"Dining Assistant Manager"

The Assistant Dining Manager assists in the management of a university dining unit. The unit may have multiple styles of service including traditional cafeteria, grab and go service, retail, or c-store. The operation serves approximately 6,000 students, staff and guests each day; supervises 10 -15 full time employees and up to 350 part-time student employees; manages the production and service of food to students, staff, guests, and special groups and in addition manages the procurement and inventory of food and related goods; supervises service and customer relations; responsible for meals being served in accordance with prescribed standards; responsible for overall performance management of student employees; supervises the quality and quantity of food items produced; orders product; takes inventories; supervises inspection of incoming food and supplies; orients, trains and coaches all student employees in all aspects of facility operations; supervises and trains staff according to prescribed customer service standards ensuring prompt, effective and courteous customer service for all guests; manages the student managers and the student personnel program; works weekends, various hours, special events, and holidays as business need dictates.

Minimum Education Required

High School diploma or GED

Qualifications

Required: High school diploma or GED plus 4 years relevant experience; 1-3 years experience in food service management or related field; excellent customer service skills; ability to read and interpret documents such as receipts, safety rules, operating instructions and procedure manuals; ability to write routine reports and correspondence; ability to regularly lift and/or move up to 20 pounds and frequently lift and/or move up to 50 pounds; successful completion of a background check.

Desired: Associate's degree in hospitality management or related field; 6 years relevant experience; knowledge of ServSafe Sanitation guidelines or similar food handler program; experience working with HACCP principles; excellent verbal and written communication skills; experience managing Classified Civil Service, bargaining union member employees, and student staff; knowledge of computerized ordering systems; ability to speak effectively before groups of customers or employees of the organization.

The Ohio State Universitys Student Life Dining Services is a premier campus dining department dedicated to serving students, staff, faculty and guests. Critical to the Residential Experience, Dining Services administers the student meal plan to approximately 15,000 residential students on the Columbus, Mansfield, Marion, Newark and Wooster campuses.

The hiring range for this position is $17.50-$22.86/hr. The offer for this position will fall within this range based on internal equity, the units available budget, and the selected candidates qualifications.

Career Roadmap Designation

FUNCTION: Food Service

SUB-FUNCTION: Food Production

CAREER BAND: Individual Contributor - Technical

CAREER LEVEL: T4

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