Chef's Cupboard Assistant Manager

About the role

The role supports the Chef’s Cupboard Manager in delivering exceptional Member experience through effective daily operations leadership, team supervision, and consistent execution of service and quality standards.

Responsibilities

• Maintains frequent Member contact during service hours by assisting with daily needs, orders, and purchases while anticipating Member and guest requests to provide proactive, attentive service.
• Handles Member and guest routine comments in a professional manner and according to established policies; refers any significant issues to the Chef’s Cupboard Manager.
• Makes sure Member and guest activity is monitored and staffing and service flow are adjusted to reduce wait times and optimize service delivery.
• Keeps the Chef’s Cupboard Manager informed of all relevant information including staff compliance with established standards.
• Works with the Culinary team to expedite catering orders and special food requests.
• Maintains products, equipment, and services to ensure compliance with established safety standards, policies, and procedures.
• Manages product orders, receives, prices changes, handles damaged and expired items, and maintains inventory levels.
• Supervises staff in a consistent and fair manner, ensuring steady productivity through close observation and providing direction when necessary.
• Maintains proper utilization of supplies and ensures they are stored and/or maintained under proper conditions as per standards.
• Inspects all unit storage facilities each day to maintain proper temperatures and conditions.
• Prepares daily reports detailing sales, problems, complaints, ideas, employee feedback, etc.
• Consistently monitors and enforces all rules and regulations as set forth in the Club's Employee Handbook.
• Maintains a professional image and demeanor, demonstrates team-building skills, and handles all assignments with a positive and enthusiastic attitude.
• Models the Club’s service standards, demonstrating professionalism, discretion, and attention to detail in all Member interactions.

Supervisory Responsibilities

• Directly supervises subordinate employees.
• Carries out supervisory responsibilities in accordance with the Club's policies and applicable laws.
• Interviews and trains employees; plans, assigns, and directs work; appraises performance; rewards employees; addresses complaints and resolves problems.
• Develops on-going professional development and training programs for Food and Beverage department, captains/supervisors.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws.
• Ensures a safe working environment for all employees.

Qualifications

• Associate degree or equivalent from two-year College or technical school in hospitality or business.
• Three years related experience and/or training.
• Equivalent combination of education and experience.

Skills

• Effective communication and interpersonal skills.
• Proactive problem-solving and decision-making abilities.
• Strong organizational and time management skills.
• Ability to handle multiple tasks and prioritize accordingly.
• Knowledge of food safety and quality standards.
• Proficiency in Microsoft Office applications.

Benefits

Not specified.

Pay

Not specified.

Schedule

Not specified.