Assistant Manager

ESSENTIAL FUNCTIONS

• Assists the Sr. Dining Manager in overseeing all day-to-day operations, including food safety, staffing, scheduling and supervision of Union, Casual and student employees 

• Assists in supervising and training both union and non-union employees to ensure high levels of performance, customer satisfaction, and adherence to restaurant policies and procedures.

• Assists in managing full employee life cycle including but not limited to: hiring, training, retention, payroll functions, performance reviews, goal setting, disciplinary measures and ensuring employees are following all policies and procedures

• Responsible for compliance with all health, safety, sanitation, and local, state and federal food handling regulations, as well as company policies and standards

• Identifies daily labor requirements and responsible for coverage of openings based on unexpected absences, vacations, etc.

• Responsible for making sure proper production techniques are followed

• Oversees the service of meals to ensure that that high quality and customer service is maintained

• Leads the inventory process to ensure products are available as needed and meet quality and safety criteria. Maintains and inspects food receiving, preparation, production and storage areas to ensure regulations and good production practices are adhered to.

• Oversees the stock clerks in ensuring all equipment and product needed including paper supplies, food, beverages, cleaning products, equipment, and dishware

• Implements promotions by collaborating with the marketing department to ensure materials are developed, in place, and are designed to interest customers in those products

• Ensures self and staff understand the organization’s vision, values, goals and strategies and their relationship to their daily work

• Helps others to successfully manage organizational change. Facilitates the implementation and acceptance of change within the workplace. Acts as a champion for change. Develops, plans, and follows through on change initiatives.

• Understands HR policies and practices and uses them to manage employees

• Ensures money, technology, and staff are allocated to achieve optimal results.

• Utilizes information obtained through surveys and/or talking with customers to recommend and implement improvements to menu, quality, and layout of venue.

• Evaluates effectiveness of standard operating procedures, identifies changes that would enhance the process, and ensures that all change control documentation is implemented

• Utilizes understanding of regulatory environment and industry trends to identify ways to improve process quality and compliance

• Other duties may be assigned to reach individual and organizational goals

SKILLS AND COMPETENCIES

• Excellent organizational and time management, with the ability to prioritize and manage multiple tasks

• Excellent interpersonal, written, and verbal communication and ability to work with diverse teams

• Proven ability to supervise teams effectively in a fast-paced environment

• Skilled in performance management, coaching, and employee development

• Strong understanding of food production techniques, portioning, and inventory management

• Knowledge of regulatory requirements and safety standards related to food service

• Ability to gather and act on customer feedback to drive improvements

• Demonstrated ability to prioritize tasks and manage multiple responsibilities effectively

• Skilled in resource allocation and efficient scheduling

• Strong troubleshooting skills to resolve operational challenges

• Ability to identify inefficiencies and implement innovative solutions

• Proficient in Microsoft and Google systems

EDUCATION AND EXPERIENCE

• Two-year degree in food service, hospitality or culinary arts, two years of management experience or equivalent combination of experience and/or education

• Previous cooking/culinary service and preparation 

• Previous managerial experience in educational environment or large dining services is preferred but not required

• ServSafe Certification preferred

PHYSICAL REQUIREMENTS 

• Ability to sit/stand/walk for prolonged periods of time

• Bend, stoop, kneel crouch and twist

• Ability to lift and move up to 50 pounds occasionally 

• Computer use

• Schedule may vary based on operational needs

SCOPE AND DIRECTION

• Reports to: Sr. Dining Manager

• Direct Reports: Restaurant and Café teammates

• FSLA Status: Exempt

• Rate of pay: $63,000-$65,470 annually

BENEFITS PACKAGE

• Comprehensive health and wellness including health, dental, vision, FSA or HSA for full-time employees 

• Retirement savings with employer match contributions

• Life/Disability Insurance 

• Generous paid time off 

• 13 Paid holidays 

• Complimentary dining at our on-campus restaurants and cafes 

• Career growth opportunities 

• My Better Benefits discount services 

• Tuition reimbursement

In support of the ADA, this job description lists only the responsibilities and qualifications deemed essential to the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity