The Cafe Assistant General Manager will be responsible for managing the day-to-day operations of the ammatka kitchen and related ottoy culinary experiences. This includes supervising all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers; and executing transactions.

The role also involves working in partnership with the ottoy Initiative leaders and Lawrence Hall of Science staff to ensure that food service operations run smoothly and efficiently while adhering to the goals and budget of this unique operation. Since the clientele served across these experiences varies by venue and season, the Assistant Manager will need to pay particular attention to meeting customer demands while stewarding resources and minimizing waste.

Human Resource and Fiscal Management

• Develop schedules and set staffing levels to meet business needs while managing labor costs effectively.
• Closely oversee the day-to-day activities of employees who operate and maintain food production and service areas.
• Ensure staff have knowledge and understanding of event details, specifications, and client expectations.
• Ensure compliance with collective bargaining agreements and personnel policies.
• Supervise and follow approved cash and payment handling policies and procedures.
• Purchase food products and supplies as needed for special events and catering.
• Conduct weekly inventories, maintaining accurate budget information and precise accounting of food and non-food items.
• Keep food, labor, and supply costs within budgetary requirements.

Food Production

• Perform individual tasks related to food service operations such as set-up/break-down, cleaning, and serving.
• Follow nutritional, recipe policies, and guidelines to ensure the highest quality product is served.
• Manage the maintenance and cleanliness of food production areas, including the kitchen, service areas, storage areas, receiving, dock, and trash areas.
• Maintain and oversee the repair of food production equipment.

Customer Service and Events

• Manage a variety of special events from set-up to clean-up, both on-site and off-site as needed.
• Transport, deliver and serve prepared food to multiple campus locations.
• Accommodate last-minute requests efficiently and courteously.
• Meet and exceed customer service expectations by anticipating needs and addressing issues.

• Experience with cash handling and operating point of sale systems in a retail or restaurant environment.
• Experience overseeing procurement of ingredients and supplies needed for food service enterprises.
• ServSafe Certification or equivalent certification and TIPS Training.
• High school diploma and/or equivalent experience/training.
• Valid driver’s license.

• Knowledge and/or experience related to using indigenous ingredients in food preparation.
• Knowledge and/or experience related to cultivating cultural appreciation through culinary experiences.
• Knowledge related to advancing food sustainability and security.
• Experience in a foodservice operation in a public-facing, cultural organization.

The budgeted annual salary range for this position is $58,000.00 – $77,900.00. This is an exempt, monthly-paid position.

For information on the comprehensive benefits package offered by the University, please visit the University of California’s Compensation & Benefits website.

First review date: March 9, 2026

How to apply: Please submit your resume and cover letter.