Manager II Hospitality Services

Hiring Department

Campus Dining Services

Job Description

• Manage the operational, financial, and personnel activities of one or more residential dining facility, restaurant, retail store, catering and/or snack bar operation.
• Manage operational activities to ensure adherence to procedures and the timely, cost-effective, safe, and high-quality food production and service to customers.
• Administer the computerized food production system to ensure food supplies are adequate and efficiently used. Supervise the order of food, products, and supplies, as needed.
• Plan, schedule, assign, and supervise work of professional and support staff.
• Maintain, review, approve and/or process employee payroll and attendance records.
• Develop, provide and/or coordinate training and professional development opportunities for all assigned staff in a variety of areas such as food preparation, customer service, sanitation, health, new employee orientation, fire, and security and safety standards.
• Analyze unit operations to ensure maximum effectiveness and compliance with departmental objectives (e.g., quality assurance, product and service offerings, vendor programs, revenue, and expenses).
• Continually evaluate customer needs; develop and implement plans for meeting customer needs.
• Additional responsibilities as assigned.

Shift
Varied days and times, including weekends.

Minimum Qualifications
A Bachelor's degree or an equivalent combination of education and experience and at least 4 years of experience from which comparable knowledge and skills can be acquired is necessary

Preferred Qualifications
Quantity food service experience and/or retail dining experience, preferably in college and university dining. Serv-Safe Certification is preferred.