Floor Manager - Lower DeBot Marketplace

University of Wisconsin Stevens Point•Stevens Point, WI

25d

About The Position

Upon completion of your Workday application, we need you to apply for the University Dining position also on our student employment application form. Please use the following link. Save this link into a new browser for easy access after applying on Workday. http://bit.ly/university-dining-employment-application Accountability Reports to the University Dining Assistant Manager – Lower DeBot Marketplace and daily tasks assigned by the Student Manager and Executive Chef/Sous Chefs. Responsibilities The Floor Manager will be responsible for the smooth operation of the Lower DeBot Marketplace . In addition, they need to be able to perform, along with train new student employees in the duties associated with all position within their location ( i.e., Cashier, Front of House Associate, Production Associate, Sanitization Specialist/Ware Washer, Shift Lead . ) Regular communication with each of these areas under their management is expected to pass on frequent updates, resolve concerns /issues , and praise outstanding employees . Weekend shifts will be . Specific Duties Lead and train Shift Leads and student employees in tasks related to duties and tasks they were hired: cash handling, customer service, stocking and replenishing supplies, station set-up and maintenance, opening and closing procedures, food service utensil and equipment usage, proper and attractive food plating, food handling and food safety, portion control, recording food inventory and storage logs . Willingness to perform these duties and tasks as needed. Regulate day- today operations of unit in conjunction with Assistant Manager, Executive Chef, and Sous Chef. Ability to run unit operations in the absence of full-time staff. Full knowledge and comprehension of the unit. General knowledge of all serving stations and service model . Frequent communication with Shift Leads , and full-time staff to learn of updates, suggestions, concerns, etc. Use safety equipment, supplies, and procedures to perform job duties . Report sanitary and safety hazards and the need for repairs to Management Team. Attend ing mandatory staff meetings . Complet e University Dining Orientation Canvas course, Cashier/Frontline Employee PCI (credit card) Canvas course, and all Mandatory Trainings (Mandated Reporter and Information Security courses found on the My UW website). Be ing held accountable and abiding to the policies outlined in the University Dining Student Employment Handbook . Other duties as assigned by Management Team .

Requirements

Must be able to work a minimum of 16 hours per week
Demonstrated leadership abilities, good interpersonal skills, strong oral communications skills, and active listening skills.
Functional k nowledge of how to use kitchen utensils and equipment
Ability to learn and display required job skills in food service, and sanitation
Must be able to work with speed and efficiency following proper safety and sanitation guidelines.
Ability to lift pans, weighing up to 40#, between production area and carts.
Ability to bend, stoop, twist and lift weighing up to 60# when storing, stocking , and gathering prepared products and/or inventory items.
Ability to stand and walk on hard floors for extended hours.
All applicants must be at least a part-time student (enrolled in at least 6 undergraduate or 5 graduate credits) and be in good academic standing (cumulative and semester GPAs of 2.0 or higher).
Applicants must pass a criminal background check (only criminal activity directly pertaining to the position description will be evaluated .)
Successful applicants must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding.

Responsibilities

Lead and train Shift Leads and student employees in tasks related to duties and tasks they were hired: cash handling, customer service, stocking and replenishing supplies, station set-up and maintenance, opening and closing procedures, food service utensil and equipment usage, proper and attractive food plating, food handling and food safety, portion control, recording food inventory and storage logs
Willingness to perform these duties and tasks as needed.
Regulate day- today operations of unit in conjunction with Assistant Manager, Executive Chef, and Sous Chef.
Ability to run unit operations in the absence of full-time staff.
Full knowledge and comprehension of the unit.
General knowledge of all serving stations and service model
Frequent communication with Shift Leads , and full-time staff to learn of updates, suggestions, concerns, etc.
Use safety equipment, supplies, and procedures to perform job duties
Report sanitary and safety hazards and the need for repairs to Management Team.
Attend ing mandatory staff meetings
Complet e University Dining Orientation Canvas course, Cashier/Frontline Employee PCI (credit card) Canvas course, and all Mandatory Trainings (Mandated Reporter and Information Security courses found on the My UW website).
Be ing held accountable and abiding to the policies outlined in the University Dining Student Employment Handbook
Other duties as assigned by Management Team