Assistant Manager

Assistant Manager

Our people are the lifeline of the organization. We are committed to continuously developing our employees in an environment of trust and integrity. We strive to cultivate a culture that produces inclusivity, passion, celebration of accomplishments and strong communication. As a teammate in our culinary and dining services, operations or administration teams, you will have the opportunity to utilize skills in the areas of exceptional customer service, team collaboration, adaptability, and determination.

As one of our teammates, you not only have the opportunity to serve others and immerse yourself in the organization – you get paid to make a true difference!

Our Mission:

We provide essential services that positively impact campus life and all who engage in our community, including students, faculty, staff, guests, and friends of the college.

Our Values:

Our pursuit of excellence will reinforce SUNY Geneseo's vision of being a distinctive, equity-centered, public honors college by providing quality services and supporting innovative and transformative experiences in an inclusive community.

We Value Community

We Embrace Acceptance

We Pursue Success

Purpose:

The Assistant Manager drives operational excellence, maintains high standards, and supports a collaborative, professional work environment that prioritizes quality food, food safety, and high customer service. The Assistant Manager implements and maintains operations to improve efficiencies and cost effectiveness. This position provides day to day management of one or more operations as assigned. Individual units operate varying hours that can include breakfast, lunch, dinner, and late-night meal service.

This position is part of a team of managers who provide supervision and leadership with a strong emphasis on teamwork, customer service and culinary excellence.

Essential Functions:

• Assists the Sr. Dining Manager in overseeing all day-to-day operations, including food safety, staffing, scheduling and supervision of Union, Casual and student employees
• Assists in supervising and training both union and non-union employees to ensure high levels of performance, customer satisfaction, and adherence to restaurant policies and procedures.
• Assists in managing full employee life cycle including but not limited to: hiring, training, retention, payroll functions, performance reviews, goal setting, disciplinary measures and ensuring employees are following all policies and procedures
• Responsible for compliance with all health, safety, sanitation, and local, state and federal food handling regulations, as well as company policies and standards
• Identifies daily labor requirements and responsible for coverage of openings based on unexpected absences, vacations, etc.
• Responsible for making sure proper production techniques are followed
• Oversees the service of meals to ensure that that high quality and customer service is maintained
• Leads the inventory process to ensure products are available as needed and meet quality and safety criteria. Maintains and inspects food receiving, preparation, production and storage areas to ensure regulations and good production practices are adhered to.
• Oversees the stock clerks in ensuring all equipment and product needed including paper supplies, food, beverages, cleaning products, equipment, and dishware
• Implements promotions by collaborating with the marketing department to ensure materials are developed, in place, and are designed to interest customers in those products
• Ensures self and staff understand the organization’s vision, values, goals and strategies and their relationship to their daily work
• Helps others to successfully manage organizational change. Facilitates the implementation and acceptance of change within the workplace. Acts as a champion for change. Develops, plans, and follows through on change initiatives.
• Understands HR policies and practices and uses them to manage employees
• Ensures money, technology, and staff are allocated to achieve optimal results.
• Utilizes information obtained through surveys and/or talking with customers to recommend and implement improvements to menu, quality, and layout of venue.
• E…