Assistant Manager

Interested in leveling-up? We couldn't be more excited! Take a look at the description below, and if you meet all qualifications, submit your application to become our next Hourly Assistant Manager! Job Summary Under the direction of the Senior Managers, an Assistant Manager should lead by example and assist with the set-up & direction of the Daily Shift Planners & Checklists. They are responsible for developing newly hired employees, providing cross-training to existing employees, communicating new information & procedures to current staff, utilizing the “Management Communication Log” and providing feedback to Senior Managers about employee proficiency. This position should build a strong management foundation and lead them to become our future Restaurant Managers. Responsibilities Work Direct with staff on daily production Schedule AM staff with morning production Manage same day orders and AM sandwich production Supervise cold room prep Coordinate all packaging Produce all prep for dressings, giardiniera, peppers etc. Order beef for Beyond Events and Buona Catering Coordinate times with distribution Oversee hot order execution Ensure finished products with distribution Enforce daily sanitation guidelines Qualifications and Skills Must be at least 21 years of age Must be able to pass a background and drug screen Excellent communication and positive attitude Must be able to work quickly and efficiently in a fast-paced environment Must obtain Food Handler certificate Must work to maintain a clean and sanitary environment Ability to stand for long periods of time Ability to lift up to 25lbs Benefits Tuition Reimbursement Medical, Dental, Vision & Life Insurance* Flexible Spending Account* 401(k) with 4% Employer Match Next Day Pay Flexible Scheduling Employee Referral bonuses Restaurant & Catering Discount *our comprehensive insurance program is available to all full-time eligible employees. All Buona employees become full-time eligible upon being employed for one full year, assuming an average of 30 hours per week were worked. #J-18808-Ljbffr Beyond Catering