Resident Dining General Manager

Regular Employee•Oswego, NY

9d•Onsite

About The Position

Auxiliary Services at State University College at Oswego, Inc. is a customer-service-focused corporation providing dining operations, college store services, and administrative support to the SUNY Oswego community. Our mission is to create the best possible experience for students, faculty, staff, visitors, and community members. We are seeking a dynamic individual to join our Resident Dining team as a Resident Dining General Manager.

Requirements

Bachelor's Degree, plus one year of experience in the food or hospitality industry; OR Associate's Degree plus three years of experience in the food or hospitality industry; OR completion of a minimum of 60 credit hours of college study and five years of experience in the food or hospitality industry.
Successful completion of military training in food service is considered.
Positions held demonstrate progressive responsibility and achievement.

Nice To Haves

Knowledge of Microsoft Office and Google Docs with demonstrated experience in Excel.

Responsibilities

Oversee excellent customer service in the assigned dining unit.
Work collaboratively within the unit and with other dining units.
Meet established financial goals of the unit.
Ensure customer satisfaction and foster a sense of belonging for customers and coworkers.
Develop student, hourly, and management team members to mirror positive customer-oriented behavior.
Manage the assigned operation, including customer service, food costs, building maintenance, and team members.
Be a visible and available presence to address customer comments and concerns.
Consult with other Dining Services staff when necessary.
Work closely with the Registered Dietitian to support students' unique dietary needs, including food allergies.
Develop an engaged team focused on delivering a vibrant experience through effective direction of assistant managers, and hourly and student employees.
Ensure the daily achievement of unit and divisional objectives.
Coordinate and monitor food requisition, production, and usage using standardized tools.
Maintain menu integrity, food quality, and cost controls.
Optimize meal service while implementing safety and sanitation standards in compliance with New York State Health Code, ServSafe, and OSHA.
Foster strong relations with Residential Life and Housing staff and other campus departments/offices.