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Assistant Manager Retail Dining

2 months ago

Amherst, Massachusetts, United States UMass Amherst Full time
Job Summary

Under the direct supervision of the Campus Center General Manager, the Assistant Manager Dining Services is responsible for the day-to-day operations of Campus Center Dining, in the areas of quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling and customer service. This position is also responsible for the planning and the implementation of special projects designated by the General Manager as deemed necessary. The projects will include operations management, marketing programs, customer services, training, catering, quality assurance and the supervision of an additional operation and special events, as needed. In the absence of the General Manager, the Assistant Manager is responsible for the Campus Center for night duties and every other weekend.

Key Responsibilities
  • Assist the General Manager of Campus Center Dining in the development, implementation and maintenance of operating systems, policies and procedures that improve efficiencies and cost effectiveness; participate in the development of departmental goals and organizational structure.
  • Assist the General Manager of Campus Center Dining in developing goals and objectives for all Campus Center Retail Dining locations.
  • Responsible for staff scheduling, training and development.
  • Conduct Culinary Planning Meeting (CPM) daily with the supervisors, chefs, and head cooks to develop and review the menu, food production, service, staffing needs and ensure quality and appearance of all food on menu before it is served.
  • Meet and greet an average of 50 customers and guests daily in the dining areas during meal periods.
  • Responsible for executing daily and special events, including merchandising, decorating and creating an attractive display.
  • Assist the General Manager to develop and implement special programs to put students first, including marketing and promotion, customer services, and new concepts in the day-to-day operations. Develop and implement a guest customer services program to provide outstanding services; interact with students and Dean of Students regarding dining hall access system, in the absence of the General Manager.
  • Assist the General Manager in implementing the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.
  • Responsible for overall supervision of the Campus Center in the absence of the General Manager, which can include nights, weekends, and days when the General Manager is scheduled off. Assist and support the General Manager in non-exempt employee staff personnel matters referring/consulting with the General Manager regarding any personnel matters requiring clarification. Assist the General Manager in time and attendance using the time management system.
  • Assist the General Manager in conducting the Food Advisory Committee meetings, focus group studies and surveys.
  • Assist with the management of selected retail food operations and other dining commons as business needs dictate.
  • Assist the General Manager in conducting quality assessment audits and supervise cashier audits.
  • Responsible for weekly inventory taking, including overseeing receiving, storage and rotation; maintaining records relative to menu implementation and food information system and forwarding all reports to Dining Services Administration Office in a timely manner.
  • Follow Standard Operating Procedures (SOP) in food handling and storage in compliance with sanitation codes. Ensure quality service delivery. Supervise during meal service to ensure appearance, temperature and correct portions are served.
  • Assist General Manager with preventative maintenance issues and implementation of cleaning systems.
  • Attend Manager and Assistant Manager weekly meetings and participate on department or university wide committees.
  • Participate in annual year-in-review sessions; prepare reports as requested.
  • Working hours are determined by the service needs of the customers and General Manager.
  • Keep abreast of all changes in food service and technology. Participate in quality assurance, peer review and continuing education programs as required.
  • Responsible for special projects and other related duties as assigned.
  • Understands, is committed to, and supports affirmative action and non-discrimination goals and customer-focused quality services.
Additional Requirements
  • Bachelor's degree (Culinary Program diploma from a recognized institution may be considered) and two (2) to three (3) years of progressive experience in a hospitality setting.
  • ServSafe Certification required (must be obtained within three (3) months of hire).
  • Proficiency in Microsoft Word, PowerPoint, and Excel; 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.
  • Ability to handle challenging customer service situations with poise.
  • Willingness to work in one place with some travel requirements.
  • Willingness to work beyond the average hour week; working evenings, weekends, holidays required.
Physical Demands/Working Conditions

Requires the ability to balance, carry, push, pull, stand, bend, climb, drive, reach, sit, twist, lift and perform repetitive movements.

Additional Details

This position is designated as essential personnel.

Work Schedule

Rotating Schedule; 1:30pm - 9:30pm; will include evenings, weekends and holidays.

Salary Information

Level 26