Assistant Manager (Food Services Supervisor), IMU Catering and Retail, IU Dining and Hospitality

Department Information

Indiana University (IU) Dining and Hospitality embraces and expands Indiana University's core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality.

IU Hospitality infuses Indiana University's beautiful campus with vibrant life, creating a home away from home for visitors and the IU community alike. From our space in the Indiana Memorial Union (IMU), hospitality staff serve thousands of guests each year through professional dining and retail operations, catered events, conferences, and celebrations, keeping our spaces clean and functional, our food tasty, and our customers happy.

IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries.

Retail dining runs food operations for cafes and campus stores at IU Bloomington, also managing relationships with external businesses that serve food on campus and vendors whose retail products are carried at IU. Retail dining staff work closely with the teams in residential and IMU dining to ensure consistent procurement of products that match student preferences and dietary needs.

Job Summary

Department-Specific Responsibilities

• Assists with the management, administration, and/or production for IMU Retail Dining and Catering operations.
• Schedules and supervises employees, provides customer service, and oversees the preparation and service of meals.
• Purchases and manages the production of assignments, including managing the menus and orders, directing store attendants, and overseeing the receiving process.
• Works with the Retail Area Manager or the location General Manager in the areas of budget preparation and monitoring, inventory control, preparation and analysis of financial reports, customer service, and coordination of special events and conferences.
• Rotates weekly, monthly, and seasonal promotions, and assists with brand management.
• Assumes the role of the General Manager in their absence.

General Responsibilities

• May be responsible for planning, hiring, and scheduling student employees, assigning and monitoring work, approving time off, providing regular training, taking corrective action, addressing employee and/or customer complaints and grievances and recruiting, reviewing and promoting employee development and growth.
• Explains and demonstrates methods and procedures for performing tasks to the dining facility employees, including food handling and sanitation techniques.
• Monitors work performance for quality, accuracy, and completeness to ensure compliance with departmental standards.
• Monitors and supports the food operation's process measures and is accountable for the results of these measures. Reviews production worksheet and organize tasks to shift staff. Places orders for food needed to meet worksheet production needs. Records usage of food and leftover quantities and stores food.
• Monitors, directs, and assists staff and student employees in preparation, proper serving sizes, proper food temperature, order taking, and delivery of food products in the proper media, and delivered in a timely manner. Ensures customer service standards are demonstrated on the job.
• Monitors on-hand inventory and determines quantity of food to order. Completes orders for inventory.
• Responds to and resolves customer' complaints and concerns to maintain positive relations with customers.
• Maintains food safety, training, and food logs. May have cash management responsibilities for retail food sales.
• May work from recipes and instructions to prepare and cook food; may calculate, weigh, and measure ingredient quantities; may wash, peel, cut, slice, trim, or blend various items for cooking and serving.
• May perform tasks specific to bartending, catering, or dining room services.

Qualifications

Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education.

EDUCATION

Required

• High school diploma or equivalent (such as HSED or GED)

WORK EXPERIENCE

Required

• 1 year of work experience in food services and demonstrated leadership skills

LICENSES AND CERTIFICATES

Required

• Food Safety (ServSafe) certification within 180 days from date of hire

Preferred

• Valid driver's license with the ability to be insured by Indiana University

SKILLS

Required

• Friendly and service-oriented
• Ability to work in a safe and efficient manner
• Knowledge of health and safety regulations
• Knowledge of professional cooking principles
• Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues
• Ability to work comfortably in a group environment, and treat employees and customers with kindness and respect
• Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation, and coaching skills
• Demonstrates leadership skills