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