Assistant General Manager
The Assistant General Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Assistant General Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
- Assists in the overall effective management of the catering operations.
- Ensure legal, efficient, professional and profitable operation of the venue.
- Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
- Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
- Author, review and amend policies & procedures, as requested by the General Manager.
- Oversee scheduling and labor allocation.
- Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
- Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
- Directs and assists managers in preparing and attaining future goals.
- Provides each manager with the proper direction and follows up on all assignments.
- Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
- Develops an effective management team.
- Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work.
- Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
- Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light.
- BA or BS with business-related major; accounting minor or credits preferred.
- Minimum 5 years management experience in food-related or concessions industry.
- Concessions Manager Certificate from the National Association of Concessionaires.
- Nationally recognized, advanced food service sanitation training course certification.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
- Ability to make sound business/operations decisions quickly and under pressure.
- Ability to speak, read, and write in English.
- Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
- Familiar with inventory cost control and menu planning.
- Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
- Ability to handle cash accurately and responsibly.
- Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
- Ability to work independently with little direction.
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