Job Details

Position Title: Assistant Food Service Operations Manager

Reports to: Food Service Operations Manager and General Manager (as applicable)                       

Responsibilities

• Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client.
• Support implementation of operational systems, processes and policies in support of organizations mission, business needs, client & SSA expectations.
• Assumes a supportive and strategic role in upcoming season planning for food concepts, equipment needs and operational excellence.
• Supports department financial forecasts as necessary, information flow and management, business processes and organization planning. Supports oversight of merchandising for consistency, impulse sales, and driving per cap.
• Oversee food service training and orientation of all staff according to the onsite handbook and set expectations by your guidance.
• Ensure SSAfety training(s) completed with all staff upon hire.
• Fulfill guest's needs quickly and efficiently as well as resolve complaints effectively.
• Maintains quality and facility cleanliness.
• Progressively document and discipline employees to promote better work performances compliant to the company policies and procedures.
• Maintain a clean, safe and organized work environment for all employees and guests.
• Supportive role in the responsibility of the day to day functions of all food services and programs. With specific focus to front of house operations.
• Support facilitation of the maintenance and repairs of facility and equipment.
• Maintains a close relationship with the client's staff to ensure a positive working relationship.
• Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations.
• Ensure invoices are given to office team ensuring smooth communication so that all vendors are paid within terms.
• Supports management of all operational functions of the Food Department.
• Supports management of payroll and controllable profit within established guidelines. Meet payroll budget percent expectations by being strategic with coverage, on-call shifts, etc.
• Manage employees in accordance with State and Federal labor laws.
• Schedule appropriate staff levels in accordance with budget and business forecast.
• Perform other tasks as deemed necessary.
• Maintain a clean, safe and organized work environment.
• Uphold and demonstrate a complete understanding of company policies and procedures.