Assistant Manager of Dining Services

Brief Description

Full-Time, Hourly Non-Exempt

Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations.

Assistant Manager

General Manager, Operations

Operations

Full-Time, Hourly Non-Exempt

Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations.

This is a full time position whose schedule is based on the customers’ needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events.

Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek.

• Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees.
• Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees.
• Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals.
• Participates or conducts in student, student manager and union meetings on a scheduled bases.
• Oversees or participates in supervision of student managers and the student manager training program.
• Conducts or delegates daily pre-service.
• Communicates all cleaning projects to staff.
• Conducts line checks and manual station inspections.

• Conducts line checks and manual station inspections.
• Actively solicits customer input by participating in table visits and meeting the managers.
• Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints.

• Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts.
• Oversees student manager program – keeping track of attendance issues for student employees in terms of progressive disciplinary actions.
• Maintains and updates unit checklists for all stations and employees.
• Maintains micros system or operating system for the unit.
• Awareness and basic knowledge of profit and loss summary.
• Follows budgetary guidelines for food and labor costs.
• Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned.

• Assures efficiency in ordering, receiving and storage process for the unit.
• Provides leadership for the development of menu concepts and special promotions.
• Works with Unit Manager and Executive Chef to assure unit is aligned with company’s culinary vision.
• Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and…