Job Description

Provide management support and oversight to a food service operation.

Job-Specific Responsibilities:

• Responsible for effective staff management, including hiring and orientation, training and development, workflow and performance management, and the promotion of an inclusive and innovative work environment
• Manage front-of-house and back-of-house operations
• Assign and direct the work of a team of hourly and temporary staff to ensure the delivery of excellent service; address staff performance and recommend/deliver corrective actions as needed
• Assist with monitoring menu and inventory management systems including, but not limited to: ensuring cost control and mitigation of loss prevention; completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Ensure kitchen equipment and the physical plant is operational and clean; alert Unit Manager of needed repairs
• Execute dining hall opening and closing procedures
• Assist with the planning and execution of catered events
• Perform administrative duties, including inventory, payroll, budgeting, calendars, documentation, and ordering supplies
• Ensure high standards are consistently met with regard to quality assurance related to food, sanitation, equipment, facility maintenance and management and safety
• Ensure compliance with University policies and procedures and applicable legal rules and regulations

Working Conditions:

• Ability to work evenings, weekends and holidays as needed
• Subject to wet floors, temperature extremes, and excessive noise
• Standing and walking for significant amounts of time is necessary

Physical Requirements:

• Position frequently involves long hours and widely diverse duties
• Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
• Ability to stand for extended periods of time

Qualifications

Basic Qualifications:

• Minimum of 2 years' relevant work experience

Additional Qualifications and Skills:

• Knowledge of Microsoft Office Suite, intermediate Excel skills
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
• Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
• Operational experience with food service applications and computerized menu management systems