Senior Dining Manager
Senior Dining Manager
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$ 69000 - 73000
1 Vacancy
Job Description
CAMPUS AUXILIARY SERVICES AT SUNY GENESEO
Senior Dining Manager
Our people are the lifeline of the organization. We are committed to continuously developing our employees in an environment of trust and integrity. We strive to cultivate a culture that produces inclusivity passion celebration of accomplishments and strong communication. As a teammate in our culinary and dining services operations or administration teams you will have the opportunity to utilize skills in the areas of exceptional customer service team collaboration adaptability and determination. As one of our teammates you not only have the opportunity to serve others and immerse yourself in the organization you get paid to make a true difference!
OUR MISSION:
We provide essential services that positively impact campus life and all who engage in our community including students faculty staff guests and friends of the college.
OUR VALUES:
Our pursuit of excellence will reinforce SUNY Geneseos vision of being a distinctive equity-centered public honors college by providing quality services and supporting innovative and transformative experiences in an inclusive community.
We Value COMMUNITY
We Embrace ACCEPTANCE
We Pursue SUCCESS
PURPOSE
The Senior Dining Manager is the lead position of a culinary team. The Senior Dining Manager is the leader of a restaurant with a strong emphasis on teamwork customer service and culinary excellence and high standards. This position is responsible for supervising and motivating staff training and development coaching and counseling budget and operations food inventory and delivering excellent customer service to achieve customer satisfaction. This position analyzes management information and continuous quality improvement data to identify ways to streamline improve process quality and/or compliance while maintaining process effectiveness. This position is responsible for considering the impact of improvements on all stakeholders. The Senior Dining manager provides day to day management of one or more operations as assigned. Individual restaurants/units operate varying hours that can include breakfast lunch dinner and late-night meal service seven days a week. The Senior Dining Manager reports to the General 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 teams understanding of the organizations 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 skillsincluding 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
Bachelors 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
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 caf employees both Union and Non-Union
FSLA Status: Exempt
Rate of pay: $69000.00 - $73000 annually
BENEFITS PACKAGE
Comprehensive health and wellness including health dental vision FSA or HSA for full time employees
Retirement savings with employer match contributions
Life/Disability Insurance
Generous paid time off
13 paid holidays in 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
Required Experience:
Manager
Employment Type
Full-Time
