The Food Service Assistant Manager is first and foremost responsible for guest relations and satisfaction. He/She supports the Department Manager regarding all department duties such as ordering, merchandising, maintaining department conditions and training department clerks. He/She is responsible for assisting the Department Manager in leading the efficient, effective, safe, legal and profitable operations of the department. Key Responsibilities: • When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest • Assist in interviewing, training, scheduling, performance and productivity of all department team members • Assists with communication of information distribution to entire department • Responsible for maintaining positive atmosphere, spirit and morale within the department • Demonstrate effective leadership skills by managing time and delegation • Support and execute division concepts and programs • Contribute in executing and meeting financial goals • Ensure quality and consistent product availability and solutions to our guests • Assist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assets • Practice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the same • Ensure department systems and processes are utilized consistently and correctly • Collaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goals • Assist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent Management • Assists with coordinating the books and manuals to ensure they are kept updated • Assists with coordinating inventory process and reporting • Must be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandising • Ensure that Food Safety Procedures are adhered to • Demonstrate good conflict management skills • Performs other duties as requested or required by upper management Key Requirements: • Must be 18 years of age or older • High School Diploma or equivalent • Culinary, Restaurant or Hospitality degree preferred • Minimum of 1 year in restaurant experience • Ability to work and communicate with all levels of management and subordinates in a professional manner • Ability to self-motivate, problem-solve and work with minimal supervision • Ability to stand for long periods of time (up to 4 hours) • Ability to lift and carry items weighing up to 50 lbs. and push and pull up to 100 lbs • Ability to work within a freezer and / or fridge for up to 15 minutes • Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking • Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email) • Ability to work at fast-paced, but efficient and controlled manner • Must maintain Certified Food Safety Manager certification • Bilingual English/Spanish a plus • Must be flexible to work various hours/shifts, including weekends and holidays • Ability to accept supervisory coaching related to performance, work habits and attitude • Ability to function as a team member and get along with others This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.