Supports the Unit Manager with the overall foodservice operation in a corporate dining account, and for the overall direction, coordination and evaluation of production in the unit. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include the training and growth of all associates, as well as planning, assigning and directing work.

Supervisory Responsibilities:
Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent. Ensures that the food offered to the client, guest, and employees of the operation is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and Client as well as other departments within the operation. Promotes the professional growth and development of the entire team. In addition, the assistant manager will foster strong inter departmental relations and integrate the dining service department with the facility plan of operations.

Essential Functions and Responsibilities:

• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports. Initiates corrective actions.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.
• Implements and maintains sales and marketing programs.
• Assist unit manager and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
• Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
• Implements and maintains effective two way communication systems which reach all employees.
• Supports new programs which result in an increased level of customer satisfaction and operational excellence.
• Manages in compliance with established company policies and procedures.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.
• Ensures timely meal service to all service areas. Supervises serving of meals.
• Responds to customer complaints in accordance with MS Dining protocol
• Trains employees in proper execution of their job duties.
• Determine work procedures, prepares work schedules, and expedites work flow.
• Utilizes Compass Owner Management Suite and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc.
• Responsible for ensuring [proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced, per MS/Compass cash handling policy
• Orders food and other supplies from the approved sources.
• Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company and governmental agency standards.
• Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules.
• Ensures that regularly scheduled daily preservice sessions are held.
• Assists Unit Manager on Hiring, training, evaluating and discharging workers (Discharges require the review of the District Manager & Human Resources).

• Bachelor's degree in food service, nutrition or related field is preferred
• 2-4 year degree HRIM or culinary is preferred
• 3-5 years progressive hospitality experience is desired
• Must possess a valid Food Handler's Permit.
• Demonstrated profit and loss management ability and client relations success is essential
• Requires operations management experience with purchasing knowledge
• Excellent communication and computer skills are needed,
• knowledge of MS Office products

Essential Food Safety Practices:

• Must possess a valid Food Handler's Permit
• Current Serv Safe Certification
• Adhere to all HACCP policies and procedures
• Manage daily and Monthly food safety trainings
• Adherence to company food standards for preparation, presentation, sanitation and
• safety (meeting HACCP and OSHA guidelines) and portion control
• Orders food and other supplies from only our Compass approved sources
• Meeting all regulatory regulations for Food Safety
• Passing local jurisdiction and third party inspection's