Job Description
Manages shift assignments for an assigned venue(s) within Culinary Services assisting the General Manager in the day-to-day operations of the assigned area(s).
Supervises work of others, including planning, assigning and scheduling work, reviewing work and ensuring quality standards, training staff and overseeing their productivity.
May offer recommendations for hiring, termination and pay adjustments, but does not have the responsibility for making these decisions.
- Assists the General Manager in overseeing the day-to-day operations of assigned venue(s).
- Serves as the manager on duty in the absence of the General Manager.
- Ensures a safe and sanitary workplace, complying with all applicable governmental laws and regulations, departmental policies and procedures as well as compliance with applicable provisions in the Collective Bargaining Agreement.
- Focuses on customer service excellence to ensure customer expectations are met or exceeded.
- Serves as an integral part of the management team and works closely with her / his designated supervisor to ensure all controllable cost categories meet or exceed departmental levels and adheres to budget levels set by management.
- Responsible for ensuring student staffing levels are met and maintained within established labor cost requirements and provides training and leadership to the student workforce.
- Produces a variety of financial reports to evaluate cost and efficiencies for the unit.
- Serves as a liason between AFSCME, peers, and other departments throughout the University, representing Culinary Services as needed during orientation, resource fairs and other related events as requested.
- Performs other related duties as assigned.
- Represents Culinary Services as needed during Bobcat Student Orientation, resource fairs, special events and other related events.
- Directly supervises 50-300 student workers and 20-30 bargaining unit staff indirectly. Minimum Qualifications
- High school diploma or GED required.
- Relevant work experience in some form of educational, managerial, leadership or customer service role is required.
- Basic understanding of fundamental concepts, practices and procedures and ability to apply in varied situations is required
- This position requires excellent customer service skills
- This position requires standing in kitchens for long periods of time
- Must have valid driver’s license
- ServSafe certification must be obtained within the first year of employment
Preferred Qualifications
- Experience in food service.
- Experience in Catering.
- Bachelor’s degree in the area of food service, business or a related field
Department Culinary Services
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