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General Manager - Oklahoma City, OK, United States - Oklahoma City Community College
Description
Staff_0403229Staff
General Description:
The General Manager of Dining Services plans, organizes, directs, and coordinates the operations of all dining and catering services of OCCC.
The GM works closely with the Executive Chef, Catering and Sales Manager and Executive Leadership of OCCC to provide leadership for advancing and overseeing the daily operations.
The GM ensures the organization is managed and performs effectively, safely and in accordance to health and sanitation standards. The GM delivers exceptional customer service and guest experiences.Reports To:
Executive Director of Auxiliary and Business Services
Executive Chef, Dining Services
Catering and Sales Manager
All hourly food service workers
Minimum Education/Experience:
Bachelor's degree in Business Administration, Hospitality, or related field. (Minimum (5) years' of food and beverage operations to include staff supervision experience.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Provide leadership and strategic planning to the Dining Services department.Manage day-to-day operations and staff to ensure the highest level of customer satisfaction
Develop and implement policies and procedures to ensure a safe and efficient operation
Maintain a high level of financial performance by managing budgets, expenses, and revenues
Recruit, train, and supervise staff to ensure exceptional service delivery
Ensure compliance with all legal and regulatory requirements
Monitor and analyze staff performance and implement strategies to improve profitability
Develop and maintain positive relationships with the local community.
Excellent planning, organization, and customer service skills.
Able to work a flexible schedule, including weekends and holidays.
Creative thinking and problem solving ability. This position requires the person to frequently move about the OCCC campus and off-site outreach locations.
This position requires the person to frequently communicate with and listen to administration, faculty, staff, students, and others to perform the essential functions of the position.
This position requires the person to frequently operate a computer, other office machinery, and mobile devices to perform the essential functions of the position.
This position requires the person to frequently operate equipment that involves repetitive motions of the wrists, hands, and/or fingers.
VISUAL ACUITY:
This position performs the essential functions in an indoor office setting.
Preferred Qualifications:
Master's degree in Hospitality Management or related field
Previous catering and culinary work experience.
Previous work experience in dining services at an institution of higher education
Work Hours:
Typical 40 hour work week generally Monday through Friday 6am to 6pm. Cafeteria and Catering
Applicants are to thoroughly complete the online application and attach the following required documents: cover letter, resume, and ServSafe certification copy.
Applicants who do not attach the required documents will not be considered for the position.For application assistance, please contact Human Resources at , Monday through Friday between the hours of 8:00 AM and 5:00 PM.
Job Duties (Duties Assignment Statement): Assist in cooking the daily menu, observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribedPlan menus and the utilization of food surpluses taking into account the approximate number of guests, marketing conditions, popularity of various dishes, and recency of menu
Manage the operations in accordance to the budget.
Estimate food consumption and purchase or requisitions kitchen supplies
Review menus, analyze recipes, determine food cost of menu items
Oversee food apportionment policy to control costs
Supervise kitchen personnel to ensure economical and timely food production
Familiarize newly-hired food prep staff with practices of kitchen and oversee training
Assure compliance with all federal, state, local, and College sanitation and safety requirements
Assign and supervise cleaning schedules for all areas of the kitchen, serving areas, and dining room(s)
Maintain records and prepare routine reports related to kitchen operations, outputs and inventory.
inspect kitchen equipment to ensure proper function and sanitary standards; report the need for major maintenance and repair to the facilities management team.
Job Duties (Safety / Policy & Procedures): Abide by the policies and procedures published in the Board of Regents Policies and College Policies & Procedures.
Complete quarterly health and safety training pursuant to OCCC's established safety and health procedures and practices.