Assistant Manager, Hospitality Services

University of New Hampshire

7d•$45,790 - $81,530•Onsite

About The Position

Reporting to the General Manager, the Assistant Manager provides daily operational leadership for a high-volume dining hall within Hospitality Services. This position is responsible for supporting all aspects of front-line operations including staff supervision, scheduling, training, guest service, food quality, and compliance with safety and sanitation standards. This role is considered essential staff and is required to report to work during curtailment, emergencies, or weather-related closures to ensure continuity of food service operations. The Assistant Manager plays a key role in maintaining a high-performing team environment, ensuring consistent service standards, and supporting the overall success of dining hall operations.

Requirements

Associate’s degree in Hospitality Management, Business Administration, or a related field
Ten or more years of progressive leadership experience in large-scale dining or food service operations, ideally within higher education or multi-unit environments.
Demonstrated success in strategic planning, financial management, and cross-functional leadership.
Experience with technology-based food service platforms and data-driven performance management.
ServSafe Certification (or ability to obtain within required timeframe)
Strong understanding of multifaceted food service operations, including high-volume dining environments
Proven ability to lead, coach, and develop diverse teams including student employees
Excellent interpersonal and customer service skills with a guest-focused mindset
Strong organizational and time management skills with ability to manage multiple priorities
Knowledge of food safety, sanitation, and workplace safety standards
Proficiency in Microsoft Office and familiarity with food service or labor management systems
Ability to make operational decisions in a fast-paced environment
Strong communication skills, both verbal and written
Ability to adapt to changing operational needs and schedules
Ability to work flexible hours including nights, weekends, holidays, and peak service periods
Ability to perform physical job duties including standing for extended periods and occasional lifting up to 50 lbs
Willingness to work in a fast-paced, high-volume food service environment
Must be able to respond to operational needs during emergencies or campus curtailments

Nice To Haves

Prior experience in collegiate or institutional dining operations
Bilingual (Spanish/English) skills preferred
Experience managing large student employee workforces
Experience with labor management, scheduling, and timekeeping systems
Additional food safety or hospitality certifications beyond ServSafe

Responsibilities

Supervise operating, adjunct, and student staff in daily dining hall operations
Develop and communicate semester, daily, J-Term, and summer schedules
Assign roles and responsibilities and provide real-time direction during service
Coach, manage, and discipline staff as needed
Participate in and oversee annual performance evaluations.
Coordinate student employee hiring, onboarding, and scheduling (100–150 student employees annually)
Schedule and participate in interviews for student, operating, and adjunct staff
Complete hiring documentation including hiring tickets, I-9s, and coordination with international student services as needed
Develop training materials and standard operating procedures
Lead onboarding and ongoing training to ensure quality, safety, and service standards
Ensure food quality, presentation, and service standards are consistently met or exceeded
Monitor meal periods through observation, communication, and food tasting
Address guest concerns, service issues, and equipment problems in real time
Communicate menu changes and operational updates to staff
Support production and service need as required based on business demand
Manage daily and weekly labor tracking using scheduling and timekeeping systems
Approve and correct timecards and ensure accurate payroll processing
Assist in controlling food cost, waste reduction, and sustainability targets
Support use of labor management tools to maintain budget compliance
Ensure compliance with all safety, sanitation, and operational policies
Oversee cleanliness and housekeeping standards throughout the facility
Maintain adherence to state and local health codes
Address and correct safety or sanitation issues as identified