Assistant Food Service Manager

Southern Foodservice Management Inc•Leavenworth, KS

11d

About The Position

The Assistant Foodservice Manager reports directly to the Building Manager and assists with planning, organizing, and directing quality service across the operation. The role directly supervises union hourly employees and food production, manages daily food service facility operations, and works with a team of managers. Under the direction of the Project Manager and Operations Manager, the manager oversees dining hall food service operations in accordance with company and government client guidelines and Southern Foodservice Management policies and procedures designed to meet contractual obligations. The manager must be available to work shifts as Army requirements dictate. The role calls for a positive, friendly, and respectful approach toward guests and team members, punctuality and proper uniform, willingness to learn and develop skills, and a focus on an efficient work environment and guest satisfaction. Responsibilities include facility readiness, food safety and quality, staffing and supervision, service operations, reporting, communication, employee relations, training, and coaching.

Requirements

Bachelor’s degree, preferably in institutional or business management, restaurant/hotel management, or equivalent work experience.
4–5 years of experience as a manager or assistant operations manager in a high-volume foodservice operation.
Knowledge of food services, sanitation, and safety standards.
Leadership and interpersonal skills.
Ability to motivate employees.
Ability to work well in team environments.
Basic knowledge of nutrition.
Experience preparing and cooking large quantities of food.
Knowledge of best practices for training kitchen staff and implementing procedures.
Excellent organizational and communication skills.
Ability to lift up to 20 pounds.
Physical demands include standing 50% of the time and walking 30% of the time; occasional movement of objects, heavy lifting and carrying, pushing, pulling, climbing or balancing, and stooping; frequent reaching, handling, talking/hearing, seeing, temperature variation, and typing.

Nice To Haves

Serve-Safe certification.

Responsibilities

Ensure facilities and work areas are clean and safe for operation.
Conduct kitchen and dining room setup and closing procedures.
Document daily temperatures of necessary equipment.
Handle facility phone calls and messages each day.
Ensure staff clock in and out properly and that positions are adequately staffed.
Monitor team members' uniforms and compliance with meal policy.
Prepare kitchen equipment for daily use.
Set up the daily menu and ensure menus are changed over for the correct meal.
Directly supervise and support cashiers, provide cash drawers, assist with daily audits, and make safe deposits.
Monitor food quality and ensure leftovers are stored and saved for reuse.
Take and prepare sick-in-quarters (SIQ) meals for service.
During service, monitor spills, cup racks, stocked lines, customer flow, dish room flow, and staffing support across areas.
Pull reports from POS systems and submit them to administrators.
Assist kitchen and front-of-house team members during service.
Ensure boxed meals and class parties are prepared and ready at the appointed time.
Manage customer and employee relations and provide employee training and coaching.
Complete a detailed end-of-shift blog documenting service events.
Communicate through email, blog, and phone.