Assistant Manager Retail Dining (Blue Wall)

UMass Amherst • Amherst, NY

8d • Onsite

About The Position

The Assistant Manager Retail Dining oversees day-to-day operations of Campus Center Dining under the direct supervision of the Campus Center (Blue Wall) General Manager. Responsibilities include quality control and assurance, program enhancement, purchasing and production, line presentation, staff scheduling, and customer service. The role also plans and implements special projects assigned by the General Manager, which may involve operations management, marketing, training, catering, quality assurance, supervision of another operation, and special events. In the General Manager’s absence, the Assistant Manager oversees the Campus Center, including night duties and every other weekend. The position is designated as essential personnel and is subject to final budgetary and administrative approval.

The position works onsite in dining-service or custodial environments. The posted schedule is Sunday and Monday, 7 a.m.–3 p.m.; Tuesday, 1:30 p.m.–9:30 p.m.; Wednesday, 11 a.m.–7 p.m.; and Thursday, 1:30 p.m.–9:30 p.m. Work hours may vary according to customer service needs, and evenings, weekends, holidays, and hours beyond the average 37.5-hour week are required. The work involves prolonged standing, carrying loads, and using cleaning chemicals or food-service equipment.

Requirements

• Bachelor’s degree, or a Culinary Program diploma from a recognized institution may be considered.
• Two to three years of progressive experience in a hospitality setting.
• ServSafe Certification required; it must be obtained within three months of hire.
• Proficiency in Microsoft Word, PowerPoint, and Excel, and familiarity with the Internet/Intranet.
• Reliable transportation and a valid driver’s license.
• Manual dexterity involving eye-hand coordination, color vision, and manipulative ability.
• Ability to deal with stress.
• Willingness to work in one place with some travel requirements.
• Willingness to work beyond the average 37.5-hour week, including evenings, weekends, and holidays.

Responsibilities

• Assist the General Manager in developing, implementing, and maintaining operating systems, policies, and procedures that improve efficiency and cost effectiveness, and participate in developing departmental goals and organizational structure.
• Assist in developing goals and objectives for Campus Center Retail Dining locations.
• Schedule, train, and develop staff.
• Conduct daily Culinary Planning Meetings with supervisors, chefs, and head cooks to review menus, production, service, staffing needs, and food quality and appearance.
• Meet and greet an average of 50 customers and guests daily in dining areas during meal periods.
• Execute daily and special events, including merchandising, decorating, and creating attractive displays.
• Develop and implement student-focused programs, marketing and promotions, customer-service initiatives, and new operational concepts.
• Develop and implement a guest customer-service program; in the General Manager’s absence, interact with students and the Dean of Students regarding the dining hall access system.
• Assist with implementation of the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.
• Supervise the Campus Center in the General Manager’s absence, including nights, weekends, and days when the General Manager is off.
• Support the General Manager with non-exempt employee personnel matters and refer or consult on matters requiring clarification.
• Assist with time and attendance using the time management system.
• Assist with Food Advisory Committee meetings, focus group studies, and surveys.
• Assist in managing selected retail food operations and other dining commons as business needs dictate.
• Conduct quality assessment audits and supervise cashier audits with the General Manager.
• Take weekly inventory; oversee receiving, storage, and rotation; maintain records related to menu implementation and the food information system; and submit reports to the Dining Services Administration Office promptly.
• Follow food-handling and storage standard operating procedures in compliance with sanitation codes, and ensure quality service delivery.
• Supervise meal service to ensure food appearance, temperature, and portions are correct.
• Assist with preventative maintenance and cleaning-system implementation.
• Attend weekly Manager and Assistant Manager meetings and participate on department or university-wide committees.
• Participate in annual year-in-review sessions and prepare reports as requested.
• Keep abreast of changes in food service and technology; participate in quality assurance, peer review, and continuing education programs as required.
• Support affirmative action and non-discrimination goals and customer-focused quality services.
• Perform other duties and special projects as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level