Assistant General Manager

Role Overview

The Assistant General Manager supports district-level food service operations for K-12 schools. This role helps lead teams, uphold food quality and safety standards, manage day-to-day service execution, and contribute to strong client satisfaction while meeting labor, cost, and operational targets.

Key Responsibilities

You will be responsible for supervising food preparation and meal service, guiding team members through training and leadership, and helping maintain a welcoming and efficient dining environment for students and staff. The position also involves supporting cash handling controls, staffing decisions, performance management, supply coordination, and compliance with organizational and district procedures.

Operational Duties

• Monitor food production and service to ensure standards for quality, portioning, cleanliness, and customer experience are consistently met.
• Support service, sales, and sanitation goals by coaching staff and reinforcing good workplace practices.
• Handle cash and related processes in line with company and district requirements.
• Take part in hiring and separation decisions together with the General Manager.
• Step into operational responsibilities when needed to keep daily service running smoothly.
• Develop team capability and help build leadership strength across the unit.
• Maintain regular communication with district clients and school administrators.
• Confirm that food and supply deliveries align with expectations and policy requirements.
• Support staff performance reviews and follow-through on evaluation processes.
• Create work schedules that match labor targets and meal volumes.
• Help foster a respectful, inclusive, and service-oriented workplace.
• Ensure compliance with health, safety, labor, and operational regulations.
• Assist with training sessions, meetings, and administrative coordination.
• Maintain financial accountability and reinforce sound cost control across assigned locations.
• Manage supply spending carefully and provide support to understaffed units when necessary.

Qualifications

The ideal candidate should have at least three years of experience in food service and fresh food production, along with strong communication, leadership, and organizational abilities. Proficiency in Microsoft Excel, Microsoft Word, and Adobe Acrobat is required, and experience with POS systems and online reporting tools is preferred. Applicants must also be able to pass a background check, fingerprinting, and an MVR audit, as driving is part of the role.

Physical and Work Environment Requirements

• Ability to occasionally lift up to 50 pounds.
• Frequent standing, walking, sitting, and use of hands.
• Work environment may involve moderate noise levels.
• Availability for a flexible schedule, including occasional extended work weeks.
• Driving is required, and attendance at company meetings or events may be necessary from time to time.

Equal Opportunity and Compliance

The employer is an Equal Opportunity Employer and considers applicants regardless of gender, minority status, veteran status, or disability. The organization also participates in the federal E-Verify Employment Eligibility Program.

Education

A high school diploma, GED, or relevant vocational training is required. A bachelor’s degree is preferred.

Experience

At least 3 years of relevant experience in food service and fresh food production is expected.