Assistant Manager - Cafes

University of Washington Medical Center•Seattle, WA

1d•Onsite

About The Position

Housing & Food Services has an outstanding opportunity for an Assistant Manager for Cafes to join their team. Assist in the leadership and management of Housing & Food Services (HFS) Retail Café operations with primary responsibility for Rotunda Café, auxiliary dining location located within the UW Medical Center. Provide daily operational leadership for Rotunda Café, including high-volume espresso service, retail market offerings, Grab & Go programs, snacks, and the implementation and ongoing management of the Hot Self-Service Deli program. Ensure consistent delivery of quality products, exceptional customer service, food safety standards, and operational excellence within a unique healthcare campus environment. This position provides direct supervision and leadership for Rotunda Café staff while serving as a backup resource for other HFS Retail Café operations as needed. The position supports business continuity, staff development, and operational consistency across the Retail Café program.

Requirements

Bachelor’s degree in hospitality, business administration or related field.
Minimum of two years of management experience in the food service industry.
Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project.

Nice To Haves

Experience in college or university food services.
Operating and troubleshooting espresso beverages and equipment.

Responsibilities

Serve as the primary operational leader for Rotunda Café, ensuring successful daily execution of breakfast and lunch service Monday through Friday.
Manage the multi-component café operation, including high-volume espresso, Grab & Go, retail and convenience products, and the Hot Self-Service Deli.
Provide active floor leadership during peak service periods, maintaining approximately 90% floor presence and 10% administrative time during operating hours.
Ensure operations consistently meet HFS standards for customer service, product quality, cleanliness, food safety, and operational efficiency.
Lead implementation and continuous improvement of the Hot Self-Service Deli, including production coordination, product quality, merchandising, waste management, and customer feedback.
Monitor customer needs, service trends, and operational challenges unique to the UW Medical Center location and make appropriate adjustments.
Build and maintain positive relationships with building partners, customers, and campus stakeholders.
Directly supervise assigned Rotunda Café employees, including the Food Service Worker 2 - Barista, Cook Lead, and student employees.
Provide daily direction, coaching, training, and performance development to support productivity, quality, safety, and customer service expectations.
Develop staff knowledge and skills in espresso preparation, food production, retail merchandising, customer service, and food safety.
Schedule employees and monitor attendance and timekeeping to maintain appropriate staffing, minimize service disruptions, and control overtime.
Participate in recruitment, interviewing, selection, onboarding, and training, while supporting student employee development through mentorship and experiential learning.
Partner with the Unit Manager and HFS Human Resources to address employee relations, performance concerns, and workplace expectations.
Serve as a backup manager for other HFS Retail Café locations, providing operational coverage and supporting consistent training, service, product quality, initiatives, and problem solving across the program.
Lead staff on operational policies, procedures, service expectations, and compliance with UW, HFS, Washington State Department of Health, and food safety requirements.
Maintain active managerial control of food safety, including food handling, temperature control, sanitation, employee practices, corrective actions, and ongoing training.
Identify and correct unsafe conditions, equipment concerns, and operational barriers; coordinate maintenance follow-up and maintain cleaning and sanitation standards.
Manage inventory practices including ordering, receiving, storage, production planning, merchandising, pars, and waste reduction.
Monitor product quality, menu performance, customer feedback, product mix, and service trends to identify opportunities to improve products, services, and sales.
Monitor sales, food cost, labor, and waste; review financial reports, production records, and staffing information to identify trends and budget variances.
Partner with leadership to recommend and implement adjustments that improve sales, cost control, and overall operational efficiency.
Utilize CBORD Food Service Suite for purchasing, inventory management, transfers, service menus, and operational reporting.
Ensure employees are appropriately trained on required systems and operational processes.
Review system reports to monitor inventory accuracy, menu performance, purchasing trends, and cost opportunities.
Maintain accurate operational information and use reporting tools to support daily decision-making and performance improvement.
Communicate system issues, discrepancies, and reporting concerns to Dining Systems and follow through on resolution.