Assistant Manager / Food Service FT - Site 541 at American Retail Services

North Bend, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

20.0

Posted On

08 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food service management, Staff supervision, Inventory management, Food safety compliance, Menu development, Cost control, Customer service, Leadership, Scheduling, Training, Reporting, Culinary creativity, Sanitation, Vendor relations, Problem solving, Communication

Industry

Retail

Description

JOB TITLE: Assistant Manager / Food Service FT FLSA STATUS: Non-Exempt Hourly SHIFT SCHEDULE: Varies LOCATION: 3390 Broadway Ave, North Bend, OR 97459 REPORTS TO: Retail Store Manager Position Summary The Food Service Manager is responsible for overseeing daily food service operations, ensuring high standards of quality, safety, efficiency, and customer satisfaction. This role leads staff, manages costs, ensures regulatory compliance, and contributes creatively to menu and product development in alignment with business goals. Essential Duties & Responsibilities * Manage daily food service operations, including food preparation, service, sanitation, and closing procedures. * Recruit, train, schedule, supervise, and evaluate food service employees. * Enforce company policies, food safety standards, and health department regulations. * Monitor food quality, portion control, and presentation. * Manage inventory, ordering, and vendor relationships. * Control labor and food costs to meet budget and profitability goals. * Address customer concerns and resolve service issues professionally. * Prepare reports related to sales, labor, inventory, and operational performance. * Maintain a clean, organized, and safe work environment. * Work flexible hours, including evenings, weekends, and holidays as required by business needs. Menu Development & Culinary Creativity * Develop, test, and introduce new recipes and menu items that align with customer preferences, brand standards, and operational capabilities. * Demonstrate creativity and innovation in food offerings while maintaining consistency, quality, and cost controls. * Evaluate and refine existing recipes to improve efficiency, presentation, taste, or profitability. * Plan seasonal, promotional, or limited-time offerings in collaboration with ownership. * Ensure all recipes comply with food safety, sanitation, and allergen requirements. * Train staff on preparation methods, portioning, and presentation for new and updated menu items. * Balance creativity with operational practicality, food cost management, and customer demand. * Maintain accurate, written recipes documenting ingredients, measurements, preparation procedures, and portion standards for all menu items. Qualifications * High school diploma or GED required; culinary or hospitality training preferred. * Prior food service supervisory or management experience required. * Strong knowledge of food safety, sanitation, and workplace safety practices. * Demonstrated leadership, communication, and customer service skills. * Ability to manage multiple priorities in a fast-paced environment. * Basic computer skills for scheduling, reporting, and inventory management. Physical Job Requirements The physical demands described below are representative of those required to perform the essential functions of this position: * Ability to stand and walk for extended periods, up to the duration of a full shift. * Ability to lift, carry, push, or pull up to 25–50 pounds on a regular basis. * Frequent bending, reaching, stooping, twisting, and kneeling. * Manual dexterity for food preparation, equipment operation, and paperwork. * Ability to work in environments that may be hot, cold, humid, or noisy. * Ability to communicate clearly with staff, vendors, and customers. Work Environment This position works primarily in a food service setting and may involve exposure to hot equipment, food preparation areas, cleaning chemicals, and high-volume customer interactions. Disclaimer (This job description is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required. Duties, responsibilities, and activities may change at any time with or without notice, based on business needs and organizational requirements.) 5:00 AM - 1:30 PM

Responsibilities

The Assistant Manager oversees daily food service operations, including staff supervision, inventory management, and ensuring compliance with safety and quality standards. They are also responsible for menu development, cost control, and maintaining high levels of customer satisfaction.