Asst Snack Bar Manager U of M

Title: Asst Snack Bar Manager U of M

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Franklin Dining Commons

Work Location: Amherst

Schedule: Full Time

Work Arrangement: Onsite

Assist in preparation and serving of food and beverage. Supervise personnel assigned to the unit. Assist with maintaining records. Hires, trains, and supervises student employees; responsible for cash handling and deposit of daily receipts for the assigned unit.

• Prepares foods and beverages using standard recipes for the purpose of cash customer consumption. May requisition food using standard forms and established procedures.
• Uses manual and mechanical food service equipment to supply product for the consumption of customers.
• Uses standard forms and procedures to order supplies and equipment needed in the operation of the assigned area.
• Makes daily deposits of sales receipts using standard forms and procedures; makes sales reports on standard forms.
• Supervises and assists in the cleaning and maintaining of equipment and work areas to maintain sanitation standards.
• Hires, trains and supervises student employees in the assigned work area. May assist in the evaluation and scheduling of employees.
• Assists in securing the assigned area(s) at the close of operations.
• Maintains records of cash and sales figures and other records pertaining to the operation of the assigned unit(s).
• Assists with inventory and food storage using standard forms and procedures to account for all stock and the proper storage of products.

Performs related work as required.

• At least one year of food service experience in food service in a hotel, restaurant, cafeteria, or catering operation. A diploma or certificate from a trade, technical or vocational school with a major in culinary arts or food services may be substituted for the required experience.
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. Serv Safe).
• Working knowledge of methods, materials, tools, and equipment normally used in food handling and storage.
• Working knowledge of food service sanitation procedures.
• Working knowledge of cash handling and related equipment used in cash handling, cash registers, calculators, etc.
• Ability to follow oral and written instructions.
• Ability to supervise employees, giving oral and written instructions in a precise and understandable manner.
• Ability to maintain accurate records and make reports.
• Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.

This position is designated as essential personnel.

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Sun-Thu 11:30 am-7pm

Pay Grade: AFSCME Grade 10

Associated Pay Grade: {}

Classified Step Scale is available.