Assistant Manager of Dining Services - San Francisco, United States - Campus Dining and Shops

Description

Position Summary

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.

Expected Hours of Work

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.

Essential Functions

Staff Supervision

• 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.

Service Management

• 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.

Administrative Management

• 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.

Production Management

• 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 Executive Chef for input and approval.
• Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers.
• Hands-on understanding of multi-unit operations.

Service Management

• Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions.
• Assures development and maintenance of appropriate signage for the unit.

Education and Training

• Associate's degree or higher in food service or related field.

Desired Qualifications

• Equivalent education/experience will substitute for minimum qualifications.
• 2 years progressively responsible experience managing a similar food service operation.
• Experience in a high volume food service establishment preferred.

Work Environment

• The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.
• The position 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.

Physical and Mental Demands

• 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.
• The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc
• The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
• The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.
• Valid driver's license and clean driving record required.
• Ability to demonstrate safe driving practices.

Licensure/Certification

• ServSafe Certification

Travel

• Travel between UB campuses may be required. May need to attend conferences and/or special events.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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.