Assistant Manager - Corcoran Commons

Boston College•Chestnut Hill, MA

6d•Onsite

About The Position

The Assistant Manager manages, organizes, and participates in daily dining service activities at Boston College’s Corcoran Commons. The role requires hands-on personnel management, customer service, proactive leadership, and the ability to meet food quality, sanitation, and customer service goals while maintaining professionalism and confidentiality. The Assistant Manager helps direct employees and daily operations, supports hiring and performance management, maintains sanitation and safety standards, oversees food service and point-of-sale equipment, and monitors cashier operations and records. The position also supports fiscal management, including payroll, scheduling, inventory, ordering, waste, and cash reconciliation, and may coordinate and participate in catered events on or off the operating unit. The role requires a flexible schedule that includes some evenings and weekends throughout the year.

Requirements

Associate’s degree required, or an equivalent combination of experience; a bachelor’s degree is preferred.
Serv Safe Food Safety Certification.
Three to five years of food and beverage experience in progressively responsible positions.
Supervisory experience and the ability to motivate employees.
High quality standards and exceptional knowledge of food service procedures and practices.
Ability to manage and work effectively with students, faculty, and staff in a high-volume, fast-paced environment.
Outstanding communication, human relations, and interpersonal skills, and ability to coordinate and gain cooperation from a large and diverse staff.
Ability to work a flexible schedule, including some evenings and weekends throughout the year.
Self-motivated, highly energetic, organized, and results-oriented.

Nice To Haves

Computer literacy is desirable.
Bilingual English/Spanish skills are helpful.
Bachelor’s degree preferred.

Responsibilities

Communicate, demonstrate, and explain work assignments and expectations clearly, proactively, and concisely.
Maintain accurate oral and written communication.
Maintain unit sanitation, safety, appearance, and food quality standards.
Participate in employee scheduling and adjustments, including authorizing and assigning overtime and calling in off-duty staff as needed.
Participate in interviewing applicants and hiring decisions.
Train, instruct, and assess employees’ daily and annual performance to support high-quality food presentation, sanitation, and customer service.
Respond proactively to employee and customer inquiries and needs.
Assign and reassign employees to meet daily operational needs and ensure accurate employee time management.
Participate in corrective action, including providing counseling and oral and written warnings.
Support fiscal management, including payroll, scheduling, inventory, waste, ordering, timekeeping, and cash reconciliation.
Operate and maintain food service and point-of-sale equipment, and report equipment problems through established protocols.
Demonstrate, teach, supervise, and monitor cashier functions, operations, and reports before, during, and after meal periods.
Maintain records as directed, including sales and register reports, product movement, attendance and performance records, equipment maintenance, and payroll.
Manage, supervise, coordinate, and participate in catered events in the operating unit or at other campus locations as directed.
Perform other related duties as assigned.

Benefits

Tuition remission for eligible employees.
Tuition remission for eligible spouses and children.
Medical insurance.
Dental insurance.
Vision insurance.
Low-cost life insurance.
Eligibility for university-funded 401(k) and employer-sponsored 403(b) retirement plans.
Paid holidays annually.
Sick pay.
Vacation pay.