ASSISTANT MANAGER, Don James Center

University of Washington•Seattle, WA

About The Position

Housing & Food Services (HFS) has an outstanding opportunity for an Assistant Manager, Don James Center. The Assistant Manager, Don James Center assists with management of day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, the Don James Center management team ensures menus and programming meet the needs of UW Athletes and teams through nutritionally optimal meals and associated services for athletes and coaches.

Requirements

Bachelor’s degree in hospitality, business administration or related field.
Minimum of one year of management experience in the food service industry.
Experience leading employees in a high-volume restaurant, food service, or food production operation.
Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
Proficiency with Microsoft Office (such as Word, Excel, Outlook, PowerPoint and Project).
Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.
A satisfactory outcome from employment reference check and education verification.
ServSafe Certification within three months of employment and maintenance of Certification thereafter.

Nice To Haves

Experience in college or university food services.
Operating and troubleshooting espresso beverages and equipment.
Experience managing food service operations in a nutrition-focused, athletics environment; experience in a higher-education and/or contract food service environment

Responsibilities

Communicates HFS goals and objectives to the food service management team and ensure that these goals and objectives are clearly transmitted to all staff within the units and that decisions and actions are consistent with these priorities.
Promotes and ensures a culture that focuses on the practice of excellent customer service.
Collaborates with Unit Manager to ensure that goals and objectives are implemented.
Maintains visibility and accessibility with customers, building managers and staff members (during meal period 90% on floor, 10% in office).
Ensures that unit work complies with all contracts, policies and procedures applicable to the operation.
Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training.
Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests.
Monitors compliance with established marketing standards and promotions and takes corrective action when necessary.
Exhibits effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
Leads staff on unit operation policies and procedures.
Schedules and monitors employee attendance in payroll/timekeeping systems to ensure accuracy and that unplanned overtime, absences and tardiness are minimized to meet production and customer service standards.
Maintains quality control standards and measurement.
Conducts in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service.
Develops and maintains an ongoing cleaning schedule of displays, freezers and prep and storage areas to ensure a consistent level of sanitation and cleanliness to meet health department standards.
Identifies and corrects unsafe conditions, such as, poor equipment or work habits that might lead to an accident.
Orders routine maintenance.
Maintains security measures to prevent theft and vandalism.
Prepares and submits required reports of production and service records.
Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
Works with students and student groups in planning special events.
Maintains proper controls over resources, including inventory and labor, and separation of controls between purchasing, receiving and counting inventory.
Monitors performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.
Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
Reports on probable causes for budget variances or discrepancies and make adjustments.
Participates in the development of the business plan, processes, procedures and budget in collaboration with Food Services leadership.
Contributes to the identification and recommended strategies for introducing, promoting and evaluating new product lines.
Oversees CBORD FSS functions performed as part of normal business operations, including purchasing, inventory, transfers and service menus.
Ensures unit staff are properly trained on using CBORD FSS system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback.
Uses CBORD FSS reporting functions to monitor unit performance by reviewing key metrics related to purchasing, inventory, menu mix and costing.
Notify Dining Systems of suspected errors or issues.
Supervises the work completed by direct reports, ensuring appropriate productivity and quality.
Evaluates the work completed by direct reports and provide constructive feedback so as to support success.
Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
Engages when necessary in performance management of employees.