Blackstone Consulting Assistant Manager in Oceanside, California

Description/Job Summary

Basic Qualifications

  • Bachelor degree in business management, hospitality management, or the equivalent.

  • 5 years experience in managing food service operations including relevant experience of managing military locations.

  • Within the past ten years, five years of experience within a large volume food service facility serving complete meals.

  • High School graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.

  • ServSafe certification required.

  • Must have solid work ethics.

  • Good reading and writing skills; excellent interpersonal and communicative skills.

  • Ability to interpret government contracts and make appropriate application.

  • Experience*

  • Minimum three years related Food Service/Quality Control experience with a major culinary institution, a large institutional food service operation or the military.

  • Demonstrated knowledge and competency in managing food services, labor, budget, and other resources.

  • Must be able to prepare employee schedules, work efficiently on computer, communicate with customers, express oneself with customers, vendors and employees.

(Specific experience requirements may vary with each contract.)

General Responsibilities:

The principal responsibilities of an Assistant Manager are to assist the Project Manager in ensuring that the company provides service that meets or exceeds the contract requirements. The Assistant Manager must be able to perform the same functions as the Project Manager in case of their absence.

Specific Responsibilities:

  • Assist with providing management oversight of the Food Service Operations at the dining facility (ies.)

  • Assume duties of the Project Manager in his/her absence.

  • Coordinate cooperation and support between dining facilities including cross-utilization of labor resources.

  • Ensure compliance with the Building/Equipment Cleaning Plans.

  • Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager and QCM inspection schedules.

  • Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor, and dining facility managers. Verbally and in writing, respond to client request for information and meetings in a timely manner.

  • Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.

  • Prepare work schedules in accordance with contract requirements.

  • Ensure that employees comply with all safety regulations in accordance with contract requirements. Perform monthly safety training.

  • Provide all relevant training.

  • Provide mid-year and annual performance reviews.

  • Additional Responsibilities:*

  • Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.

  • Understand and follow company employee handbook, policy and procedures, and payroll requirements.

  • Comply with all HACCP standards.

  • Manage the workforce in a fair and consistent manner.

  • Understand and oversee cash management and control operations.

  • Physical Demands*

  • Lift and carry up to 50 lbs.

  • Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP.

  • Some bending and stooping.

  • The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc.

  • Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.

Nothing in this job description restricts management s right to assign or reassign duties and responsibilities to this job at any time.