Assistant Manager, PM Retail Food Operations

Assistant Manager, PM Retail Food Operations

Oversees late-night retail operations for campus dining locations, including The Grille and other designated venues. This role ensures smooth operations during evening and late-night hours, maintaining high standards of service, safety, and compliance. The position requires strong leadership, problem-solving skills, and the ability to manage challenging situations, including interactions with students during late hours.

This is a full-time, benefits eligible, hourly position with a hiring range of $28.14 - $35.19 per hour.

Shift differential is available for eligible shifts and can amount to a higher wage per hour.

• Weekend differential:
  An additional $1.00/hour
• Evening differential:
  An additional $1.50/hour

• Leadership and Accountability
  :
  Supervise and oversee any unit, shift, or area as assigned, always present from the start till the last team member leaves, with exceptions only for supporting other units or urgent tasks.
• Commitment to Staff Development
  :
  Hire and train new staff, including benefited, non-benefited, students, and volunteer employees, providing ongoing training and team-building activities to foster a positive and skilled workforce.
• Effective Staff Management
  :
  Oversee employees to ensure smooth department operations and effective task delegation, conduct quarterly conversations and reviews offering constructive feedback and suggestions for improvement, and oversee all payroll of staff.
• Customer Support Excellence
  :
  Resolve customer issues promptly and effectively when they escalated and maintain a customer-focused approach, ensuring satisfaction and positive experiences.
• Safety, Law and Cleanliness
  :
  Maintain a safe and clean work environment, adhering to all safety and sanitary standards and state laws; ensure all cleaning tasks are completed before staff leave their shift; ensure Department of Liquor Control (DLC) protocol and law is always enforced; ensure tax law is properly assigned to all transactions.
• Operational Proficiency and Efficiency
  :
  Ensure the highest standards in Back Of House (BOH) procedures: including proper food storage, handling, ordering, receiving, inventory, and adherence to HACCP checklists; food pars, food production, recipe adhesion, proficiency in all RFO procedures, recipes and policies, and enforcing them consistently with all staff. Ensure food and products are always produced and available.
• Exceptional Reliability and Coverage
  :
  Demonstrate exceptional attendance and adherence to schedules, provide coverage for other Retail Assistant Managers and the Assistant Director when absent, ensuring continuity of seamless operations.
• Financial and Technical Expertise
  :
  Ensure thorough and accurate cash collection and entry for every shift and unit, including banking responsibilities, proficiency in Point Of Sale (POS) and BOH software and hardware, capable of independent troubleshooting, works with the Assistant Director to optimize budget performance.

• Be at least 18 years of age and have a high school diploma or equivalent with a minimum of 3-5 years of experience in a supervisory or managerial role within the food service industry. Degree in Hospitality Management, Business Administration, or a related field preferred.
• Strong verbal and written communication skills to effectively interact with staff, customers, and leaders with a demonstrated experience in handling and resolving customer issues effectively.
• Proven ability to lead, motivate, and develop a diverse team of employees.
• Exceptional organizational skills to manage multiple units and ensure smooth operations across all shifts.
• Knowledge of Safety and Sanitation Standards, including local and state guidelines.
• Proficiency in technology and financial management, versed w/ POS, BOH / office software, ability to manage financial aspects, including budgets, cash handling, and inventory control.
• Serve Safe certification and DLC certification preferred.
• Work in a kitchen as a cook as needed.

Must be able to stand for up to 6 hours continuously, as well as frequent bending and overhead reaching with twisting…