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Open nowPosted today

Assistant Manager

NEXDINE Hospitality198 open roles

Where
Camp Verde
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Your applicationOpen nowAssistant ManagerNEXDINE Hospitality · Camp Verde

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on NEXDINE Hospitality's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.7% of postings close within 7 days. Measured by our own scanner across the market. NEXDINE Hospitality postings stay open a median of 36 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.5%3 days
  3. 12.7%7 days
  4. 20.4%14 days
  5. 35.6%30 days
  6. 58.7%60 days
This job: posted today

NEXDINE Hospitality median: 36 days open

The posting

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Assistant Manager

Location: Camp Verde, AZ

Hours: Full Time

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

  • Generous Compensation & Benefits Package
  • Health, Dental & Vision Insurance
  • Company-Paid Life Insurance
  • 401(k) Savings Plan
  • Paid Time Off: Vacation, Holiday, Sick Time
  • Employee Assistance Program (EAP)
  • Career Growth Opportunities
  • Various Employee Perks and Rewards

Summary

The Assistant Manager reports to the Chef Manager (or other supervisor as assigned) and is responsible for assisting with the management of the café to meet customer needs. Assist with oversight of financial operations to

meet product delivery standards, service, and presentation standards. Assist with maintaining excellent client relationships. May apply culinary techniques to food preparation and oversee the final presentation and service of

food.

Essential Functions

Operations

  • Responsible for maintaining vendor relationships.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Arrange for equipment purchases or repairs.
  • Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
  • May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
  • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
  • Compile and record production or operational data on specified forms.
  • Manage client relationships to maintain client satisfaction and account retention.

Financial

  • Assist with management of department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
  • May assist in budgetary process.
  • May assign prices to menu items, based on food, labor, and overhead costs.
  • Responsible for inventory management.
  • May assist with submission of financial reporting to the corporate office per NexDine guidelines.
  • May assist operations in financial recordkeeping.

People

  • Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
  • May instruct, train and supervise employees on essential job functions.
  • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

Culinary

  • May assist with the oversight of culinary operations. Responsible for the quality of all food products and ensure that standards are met.
  • May perform other duties and responsibilities as assigned.

Skills/Aptitude

  • Communication Proficiency
  • Customer/Client Focus
  • Ability to Coach & Develop
  • Problem Solving/Analysis
  • Ability to work under pressure

Supervisory Responsibility

This position manages, in conjunction with his/her direct supervisor, all employees of the unit and is responsible for assisting with the performance management and hiring of the employees within the unit.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and

chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones,

televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb,

and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience

  • High school diploma or equivalent
  • 1 - 3 years’ experience in food service management

Preferred Education and Experience

  • Culinary school certificate or degree
  • Microsoft Office Suite

Required Eligibility Qualifications

  • ServSafe Certification
  • Choke Safety Certification
  • Allergen Awareness Certification (MA)
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