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Assistant Manager Retail Dining Services

2 months 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 Retail 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.

Key Responsibilities
  • Assist the General Manager 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.
  • Develop Goals and Objectives for all Campus Center Retail Dining locations.
  • Responsible for Staff Scheduling, Training and Development.
  • Conduct Culinary Planning Meetings 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 Customers and guests daily in the dining areas during meal periods.
  • Execute Daily and Special Events, including merchandising, decorating and creating an attractive display.
  • Develop and Implement Special Programs to put students first, including marketing and promotion, customer services, and new concepts in the day-to-day operations.
  • Implement 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.
  • Assist the General Manager in conducting the Food Advisory Committee meetings, focus group studies and surveys.
  • Manage Selected Retail Food Operations and other dining commons as business needs dictate.
  • Conduct Quality Assessment Audits and supervise cashier audits.
  • Responsible for Weekly Inventory Taking, including overseeing receiving, storage and rotation.
  • Follow Standard Operating Procedures (SOP) in food handling and storage in compliance with sanitation codes.
  • Ensure Quality Service Delivery and 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 and prepare reports as requested.
  • Working Hours are determined by the service needs of the customers and General Manager.
  • Keep Abreast of Changes in Food Service and Technology and participate in quality assurance, peer review and continuing education programs as required.
  • Responsible for Special Projects and other related duties as assigned.
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.
  • 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 37.5 Hour Week; working evenings, weekends, holidays required.