Position Classification Title: Asst Mgr,Restaurant/Snack
Position Classification Code: G4021
Job Family: Auxiliary
Pay Level: 03
Exempt Status: Non-exempt
This description is intended to describe the general nature of the work being performed. It is not intended to be a complete list of specific duties of any particular position. Duties, responsibilities and bargaining unit eligibility may vary based on the specific tasks assigned to the position.
Purpose of Classification:
Oversees the daily operations of a food unit, production or catering area, or assists in the supervision of a large unit.
Standard Duties:
Assist in and may make decisions regarding hiring, evaluation, promotion and termination of employees, or makes related recommendations that are given particular weight. Monitors work methods, standards of performance, sanitation and safety standards. May assist with or make determinations of food supplies needed and orders additional inventory; checks in orders to verify receipt. May open and close food service unit and insure it is operationally ready in accordance with established procedures; maintains proper security of unit. Participates in planning related to budget, menus, pricing and operational procedures and objectives. Monitors food service equipment to ensure it is in proper working order; arranges for repair of equipment as necessary. Interviews and selects temporary and/or student employees. Trains employees, establishes work schedules and evaluates performance and takes corrective action. Maintains time records for each employee. Ensures quality food preparation, presentation and service to the customer. Handles customer complaints in regard to food service provided and follows through with necessary action. Performs duties of subordinate food service employees as necessary in order to keep food service unit adequately staffed and running. Monitors set up and service of catering services such as banquets, buffets, coffee hours and receptions. Performs computer forecasting of food to be prepared, makes modifications based on previous experience and performs file maintenance.
Knowledge, Skills and Abilities:
Knowledge of food service production and service techniques and standards. Knowledge of sanitation and quality food service standards. Knowledge of supervisory practices and principles.
short- and long-term planning; problem analysis and resolution; report preparation and presentation; interpersonal and organizational communication, both oral and written.
Ability to communicate effectively.
Minimum Qualifications:
   Education- High School diploma or GED certificate.
   Experience- Two (2) years of experience related to the standard duties as outlined.
   Equivalency- Completion of a post-secondary degree or certificate may substitute for years of experience.
   Departmental Requirements-
   Special Requirements-