The Assistant Manager supports the unit manager in overseeing daily operations, including staff supervision, scheduling, and training of employees such as students and union workers.
They ensure excellent customer service, conduct inspections, and handle customer feedback.
The role involves administrative tasks like payroll, maintaining operational systems, and managing budgets for food and labor costs.
They participate in menu development, food quality assurance, and ensure compliance with safety and sanitation standards.
Required qualifications include an associate's degree or higher in food service, 2+ years of management experience in high-volume settings, ServSafe certification, and a valid NYS driver's license.
The position requires physical activity, long hours in a busy environment, and travel between campuses may be needed.
This full-time, non-exempt role involves evenings, weekends, and peak periods to support operational excellence.