Job Description

Manage, organize, and participate in the daily dining service activities. Must demonstrate hands on personnel management, customer service, leadership, and have a strong desire and ability to achieve Department and University goals. Perform all responsibilities at a high level of professionalism and confidentiality.

• Ability to determine and clearly, proactively, and concisely communicate orally and in writing work assignments and expectations.
• Participate in the corrective action process with authority to provide counseling, oral warning, and written warnings.
• Understand scheduling and make adjustments including authorizing and assigning overtime and to call in off-duty staff as needed.
• Participate in the hiring process including interviewing of prospective applicants and participate in hiring decisions.
• Train, instruct, and assess performance of job duties.
• Proactively respond to inquiries and needs of employees and customers.
• Ensure accurate time management for employees.
• Assign and reassign employees to meet operational needs.
• Perform and carry out annual evaluation of those whom they supervise.
• Understand and demonstrate pro-active fiscal management responsibilities.
• Responsible for operation and maintenance of operational equipment. Communicate equipment problems via established protocol.
• Ensure high quality food presentation, sanitation, and customer satisfaction.
• Ensure proper inventory levels as assigned.
• Supervise and monitor cashier functions, operation, and reports before, during, and after meal periods.
• Perform necessary record keeping as directed such as sales reports, register reports, product movement, attendance and performance records, equipment maintenance, and payroll.
• Manage, supervise, coordinate, and participate in catered events which may be in operating unit or other locations on campus as directed.
• Assist with planning and execution of special events and catered functions.
• Perform other related duties as assigned.

Full-Time Equivalent Hiring Range: $67,350 to $84,200; salary commensurate with relevant experience.

Requirements

Education: Bachelor's degree preferred, Associate's Degree required or equivalent combination of experience. Computer literacy is desirable. Serv Safe Food Safety Certification.

Experience: Three to five-years food and beverage experience in progressively responsible positions. Supervisory experience with ability to motivate. High quality standards as well as exceptional knowledge of food service procedures and practices.

Skills: Ability to manage and work effectively with students, faculty, and staff clientele in high volume and fast-paced environment. Must have outstanding communication, human relations, and interpersonal skills and be able to coordinate and gain the cooperation of a large and diverse staff. Bilingual English/Spanish skills helpful. Ability to work a flexible schedule, including some evenings and weekends throughout the year. Self motivated, highly energetic, organized, and results-oriented professional.