Assistant Dining Manager

SkillsMay require the legal right and ability to drive a company vehicle. Driver's license must not have any high-risk factors as defined by the Company's vehicle insurance company.Proficient in all Microsoft Office Suite programs and office equipmentAbility to organize and plan resources, personnel, and workload to meet deadlines Computing skills to calculate percentages, discounts, interest, commissions, ratios, averages, medians, standard deviations or areas, and volumes.Ability to effectively motivate, train, and supervise employees Proficient in retail software such as POS, inventory, or recipe management software Ability to interact with customers, co-workers and vendors in a diplomatic mannerAbility to work effectively as a team memberAbility to read and interpret instructions, technical and procedure manuals, material data sheets, business correspondences. Ability to create reports and standard business correspondences. Able to verbally present information formally to a group of customers or coworkers. Ability to develop effective solutions to unique situations and develop the continuous response to issues that meet the organization's goals. Ability to analyze financial and statistical data and use it to make operational decisions. Essential Functions of the Job Supervision of PersonnelResponsible for the satisfactory performance of all subordinate personnel. Assigns work duties according to job descriptions and workflow for each employee. Handles all personnel issues such as scheduling and approving time off, hiring, performance evaluations and career mentoring. Provides initial and ongoing training and orientation to all employees that will ensure their success. Procures all equipment and facilities necessary for employees to effectively and efficiently perform their duties. Provides all forms of coaching including discipline, termination, counseling and skill development for all employees. Provides first aid and seeks other medical treatment for employees. Reviews and enforces employee compliance with proper operational procedures and policies, safety and sanitation policies, union contract and/or employee handbook.Customer Service Front of the HouseMaintains customer service during the shift. Handles problems including approving credit, use of ID cards, poor service or food quality, customer accidents, or incidents. Handles operational issues including finding substitute staff, evaluating stocking and cleaning needs, altering service needs and redirecting customer traffic. Answers customer questions in person or via e-mail. May perform initial troubleshooting of cash register and equipment problems. Samples and reviews the product for presentation to customers. ensures proper food sanitation including reviewing temp logs. Opens and closes the operation ensuring unit and product security. Handles cash and setups cash registers as needed. Manages off-site services and special theme events as needed. Responsible for prompt, efficient and HACCP compliant delivery to any location of food items. ensures all food, beverages, equipment items are packaged for proper transport or holding. ensures security, timely set-up, and proper display.Financial Management Reviews income statements and recommends changes to the plan of service. Creates pars levels, policies, procedures, schedules, compliance standards and systems to maximize revenue and limit expenses. Creates unit-specific tracking measures and records. Implements internal controls to avoid waste and shrinkage of cash, product, and equipment. Responsible for ensuring the accuracy and proper operation of the POS system, labeling, ordering, inventory, and receiving systems, and other technology providing customer service. Orders all equipment and product needed including paper supplies, food, beverages, cleaning products, equipment, and dishware. Communicates with vendors to ensure quality, timely delivery, and cost. Responsible for the functioning and safety of all equipment and schedules routine maintenance.Participates in the pricing of product and services according to financial goals and consistency across all other dining units. Food ProductionDetermines menus and services offered based on sales volume and surveying customers. Collaborates with Executive Chef and Nutritionist to determine health options, recipes, and production processes. Oversees production of all food items to ensure compliance with HACCP guidelines and quality of products served. Assists production staff in the forecasting of quantity to be produced given customer traffic. Samples food to ensure quality and reviews presentation of food products for freshness and appetite appeal. Customer Service Back of the House Maintains customer service during the shift. Handles problems including lack of product and equipment problems. Interacts with customers with medical issues to provide special-prepared meals. Answers customer questions in person or via e-mail. Handles operational issues including finding substitute staff, evaluating stocking and cleaning needs, altering menus and redirecting customer traffic. Samples and reviews the product for presentation to customers. ensures proper food sanitation including reviewing temp logs. Opens and closes the operation ensuring unit and product security. Develops and oversees special events menus to promote customer satisfaction and add variety to unit services. Manages off-site services and special theme events as needed. Responsible for prompt, efficient and HACCP compliant delivery to any location of food items. ensures all food, beverages, equipment items are packaged for proper transport or holding. ensures security, timely set-up, and proper display.May act as the clearing house for information in their building, customer base ( concession, catering, student life center) or special events to share with other ASC staff members. Communicates in writing and verbally with various members of the campus and users of the facilities or equipment regarding ASC services, pricing and policies. Assistant Manager Supports Managers and Senior Managers in managing the operation of the unit or units. This position will be assigned management tasks and projects that they will be responsible for completing successfully, but ultimate direction and responsibility will lie with the manager-level position. This position directs the daily work of supervisors. As an agent for the employer, all actions and decision must be in the best interest of the corporation. The conduct must be honest and follow the ethical standards set by ASC, SUNY Cortland, and professional practices.Job Requirements: Two-year or four-year degree in Hospitality, Culinary Arts, Business or a related field and one year of supervisory food service experience preferred-Or- Four-year degree in any field with three years of supervisory food service experience; candidates will be required to obtain or have 30 credit hours in Hospitality, Culinary Arts, or Business PhysicalLift 10 lb. routinelyTypes for more than 1 hour per dayLift 20 lb. occasionallyTravel distances between campus buildings Minimum Salary: 52,500 Maximum Salary: 52,500 Salary Unit: Yearly

Created: 2024-11-02