Associate Director Dining Services (Franklin Dining)

About UMass Amherst

The flagship of the Commonwealth the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access fuel innovation and creativity and share and use its knowledge for the common good. Founded in 1863 UMass Amherst sits on nearly 1450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching research scholarship and creative activity. The institution advances a diverse equitable and inclusive community where everyone feels connected and valuedand thrives and offers a full range of undergraduate graduate and professional degrees across 10 schools and colleges and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental social economic and technological challenges in our world.

Job Summary

Under the direction of the Director of Residential Dining Operations the Associate Director of Dining Operations is responsible for the management of multiple dining locations and will perform in accordance with university policy administrative duties as outlined; and is responsible for multi-unit supervision of all zone dining operations including responsibility and oversight of a management team supervisors and chefs. The Associate Director of Dining Operations has financial oversight and responsibility for their area revenue and expenses.

Essential Functions

• Provides leadership to and supervises staff; engages in the operational planning development and delivery of services provided by units within the Dining Zone including Dining Commons Retail Cafes Central Production and Concession Operations; responsible for all personnel actions and for interviewing hiring training and evaluating all direct and indirectly supervised personnel; establishes and maintains performance goals for Dining Zone Services that are consistent with the mission and objectives of UMass Amherst.
• Supervises all food preparation and service to include delivery storage rotation and proper use of all food stuffs equipment and ware washing chemicals according to University policies. Additionally oversees the logistics and coordination of product menu and inventory for the respective zone.
• Creates staffs schedules and manages Special Functions that fall within the guidelines of Dining Commons Services.
• Responsible for monitoring with strict adherence to all established food and labor budgets assigned to the dining commons and retail cafes within the respective zone.
• Accountable for preparation of daily meal count report daily food temperature charts and prepares and maintains inventory records of all small wares.
• Provides high quality service of nutritionally balanced meals in an environmentally safe and healthy atmosphere reviews and makes major menu adjustments as needed.
• Oversees training program instituted by administration for all classified employees with regard to customer service and employee performance requirements. Assists in the development of new programs and maintains all training material files.
• Maintains non-exempt employee personnel time records requests for leave sick records and overtime report forms
• Develops and oversees labor budget for students. Oversees student personnel performance maintains student time records and personnel files.

Other Functions

• Participates in sensitive employee-related matters such as conducting disciplinary hearings; acts as a grievance hearing officer and/or participates in labor relations discussions with decision-making authority for Dining Services.
• Participates in programs of quality assurance peer review and continuing education.
• Contributes to the creation of a respectful inclusive environment that is supportive of diversity.
• Contributes toward creating a positive and respectful workplace defined by personal and professional competence integrity and collaboration.
• Uses access to sensitive and/or not yet public university-related information only in the performance or the responsibilities of the position and exercises care to prevent unnecessary disclosure to others.
• Other duties as required.

Minimum Qualifications (Knowledge Skills Abilities Education Experience Certifications Licensure)

• Bachelors degree with three (3) to five (5) years of relevant experience.
• ServSafe certification required (must be obtained within 6 months of hire).
• Valid drivers license.
• Ability to navigate a high pressure demanding work environment.
• Demonstrated knowledge of supervisory practices and procedures.
• Ability to work nights weekends holidays and be on call for emergencies.

Preferred Qualifications (Knowledge Skills Abilities Education Experience Certifications Licensure)

• Bachelors degree in hospitality management business or culinary arts.
• Experience on a large educational campus.
• Experience working in a unionized environment.
• Experience in the public sector.

Supervision Exercised

• Number of non-student employees directly supervised: 130
• Number of non-student employees indirectly supervised: 150
• Average number of student employees supervised at any given time: 160

Additional Details

This position is designated as essential personnel.

Work Schedule

Must be willing to work an irregular work schedule including weekends and holidays.

Salary

Level 30

PSU Hiring Ranges

Special Instructions to Applicants

Along with your application please submit a cover letter resume and contact information for three professional references. The posting may remain open until the position is filled.