Food Service Administrator II

Eastern Illinois University•Charleston, IL

44d•$48,000 - $48,000

About The Position

Eastern Illinois University is seeking candidates for full-time, Food Service Administrator II for Panther Dining. This position is responsible for assisting personnel, daily operations and planning for the dining unit. This position works directly with the Unit Director of the dining unit and is responsible for operations in the absence of the Unit Director. They will provide assistance to ensure a positive dining experience for workers and customers.

Requirements

High school diploma or equivalent.
Any one or combination totaling four (4) years (48 months) from the categories below: <li>Coursework in hospitality administration/management, culinary science, food services management, or a closely related field, as measured by the following conversion table or its proportional equivalent:
30 semester hours equals one (1) year (12 months)
Associate's degree (60 semester hours) equals eighteen months (18 months)
90 semester hours equals two (2) years (24 months)
Bachelor's Degree (120 semester hours) equals three (3) years (36 months)
Food service management work experience.
Knowledge of food service organization, operation, methods, and equipment.
Full knowledge of food management techniques including purchasing, food storage, inventory, food production and control, service personnel management, marketing, financial management, facilities management, and health and safety regulations.
Knowledge of sanitation procedures to ensure clean machines, proper rotation of food products, and safe food handling procedures.
Extensive working knowledge of a wide variety of institutional food service operations such as dormitory food service, catering, bakery, fast foods, sit-down dining, etc.).
Knowledge of computer programs relating to menu management, inventory management, catering program, and point-of-sale systems to effectively process raw sales information into cogent sales reports to effectively marshal resources.
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Knowledge of marketing strategies, merchandising, and promotional advertising.
Skill in researching current trends to write and standardize recipes.
Excellent/strong verbal and written communication, interpersonal, and customer service skills.
Intermediate math skills including cash handling.
Skill in good recordkeeping and concise report preparation.
Skill in service orientation.
Skill in decision-making, independent judgment, initiative, and leadership.
Supervisory and leadership skills such as training, instructing and disciplining employees.
Skill in operations analysis.
Ability to supervise.
Demonstrated ability to work with a variety of people i.e. diverse students, faculty, staff, and the general public in a dynamic, fast-paced environment.
Ability to read, understand, follow, and enforce all policies and procedures.
Ability to meet deadlines.
Ability to exercise sound judgment and make decisions under pressure.
Ability to deal effectively with employee and customer conflicts.
Ability to organize, prioritize and multitask.

Responsibilities

Responsible for front of the house operations including meal service, cash handling/registers, correct portion sizes, customer service, cleanliness, utilization of employees and presentation.
Prepare production sheets and supervise food production, assuring food quality standards through the adherence of standardized recipes and procedures.
Assist with menus, supervise service and clean-up to ensure departmental standards are being met.
Prepare reports as needed.
Performs related duties as assigned.
Planning and supervising the general housekeeping and sanitation of the kitchens, dining rooms and service areas.
Assist in planning menus and planning special events to increase interest in menus.
Responsible for ordering food, paper supplies and janitorial items.
Assist with invoices, forecasting and end of month duties including inventory.
Assist in daily operations to ensure employees have appropriate equipment, inventory and resources to perform their job and meet deadlines and goals. This includes establishing operating standards and communication with employees.
Supervise daily activities and delegate duties.
Coordinates retail policies and procedures.
Assists in creating programs for training and development of staff.
Determines hiring needs and assists in staff hiring. Review and analyze reports and implement corrective action.
Manage, counsel, and motivate employees.
Ensures compliance with all federal, state, local and EIU policies.
Performs related duties as assigned.

Benefits

Comprehensive Medical Coverage: Competitive employee insurance premiums with flexible plan options.
Vision Insurance: Vision coverage is included with medical at no cost.
Dental Insurance: Dental plans available to meet your needs.
Retirement Benefits: Participation in the State University Retirement System, which includes medical insurance benefits upon retirement.
Tuition Waivers: Opportunities to pursue educational goals through tuition waivers for employees and dependent children.
Generous Paid Time Off: Up to 12 paid holidays annually, plus earned vacation and sick time.

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