Assistant Manager, Food Services (Business Services)
Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Salary
Rate:
Range $103,727.00 - $126,287.00
Work Schedule
Standard Hours
Benefits
Paid vacation
Paid sick leave
Health Insurance
Dental Insurance
Life insurance
Retirement Plan
Employee assistance program
Job Description
The Riverside Community College District (RCCD) is a comprehensive public education institution serving a diverse community in Riverside, California. RCCD is committed to fostering a work environment that values diversity, equity, and inclusion, offering a rich cultural experience to its students and staff alike. The District operates several colleges and associated centers, providing a broad range of academic and vocational programs designed to meet the educational and career aspirations of its diverse student population. Known for its focus on community engagement and high-quality education, RCCD continually seeks dedicated professionals who are passionate about contributing to a supportive and dynamic educational... Show More
Job Requirements
- Minimum of a high school diploma
- two years of college in Hospitality, Culinary Arts, or Business Administration or equivalent supervisory/management experience
- two years of food service supervisory or management experience
- ServSafe certification
- intermediate computer skills including Excel, Word, Internet, and Point of Sale system
- effective communication skills
- ability to carry out and train staff in quantity cooking
- ability to read, write and communicate in English
- ability to work in a food service environment involving physical effort such as standing and lifting up to 25 pounds
- commitment to diversity and inclusion
- ability to comply with government, college, union regulations and labor standards
Job Qualifications
- Minimum of a high school diploma required
- completion of two years of college coursework in Hospitality, Culinary Arts, or Business Administration preferred
- two years of food service supervisory or management experience required
- experience in a college environment desired
- ServSafe certification required
- effective oral, written, and interpersonal communication skills
- intermediate computer skills including Word, Excel, Internet, and Point of Sale systems
- demonstrated leadership and people skills
- ability to supervise and train staff
- knowledge of HACCP standards
- sensitivity to and understanding of diverse cultural and socioeconomic backgrounds
Job Duties
- Manages and directs daily food service operations in designated unit with a hands-on approach
- establishes and maintains effective internal controls within department
- delivers the highest quality of food service through existing programs, menu preparation and marketing of food service operations
- trains, supervises, disciplines, and evaluates assigned staff
- implements and follows standardized recipes, correct portioning, and food quality while controlling food, beverages, and labor costs
- directs scheduled catering functions throughout campus with high levels of consistency, efficiency, menu quality and service
- prioritizes employee, customer, and operational needs to ensure issues are handled quickly, effectively, and efficiently
- participates in daily operations including opening and closing of food services department as needed
- promotes positive open communication in a team environment, address complaints and resolve problems
- builds strong campus and community relations to promote a positive image for the District and college
- manages the reconciliation of daily cash receipts and equivalents according to policy standards
- abides by all federal/state governmental, college, union regulations, and labor standards
- demonstrates prudent judgment that leads to positive employee morale and culture
- acts as a liaison to contracted vendors
- orders food and beverages, reviews deliveries and invoices to ensure accuracy, maintains invoice log
- works collaboratively with District administrator and Director of Food Service to achieve mutually established goals
- monitors and takes corrective action as needed for department budget, profitability and image of operation
- performs administrative duties daily including checking voice mails, emails, scheduling of staff, maintaining sales and labor spreadsheets, employee evaluations, equipment and facility upkeep
- knowledge of high volume cooking and being able to assist in menu preparation when needed
- prepares administrative reports as required, including monthly inventories and month-end spreadsheets
- maintains understanding of current ideas, research and practices related to the areas of responsibility for this position
- maintains a clean, safe, and unobstructed workspace
- understands and applies Hazard Analysis and Critical Control Point (HACCP) standards
- serves as a member of the Management Association
- maintains an understanding of current ideas, research and practices pertaining to the areas of responsibility for this position, through continued study and participation in professional organizations
- performs other related responsibilities as may be assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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