Assistant Operations Manager

Flagship Facility Services, Inc.•Menlo Park, CA

2d•$95,000 - $100,000

About The Position

The Assistant Operations Manager will be responsible for partnering with our client Chef and our onside leadership team partnering to execute company goals and objectives that will assist the café’s and grow them to their full potential in the areas of production, staff organization, planning, safety compliance and service excellence under the direction and guidance of the Operations Manager. Duties will vary from assisting with customer inquiries to managing employee interactions onsite to helping maintain long-term customer relationships.

Requirements

Excellent oral and written communication skills required with the ability to relate to people at all levels of an organization.
Ability to work well with others and motivates people
Must have excellent internal and external customer service skills.
Ability to work independently and as part of a team.
Microsoft Office skills, i.e. Excel, Word, etc.
Solution oriented; strong analytical ability
High degree of emotional intelligence with superb customer service
High School Diploma or GED
Minimum 2 years’ experience in a similar role with an additional 3 to 5 years of culinary experience in a chef role with a preference for a corporate culinary experience.

Nice To Haves

Bachelor’s degree in Business Administration preferred
Bi-lingual English/Spanish preferred.

Responsibilities

Assist the Operations Manager achieving company objectives and goals, includes but not limited to, internal and external compliances
Partner with Human Resources to meet state/federal compliances and adherence to Company policy.
Align with Chefs goals/objectives and establish a strong working relationship to identify and integrate additional value-added programs that add best practices and develop strong leadership among kitchen leaders
Create/assist and monitor success of corporate or inter-department initiatives or head of operations objectives
Work with department heads to implement programs and SOP's to establish standards and process flows.
Identify and bring forward areas of opportunity to increase efficiency and operational production in food concepts/kitchens
Responsible for ensuring monthly training and compliance needs are completed by deadline
Provide weekly/monthly reporting metrics to the head of operations in a timely manner
May serve as Project Manager during kitchen build-outs, partnering with client and internal core support teams to ensure successful opening.
Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., staffing levels; attrition; safety; training]
Assist in short/long-term tasks/ projects that help customer advance their objectives.
Follow customer protocols and ensure staff and departments adhere.
Conducts weekly operational meetings with frontline leaders to provide guidance, support and motivation in addressing production concerns.
Ensure co-employment expectations are well defined and that leaders are operating accordingly
Ensure client satisfaction by executing deliverables and showing consistent value
Foster and promote the Flagship brand and values within the client’s culinary culture.
Ensure all staff needs/concerns are triaged and addressed appropriately and in a timely manner. Escalates matters to the head of operations or HR as needed.
Ensures the inventory of supplies, materials, and equipment is adequate to meet and foreseeable requirements.
Collaborates with the Kitchen Managers/Front of House Managers/ Sous Chefs to implement trainings and/or programs for the operational infrastructure of systems, process and personnel
Motivates and leads by example through all interactions in alignment with the Company Values
Fosters a work environment of compassion, service, and respect.
Participates in administering company policies, coordinating all activities and deadlines to reach long range goals and objectives.
Delivers key projects, implements processes and tracks performance reports, data and analysis in support of culinary operations.
Conducts regular training sessions for employees on the job procedures and safety.