Assistant General Manager of Dining Services

About the Role

Responsible for assisting the unit manager in all aspects of operation of a dining service unit. Assists the general manager with unit operations such as scheduling, inventory, along with the supervision, coaching, and training of the unit employees. The Assistant General Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations.

Responsibilities

• Effective and professional team development, training and supervision to include assistant managers, supervisors, union, temporary and student staff
• Ensures high standards of facility, equipment cleaning and sanitation
• Complies with Serv Safe and the New York State Department of Health regulations for HACCP and food safety
• Adheres to food production and purchasing programs 100%
• Demonstrates cost reduction and waste management initiatives
• Implements up-to-date marketing and merchandising trends
• Completes union, part-time, student schedules and delegates effectively
• Completes annual and mid-probation performance reports on union associates, assistant managers, student managers and hourly supervisors
• Ensures stringent inventory, security controls, understanding proper procedure in taking inventory and arriving at food cost understanding
• Conducts subordinate coaching, counseling and disciplinary procedures
• Is proficient at all hourly positions with the ability to jump in and assist where needed and ability to train in all positions
• Accurate preparation of P&L's, inventory, accounts payable, sales and guest count tally sheets, cash reports, payroll, budgets and other financial, operational statements as assigned, understand how to arrive at sales per hour, and how to forecast schedules
• Understand daily banking
• Enforces accurate cash handling, stringent money controls, and petty cash procedures
• Understands Guest Comment Board and how to handle a customer complaint in a timely manner
• Actively solicits customer input, regularly conducting Meet the Manager and informal dining room surveys
• Creates various job task lists, cleaning charts, opening and closing checklist, and sanitation audits
• Understand ordering, par levels, production sheets, purveyors and forecasting
• Conducts a station-by-station walk through to ensure food is eye appealing, served at the proper temperature, appropriate condiments, utensils and station/pan garnish, line checks and temperature logs are complete (Manager does one per shift)
• Has a working knowledge of the union contract and subordinate policy and procedure handbooks
• Holds regular staff, manager, student employee meetings, and follow up notes to appropriate director
• Submits facility maintenance work orders, understands tracker and follows up with them
• Conducts daily pre-service and follows up on daily side work
• Contributes to concessions and various special events
• Coordinates all aspects of special theme meals and weekly rollouts of LTO's
• Monitors facility during meal periods to ensure guest service and food standards are upheld
• Facilitates the efficient use of all resources
• Responsible for execution of food, paper, and service ware orders
• Avoids complacency, always looking for a better way
• Completes various administrative paperwork within set timelines
• Operates unit within the prescribed budgetary guidelines
• Manages unit in strict compliance of all approved Campus Dining & Shops and University at Buffalo policies and procedures

Qualifications

• Bachelor's degree in hospitality, culinary arts, or related field
• 5 years progressively responsible experience managing a similar food service operation
• Experience in union environment preferred
• Serv Safe Certification
• Valid NYS driver's license and clean driving record required; ability to demonstrate safe driving practices

Work Environment

• The work environment can be loud and busy
• Exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors
• Operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise
• Long, irregular working hours
• Exposure to extreme temperatures in coolers and freezers

Physical and Mental Demands

• The position is very active and the employee must be able to stand and walk for a minimum of 8 hours
• Must be able to see, speak, and use both hands or prosthetics that will enable the performance of necessary job functions
• Occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl
• Regularly required to talk and hear
• Requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures
• Must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate
• Requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision
• Must frequently lift and/or move up to 25 lbs. and occasionally lift and/or move up to 50 lbs

Schedule

• This is a full time position whose schedule is based on the customers' needs and needs of the business
• Primarily works a set schedule during the school year, may include weekends, evenings, and late night hours
• Requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year, and additional hours during peak periods of business or for special events
• Scheduled shifts can vary in length
• Weekends and evenings are required

Pay

• This position is a salaried exempt role
• Anticipated minimum range for yearly compensation: $63,000
• Anticipated maximum range for yearly compensation: $68,000
• This role is also eligible for a Management Bonus Program as well as the Professional Development Program Bonus
• Receives yearly performance based increases that are subject to change or end at any point in time