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