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You are here: The Job Explorer > Job Description > Food Services > Retail Food Sales Assistant Manager Responsibilities

Retail Food Sales Assistant Manager Duties

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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.


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

Associate's Diploma including 3 years extensive in Food service, hotel, or restaurant management required. Driver's license required.

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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