Assistant Unit Manager

Elior North America•Morgantown, WV

7d•$65,000•Onsite

About The Position

We are looking to add an experienced, motivated assistant foodservice director to our Elior Collegiate Dining team in Morgantown, WV. As an assistant food service director, you will have the opportunity to assist with overseeing all culinary, safety and sanitation, and operations functions for the account.

Requirements

3+ years of managerial experience
Strong communication, leadership, and interpersonal skills
Knowledge and comfort with all Microsoft Office software products, especially Word, Excel, PowerPoint, and Outlook

Nice To Haves

Budget Administration
Hospitality Management
Service Operations
Training
Staffing

Responsibilities

Direct and oversee all aspects of food service operations across the outlet, ensuring consistent service quality and operational efficiency.
Maintain operational policies, procedures, and service standards to enhance the guest dining experience and drive profitability by coaching and leading hourly staff.
Monitor daily operations, including kitchen, front-of-house, ensuring compliance with health, safety, and sanitation regulations.
Oversee facilities, dining areas, and equipment maintenance to ensure they meet brand, safety, and regulatory standards.
Manage and mentor associate managers, supervisors, and food service staff to maintain a high-performing team.
Participate in recruitment, onboarding, training, and performance evaluations for all food service personnel.
Maintain performance expectations, provide coaching, and develop succession plans to support long-term growth.
Ensure the highest level of guest satisfaction through consistent food quality, service excellence, and timely issue resolution.
Partner with culinary teams to develop and refine menus, seasonal offerings, and catering packages that meet guest needs and drive revenue.
Review guest feedback and implement initiatives to improve the dining experience.
Provide input on strategic decisions, long-term planning, and marketing initiatives to increase market share and enhance brand reputation.
Coordinate with other departments (e.g., facilities, HR, finance, and marketing) to align food service operations with organizational goals.
Lead special projects or initiatives designed to expand services, improve efficiency, or increase profitability.
Maintain accurate records of food safety recording, financials, inventory, and operational data for reporting to senior leadership.
Ensure compliance with local, state, and federal regulations regarding food service, labor laws, and workplace safety.
Conduct audits and inspections to verify adherence to quality, safety, and regulatory standards.