Assistant General Manager

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

Job Summary:

Working as an Assistant General Manager, you are responsible for maintaining the account along with the General Manager in accordance with the approved budget while meeting client expectations. You will conduct safety, sanitation, and maintenance programs while maintaining excellent relationships with employees, guests and the client as well as other departments within the operation. You will promote the professional growth and development of the entire team. You will be expected to foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations.

Key Responsibilities:

Carries out supervisory responsibilities in accordance with the organization s policies and applicable lawsInterviews, hires, trains and coaches employees and managersParticipates in employee meetings and training programsMaintains food cost while ensuring quality standardsManages purchasing and inventory controlsIs knowledgeable on HACCP controls along with proper storage and use of foodPerforms related duties and special projects as assigned

Preferred Qualifications:

Bachelor s degree is preferred, or equivalent professional experienceFive to seven years upscale food service experience, including one year experience of multi-unit managementExcellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detailSupervisory, scheduling, training and coaching skillsEffective problem solving and conflict management skillsAbility to multi-task as well as stay on task and concentrate with constant interruptionsMonitor food purchasing, food costs, preparation, production and inventory controlPrepare and monitor budgets, flash reports, financial targets and forecastsMenu planning in consultation with chefsKnowledge of cash handling procedures and reconciliation of multiple cash banks and reportsMust be knowledgeable on HACCP controls along with proper storage and use of foodMonitor compliance with health and fire regulations regarding food preparation and servingReview work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.

Excellent communication skills both written and verbalExceptional business etiquette and client relationsManages time effectively and prioritizes tasks to meet deadlinesExcellent knowledge of

Microsoft Office:

Word, Excel and PowerPointStrong catering experience requiredServSafe or Department of Health certification a plus