Job Summary

The Assistant General Manager helps in the planning, organizing, and directing departmental administrative activities to provide food service to the operations of staff and visitors in accordance with professional standards. This position is that of a supportive role, reporting directly to the Project Manager and Contract Manager. This operation is open five days a week, 365 days a year and serves breakfast and lunch. This location operates food service for an average of 6,000 staff/trainees/visitors a day. The Assistant General Manager should be energetic, customer service oriented, computer literate, able to multitask on work assignments, and have good communication skills. Prior experience serving a large volume and able to pass a federal government background check.

Responsibilities

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee must adhere to the following standards:

• Keep accurate records and maintain tight control of all sensitive information.
• Maintain strict confidentiality regarding all sensitive information.
• Always present a professional image.
• Always seek advice in areas of uncertainty.
• Consistently demonstrate the ability to recognize and deal with priorities.
• Use company manuals, policies and forms as needed/required.

Qualifications and Skills

• Bachelor’s Degree or 6 years of food service management experience. 
• Five years of experience in an Institutional setting and/or another food service industry.
• Within the last three years have successfully managed a large dining hall or full-service cafeteria operation.
• Prior to food service management or culinary background in the private sector, university setting, military or government installation, preferred. 
• Must be well versed and possess knowledge in both Back of House and Front of House Operations.
• Computer skills and working knowledge of Word, Excel and PowerPoint.
• Excellent management and communication skills, as well as a high focus on customer service.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.
• Expert knowledge of food production and menu development.
• Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures.
• Proficiency in cost analysis including food, labor, and controllable expenditures.
• Excellent critical thinking and time management skills.
• Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately.
• Ability to work well under intense time pressure.
• Excellent emotional control in fast-paced environments.
• A flexible schedule is required.
• Must be able to prioritize responsibilities. 
• Ability to work long hours in a fast paced and high-pressure environment.
• ServSafe Certified.

Must possess a high level of the following:

• Problem solving and active listening skills
• Customer service skills
• Oral communication 
• Written communication 
• Quality management 
• Delegation 
• Judgment 
• Professionalism 
• Dependability

Responsibilities and Duties

• Work alongside the General Manager to direct all departmental administrative activities.
• Must follow all company policies and procedures.
• Completed administrative tasks correctly and on time.
• Develop staff skills and encourage growth.
• Assist the Project Manager regarding recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees. 
• Continuously work to improve supervisory skills.
• Must demonstrate accuracy, thoroughness and monitoring of own work to ensure quality.
• Must meet productivity standards and complete work in a timely manner.
• Aid in the personnel development of staff; 130 hourly employees, Foodservice Managers, Operations Managers, and Production Manager (Executive Chef).
• Maintain safety and sanitation standards.
• Ensure complete compliance on Federal Occupational Health (FOH) inspections.
• Point of Contact for Government/SFM in the absence of the General Manager 
• Resolve employee relation issues and personnel follow-through.
• Conduct personnel interviews.
• Resolve labor union, customer, and government issues.
• Assists with the procurement of government furnished property. 
• Attending weekly management staff meetings.
• Work with managers to help control costs in labor, production of food, and for fixed and non-fixed price expenses.
• Actively involved with our Catering staff; ensuring all parties, boxed meal requests and catering functions are received and executed properly.
• Assist with overseeing accurate and timely processing of all vendor and Government invoicing.
• Work with Production Manager (Executive Chef) to complete accurate end-of-month inventory reporting. 
• Comply with the company’s dress code policy. 
• Set a good example for all personnel through appearance in uniform and work ethic.
• Perform other duties as assigned or directed.

Physical Requirements 

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Occasional
• Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent
• Typing: Frequent
• Reading: Frequent