Assistant Manager-MCM (hourly position)

Metz Culinary Management 

JOB DESCRIPTION 

Position:Assistant Retail Manager 

Immediate Supervisor:Retail Manager 

The Retail Manager maintains food quality and customer service in a cash handling retail food operation that includes food concepts, in-house formats, and signature designs. May assume GM’s responsibilities and authority in his/her absence.  Assists in the maintenance of cash control and payroll records. Assists in supporting the financial/HR functions. Maintains customer satisfaction and good public relations. Requires related experience in retail food service management. 

Job Relations: 

• Perform daily operational functions,including opening procedures and closing procedures 

• Ensure accurate inventory, enter production information into daily production sheets, supervise the Taste & Temperature panel prior to each meal in the cafeteria and on patient trayline 

• Assist the GM with development of business plan and budget, develop financial forecasts, control expenses, and attainfinancial goals 

• Establish and maintain client satisfaction, ensure employee hospitality toward customers and clients, follow up on customer/client/employee surveys, conduct client/administrative tours of the facility, and maintainspecial events calendar for daily/weekly/monthly/quarterly promotions 

• Operate all equipment in a safe manner, ensure equipment surfaces are properly cleaned and sanitized daily, demonstrate knowledge of all hospital and departmental safety procedures and communicate them effectively to staff, conduct regular safety trainings, and report all equipment problems to maintenance immediately 

• Handle and prepare food in accordance with sanitary regulations, keep all products properly covered, dated and labeled, control portion servings, record leftovers and plan utilization, and avoid food waste 

• Responsible for compliance with all Human Resource policies and procedures by all employees within the account, participate in the Human Resource planning process to ensure account is adequately staffed, responsible for selection of unit staff employees and as required, management personnel, coach and counsel employees as needed, represent the hospital both professionally and ethically at all times, and act as a positive role model 

• Actively support and comply with facilities, Corporate Responsibility Program, including the standards of Responsible Conduct 

Duties & Responsibilities: 

• Operations experience at the food service worker/cook level 

• Demonstrate oral and written communications skills 

• Ability to recognize and solve problems 

• Ability to carry out the directives of Action Plans 

• Personal and professional integrity 

• Ability to work effectively under pressure 

• Ability to establish and meet goals and objectives 

• Planning, organizing and effective time management skills 

• Professional appearance and demeanor 

Essential Physical-Mental Functions and Environmental Conditions 

• May be required to lift objects up to 50 pounds 

• Ability to follow written and oral instructions 

• Ability to deal with employee situations 

• Takes breaks as appropriate 

• Required to stand and walk majority of the day 

• Uses good judgement in decision making matters 

• Ability to bend, twist, reach, squat, and stoop to perform job 

• Arranges work area for good body mechanics