Dining Operations Manager

3 weeks ago

Amherst, Massachusetts, United States UMass Amherst Full time
About UMass Amherst

UMass Amherst is a leading public research university offering a wide range of undergraduate, graduate, and professional degrees. Located in the scenic Pioneer Valley of Western Massachusetts, the university provides a rich cultural environment in a picturesque setting close to major urban centers. As part of the Five Colleges consortium, UMass Amherst is part of a vibrant academic community that fosters intellectual growth and collaboration.

Job Summary

The Assistant Manager is a key member of the Dining Common team, reporting directly to the Manager of Dining Common. This role is responsible for the day-to-day operations of the dining common, encompassing quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling, and customer service. The Assistant Manager will also contribute to the planning and implementation of special projects designated by the Executive Director, Food Services, as needed. In the absence of the Dining Common Manager, the Assistant Manager will assume responsibility for nights and weekends duties.

Key Responsibilities
  • Develop and implement culinary plans, including menu development, food production, and service strategies, in collaboration with supervisors, chefs, and head cooks.
  • Ensure exceptional customer service by greeting and interacting with customers and guests in the dining areas during events and dining periods.
  • Execute daily and special events, including merchandising, decorating, and creating an attractive display.
  • Assist the Dining Common Manager in developing, implementing, and maintaining operating systems, policies, and procedures to improve efficiencies and cost-effectiveness.
  • Participate in the development of departmental goals and organizational structure.
  • Assist in implementing the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.
  • Contribute to the development and implementation of special programs, including marketing and promotion, customer services, and new concepts in day-to-day operations.
  • Develop and implement a guest customer services program to provide outstanding services.
  • Assume overall supervision in the absence of the Dining Common Manager, including nights, weekends, and days when the Manager is scheduled off.
  • Assist and support the Manager in non-exempt employee staff personnel matters and refer/consult with the Manager regarding any personnel matters requiring clarification.
  • Assist the Manager in conducting the Food Advisory Committee meetings, focus group studies, and surveys.
  • Assist with the management of other retail food operations and other dining commons as business needs dictate.
  • Conduct quality assessment audits and supervise cashier audits.
  • Oversee weekly inventory taking, including receiving, storage, and rotation, and maintain records relative to menu implementation and food information system.
  • Follow Standard Operating Procedures (SOP) in food handling and storage in compliance with sanitation codes.
  • Ensure quality service delivery and supervise during events and meal service to ensure appearance, temperature, and correct portions are served.
  • Assist the Manager with preventative maintenance issues and implementation of cleaning systems.
  • Attend Manager meetings and participate in department or university-wide committees.
  • Participate in annual year-in-review sessions and prepare reports as requested.
  • Work hours are determined by the service needs of the customers and the Manager.
  • Stay up-to-date with all changes in food service and technology and participate in quality assurance, peer review, and continuing education programs as required.
  • Perform other duties as assigned.
Requirements
  • Bachelor's degree (Culinary Program diploma from a recognized institution may be considered) with two to three years of progressive supervisory experience in a hospitality setting.
  • ServSafe Certification required (must be obtained within three months of hire).
  • Proficiency in Microsoft Word, PowerPoint, and Excel, and familiarity with the Internet/Intranet.
  • Reliable transportation required, as well as a valid driver's license.
  • The position requires varying degrees of manual dexterity involving eye and hand coordination, color vision, and manipulative ability.
  • Must be able to deal with stress.
  • Willingness to work in one place with some travel requirements.
  • Willingness to work beyond the average 37.5 hour week, including evenings, weekends, and holidays.
Physical Demands
  • Balancing, carrying, pulling/pushing, repetitive movement, standing, bending, driving, lifting, reaching, and sitting.
  • Other typical office activities.
Additional Details
  • This position is designated as essential personnel.
  • Work Schedule: 37.5 hours a week, with varying hours depending on service needs.

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