Assistant Manager Retail Dining (Blue Wall)

UMass Amherst•Amherst, NY

9d•Onsite

About The Position

The Assistant Manager Retail Dining is responsible for the day-to-day operations of Campus Center Dining under the direct supervision of the Campus Center (Blue Wall) General Manager. The role covers quality control, program enhancement, food purchasing and production, quality assurance, line presentation, staff scheduling, and customer service. The Assistant Manager also plans and implements special projects assigned by the General Manager, which may involve operations management, marketing, customer service, training, catering, quality assurance, supervision of another operation, and special events. When the General Manager is absent, the Assistant Manager oversees the Campus Center, including night duties and every other weekend. The position supports the development and maintenance of operating systems, policies, procedures, goals, and objectives for Campus Center Retail Dining. It also oversees staff scheduling, training, food production and service quality, daily and special events, inventory and food records, audits, and compliance with food-safety and sanitation requirements. The role works with students, guests, supervisors, chefs, head cooks, and university partners, and may assist with selected retail food operations and other dining commons as business needs dictate. The position is designated as essential personnel and is subject to final budgetary and administrative approval. Work is performed in custodial or dining-service environments and includes prolonged standing, carrying loads, and using cleaning chemicals or food-service equipment. The stated schedule is Sunday and Monday, 7 a.m.–3 p.m.; Tuesday, 1:30–9:30 p.m.; Wednesday, 11 a.m.–7 p.m.; and Thursday, 1:30–9:30 p.m. Working hours may be determined by customer service needs and the General Manager.

Requirements

Bachelor’s degree; a culinary program diploma from a recognized institution may be considered.
Two to three years of progressive experience in a hospitality setting.
ServSafe Certification, to 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 and to work evenings, weekends, and holidays.
Along with the application, submit a resume and be prepared to provide contact information for three professional references.

Responsibilities

Assist the General Manager in developing, implementing, and maintaining operating systems, policies, and procedures to improve efficiency and cost effectiveness; participate in developing departmental goals and organizational structure.
Assist in developing goals and objectives for all Campus Center Retail Dining locations.
Manage staff scheduling, training, and development.
Conduct daily Culinary Planning Meetings with supervisors, chefs, and head cooks to review menus, food 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.
Help develop and implement student-focused programs, marketing and promotions, customer service initiatives, and new operating 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 non-exempt employee personnel matters and time-and-attendance management.
Assist with Food Advisory Committee meetings, focus group studies, and surveys.
Assist with 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 menu implementation and food-information-system records; and submit reports to the Dining Services Administration Office promptly.
Follow food-handling and storage procedures and sanitation codes; ensure quality service and supervise meal service to maintain food appearance, temperature, and portion accuracy.
Assist with preventative maintenance and implementation of cleaning systems.
Attend weekly manager and assistant manager meetings and participate in department or university-wide committees.
Participate in annual year-in-review sessions and prepare reports as requested.
Keep current with changes in food service and technology; participate in quality assurance, peer review, and continuing education programs as required.
Complete special projects and other related duties as assigned.
Support affirmative action and non-discrimination goals and customer-focused quality services.
Perform other duties as assigned.