ASSISTANT GM - SBU - Stony brook, NY

As an Assistant General Manager, you will work alongside the General Manager to ensure the smooth operation of Stony Brook University cafe operations, adhering to the approved budget while meeting client expectations. You will oversee safety, sanitation, and maintenance programs, foster excellent relationships with employees, guests, clients, and other departments, and promote the professional development of the entire team. You will also play a key role in aligning the dining service department with the facility's operational plan.

Key Responsibilities:

• Supervise and manage staff in accordance with company policies and relevant laws.
• Conduct interviews, hire, train, and coach employees and managers.
• Lead employee meetings and training programs to ensure continuous development.
• Maintain food costs while ensuring the highest quality standards.
• Oversee purchasing and inventory controls to manage stock and reduce waste.
• Ensure compliance with HACCP standards and proper food storage and handling procedures.
• Manage special projects and related duties as assigned.

Preferred Qualifications:

• Bachelor's degree or equivalent professional experience.
• 5-7 years of experience in upscale food service, with at least one year of multi-unit management experience.

• Minimum of 2 years of managerial experience with Starbucks or a similar retail environment.

• Strong leadership skills, with a focus on staff development and team coordination.

• Excellent communication and problem-solving abilities.

• Strong leadership, organizational, and time-management skills; flexible and adaptable to change.
• Proven supervisory experience, including scheduling, training, and coaching.
• Strong problem-solving and conflict-resolution abilities.
• Ability to manage multiple tasks effectively and stay focused under pressure.
• Expertise in food purchasing, cost control, production, and inventory management.
• Experience in budget preparation, financial reporting, and forecasting.
• Ability to collaborate with chefs on menu planning.
• Knowledge of cash handling procedures and reconciliation of multiple cash reports.
• Strong understanding of HACCP guidelines and proper food storage techniques.
• Monitor compliance with health and fire regulations related to food preparation and service.
• Identify and implement improvements in service, performance, and safety.
• Excellent communication skills, both written and verbal.
• Exceptional client relations and business etiquette.
• Ability to manage time effectively and meet deadlines.
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).
• Strong catering experience.
• ServSafe or Department of Health certification is a plus.