- Supervises and directs the activities of the CDS dining service operations which may include catering and concessions.
- Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards.
- Modernizes and improves food production and service techniques. Recommends new concepts and service points.
- Maintains pricing and portion standards and FSA policies in all units.
- In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed.
- Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires.
- Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process.
- Responsible for the marketing of units under their jurisdiction.
- Responsible for developing budgets, and monitoring and operating the units within the approved budgets.
- Maintains excellent public relations with the student body as well as the college community.
- Assists or may oversee the catering division with catering operations.
- Assists or may oversee a student based dining service review committee.
- Work on projects as assigned by the Director of Operations or Executive Director.
- Participate on campus committees as directed.
- Assists or may oversee specific support departments of the dining operations.
- Bachelor's degree plus three years' experience (or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise
- Committed to service excellence.
- Ability to handle multitasking effectively.
- Good visual acuity for reading reports, computer work, etc.
- Experience with University food service is preferred.
- Exceptional organizational, interpersonal, and communication skills required.
- Must be computer literate and familiar with MS Office and computerized food production systems.
- Catering background preferred.
- The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
- The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
- Long, irregular working hours.
- Exposure to extreme temperatures in coolers and freezers.
- The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
- The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
- While performing the duties of the job, the employee is regularly required to talk and hear.
- The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
- Ability to lift, bend, reach, and any other physical demands of the position.
- Valid driver's license and clean driving record required.
- Ability to demonstrate safe driving practices.
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Assistant Director of Dining Services - Buffalo, United States - Campus Dining & Shops
Description
Job titleAssistant Director of Dining ServicesReports toDirector of OperationsDepartmentDining Services AdministrationFLSA StatusFull-Time, ExemptPosition Summary
Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization.
Expected Hours of Work
This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length.
Essential Functions
Education and Training
Desired Qualifications
Work Environment
Physical and Mental Demands
Licensure/Certification
Prefer ServSafe and TIPS Certification
Travel
Travel between campus' and may need to attend conferences, special events
Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Assistant Director of Dining Services professionals in Buffalo
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Alena Korins
Aspiring Social Worker I College Student