Asst Snack Bar Manager U of M

About the role

Assist in preparation and serving of food and beverage. Supervise personnel assigned to the unit. Assist with maintaining records.

Responsibilities

• Prepares foods and beverages using standard recipes for the purpose of cash customer consumption.
• May requisition food using standard forms and established procedures.
• Uses manual and mechanical food service equipment to supply product for the consumption of customers.
• Uses standard forms and procedures to order supplies and equipment needed in the operation of the assigned area.
• Makes daily deposits of sales receipts using standard forms and procedures; makes sales reports on standard forms.
• Supervises and assists in the cleaning and maintaining of equipment and work areas to maintain sanitation standards.
• Hires, trains and supervises student employees in the assigned work area.
• May assist in the evaluation and scheduling of employees.
• Aids in securing the assigned area(s) at the close of operations.
• Maintains records of cash and sales figures and other records pertaining to the operation of the assigned unit(s).
• Assists with inventory and food storage using standard forms and procedures to account for all stock and the proper storage of products.

Requirements

• At least one year of food service experience in food service in a hotel, restaurant, cafeteria, or catering operation.
• A diploma or certificate from a trade, technical or vocational school with a major in culinary arts or food services may be substituted for the required experience.
• Working knowledge of methods, materials, tools, and equipment normally used in food handling and storage.
• Working knowledge of food service sanitation procedures.
• Working knowledge of cash handling and related equipment used in cash handling, cash registers, calculators, etc.
• Ability to follow oral and written instructions.
• Ability to supervise employees, giving oral and written instructions in a precise and understandable manner.
• Ability to maintain accurate records and make reports.
• Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.

Qualifications

• Additional Details: This position is designated as essential personnel.
• Working Conditions: Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.
• Work Schedule and Work Arrangement: Sun-Thu 11:30 am-7pm.
• Salary Information: Pay Grade: AFSCME Grade 10; Associated Pay Grade: {GenericListType_assocpay}.