Assistant Manager

NEXDINE Hospitality•Camp Verde, AZ

16d

About The Position

The Assistant Manager assists with managing the café to meet customer needs and support product delivery, service, and presentation standards. The role assists with financial operations and maintaining excellent client relationships, and may apply culinary techniques to food preparation and oversee the final presentation and service of food. The Assistant Manager reports to the Chef Manager or another assigned supervisor and manages unit employees in conjunction with the direct supervisor. The position supports café operations, purchasing, vendor relationships, inventory, budget and financial recordkeeping, staffing, training, customer service, and culinary quality. The role operates in both kitchen and office environments and may involve using kitchen equipment and standard office equipment.

Requirements

High school diploma or equivalent.
1–3 years of experience in food service management.
ServSafe Certification.
Choke Safety Certification.
Allergen Awareness Certification (MA).
Communication proficiency.
Customer/client focus.
Ability to coach and develop employees.
Problem-solving and analysis skills.
Ability to work under pressure.

Nice To Haves

Culinary school certificate or degree.
Microsoft Office Suite.

Responsibilities

Maintain vendor relationships.
Inspect supplies, equipment, and work areas for conformance to established standards.
Arrange equipment purchases or repairs.
Purchase food and other supplies needed for efficient operation and ensure receiving quality-control practices are in place.
May determine production schedules and staffing requirements to ensure timely service delivery, including payroll-processing functions.
Maintain company standards for safety, food handling, sanitation, uniforms, and productivity.
Compile and record production or operational data on specified forms.
Manage client relationships to support client satisfaction and account retention.
Assist with managing controllable department expenses, including food costs, labor, supplies, uniforms, and equipment, in line with budget guidelines.
May assist with the budget process and menu pricing based on food, labor, and overhead costs.
Manage inventory.
May assist with financial reporting to the corporate office and operations financial recordkeeping.
Manage unit employees in conjunction with the direct supervisor, including recruitment, hiring, termination, performance reviews, and performance management.
May instruct, train, and supervise employees on essential job functions.
Provide attentive, approachable customer service, including greeting and thanking customers.
May assist with oversight of culinary operations; ensure food quality and standards.
May perform other duties and responsibilities as assigned.