Assistant Manager - Grand Noodle Emporium

AMS of UBC•Vancouver, BC

4d•Onsite

About The Position

The Assistant Manager, under the guidance of the F&B Manager, is responsible for the operational and financial success of the operation. This role requires a self-motivated individual with excellent leadership, sales and organizational skills to ensure timely and professional service to our guests. The ideal candidate is a hands-on, experienced Supervisor with proven team building coaching, training and leadership skill, proven sales capabilities and superior customer service.

Requirements

Minimum of 2 years food service management experience in a QSR
Minimum Food Safe level 1 certification or higher
Serve it right certification required
Excellent customer service skills
Ability to lift up to 25 kgs, bend, turn, kneel etc. required
Ability to do shift work (daytime, evenings, weekends and holidays), on call
Intermediate computer skills with proficient knowledge of MS Office (Outlook, Word & Excel)
Required to speak, read and write English, with fluency in other languages being an asset
Strong interpersonal skills
Natural leader
POS management experience
Good time management skills
Requires the ability to work in varied kitchen temperatures, up to and including very warm cooking environments

Nice To Haves

fluency in other languages

Responsibilities

Adhering to all AMS policies and procedures as well as other entity regulations such as Food Safe, Liquor laws etc.
Providing friendly, prompt, courteous, professional service to all guests
Meeting and exceeding sales goals through suggestive sales techniques
Demonstrating and applying above average product knowledge resulting in sales increases
Actively managing human resources responsibilities including, but not limited to hiring, scheduling, training, briefing, mentoring, developing, evaluating, and disciplining employees.
Maintaining and utilizing all computer hard- &software according to AMS guidelines
Maintaining daily, weekly and monthly records of cash reconciliation, revenue summaries, costing, month-end journal entries, and payroll functions such as, timesheet verification and submission
Ordering and managing inventory on a daily and monthly basis through Optimum Control
Always ensuring that all outlet menus, POS, sales material and staff knowledge are up to date
Preparation work in kitchen and/or at counter (portioning, plating, wrapping, packing, prepping)
General clean up duties
Other duties as assigned by the F&B Manager