Assistant Restaurant Manager, Courtyard Cafe

Full-Time Non-Exempt/Hourly position at Courtyard Cafe & Coffee Shoppe.

About the role

Assists in the management of operation of a designated Village restaurant, including coordination of food service activities at social functions, estimating food cost and supplies, hiring and scheduling of personnel, product ordering and inventory control. Responsible for following instructions and carrying out assignments properly. Supportive of the Village mission, values, and service/hospitality (PRIDE) expectations. Completes training as required by policy.

Responsibilities

• Assists in coordination of catering activities at restaurant.
• Estimates and oversees cost control of food, supplies, and inventory.
• Responsible for hiring, training, scheduling, and supervision of staff.
• Adheres to all safety regulations and requirements.
• Handles stress and maintains positive interactions with colleagues and customers.
• Maintains acceptable standards of workplace conduct.

The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs.

Requirements

• Certification from a two-year program in Home Economics or Food Management, or an equivalent minimum of two (2) years combination of experience and education.
• Must obtain current Food Handler Permit within 15 days of start date.
• Must possess a current Class E Driver’s license or equivalent (Fireside Restaurant only).

Skills

• Ability to work with a large group of residents/customers.
• Intermediate level knowledge of cash handling and cash register operation.
• Awareness of cost control responsibilities within the department.
• Basic knowledge of Microsoft Word, Excel, and Outlook.
• Ability to work irregular hours.
• Ability to speak in simple sentences and read/interpret documents such as safety rules, operating instructions, handbooks, and procedure manuals.
• Ability to write reports, business correspondence, and procedure manuals.
• Basic arithmetic skills (addition, subtraction, multiplication, and division with 10’s and 100’s).
• Ability to perform tasting and/or smelling.
• Ability to apply common sense understanding to carry out detailed but straightforward written or oral instructions.

Special Working Conditions

• Primarily works in a kitchen and restaurant environment.
• Subject to inside environmental conditions, including temperature changes.
• Exposure to infectious diseases.
• Required to function around individuals with challenged mental capacities.
• May be called upon to assist other departments in declared emergency situations.
• Exposure to extreme heat and cold (ovens, grills, freezers, coolers).
• Exposure to steam when handling food.
• Handles sharp blades such as knives.
• May require driving between locations for department services.

Physical and Mental Demands

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maximum occasional lift of 55 lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches.
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft.
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2-person of 35 lbs) for 1300 ft.
• Maximum occasional vertical push/pull of 30 lbs from 36–72 inches.
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs.
• Occasional climb of 18 inches; frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches.
• Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation.
• Frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.

Supervision

• Occasional supervision received from Restaurant Manager.
• Direct supervision given to assigned restaurant staff.
• May rotate to other restaurants as needed.