Full Time - Aztec Nutrition Center Restaurant Manager

Pay Rate: $25.00–$29.00 per hour. This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

About the role

Manages 4–8 subordinate Crew Leads/Assistant Managers and approximately 60–80 employees in store operations. Responsible for the overall direction, coordination, and evaluation of the kitchen and market. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; budgeting, forecasting, planning, assigning, and directing work; appraising performances; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems.

Responsibilities

• Operate the market and kitchen successfully through outstanding customer service provided by staff to achieve customer satisfaction and financial goals.
• Interview, select, and hire unit personnel while utilizing Aztec Shops approved practices and training.
• Develop and maintain an employee schedule to adequately cover staffing needs to ensure customer satisfaction while maintaining cleanliness.
• Perform all administrative duties accurately and completely within a timely manner.
• Manage and develop designated market and kitchen operations staff, including hiring, terminating, and disciplining employees; setting work priorities; conducting staff meetings; coordinating training; evaluating performance; and directing work assignments to ensure effective operations.
• Formulate pricing recommendations on foods according to requirements for profitability of store operations and marketplace comparability.
• Participate in the development of the annual operating budget.
• Implement operational plans to achieve profit and growth goals.
• Prepare daily sales reports to determine profitability and make adjustments to staffing and production levels based on sales volume.
• Plan and prepare work schedules and assign employees to specific duties and tasks.
• Carry out sales promotional activities for the unit.
• Order food or prepare requisitions to replenish food on hand, using an inventory management system.
• Manage daily unit operations to ensure proper procedures and guidelines are followed for provision of quality products and services.
• Recommend menu items that respond to customer needs and meet profitability goals.
• Resolve customer issues and complaints to ensure customer satisfaction.
• Monitor and ensure compliance for proper inspections, handling, and storage of all inventories of food, supplies, and equipment; establish security/internal controls and sanitation procedures.
• Ensure all market audit results score “meets standards” or better.
• Supervise and train employees engaged in food preparation, cash registers, taking inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily records of transactions. May perform work of subordinates as needed.
• Develop and maintain working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Comply with and ensure continued, consistent compliance with all company policies and federal, state, and local laws/regulations, including but not limited to employment, safety, and health.
• Other duties as assigned.

Requirements

• High School Diploma or General Education Development (GED) degree; an Associate’s degree in Business or Hotel/Restaurant Management is preferred but not required.
• At least two years of experience in high-volume food service operations and at least one year of supervisory experience; or equivalent combination of education and experience.
• Strong communication, computer literacy, and mathematical skills.
• Serve Safe Certified and Management Food Handler Certificate from the County of San Diego preferred.

Qualifications

• Language Skills: Ability to read, write, and understand English. Ability to follow verbal and written instructions, guidelines, and objectives. Ability to read, comprehend, analyze, and interpret general business information and governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the general public.
• Mathematic Skills: Ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Ability to prepare and analyze numerical figures and create and interpret spreadsheets.
• Reasoning Ability: Ability to apply common-sense understanding to carry out general written or oral instructions. Ability to multitask, prioritize work, and pay attention to detail. Good analytical, quantitative, organizational, and management skills.
• Manual Dexterity: Ability to utilize a computer and use a variety of office machines and food service equipment.

Physical Demands

• Ability to operate food service equipment (e.g., slicers, mixers, knives, ovens, steamers) and office equipment (e.g., computers, copy machines, fax machines).
• Frequent walking, sitting, and standing for prolonged hours; handling objects, cooking tools, and controls.
• Ability to move, lift, or carry heavy objects or materials up to 50 pounds.
• Specific visual abilities include close vision and color vision.
• Ability to talk, express, or exchange ideas, and hear or perceive sounds.

Work Conditions and Hazards

• Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles.
• Occasional work near moving mechanical parts and exposure to humid, hot conditions, as well as cleaning chemicals.
• Moderate noise level in the work environment.

Schedule

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.

A background check will be conducted after a conditional offer of employment is extended and accepted. Background checks include verification of education and employment histories, criminal records, national sex offender registry check, and references. Depending on the position, checks may also include a credit report, motor vehicle report, and verification of professional licenses.