POSITION SUMMARY:
Under general supervision of the Assistant Director, Residential Dining, directs, supervises, and instructs employees engaged in food preparation and customer service.
DUTIES AND RESPONSIBILITIES:
1. Assures that service for approximately 6000-7500 transactions per day is prompt, professional and courteous. Ensures that customer service issues are resolved immediately, including elevating issues, as appropriate.
2. Provides quality service to patrons ensuring promptness, in a professional and courteous manner; addresses complaints and adjusts accordingly.
3. In collaboration with the Assistant Director, hires and trains regular benefited employees and approximately 200 student and temporary casual employees, including organizing and conducting department meetings. Assists in preparing, and maintains, budget for labor.
4. Opens or closes unit each day after ensuring proper staffing, production, and operation.
5. Conducts weekly cash deposits, safety audits, and department safety or other informational meetings.
6. Oversees and maintains relationship with University Housing and Summer Conference guests. Responsible for contact with the groups, as well as forwarding invoice requests to F&A.
7. Primary point of contact for outside groups to visit, tour, and dine in the Dining Commons.
8. Oversees and maintains stringent health standards in the cleaning of kitchen, serving areas, and equipment. Ensures that dishroom is operating properly and dishes, pots, and pans are clean and sanitary. Maintain daily temperature chart for all food/refrigeration on serving line.
9. Instructs employees in methods and techniques of performing duties complying with the regulations and policies of Dining Services, ensuring that these are carried out. Coordinates and conducts regular part time casual and student on-boarding within in the unit.
10. Establishes and maintains quality, quantity, and portion control standards with Head Chef and Assistant Director.
11. Evaluates all student employees and counsels and disciplines as appropriate in accordance with Spartan Shops policies. Collaborates with Assistant Director in providing timely and specific feedback to staff. Responsible for evaluation and delivering annual reviews of regular benefited employees.
12. Performs other duties as necessary or directed.
EQUIPMENT, MACHINES, TOOLS, SPECIAL MATERIALS USED:
Personal computer, calculator, access control devises.
INTERPERSONAL CONTACTS:
1. Reports to Assistant Director, Residential Dining. Receives clearly stated objectives, assignments, and guidelines from the Assistant Director and exercises discretion in implementing them.
2. Works closely with all Dining personnel.
3. Interacts with all levels of employees and internal as well as external clients, and customers. Establishes and maintains solid and productive working relationships with all co-workers and with clients and customers.
4. Provides direct supervision to full time staff members as well as 200 student and temporary casual employees. Leads by example and demonstrates a professional image at all times. Establishes a standard of ethical behavior within the unit and consistently holds team to act within company guidelines.
WORKING CONDITIONS:
Works in both an office and service environment. Kitchen area contains potentially hazardous equipment. Stands or walks most of working day. Works in a high temperature environment. Is expected to work evenings, weekends, or holidays, as appropriate.
MINIMUM QUALIFICATIONS:
KNOWLEDGE, SKILLS, ABILITIES REQUIRED:
Working knowledge of equipment necessary for proper function of areas involved. Knowledge and experience in basic food production, employee development and coaching, and sanitation principles.
Demonstrated skills in written and oral communication, as well as excellent interpersonal and managerial leadership, coaching and employee development skills. Able to demonstrate active and focused listening skills. Able to delegate and provide clear instructions, then follow up and deliver feedback on a routine basis.
Able to lift, carry, and push light to heavy materials (50 lbs) as well as stand and walk short distances most of the working day.
Displays excellent organization and planning skills, has the ability to anticipate resource needs using appropriate scheduling tools, and capitalizes on the talents of staff by building effective teams.
Must be either Serv Safe certified, or able to become certified within a short time period.
Must possess a current and valid California driver's license (or be able to obtain one immediately following hire) along with a satisfactory driving record that will allow the incumbent to be insured by Spartan Shops' insurer.
Must complete and pass a background check per University Background Check policy.
Must be able to work flexible work hours, including early morning, late evening, weekends, and/or holidays, as needed.
EDUCATION:
High school or equivalent required. A business related degree from an accredited college or university (experience in similar Food Service/Retail Management position may be considered in lieu of educational requirements).
EXPERIENCE:
Minimum of 2 years' management experience in large volume retail environment and working knowledge of implementing functional training programs is strongly preferred.
Under general supervision of the Assistant Director, Residential Dining, directs, supervises, and instructs employees engaged in food preparation and customer service.
DUTIES AND RESPONSIBILITIES:
1. Assures that service for approximately 6000-7500 transactions per day is prompt, professional and courteous. Ensures that customer service issues are resolved immediately, including elevating issues, as appropriate.
2. Provides quality service to patrons ensuring promptness, in a professional and courteous manner; addresses complaints and adjusts accordingly.
3. In collaboration with the Assistant Director, hires and trains regular benefited employees and approximately 200 student and temporary casual employees, including organizing and conducting department meetings. Assists in preparing, and maintains, budget for labor.
4. Opens or closes unit each day after ensuring proper staffing, production, and operation.
5. Conducts weekly cash deposits, safety audits, and department safety or other informational meetings.
6. Oversees and maintains relationship with University Housing and Summer Conference guests. Responsible for contact with the groups, as well as forwarding invoice requests to F&A.
7. Primary point of contact for outside groups to visit, tour, and dine in the Dining Commons.
8. Oversees and maintains stringent health standards in the cleaning of kitchen, serving areas, and equipment. Ensures that dishroom is operating properly and dishes, pots, and pans are clean and sanitary. Maintain daily temperature chart for all food/refrigeration on serving line.
9. Instructs employees in methods and techniques of performing duties complying with the regulations and policies of Dining Services, ensuring that these are carried out. Coordinates and conducts regular part time casual and student on-boarding within in the unit.
10. Establishes and maintains quality, quantity, and portion control standards with Head Chef and Assistant Director.
11. Evaluates all student employees and counsels and disciplines as appropriate in accordance with Spartan Shops policies. Collaborates with Assistant Director in providing timely and specific feedback to staff. Responsible for evaluation and delivering annual reviews of regular benefited employees.
12. Performs other duties as necessary or directed.
EQUIPMENT, MACHINES, TOOLS, SPECIAL MATERIALS USED:
Personal computer, calculator, access control devises.
INTERPERSONAL CONTACTS:
1. Reports to Assistant Director, Residential Dining. Receives clearly stated objectives, assignments, and guidelines from the Assistant Director and exercises discretion in implementing them.
2. Works closely with all Dining personnel.
3. Interacts with all levels of employees and internal as well as external clients, and customers. Establishes and maintains solid and productive working relationships with all co-workers and with clients and customers.
4. Provides direct supervision to full time staff members as well as 200 student and temporary casual employees. Leads by example and demonstrates a professional image at all times. Establishes a standard of ethical behavior within the unit and consistently holds team to act within company guidelines.
WORKING CONDITIONS:
Works in both an office and service environment. Kitchen area contains potentially hazardous equipment. Stands or walks most of working day. Works in a high temperature environment. Is expected to work evenings, weekends, or holidays, as appropriate.
MINIMUM QUALIFICATIONS:
KNOWLEDGE, SKILLS, ABILITIES REQUIRED:
Working knowledge of equipment necessary for proper function of areas involved. Knowledge and experience in basic food production, employee development and coaching, and sanitation principles.
Demonstrated skills in written and oral communication, as well as excellent interpersonal and managerial leadership, coaching and employee development skills. Able to demonstrate active and focused listening skills. Able to delegate and provide clear instructions, then follow up and deliver feedback on a routine basis.
Able to lift, carry, and push light to heavy materials (50 lbs) as well as stand and walk short distances most of the working day.
Displays excellent organization and planning skills, has the ability to anticipate resource needs using appropriate scheduling tools, and capitalizes on the talents of staff by building effective teams.
Must be either Serv Safe certified, or able to become certified within a short time period.
Must possess a current and valid California driver's license (or be able to obtain one immediately following hire) along with a satisfactory driving record that will allow the incumbent to be insured by Spartan Shops' insurer.
Must complete and pass a background check per University Background Check policy.
Must be able to work flexible work hours, including early morning, late evening, weekends, and/or holidays, as needed.
EDUCATION:
High school or equivalent required. A business related degree from an accredited college or university (experience in similar Food Service/Retail Management position may be considered in lieu of educational requirements).
EXPERIENCE:
Minimum of 2 years' management experience in large volume retail environment and working knowledge of implementing functional training programs is strongly preferred.
Posted date: 24 days ago