Assistant Director, Tuck Dining Services

Position Details

Position Purpose
Provides daily leadership and operational excellence for Tuck dining operations. This role plays a critical part in ensuring safe, efficient, and welcoming dining experiences for the Tuck community.

Required Qualifications

• Bachelor’s degree and 5 or more years of food service or hospitality management experience, or an equivalent combination of education and experience.
• Experience working in institutional food service or retail food operations.
• Strong organizational, leadership, and problem-solving skills.
• Experience supervising others and managing workflow.
• Working knowledge of food safety and sanitation standards (HACCP).
• Computer skills and ability to learn and apply new technologies, including AI.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent interpersonal and communication skills with the ability to supervise with a collaborative leadership style.
• Commitment to service excellence, safety, and operational accountability.
• ServSafe certification required within 3 months of hire.
• Must be able to work autonomously with sound judgment and self-motivation.

Key Accountabilities

Dining Operations (60%)

• Lead daily operations to ensure the dining facility opens on time and is fully prepared for service.
• Proactively identify and address potential operation challenges before they impact service.
• Consistently provide and promote a culture of excellent customer service.
• Menu management and forecasting utilizing food production software and point of sale data.
• Oversee inventory management and product rotation.
• Manage purchasing and inventory oversight for a 24/7 cashier-less convenience store.

Staff Development (30%)

• Serve as first-line supervisor for approximately 20 employees.
• Ensure all staff are trained on ServeSafe, AllerTrain, and other required trainings.
• Provide coaching and feedback; administer progressive discipline in a unionized environment.

Food Safety (10%)

• Ensure compliance with food safety, sanitation, and HACCP standards.
• Maintain Safety Data Sheets (SDS) and ensure safety documentation is current.