Retail Food Sales Assistant Manager Duties
SUMMARY
This is a responsible administrative and supervisory work in
Food Service Management. Work involves planning, organizing, and
directing food service work in Campus Eateries; collecting cash
from machines, opening and closing building, and cash
verification and deposits of satellite units. Direction is
received from the Retail Food Sales Manager and is evaluated by
observation and in retention of customers. Activities and
decisions are varied in nature, requiring independent action and
judgment in solving common problems. Unusual cases or
questionable matters are resolved with this position's
supervisor or other appropriate positions.
DUTIES AND RESPONSIBILITIES
Plans, organizes, assigns, and supervises work of a diverse
personnel
Assist in extended marketing and planning for Satellite units
(signage, menus, grids, pricing, etc.)
Assist in training of production, warehouse, delivery, and
cashiering personnel
Involved in interviewing, hiring, and termination of employees
Handles employee relations
Handles inventory, daily sales, transfers, and cost control
Interacts with sales representatives for new and old product
Responsible for opening and closing, cash verifications, and
daily deposits of satellite units
Supervises maintenance and sanitation of all satellite areas
Ensures compliance with safety/health regulations
Involved in setting production goals or job expectations
Involved in coaching/counseling, and directing/coordinating
Provides input into the proper expenditure of resources
EDUCATION AND EXPERIENCE
Associate's Diploma including 3 years extensive in Food service,
hotel, or restaurant management required. Driver's license
required.
KNOWLEDGE, SKILLS AND ABILITIES
Ability to read and interpret documents such as safety rules,
operating instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to communicate ideas to other employees and respond to
routine requests for information.
Ability to develop ideas that will result in major improvements
in existing methods, services, and programs.
Ability to operate standard office equipment.
Ability to operate and/or maintain standard commercial kitchen
equipment.
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