Assistant Business Manager (Food Service) NF-03

Duties

Financial Management and Budgeting. Track daily revenue, analyze food and labor costs, and manage accounts payable/receivable. Reconcile cash registers, prepare bank deposits, and audit financial records.

Monitor stock levels of ingredients, supplies, and equipment. Coordinate with food vendors, place orders, and verify that deliveries match purchase orders and pricing agreements.

Staff Supervision and Payroll Administration. Assist in scheduling shifts, monitoring employee hours, and preparing payroll data.

Ensure all kitchen staff possess proper food handler permits and receive regular sanitation training. Regularly inspect storage, refrigeration, and prep areas to pass local health inspections.

Prepare detailed reports on food production, customer participation, and inventory levels.