Floor Manager - Lower DeBot Marketplace

Universities of Wisconsin•Stevens Point, WI

12d•Onsite

About The Position

The Floor Manager is responsible for the smooth operation of the Lower DeBot Marketplace. The role includes performing and training student employees in the duties of positions throughout the location, such as Cashier, Front of House Associate, Production Associate, Sanitization Specialist/Ware Washer, and Shift Lead. Regular communication with these areas is expected to share updates, resolve concerns, and recognize employee performance. Weekend shifts are required. The Floor Manager leads and trains Shift Leads and student employees, helps regulate day-to-day unit operations with management and culinary staff, and may run unit operations in the absence of full-time staff. The position requires knowledge of the unit and its serving stations and service model, use of safety procedures and equipment, reporting hazards and repair needs, and attendance at mandatory meetings and trainings. The employee must follow the University Dining Student Employment Handbook and perform other duties as assigned. Applicants must be enrolled as at least a part-time student at UW-Stevens Point, be in good academic standing, and be able to work a minimum of 16 hours per week. Applicants must pass a criminal background check. Successful applicants must complete required university and department training. After an eight-week probationary period, a staff supervisor will conduct a performance evaluation that may affect future employment status. Base wage is $13.50 per hour.

Requirements

Must be able to work a minimum of 16 hours per week.
Demonstrated leadership abilities, good interpersonal skills, strong oral communication skills, and active listening skills.
Functional knowledge of kitchen utensils and equipment, and ability to learn and demonstrate food-service and sanitation skills.
Ability to work with speed and efficiency while following safety and sanitation guidelines.
Ability to lift pans weighing up to 40 pounds between the production area and carts.
Ability to bend, stoop, twist, and lift items weighing up to 60 pounds when storing, stocking, and gathering prepared products or inventory.
Ability to stand and walk on hard floors for extended hours.
Must be at least a part-time student, enrolled in at least 6 undergraduate credits or 5 graduate credits.
Must be in good academic standing, with cumulative and semester GPAs of at least 2.0.
Must pass a criminal background check; only criminal activity directly pertaining to the position description will be evaluated.
Must pass UWSP mandatory trainings and department-specific food-handling trainings as part of employment onboarding.
Must complete University Dining Orientation, the Cashier/Frontline Employee PCI course, and mandatory Mandated Reporter and Information Security courses.
Must complete an eight-week probationary period followed by a performance evaluation.

Responsibilities

Oversee the smooth operation of the Lower DeBot Marketplace.
Perform and train new student employees in duties associated with the location’s positions, including Cashier, Front of House Associate, Production Associate, Sanitization Specialist/Ware Washer, and Shift Lead.
Lead and train Shift Leads and student employees in cash handling, customer service, stocking and replenishing supplies, station setup and maintenance, opening and closing procedures, equipment use, food plating, food handling and safety, portion control, inventory recording, and storage logs.
Perform the duties and tasks of the unit’s positions as needed.
Regulate day-to-day unit operations in conjunction with the Assistant Manager, Executive Chef, and Sous Chef.
Run unit operations in the absence of full-time staff.
Maintain knowledge of the unit, serving stations, and service model.
Communicate with Shift Leads and full-time staff about updates, suggestions, concerns, and issues; share updates, resolve concerns, and recognize outstanding employees.
Use safety equipment, supplies, and procedures while performing duties.
Report sanitary and safety hazards and repair needs to the Management Team.
Attend mandatory staff meetings and complete required courses and trainings.
Abide by the policies in the University Dining Student Employment Handbook.
Perform other duties as assigned by the Management Team.