Assistant Manager - Evenings
Assistant Manager - Evenings
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Job Description
CAMPUS AUXILIARY SERVICES ATSUNY GENESEO CAREER OPPORTUNITY
Assistant 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 Assistant Manager drives operational excellence maintains high standards and supports a collaborative professional work environment that prioritizes quality food food safety and high customer service. The Assistant Manager implements and maintains operations to improve efficiencies and cost effectiveness. This position provides day to day management of one or more operations as assigned. Individual units operate varying hours that can include breakfast lunch dinner and late-night meal service. This position is part of a team of managers who provide supervision and leadership with a strong emphasis on teamwork customer service and culinary excellence.
ESSENTIAL FUNCTIONS
Assists the Sr. Dining Manager in overseeing all day-to-day operations including food safety staffing scheduling and supervision of Union Casual and student employees
Assists in supervising and training both union and non-union employees to ensure high levels of performance customer satisfaction and adherence to restaurant policies and procedures.
Assists in managing full employee life cycle including but not limited to: hiring training retention payroll functions performance reviews goal setting disciplinary measures and ensuring employees are following all policies and procedures
Responsible for compliance with all health safety sanitation and local state and federal food handling regulations as well as company policies and standards
Identifies daily labor requirements and responsible for coverage of openings based on unexpected absences vacations etc.
Responsible for making sure proper production techniques are followed
Oversees the service of meals to ensure that that high quality and customer service is maintained
Leads the inventory process to ensure products are available as needed and meet quality and safety criteria. Maintains and inspects food receiving preparation production and storage areas to ensure regulations and good production practices are adhered to.
Oversees the stock clerks in ensuring all equipment and product needed including paper supplies food beverages cleaning products equipment and dishware
Implements promotions by collaborating with the marketing department to ensure materials are developed in place and are designed to interest customers in those products
Ensures self and staff understand the organizations vision values goals and strategies and their relationship to their daily work
Helps others to successfully manage organizational change. Facilitates the implementation and acceptance of change within the workplace. Acts as a champion for change. Develops plans and follows through on change initiatives.
Understands HR policies and practices and uses them to manage employees
Ensures money technology and staff are allocated to achieve optimal results.
Utilizes information obtained through surveys and/or talking with customers to recommend and implement improvements to menu quality and layout of venue.
Evaluates effectiveness of standard operating procedures identifies changes that would enhance the process and ensures that all change control documentation is implemented
Utilizes understanding of regulatory environment and industry trends to identify ways to improve process quality and compliance
Other duties may be assigned to reach individual and organizational goals
SKILLS AND COMPETENCIES
Excellent organizational and time management with the ability to prioritize and manage multiple tasks
Excellent interpersonal written and verbal communication and ability to work with diverse teams
Proven ability to supervise teams effectively in a fast-paced environment
Skilled in performance management coaching and employee development
Strong understanding of food production techniques portioning and inventory management
Knowledge of regulatory requirements and safety standards related to food service
Ability to gather and act on customer feedback to drive improvements
Demonstrated ability to prioritize tasks and manage multiple responsibilities effectively
Skilled in resource allocation and efficient scheduling
Attention to detail including but not limited to: signage cleanliness and customer service
Strong troubleshooting skills to resolve operational challenges
Ability to identify inefficiencies and implement innovative solutions
Proficient in Microsoft and Google systems
EDUCATION AND EXPERIENCE
Two-year degree in food service hospitality or culinary arts two years of management experience or equivalent combination of experience and/or education
Previous cooking/culinary service and preparation
Previous managerial experience in educational environment or large dining services is preferred but not required
ServSafe Certification preferred
PHYSICAL REQUIREMENTS
Ability to sit/stand/walk for prolonged periods of time
Bend stoop kneel crouch and twist
Ability to lift and move up to 50 pounds occasionally
Computer use
SCOPE AND DIRECTION
Reports to: Sr. Dining Manager
Indirect Reports: Restaurant and Caf teammates
FSLA Status: Exempt
Rate of pay: $60770 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 holidays
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
