Operations Manager

6 days ago

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

UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts, and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.

Job Summary

The Assistant Manager is responsible for the day-to-day operations of the dining common, overseeing quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling and customer service. This position is also responsible for planning and implementing special projects designated by the Executive Director, Food Services 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.

Key Responsibilities
  • Project and order all food and supplies required for preparation of food used in the Dining Common or special functions.
  • Conduct daily Culinary Planning Meetings (CPM) with 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 customers and guests in the dining areas during event/dining periods.
  • Execute daily and special events, including merchandising, decorating and creating an attractive display.
  • Assist in the development, implementation and maintenance of operating systems, policies and procedures that improve efficiencies and cost effectiveness.
  • Assist in implementing the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.
  • Develop and implement special programs, including marketing and promotion, customer services, and new concepts in the day-to-day operations.
  • Supervise overall operations in the absence of the Dining Common Manager, which can include nights, weekends, and days when the Manager is scheduled off.
  • Assist and support the Manager in non-exempt employee staff personnel matters, and referring/consulting 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.
  • Assist the 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 events and meal service to ensure appearance, temperature and correct portions are served.
  • Assist 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; prepare reports as requested.
  • Working hours are determined by the service needs of the customers and the 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.
Requirements
  • Bachelor's degree (Culinary Program diploma from a recognized institution may be considered) with two (2) - three (3) years progressive supervisory 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.
  • 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; working evenings, weekends, holidays required.

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