Assistant Director- Denton/251 Dining Hall

University of Maryland•College Park, MD

About The Position

ORGANIZATION'S SUMMARY STATEMENT: The position reports to the Associate Director and is responsible for all aspects of managing and operating multiple food service stations and a central certified Allergen Kitchen.

Requirements

Bachelor’s degree from an accredited college or university.
Seven (7) years of experience in food or dining services.
Two (2) years of experience supervising or managing professional staff.
Prince George’s County Food Service Sanitation Management Certification.
TIPS (or equivalent) Alcoholic Beverage Management Certification.
Must have driver’s license valid in Maryland with 5 points or less.
Knowledge of human resources policies and procedures, and federal, state, and other applicable human resources related laws, rules, regulations, and ordinances.
Knowledge of food safety, Hazard Analysis Critical Control Point (HACCP), responsible alcoholic beverage service and guest service.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workplace products.
Ability to interpret policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.
Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time.
Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Nice To Haves

Five Star commitment to Guest Services and the proven ability to provide hospitality that regularly exceeds guest expectations and instill a guest service work ethic in subordinate staff.
Outstanding ability to work collaboratively with a diverse set of stakeholders, including faculty, staff, students, and coworkers from a variety of ethnicity, cultures, and socio-economic backgrounds.
Outstanding interpersonal skills and the ability to build consensus coupled with outstanding leadership skills.
Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
Outstanding guest service, hospitality, and oral and written communication skills.
Ability to lead and motivate a diverse work team with a range of skills at multiple locations.
Skill and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and Laws.
Ability to operate a variety of computers and use food production inventory, and HR software.
Thorough knowledge of budgeting, financial statements and the principles of staff scheduling, cost control and inventory control.
Basic knowledge of the principles of food production, cooking and preparation; of food and food service marketing, of food products and menu development; of foodservice environmental best practices; ability to read, interpret and implement long and short term planning in response to data.
Management experience in non-traditional dining facilities, preferably in a public university, and formal culinary training preferred.
FMP and/or CEC certification preferred.