Assistant Manager, Hospitality Services

About the role

The Assistant Manager provides daily operational leadership for a high-volume dining hall within Hospitality Services. This role is essential staff and must report to work during curtailment, emergencies, or weather-related closures.

Responsibilities

• Staff Leadership & Supervision (35%)
  • Supervise operating, adjunct, and student staff in daily dining hall operations
  • Develop and communicate semester, daily, J-Term, and summer schedules
  • Assign roles and responsibilities and provide real-time direction during service
  • Coach, manage, and discipline staff as needed
  • Participate in and oversee annual performance evaluations
• Hiring, Training & Development (25%)
  • Coordinate student employee hiring, onboarding, and scheduling (100–150 student employees annually)
  • Schedule and participate in interviews for student, operating, and adjunct staff
  • Complete hiring documentation including hiring tickets, I-9s, and coordination with international student services as needed
  • Develop training materials and standard operating procedures
  • Lead onboarding and ongoing training to ensure quality, safety, and service standards
• Operations & Service Management (20%)
  • Ensure food quality, presentation, and service standards are consistently met or exceeded
  • Maintain cleanliness and housekeeping standards throughout the facility
  • Oversee compliance with safety and sanitation policies
  • Monitor meal periods through observation, communication, and food tasting
  • Address guest concerns, service issues, and equipment problems in real time
  • Communicate menu changes and operational updates to staff
  • Support production and service need as required based on business demand
• Labor, Financial & Administrative Management (10%)
  • Manage daily and weekly labor tracking using scheduling and timekeeping systems
  • Audit and approve timecards and ensure accurate payroll processing
  • Assist in controlling food cost, waste reduction, and sustainability targets
  • Support use of labor management tools to maintain budget compliance
• Compliance, Safety & Facility Standards (10%)
  • Ensure compliance with all safety, sanitation, and operational policies
  • Maintain adherence to state and local health codes
  • Address and correct safety or sanitation issues as identified

Requirements

• Minimum Acceptable Education & Experience:
  • Associate’s degree in Hospitality Management, Business Administration, or a related field
  • Ten or more years of progressive leadership experience in large-scale dining or food service operations, ideally within higher education or multi-unit environments
  • Demonstrated success in strategic planning, financial management, and cross-functional leadership
  • Experience with technology-based food service platforms and data-driven performance management
• Required Licenses & Certifications:
  • ServSafe Certification (or ability to obtain within required timeframe)
• Knowledge, Skills & Abilities:
  • Strong understanding of multifaceted food service operations, including high-volume dining environments
  • Proven ability to lead, coach, and develop diverse teams including student employees
  • Excellent interpersonal and customer service skills with a guest-focused mindset
  • Strong organizational and time management skills with ability to manage multiple priorities
  • Knowledge of food safety, sanitation, and workplace safety standards
  • Proficiency in Microsoft Office and familiarity with food service or labor management systems
  • Ability to make operational decisions in a fast-paced environment
  • Strong communication skills, both verbal and written
  • Ability to adapt to changing operational needs and schedules
• Other Requirements:
  • Ability to work flexible hours including nights, weekends, holidays, and peak service periods
  • Ability to perform physical job duties including standing for extended periods and occasional lifting up to 50 lbs
  • Willingness to work in a fast-paced, high-volume food service environment
  • Must be able to respond to operational needs during emergencies or campus curtailments

Preferred Qualifications

• Prior experience in collegiate or institutional dining operations
• Bilingual (Spanish/English) skills preferred
• Experience managing large student employee workforces
• Experience with labor management, scheduling, and timekeeping systems
• Additional food safety or hospitality certifications beyond ServSafe

Applicant Instructions

Applicants should be prepared to upload the following documents when applying online within the My Experience: Resume/CV section of the application:

• (Maximum of 5 Documents)
• Resume/CV
• Cover Letter
• Contact Information for 3 Professional References

Applications that are missing any of the required items may not move forward for consideration.

Contact Information

For additional information about the University of New Hampshire, please visit: UNH.edu

Compensation

Pay Range: $45,790.00 - $81,530.00

The pay range for this position is listed above. Actual offer will be based on skills, qualifications, experience, and internal equity, in addition to relevant business considerations.

Benefits

More information on benefits can be found here: USNH Employee Benefits | Human Resources

Location

The University of New Hampshire is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast. It is convenient to New Hampshire's lakes and mountains.