Assistant Manager / Food Service FT - Site 541

American Retail Services•North Bend, OR

2d•Onsite

About The Position

The Food Service Manager is responsible for overseeing daily food service operations, ensuring high standards of quality, safety, efficiency, and customer satisfaction. This role leads staff, manages costs, ensures regulatory compliance, and contributes creatively to menu and product development in alignment with business goals.

Requirements

High school diploma or GED required; culinary or hospitality training preferred.
Prior food service supervisory or management experience required.
Strong knowledge of food safety, sanitation, and workplace safety practices.
Demonstrated leadership, communication, and customer service skills.
Ability to manage multiple priorities in a fast-paced environment.
Basic computer skills for scheduling, reporting, and inventory management.
Ability to stand and walk for extended periods, up to the duration of a full shift.
Ability to lift, carry, push, or pull up to 25–50 pounds on a regular basis.
Frequent bending, reaching, stooping, twisting, and kneeling.
Manual dexterity for food preparation, equipment operation, and paperwork.
Ability to work in environments that may be hot, cold, humid, or noisy.
Ability to communicate clearly with staff, vendors, and customers.

Responsibilities

Manage daily food service operations, including food preparation, service, sanitation, and closing procedures.
Recruit, train, schedule, supervise, and evaluate food service employees.
Enforce company policies, food safety standards, and health department regulations.
Monitor food quality, portion control, and presentation.
Manage inventory, ordering, and vendor relationships.
Control labor and food costs to meet budget and profitability goals.
Address customer concerns and resolve service issues professionally.
Prepare reports related to sales, labor, inventory, and operational performance.
Maintain a clean, organized, and safe work environment.
Work flexible hours, including evenings, weekends, and holidays as required by business needs.
Develop, test, and introduce new recipes and menu items that align with customer preferences, brand standards, and operational capabilities.
Demonstrate creativity and innovation in food offerings while maintaining consistency, quality, and cost controls.
Evaluate and refine existing recipes to improve efficiency, presentation, taste, or profitability.
Plan seasonal, promotional, or limited-time offerings in collaboration with ownership.
Ensure all recipes comply with food safety, sanitation, and allergen requirements.
Train staff on preparation methods, portioning, and presentation for new and updated menu items.
Balance creativity with operational practicality, food cost management, and customer demand.
Maintain accurate, written recipes documenting ingredients, measurements, preparation procedures, and portion standards for all menu items.