ASSISTANT GENERAL MANAGER - FT HOOD TX

Compass Group•FORT HOOD, TX

10d•$75,000 - $85,000

About The Position

The Assistant General Manager works with the General Manager to maintain the account in accordance with the approved budget while meeting client expectations. The role oversees safety, sanitation, and maintenance programs; maintains positive relationships with employees, guests, clients, and other departments; and promotes the professional growth and development of the team. The Assistant General Manager fosters strong interdepartmental relations and integrates the dining service department with the facility’s plan of operations. The position supports military dining services, providing dining experiences for service members. Its responsibilities include supervising staff and managers, maintaining food costs and quality standards, overseeing purchasing and inventory, and following HACCP practices for food storage and use. The role also covers catering, budgeting, menu planning, cash handling, regulatory compliance, and improving service, performance, and safety.

Requirements

Five to seven years of upscale food service experience, including one year of multi-unit management experience.
Excellent leadership and organizational skills, flexibility and adaptability to change, and attention to detail.
Supervisory, scheduling, training, and coaching skills.
Effective problem-solving and conflict-management skills.
Ability to multitask, stay on task, and concentrate despite constant interruptions.
Knowledge of HACCP controls and proper food storage and use.
Strong catering experience.
Excellent written and verbal communication skills.
Exceptional business etiquette and client relations.
Effective time management and ability to prioritize tasks to meet deadlines.
Excellent knowledge of Microsoft Office, including Word, Excel, and PowerPoint.

Nice To Haves

Bachelor’s degree or equivalent professional experience.
ServSafe or Department of Health certification.

Responsibilities

Carries out supervisory responsibilities in accordance with organizational policies and applicable laws.
Interviews, hires, trains, and coaches employees and managers.
Participates in employee meetings and training programs.
Maintains food cost while ensuring quality standards.
Manages purchasing and inventory controls.
Applies HACCP controls and proper food storage and use practices.
Performs related duties and special projects as assigned.
Maintains the account with the General Manager in accordance with the approved budget and client expectations.
Conducts safety, sanitation, and maintenance programs.
Maintains relationships with employees, guests, the client, and other departments.
Promotes the professional growth and development of the team, fosters interdepartmental relations, and integrates dining services with the facility plan of operations.
Monitors food purchasing, costs, preparation, production, and inventory control.
Prepares and monitors budgets, flash reports, financial targets, and forecasts.
Plans menus in consultation with chefs.
Oversees cash-handling procedures and reconciliation of multiple cash banks and reports.
Monitors compliance with health and fire regulations for food preparation and serving.
Reviews work procedures and operational problems to identify ways to improve service, performance, and safety.