarding all department duties such as ordering, merchandising, maintaining department conditions and training department clerks. He/She is responsible for assisting the Department Manager in leading the efficient, effective, safe, legal and profitable operations of the department.
Key Responsibilities:
- When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
- Assist in interviewing, training, scheduling, performance and productivity of all department team members
- Assists with communication of information distribution to entire department
- Responsible for maintaining positive atmosphere, spirit and morale within the department
- Demonstrate effective leadership skills by managing time and delegation
- Support and execute division concepts and programs
- Contribute in executing and meeting financial goals
- Ensure quality and consistent product availability and solutions to our guests
- Assist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assets
- Practice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the same
- Ensure department systems and processes are utilized consistently and correctly
- Collaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goals
- Assist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent Management
- Assists with coordinating the books and manuals to ensure they are kept updated
- Assists with coordinating inventory process and reporting
- Must be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandising
- Ensure that Food Safety Procedures are adhered to
- Demonstrate good conflict management skills
- Performs other duties as requested or required by upper management
Key Requirements:
- Must be 18 years of age or older
- High School Diploma or equivalent
- Culinary, Restaurant or Hospitality degree preferred
- Minimum of 1 year in restaurant experience
- Ability to work and communicate with all levels of management and subordinates in a professional manner
- Ability to self-motivate, problem-solve and work with minimal supervision
- Ability to stand for long periods of time (up to 4 hours)
- Ability to lift and carry items weighing up to 50 lbs. and push and pull up to 100 lbs
- Ability to work within a freezer and / or fridge for up to 15 minutes
- Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking
- Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email)
- Ability to work at fast-paced, but efficient and controlled manner
- Must maintain Certified Food Safety Manager certification
- Bilingual English/Spanish a plus
- Must be flexible to work various hours/shifts, including weekends and holidays
- Ability to accept supervisory coaching related to performance, work habits and attitude
- Ability to function as a team member and get along with others
Read Full Description