Retail Operations Assistant Manager

SUMMARY:  Under the direction of the Manager of Chuck & Augie?s or

designee, oversees and participates in all aspects of the daily operation of

Chuck & Augies, an upscale 120 seat dining restaurant located

in the Student Union.  Chuck & Augies is unique in nature on the campus.

 

­­­­To perform the job successfully, an individual should demonstrate the following competencies:

 

Leadership & Supervisory Skills - The ability to teach, coach and motivate employees on a daily basis while maintaining high standards and leading by example

 

Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments. Cash Handling Skills ? Must have the ability to operate a POS Terminal and perform cash transactions. Must have the ability to accurately count all issued monies as well as count change to customers.Must have the ability to reconcile cash drawers and perform drawer skims as needed. Must be able to follow all departmental cash handling policies and procedures.

 

Interpersonal Skills - Focuses on solving conflict. Must have the ability to work with others and to take and give direction.

 

Problem Solving - Identifies and resolves problems in a timely manner; Develops alternative solutions. Works well in group problem solving situations.

 

Oral Communication - Speaks clearly and persuasively in positive or negative situations. Listens and gets clarification.

 

Written Communication - Writes clearly and informatively.  Able to read and interpret

written information.

 

Safety and Security ? Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

 

Attendance/Punctuality ? Is consistently at work and on time; Arrives at meetings and appointments

on time.

 

Problem Solving ? Identifies and resolves problems in a timely manner; Develops alternative

solutions.  Works well in group problem solving situations.

 

 ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:Assists with hiring, training, and scheduling of all employees working

at the restaurant.Ensures high levels of food quality and customer service are maintained.Assists in testing new products and menu items, working with the

manager to ensure the menu is updated meeting customer needs and desires.Works with chef making sure menus are properly costed out for both

customer value and profitability.Orders food & supplies for restaurant accurately forecasting product needs, taking

into account the cyclical nature of the business and without carrying excess

  inventory.Ensures that all equipment is in good repair and functional.Ensures product is rotated properly to minimize waste and serve a quality product.Understands and practices progressive discipline techniques when necessary.Must provide input for employee performance evaluations.Ensures that all policies and standards are followed.Ability to write routine reports and correspondence.Ability to apply common sense understanding to carry out written or oral instruction.Ability to troubleshoot and solve problems.Works special events when necessary.Maintain records of receipts and deliveries.Verifies quantity and quality of incoming supplies against invoices, bills of lading and orders.Works with staff to ensure proper prep and utilization of leftovers is being followed to

  minimize waste and serve a quality product.Assists with the financial record keeping for the restaurant.Ensures that all policies and laws governing the sale and service of

  alcohol are followed without exception.Works with manager to maintain the highest standards of sanitation and

and cleanliness in the facility.May be required to stock delivery items in accordance with the Food Safety Guidelines. (FIFO)Proficient at all positions within the restaurant.Enforces staff uniform policy and ensures all staff maintain a crisp, clean and professional

  appearance.Other duties as assigned

 

 

QUALIFICATIONS: 

 

 To perform this job successfully an individual must be able to perform each essential task duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

? Associates degree in Culinary Arts or the Hospitality field and a minimum of

  two years work experience in a full service restaurant.  Experience must include 

  at least one year in the supervisory capacity.  In lieu of the educational

  requirement, five years of restaurant experience, three of which must be in

  a full service restaurant and two years of supervisory experience may be 

  substituted.

? Knowledge of food service equipment and maintenance.

? Basic computer skills.

? Familiarity with liquor laws as applies to sales and service of alcoholic

? beverages in a restaurant setting.

? Knowledge of food and supply ordering, storage, sanitation and inventory

Control.Ser-safe certified, Tips certified.Knowledge of basic accounting principals.Catering experience in a moderate to high volume setting.Knowledge of Windows, Word, and Excel computer software

packages.

 

? Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this Job, the employee is regularly required to stand; walk; sit; use hands to handle or feel; reach with hands and arms; climb or balance; talk, hear and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 60 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

 

? Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to moving parts, stoves, ovens, grills, large kettles, freezers and refrigeration equipment. Employee is frequently exposed to toxic or caustic chemicals such as bleach, dishwasher agents and other cleaning materials. The noise level in the work environment is usually moderate.

 Ability to work within all University and Departmental guidelines

 

Work Week: Requires flexibility. 

 

Salary: 38,500 to 43,500;  Commensurate with experience

 

Benefits: Consistent with Non-State, Non-Salaried Positions.

This is a non-state, non-union position

 

The working test period for this position is one (l) year.