Assistant Foods Manager

UMass Amherst•Newton, MA

13d•Onsite

About The Position

The Assistant Foods Manager supervises and participates in the management of one or more food-service areas. The incumbent plans and oversees food preparation and service, estimates and orders food and supplies, and maintains inventory of materials and supplies in accordance with quality-control standards. Supervises employees and students assigned to the area.

Requirements

At least five (5) years of full-time or equivalent part-time experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution or a diploma or certificate from a recognized trade, technical or vocational school at the high school level or higher with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.
Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe).
Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting, preferably a college or university setting.
Knowledge of the proper quality, appearance and condition of foods.
Knowledge of the standard sanitation methods and techniques used in food handling and storage, and preventative maintenance procedures.
Knowledge of general cash handling procedures and ability to enforce their application.
Ability to judge the proper quality, appearance and condition of foods by sensory observation.
Ability to follow oral and written instructions.
Ability to give oral and written instruction in a precise and understandable manner.
Ability to maintain accurate records.
Ability to establish and maintain harmonious working relationships with a diverse population.
Ability to supervise.
Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights)
Knowledge of the laws, rules, policies and procedures of the University and assigned unit.
Ability to comprehend and operate a computerized menu system.

Nice To Haves

Ability to read and understand recipes.
Ability to determine material and labor needs without incurring waste or deficits.
Ability to anticipate problems and handle customer complaints judiciously.
Knowledge of unit and University policies and procedures pertaining to the ordering and storage of provisions and equipment.

Responsibilities

Participates in the determination of material and labor needs for assigned area, and the planning of menus.
Supervises and may participate in the production and service of foods and beverages, ensuring that quality and quantity conform to established standards.
Supervises the cleaning and maintenance of assigned areas and equipment.
Ensures that cleanliness and sanitation requirements are met.
Orders food, beverages, supplies and equipment; ensures that items are correct and in good condition when received; arranges for their appropriate storage and conducts periodic inventories.
Maintains accurate records of food and beverages served; hours worker by employees; and sales and customer counts.
Supervises the receipt of cash and the operation of cash registers in accordance with University and department cash handling procedures and policies.
Formulates procedures and methods to minimize operating costs, in conjunction with unit management, and communicates same to subordinates.
Responds to customer complaints as necessary.
Trains and supervises employees directly and indirectly including hiring and assigning work.
Acts as the unit manager during any absence and responsible for occasional weekend coverage of a unit.
Performs other duties as assigned.