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About the Role

The Assistant Manager drives operational excellence, maintains high standards, and supports a collaborative, professional work environment that prioritizes quality food, food safety, and high customer service. This position implements and maintains operations to improve efficiencies and cost effectiveness, providing day-to-day management of assigned operations. Individual units operate varying hours, including breakfast, lunch, dinner, and late-night meal service. This role is part of a management team emphasizing teamwork, customer service, and culinary excellence.

Responsibilities

Assists the Sr. Dining Manager in overseeing all day-to-day operations, including food safety, staffing, scheduling, and supervision of Union, Casual, and student employees.
Supervises and trains both union and non-union employees to ensure high performance, customer satisfaction, and adherence to policies.
Manages the full employee lifecycle, including hiring, training, retention, payroll, performance reviews, goal setting, and disciplinary actions.
Ensures compliance with all health, safety, sanitation, and food handling regulations, as well as company policies.
Identifies daily labor requirements and covers openings due to unexpected absences or vacations.
Ensures proper production techniques are followed.
Oversees meal service to maintain high quality and customer service standards.
Leads inventory processes to ensure product availability and quality/safety criteria. Inspects food receiving, preparation, production, and storage areas.
Oversees stock clerks to ensure availability of necessary equipment and products, including supplies, food, beverages, cleaning products, and dishware.
Implements promotions by collaborating with the marketing department.
Ensures self and staff understand the organization’s vision, values, goals, and strategies.
Helps others manage organizational change, facilitating implementation and acceptance.
Understands and applies HR policies and practices for employee management.
Ensures optimal allocation of money, technology, and staff.
Utilizes customer feedback to recommend and implement improvements to menu, quality, and venue layout.
Evaluates the effectiveness of standard operating procedures and implements changes.
Utilizes understanding of the regulatory environment and industry trends to improve process quality and compliance.
Performs other duties as assigned to reach individual and organizational goals.

Requirements

Two-year degree in food service, hospitality, or culinary arts, with two years of management experience or equivalent combination of experience and/or education.
Previous cooking/culinary service and preparation experience.
Previous managerial experience in an educational environment or large dining services is preferred but not required.
ServSafe Certification preferred.

Skills

Excellent organizational and time management skills, with the ability to prioritize and manage multiple tasks.
Excellent interpersonal, written, and verbal communication skills.
Ability to work with diverse teams.
Proven ability to supervise teams effectively in a fast-paced environment.
Skilled in performance management, coaching, and employee development.
Strong understanding of food production techniques, portioning, and inventory management.
Knowledge of regulatory requirements and safety standards related to food service.
Ability to gather and act on customer feedback to drive improvements.
Demonstrated ability to prioritize tasks and manage multiple responsibilities effectively.
Skilled in resource allocation and efficient scheduling.
Strong troubleshooting skills to resolve operational challenges.
Ability to identify inefficiencies and implement innovative solutions.
Proficient in Microsoft and Google systems.

Location

SUNY Geneseo

Work Type

Full-time

Experience Level

Management experience

Education Level

Two-year degree in food service, hospitality or culinary arts

Salary/Compensations

$63,000-$65,470 annually

Benefits

Comprehensive health and wellness including health, dental, vision, FSA or HSA for full-time employees.
Retirement savings with employer match contributions.
Life/Disability Insurance.
Generous paid time off.
13 Paid holidays.
Complimentary dining at on-campus restaurants and cafes.
Career growth opportunities.
My Better Benefits discount services.
Tuition reimbursement.

About the Company

Campus Auxiliary Services at SUNY Geneseo provides essential services that positively impact campus life and all who engage in our community, including students, faculty, staff, guests, and friends of the college.
Our people are the lifeline of the organization. We are committed to continuously developing our employees in an environment of trust and integrity.
We strive to cultivate a culture that produces inclusivity, passion, celebration of accomplishments, and strong communication.
As a teammate in our culinary and dining services, operations, or administration teams, you will have the opportunity to utilize skills in exceptional customer service, team collaboration, adaptability, and determination.
As one of our teammates, you not only have the opportunity to serve others and immerse yourself in the organization – you get paid to make a true difference!

Equal Opportunity

Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity.