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About the Role
Under the direct supervision of the Campus Center (Blue Wall) General Manager, the Assistant Manager Dining Services is responsible for the day-to-day operations of Campus Center Dining, focusing on quality control, program enhancement, food purchasing, production, assurance, presentation, staff scheduling, and customer service. This role also involves planning and implementing special projects designated by the General Manager, including operations management, marketing, customer services, training, catering, quality assurance, and supervision of additional operations and special events as needed. In the General Manager's absence, the Assistant Manager assumes responsibility for Campus Center operations during night duties and every other weekend.
Responsibilities
- Assist the General Manager in developing, implementing, and maintaining operating systems, policies, and procedures to improve efficiencies and cost-effectiveness.
- Participate in the development of departmental goals and organizational structure.
- Assist the General Manager in developing goals and objectives for all Campus Center Retail Dining locations.
- Manage staff scheduling, training, and development.
- Conduct daily Culinary Planning Meetings (CPM) with supervisors, chefs, and head cooks to review menus, food production, service, staffing, and ensure food quality and appearance.
- Greet an average of 50 customers and guests daily during meal periods.
- Execute daily and special events, including merchandising, decorating, and creating attractive displays.
- Develop and implement special programs to prioritize students, including marketing, promotion, customer services, and new operational concepts.
- Develop and implement a guest customer service program to provide outstanding services.
- Interact with students and the Dean of Students regarding dining hall access systems in the absence of the General Manager.
- Assist the General Manager in implementing the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.
- Assume overall supervision of the Campus Center in the absence of the General Manager, including nights, weekends, and days off.
- Assist and support the General Manager in non-exempt employee personnel matters, referring clarification needs to the General Manager.
- Assist the General Manager in managing time and attendance using the time management system.
- Assist the General Manager in conducting Food Advisory Committee meetings, focus group studies, and surveys.
- Assist with the management of selected retail food operations and other dining commons as business needs dictate.
- Assist the General Manager in conducting quality assessment audits and supervise cashier audits.
- Responsible for weekly inventory taking, including overseeing receiving, storage, and rotation.
- Maintain records relative to menu implementation and food information systems.
- Forward all reports to the Dining Services Administration Office in a timely manner.
- Follow Standard Operating Procedures (SOP) in food handling and storage in compliance with sanitation codes.
- Ensure quality service delivery.
- Supervise during meal service to ensure appearance, temperature, and correct portions are served.
- Assist the General Manager with preventative maintenance issues and implementation of cleaning systems.
- Attend weekly Manager and Assistant Manager meetings.
- Participate on department or university-wide committees.
- Participate in annual year-in-review sessions and prepare requested reports.
- Keep abreast of all changes in food service and technology.
- Participate in quality assurance, peer review, and continuing education programs as required.
- Responsible for special projects and other related duties as assigned.
- Understand, commit to, and support affirmative action and non-discrimination goals and customer-focused quality services.
- Perform other duties as assigned.
Requirements
- Bachelor’s degree (Culinary Program diploma from a recognized institution may be considered).
- 2-3 years progressive experience in a hospitality setting.
- ServSafe Certification required (must be obtained within 3 months of hire).
- Proficiency in Microsoft Word, PowerPoint, and Excel.
- Familiarity with the Internet/Intranet.
- Reliable transportation required.
- Valid driver’s license.
- Varying degrees of manual dexterity involving eye and hand coordination, color vision, and manipulative ability.
- Ability to deal with stress.
- Willingness to work in one place with some travel requirements.
- Willingness to work beyond the average 37.5 hour week.
- Willingness to work evenings, weekends, and holidays.
- This position is designated as essential personnel.
- This position is subject to final budgetary and administrative approval.
- Work is performed in custodial or dining service environments.
- Entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.
- Resume required with application.
- Provide contact information for three (3) professional references at the finalist stage.
Skills
- Quality control
- Program enhancement
- Food purchasing
- Food production
- Quality assurance
- Line presentation
- Staff scheduling
- Customer service
- Operations management
- Marketing programs
- Catering
- Training
- Microsoft Word
- Microsoft PowerPoint
- Microsoft Excel
- Internet/Intranet familiarity
- Food handling
- Food storage
- Sanitation codes
- Preventative maintenance
- Cleaning systems
- Food service technology
Location
- Amherst
Work Type
- Full Time
- Onsite
Experience Level
- 2-3 years progressive experience in a hospitality setting
Education Level
- Bachelor's degree
- Culinary Program diploma
Salary/Compensations
- Pay Grade: PSSAP Grade 26
About the Company
- Executive Area: Administration and Finance
- College/School/MBU: Auxiliary Enterprises
- Department: Blue Wall Cafe