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Dining Common Operations Manager
4 weeks ago
UMass Amherst is a nationally recognized public research university offering a wide range of undergraduate, graduate, and professional degrees. Our campus is situated on 1,450 acres in the picturesque Pioneer Valley of Western Massachusetts, providing a rich cultural environment and a bucolic setting close to major urban centers. As part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), we add to the intellectual energy of the region.
Job SummaryUnder the direct supervision of the Manager of Dining Common, the Assistant Manager is responsible for the day-to-day operations of the dining common, focusing on quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling, and customer service. This position also involves planning and implementing special projects designated by the Executive Director, Food Services, as needed. In the absence of the Dining Common Manager, the Assistant Manager is responsible for night and weekend duties.
Key Responsibilities- Project and order all food and supplies required for food preparation in the Dining Common or special functions. Conduct daily Culinary Planning Meetings with supervisors, chefs, and head cooks to develop and review menus, food production, service, staffing needs, and ensure quality and appearance of all food before it is served.
- Meet and greet 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 that improve efficiencies and cost-effectiveness. Participate in the development of departmental goals and organizational structure.
- Assist the Dining Common Manager 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 day-to-day operations. Develop and implement a guest customer services program to provide outstanding services.
- Supervise overall 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 refer/consult with the Manager regarding any personnel matters requiring clarification. Assist the Manager in time and attendance using the time management system.
- Assist the Manager in conducting 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 the 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 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; 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.
- 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, and holidays required.
- Balancing, carrying, pulling/pushing, repetitive movement, standing, bending, driving, lifting, reaching, and sitting.
- Other typical office activities.
This position is designated as essential personnel.
Work Schedule- 37.5 hours a week.
- Schedule varies depending on needs; may include holidays and weekends.
Level 26
PSU Hiring Ranges
Special Instructions to Applicants
Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.
UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle, and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University.
