Assistant Manager

Role Overview

• 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.
• 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.
• 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.
• 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.

Requirements

• 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.

Benefits

• Comprehensive and competitive medical and dental care programs
• Generous retirement benefits
• A wide array of family-friendly and cultural programs