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Duke University:

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America's leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.

Positional Summary

The Assistant Manager for Duke Dining Services is a management level position responsible for the coordination, planning for, monitoring and supervision of assigned operational areas for Duke Dining's highly visible and complex Residential Dining locations to ensure efficient and economically sound operation under the general direction of a Dining Services Manager. The Assistant Manager also will relieve Manager as required.  This is a second shift position.

Key Position Duties

Front of House Operations Oversight- 35% of Effort

• Coordinate, plan, directly supervise, and assist in the management of processes of the front of the house operations, and monitor activity to ensure maintenance of high-quality food and service
• Work closely with the culinary team for menu adjustments and maintenance of CBord reports
• Coordinate the scheduling of all assigned personnel to ensure proper distribution of assignments and adequate staffing and facilities for performance of duties
• Maintain standards for front of the house food production, housekeeping, sanitation, safety, security, cash control, PCI compliance, employee hygiene and uniforms in compliance with appropriate state laws, regulations and departmental policies and procedures, including the Dining EATS program, HACCAP and Dining sustainability plan.

Staff Supervision and Management- 35% of Effort

• Regularly manage activities of assigned personnel, including daily break schedules; measure and evaluate productivity.
• Perform and recommend various personnel actions including, but not limited to hiring, disciplinary actions, promotions, transfers, vacation schedules and termination.
• In collaboration with Student Affairs HR, Staff and Labor Relations, and senior Dining Service Management, hear grievances at the first step in the formal Local 77 grievance procedure.
• Serve as a contact with customers to achieve satisfaction and proper resolution of questions, complaints and problems
• Keep senior management informed of all staffing issues, processes, and personnel actions at all times through oral and written reports.
• Plan and conduct meetings and training sessions with subordinates and new permanent and student employees to ensure compliance with established practices, implement new policies, keep employees abreast of current changes and standards, and to improve productivity and customer satisfaction

Dining Operations Administration- 25% of Effort

• Participate in various budgetary functions to include maintenance of records and preparation of operational trend analysis and provide operational recommendations
• Monitor expenses and revenue against budgets to ensure there is no unfavorable variance
• Assist in promotions and planning of special events
• Participate in the creation, maintenance, and monitoring station checklists and SOP manuals.

• Recognize the need for changes in policies and procedures and make recommendations
• Keep abreast of new and changing techniques in the field of Dining service.
• Assist in the determination and forecasting of personnel, food, supplies, and maintenance requirements to ensure efficient front of the house production and service to customers
• Review requisitions from lower-level staff and order food and supplies as needed; monitor inventory control.

Other- 5% of Effort

• Perform related duties as assigned or required to meet departmental, Division and University goals and objectives, as assigned by their Supervisor, Director, or respective designees.

The intent of this job description is to provide a representative outline of the type of responsibilities that will be required of positions given this title and shall not be construed as all-encompassing or as a declaration of all specific duties and responsibilities of this position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.

Anticipated Pay Range:

Duke University provides an annual base salary range for this position as USD $44,766.00 to USD $71,706.00. Duke University considers factors such as (but not limited to) scope and responsibilities of the position; candidate's work experience, education/training, and key skills; internal peer equity; as well as market and organizational considerations when extending an offer.

Your total compensation goes beyond the dollars on your paycheck. Duke provides comprehensive and competitive medical and dental care programs, generous retirement benefits, and a wide array of family- friendly and cultural programs to eligible team members. Learn more at: https://hr.duke.edu/benefits/

Essential Physical Job Functions:

Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests forreasonable accommodation will be provided by each hiring department.

Minimum Qualifications

Required Minimum Qualifications:

Minimum Education

• Work requires communication, analytical and organizational skills generally acquired through completion of an Associate's degree in hospitality management, food service management, or a related culinary degree.
• Maintain ServSafe AND FareCheck or Aller-Train Certification (only one required)

Minimum Experience

• • Work requires a minimum of 3 years of progressive Dining management experience.
  • Must have a valid North Carolina Driver's License.  OR ANY OTHER EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE.

Strongly Preferred Experiences:

• Prior experience working in a bargaining unit setting
• Previous experience in supervising and managing staff at varying levels, including scheduling conflict management and resolution, staff development.
• Experience working in a multi-faceted organization and managing multiple priorities simultaneously.
• Budget management, Pricing, and Forecasting for dining service, or related, operations.
  

Preferred Skills and Competencies

• Demonstrated ability perform job responsibilities and problem solve independently with minimal oversight.
• Effective written and verbal communication skills
• Proficiency with technology and office software (word processing, email, excel, etc.) and ability to adapt to/learn new technology and software.
• Advanced knowledge and understanding of Federal and State laws and regulations regarding food safety, sanitation, workplace safety, and employee hygiene (e.g., OSHA).

Physical Demands:

Physical demands associated with this position include, but may not be limited to:

• Ability to move throughout dining facilities
• Self-movement/positioning to inspect the cleanliness of various workstations and areas
• Position self to reach materials on shelving units and/or inspect higher areas for cleanliness
• Potential transport and stock of assigned supplies and materials

Must be able to complete all positional requirements outlined above with or without reasonable accommodations. For more information, please visit https://hr.duke.edu/policies/ada/