Manager

Position Summary

Reporting to the General Manager, the Unit Manager oversees the daily food service operation.

Responsibilities

• Provides leadership for daily operations to ensure that goals and objectives of Dining Services are met
• Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction
• Maintains health, safety, and sanitation standards
• Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment
• Provides day-to-day support concerning production of food, inventory controls, menu planning, recipe generation and the procurement of food
• Maintains acceptable food and labor costs
• Ensures quality control
• Interviews, hires, trains, disciplines, and evaluates employees
• Responsible for food ordering, providing menus that will meet the needs and demands of clientele and remaining abreast of current food trends
• Procures food and non-food items from vendors by working closely with Contracts Administrator
• Plans, coordinates, and implements fiscal management to ensure goals are met in a cost effective manner
• Performs other duties/responsibilities as assigned

Minimum Qualifications

• Bachelor's degree and/or its equivalent required
• Minimum 3-5 years of related experience required; preferably in a food production leadership position
• Degree from an accredited college or culinary school or equivalent combination of education and experience
• Excellent interpersonal and communication (oral and written skills)

Pay

$90,000 - $96,000

Schedule

35 hours per week; standard work schedule