Assistant Manager / Food Service FT - Site 541

FLSA STATUS: Non-Exempt Hourly
SHIFT SCHEDULE: Varies
LOCATION: 3390 Broadway Ave, North Bend, OR 97459
REPORTS TO: Retail Store Manager

• Manage daily food service operations, including food preparation, service, sanitation, and closing procedures.
• Recruit, train, schedule, supervise, and evaluate food service employees.
• Enforce company policies, food safety standards, and health department regulations.
• Monitor food quality, portion control, and presentation.
• Manage inventory, ordering, and vendor relationships.
• Control labor and food costs to meet budget and profitability goals.
• Address customer concerns and resolve service issues professionally.
• Prepare reports related to sales, labor, inventory, and operational performance.
• Maintain a clean, organized, and safe work environment.
• Work flexible hours, including evenings, weekends, and holidays as required by business needs.

• Develop, test, and introduce new recipes and menu items that align with customer preferences, brand standards, and operational capabilities.
• Demonstrate creativity and innovation in food offerings while maintaining consistency, quality, and cost controls.
• Evaluate and refine existing recipes to improve efficiency, presentation, taste, or profitability.
• Plan seasonal, promotional, or limited-time offerings in collaboration with ownership.
• Ensure all recipes comply with food safety, sanitation, and allergen requirements.
• Train staff on preparation methods, portioning, and presentation for new and updated menu items.
• Balance creativity with operational practicality, food cost management, and customer demand.
• Maintain accurate, written recipes documenting ingredients, measurements, preparation procedures, and portion standards for all menu items.

• High school diploma or GED required; culinary or hospitality training preferred.
• Prior food service supervisory or management experience required.
• Strong knowledge of food safety, sanitation, and workplace safety practices.
• Demonstrated leadership, communication, and customer service skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Basic computer skills for scheduling, reporting, and inventory management.

• Ability to stand and walk for extended periods, up to the duration of a full shift.
• Ability to lift, carry, push, or pull up to 25–50 pounds on a regular basis.
• Frequent bending, reaching, stooping, twisting, and kneeling.
• Manual dexterity for food preparation, equipment operation, and paperwork.
• Ability to work in environments that may be hot, cold, humid, or noisy.
• Ability to communicate clearly with staff, vendors, and customers.