Senior Dining Manager

ESSENTIAL FUNCTIONS 

• 
  

  Leads and oversees daily operations and employees to maintain high quality service 

  
  

• 
  

  Responsible for maintaining a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; enforcing sanitation and legal regulations of all kitchens and service areas. 

  
  

• 
  

  Identifies daily labor requirements and develops a schedule. Ensures coverage of openings for coverage based on vacations, time off, absences etc. 

  
  

• 
  

  Ensures that all food production processes, services, and sanitation practices meet all safety regulations 

  
  

• 
  

  Ensures that proper production techniques are followed 

  
  

• 
  

  Responsible for maintaining documentation for policy, procedures and protocols  

  
  

• 
  

  Provides exceptional customer service to all members of staff and customers 

  
  

• 
  

  Implements food, product and service promotions and works closely with the Marketing team to ensure that materials are developed, in place, and designed to interest customers in those products and services 

  
  

• 
  

  Responsible for the team’s understanding of the organization’s vision, values, goals and strategies and their relationship to their daily work 

  
  

• 
  

  Manages and motivates employee performance by clearly defining job responsibilities and standards of performance, track progress against goals, provide clear, thorough, and timely feedback, address performance concerns and issues promptly 

  
  

• 
  

  Acts as a champion for change. Helps others to successfully manage organizational change. Facilitates the implementation and acceptance of change within the workplace. Develops, plans, and follows through on change initiatives.  

  
  

• 
  

  Ensures regular inspection of food receiving, preparation, production and storage areas to ensure regulations and good production practices are adhered to. Conduct spot checking to ensure compliance including but not limited to Department of Health Audits 

  
  

• 
  

  Ensures all health and safety processes are in place and executed accordingly, minimizing accidents  

  
  

• 
  

  Responsible to for overall upkeep and maintenance of the facility, making recommendations  to facilities teams 

  
  

• 
  

  Oversight of retail market(s) in dining facilities  

  
  

• 
  

  Oversight of all register and/or cash counts 

  
  

Campus Auxiliary Services is a collaborative work environment. Other duties may be assigned to reach individual and organizational goals.  

SKILLS AND COMPETENCIES 

• 
  

  Strong leadership skills- motivates, supervises and evaluates professional and union employees 

  
  

• 
  

  Skills and knowledge in financial, budgetary and accounting practices 

  
  

• 
  

  Comprehension skills in reading and interpreting documents such as safety rules, operating and maintenance instructions and procedure manuals and writing routine reports and correspondence. 

  
  

• 
  

  Public communications skills- ability to communicate effectively before groups of customers or employees of the organization 

  
  

• 
  

  Excellent planning, organizational, administrative, budget and personnel management skills including daily/monthly/yearly  financial results 

  
  

• 
  

  Flexible work style with a willingness to work as a member of a fast-paced team 

  
  

• 
  

  Strong computer knowledge in Excel, Word, Email and POS systems 

  
  

EDUCATION AND EXPERIENCE 

• 
  

  Bachelor’s degree in Food Service Administration or related field is preferred. At least three years of experience in operations management, responsibility and accountability at the management level in multi-unit food service business, preferable in a college/university or on-site food service programs.Or equivalent combination of education and/or experience. 

  
  

• 
  

  Direct group supervisory experience including performance management   

  
  

• 
  

  ServSafe certification preferred  

  
  

PHYSICAL REQUIREMENTS 

• 
  

  Ability to bend, stoop, kneel, crouch and twist 

  
  

• 
  

  Ability to stand and walk for prolonged periods of time 

  
  

• 
  

  Ability to lift up to 35 pounds  

  
  

• 
  

  Must be able to work nights and weekends and work a flexible schedule 

  
  

SCOPE AND DIRECTION 

• 
  

  Reports to: General Manager 

  
  

• 
  

  Direct Reports: Multiple restaurant and café employees, both Union and Non-Union 

  
  

• 
  

  FSLA Status: Exempt 

  
  

• 
  

  Rate of pay: $69,000.00 - $72,000 annually 

  
  

BENEFITS PACKAGE 

• 
  

  Comprehensive health and wellness including health, dental, vision, FSA or HSA for full time employees 

  
  

• 
  

  Retirement savings with employer matchcontributions 

  
  

• 
  

  Life/Disability Insurance 

  
  

• 
  

  Generous paid time off 

  
  

• 
  

  13 paid holidaysin addition to PTO 

  
  

• 
  

  Complimentary dining at our on-campus restaurants and cafes 

  
  

• 
  

  Career growth opportunities 

  
  

• 
  

  My Better Benefits discount services 

  
  

• 
  

  Tuition reimbursement 

  
  

In support of the ADA, this job description lists only the responsibilities and qualifications deemed essential to the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity