Primary Function:
Under the assistant director's direction, the assistant manager is responsible for the daily operations of a Sewanee Dining unit during a shift or catering event. During assigned shifts, assistant managers are responsible for all aspects of food service operations, including coordinating with culinary staff on food production, attractive food presentation, food safety, and general sanitation. Ensures employees carry out duties as assigned, coordinates and adjusts staffing levels and assignments to meet service expectations. The assistant manager maintains a safe work environment for employees and customers and maintains the cleanliness and sanitation of operations and catered events. This position ensures proper closing and securing of the building, equipment is used in its proper, safe manner, and equipment repairs are scheduled as necessary. The assistant manager may approve time and attendance for assigned employees, including time card reconciliation.
This position receives general supervision. Broad instructions are provided, and the staff member uses judgment and experience to carry out assignments. Completed assignments and finished products are reviewed by the supervisor after completion.
Position Appointment Details:
Typical Duties & Responsibilities:
As directed by the operations manager or other management:
Provides excellent customer service.
Assists in staffing the unit or event at proper levels, and makes recommendations for staffing levels
Oversees the work of student workers and student managers, mentors, and guides other employees.
Monitors unit workflow, evaluates employees' work performance, and makes adjustments to schedule and job assignment changes as needed.
Keeps detailed employee records of those directly supervised as to their job performance, time, and attendance, and recommends accommodation or disciplinary action as necessary.
Ensures that food is presented appealingly and properly throughout the service period
Ensures that proper food preparation and handling techniques are being used by each employee.
Responsible for food safety; ensure that all TCS foods are cooked and held at the proper temperatures, HACCP procedures are followed and recorded as required.
Ensures that all opening and closing checklists are completed
As necessary, receives product, verifies invoices, signs, and dates receipt of product and services.
Must be able to lift 50 lbs on a routine basis and greater weights with assistance.
Provide job training to new hires and student employees.
Work in a team-driven environment, take direction, offer direction, and assist with problem-solving.
Follow and ensure that our employees follow the rules outlined in the employee handbook.
Perform other duties as assigned.
Judgment Required:
Judgment and discretion as to the use of established policies are required to perform the essential duties of this position.
Budgetary Responsibility:
None
Machines & Equipment Used:
All equipment used in an institutional kitchen, both hands-on when necessary, and in a training situation.
This individual must be proficient in using a computer to utilize:
Menu management systems,
Vendor ordering systems,
Banner Self-Service time management system,
Microsoft Office Suite, etc.
Personal Interaction/Communication:
Student Contact:
Regular interaction with student workers and student customers.
Internal (Operations Committee, Faculty, Administrative department heads)
Regular interaction with fellow Dining employees and other University employees.
External (Regents & Trustees, government officials or agencies, visitors, parents, other institutions, colleges, or companies, suppliers)
Regular interaction with University guests and visitors.
Education:
Experience:
Minimum of three (3) years of supervisory experience in industry or a related supervisory position.
Job-Related Skills:
Ability to walk and stand for long periods.
Ability to bend at the knees and lift objects weighing up to 50 lbs and greater weights with assistance.
Must provide exemplary customer service and support client requests as necessary during events.
Licenses & Certifications:
ServSafe Management Certification or acquired within 6 months of hire.Positions Directly Supervised:
Hourly retail staff and student workers
Confidential Information:
Related personnel information, departmental accounting, and safe combinations.
Working Environment:
High volume kitchen/servery,
Cold storage,
Wet/slippery floors,
Using hot and cold hold food equipment,
Evening and weekend work required
Physical Requirements:
Must be able to stand for extended periods,
Must be able to walk for extended periods,
Must be able to lift between 21-50 pounds (Medium work),
Must be able to carry between 21-50 pounds (Medium work),
Must be able to push and/or pull objects.
Any additional requirements specific to this position:
Dining Hall Closures:
The dining hall periodically closes for scheduled shutdowns. Employees are expected to follow any modified schedules or assignments during these periods.
Attendance and Time Tracking:
Regular attendance is required, and all hours must be accurately recorded in the University's electronic timekeeping system.