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in Ann Arbor, MI
Assistant Manager - Traditional/Retail - Full-time / Part-time
•30 days ago
Hours | Full-time, Part-time |
---|---|
Location | Ann Arbor, Michigan |
About this job
How to Apply A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.
Please include your current salary and your salary expectations.
Job Summary Manages and participates in front-of-house and retail operations, and assists with back-of house operations as needed to support daily dining service operations. Supervises and oversees the activities of student and bargained-for staff engaged in serving meals, servicing retail customers and maintaining cleanliness of all areas of the dining facility.
Supervision Received
Reports to the Dining Manager or Associate Manager
Responsibilities* Customer Service (30%)
Ensures appealing presentation and appetizing appearance of food.
Is knowledgeable about the menu; ensures that food is properly labeled.
Ensures consistency and quality; oversees adherence to standards, policies and procedures.
Anticipates, addresses and resolves customer service issues.
Solicits and responds to information from customers; responds to comment cards.
Informs management about customer service issues and follow-up actions.
Conducts pre-service inspections; continuously monitors stations throughout the meal service
period to be sure they are prepared for service, properly equipped, clean and orderly.
Supervises and participates in catered events in the operating unit or other campus locations.
Assists in overseeing food preparation, presentation, portioning and plating of food served in
the unit in consultation with culinary staff.
Represents RDS to students, faculty, staff and guests in a positive and professional manner.
Supervision (30%)
Demonstrates hands-on management, pro-active leadership, and the ability to achieve high
quality, food sanitation and customer service standards.
Participates in developing and adjusting student and bargained-for staffing schedules to meet
service needs in the most cost-effective manner possible.
Assigns and reassigns employees to meet daily operational needs; assists in stations as needed.
Clearly explains and demonstrates work assignments and expectations; conducts ongoing
assessment of job performance and provides feedback to ensure high quality food presentation, sanitation, and customer service.
Participates in the hiring process including interviewing applicants and hiring decisions.
Participates in the corrective action process; provides coaching, oral and written warnings as
needed.
Assists with training, employee development and unit meetings; works to build morale and
emphasize teamwork.
Administration (20%)
Performs administrative duties, including payroll, budgeting, billing, and sales, register, product
movement, attendance and equipment maintenance reports.
Takes inventory and orders food, products, cleaning/other supplies and equipment as assigned.
Coordinates requests for special functions.
Operates and maintains food service, card access and point of sale equipment; communicates
equipment problems via established protocol.
Recommends new and/or revised policies, procedures and standards.
Utilizes CBORD and other systems.
Manages signage throughout the facility according to guidelines and standards; regularly
reviews all safety signage.
Supervises, monitors and trains staff on proper cash-handling procedures.
Sanitation and Safety (10%)
Maintains proper sanitation standards in compliance with regulations, OSEH and HACCP
policies and U-M standards.
Assists with oversight of kitchen cleaner staff, including scheduling and assigning tasks.
Maintains inventory of cleaning products and equipment.
Monitors temperature logs and soap concentration levels for ware washing.
Determines cleaning schedules.
General (10%)
Executes dining hall and retail operation opening and closing procedures.
Contributes to unit effort by performing related duties as required.
Performs other duties as assigned.
COMPETENCIES
Drive for Excellence
Pursue goals aggressively, overcome challenges, and integrate into Dining Services culture.
Innovation
Manage change, challenge the organization, and remove barriers to change. Help build an
organization that relentlessly pursues new ideas and innovative thinking.
Business and Industry Knowledge
Possess expertise in Food and Beverage terminology, production, delivery, presentation and
varied service styles. Understand current market conditions, potential customers and the
competitive environment.
Strategic Planning & Leadership
Creates vision, team building, goal setting; ability to facilitate change and work collaboratively;
ability to manage in times of crisis. Share information with team and leadership to make
decisions for growth and development of people, program and market share.
Operational Management
Provides leadership and direction to the staff responsible for food service by establishing
financial targets, goals and objectives; remains abreast of new concepts, practices, food
technology, trends and issues in the food service industry and institutions of higher education;
establishes a structure for managing processes that identify problems, prioritize goals, and
report progress and solutions.
Fiscal Stewardship
Executes and interprets budgets and financial data to control costs, and make adjustments as
necessary. Analyze and identify implications of data, draw appropriate conclusions, and
generate viable alternate solutions.
Customer Satisfaction & Communication
Promotes a positive relationship with all internal and external customers, especially students,
and openly solicits comments from all customers. Develops communication collateral and can
deliver presentation to large and small audiences. Assesses anecdotal and performance data
from customer feedback of service quality; develops and utilizes service evaluation
mechanisms.
Human Resource Management and Development
Creates an environment which encourages maximum productivity, positive employee morale,
teamwork, engagement and open communication.
Working with Diverse Constituencies
Respect, understand, and seek out individual differences in the team. Ability to work
collaboratively and build relationships with senior-level academic and non-academic
administrators; ability to work effectively with diverse student body, faculty, staff, alumni, and
our external community. Help implement training and programs to embrace inclusive
excellence.
Sustainability
Identify, implement, and maintain sustainable programs and solutions in the areas of
procurement, waste reduction, energy reduction, communication, student engagement and
community involvement.
Required Qualifications* Associates degree in hospitality management, business administration, dietetics, nutrition,
culinary arts, or a related field or equivalent combination of education and experience.
Three to five years of food service experience.
Supervisory experience and ability to coach and motivate others.
Experience working in a collaborative, team environment with emphasis on customer service.
High quality standards and knowledge of food service procedures and practices.
Ability to work effectively with student clientele in high volume, fast-paced environment.
Excellent verbal and written communication skills; strong interpersonal skills.
Proficiency in common Microsoft Office software.
ServSafe certified within 60 days from date of hire as a condition of employment. If the
certification is not acquired during the 60-day period, employment will be terminated.
Certification must be maintained as a condition of employment.
Able to maintain a static position for extended periods of time while preparing food, move
throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 -
30 pounds.
Desired Qualifications* Bachelors degree in hospitality management, business administration, dietetics, nutrition,
culinary arts, or a related field or equivalent combination of education and experience.
Two to five years of experience in a large-scale commercial food service operation.
One to two years of experience as a chef and/or culinary arts training.
Work Schedule The hours for this position will vary depending on need - evenings and weekends, and days off
may also vary.
U-M EEO/AA Statement The University of Michigan is an equal opportunity/affirmative action employer.
Please include your current salary and your salary expectations.
Job Summary Manages and participates in front-of-house and retail operations, and assists with back-of house operations as needed to support daily dining service operations. Supervises and oversees the activities of student and bargained-for staff engaged in serving meals, servicing retail customers and maintaining cleanliness of all areas of the dining facility.
Supervision Received
Reports to the Dining Manager or Associate Manager
Responsibilities* Customer Service (30%)
Ensures appealing presentation and appetizing appearance of food.
Is knowledgeable about the menu; ensures that food is properly labeled.
Ensures consistency and quality; oversees adherence to standards, policies and procedures.
Anticipates, addresses and resolves customer service issues.
Solicits and responds to information from customers; responds to comment cards.
Informs management about customer service issues and follow-up actions.
Conducts pre-service inspections; continuously monitors stations throughout the meal service
period to be sure they are prepared for service, properly equipped, clean and orderly.
Supervises and participates in catered events in the operating unit or other campus locations.
Assists in overseeing food preparation, presentation, portioning and plating of food served in
the unit in consultation with culinary staff.
Represents RDS to students, faculty, staff and guests in a positive and professional manner.
Supervision (30%)
Demonstrates hands-on management, pro-active leadership, and the ability to achieve high
quality, food sanitation and customer service standards.
Participates in developing and adjusting student and bargained-for staffing schedules to meet
service needs in the most cost-effective manner possible.
Assigns and reassigns employees to meet daily operational needs; assists in stations as needed.
Clearly explains and demonstrates work assignments and expectations; conducts ongoing
assessment of job performance and provides feedback to ensure high quality food presentation, sanitation, and customer service.
Participates in the hiring process including interviewing applicants and hiring decisions.
Participates in the corrective action process; provides coaching, oral and written warnings as
needed.
Assists with training, employee development and unit meetings; works to build morale and
emphasize teamwork.
Administration (20%)
Performs administrative duties, including payroll, budgeting, billing, and sales, register, product
movement, attendance and equipment maintenance reports.
Takes inventory and orders food, products, cleaning/other supplies and equipment as assigned.
Coordinates requests for special functions.
Operates and maintains food service, card access and point of sale equipment; communicates
equipment problems via established protocol.
Recommends new and/or revised policies, procedures and standards.
Utilizes CBORD and other systems.
Manages signage throughout the facility according to guidelines and standards; regularly
reviews all safety signage.
Supervises, monitors and trains staff on proper cash-handling procedures.
Sanitation and Safety (10%)
Maintains proper sanitation standards in compliance with regulations, OSEH and HACCP
policies and U-M standards.
Assists with oversight of kitchen cleaner staff, including scheduling and assigning tasks.
Maintains inventory of cleaning products and equipment.
Monitors temperature logs and soap concentration levels for ware washing.
Determines cleaning schedules.
General (10%)
Executes dining hall and retail operation opening and closing procedures.
Contributes to unit effort by performing related duties as required.
Performs other duties as assigned.
COMPETENCIES
Drive for Excellence
Pursue goals aggressively, overcome challenges, and integrate into Dining Services culture.
Innovation
Manage change, challenge the organization, and remove barriers to change. Help build an
organization that relentlessly pursues new ideas and innovative thinking.
Business and Industry Knowledge
Possess expertise in Food and Beverage terminology, production, delivery, presentation and
varied service styles. Understand current market conditions, potential customers and the
competitive environment.
Strategic Planning & Leadership
Creates vision, team building, goal setting; ability to facilitate change and work collaboratively;
ability to manage in times of crisis. Share information with team and leadership to make
decisions for growth and development of people, program and market share.
Operational Management
Provides leadership and direction to the staff responsible for food service by establishing
financial targets, goals and objectives; remains abreast of new concepts, practices, food
technology, trends and issues in the food service industry and institutions of higher education;
establishes a structure for managing processes that identify problems, prioritize goals, and
report progress and solutions.
Fiscal Stewardship
Executes and interprets budgets and financial data to control costs, and make adjustments as
necessary. Analyze and identify implications of data, draw appropriate conclusions, and
generate viable alternate solutions.
Customer Satisfaction & Communication
Promotes a positive relationship with all internal and external customers, especially students,
and openly solicits comments from all customers. Develops communication collateral and can
deliver presentation to large and small audiences. Assesses anecdotal and performance data
from customer feedback of service quality; develops and utilizes service evaluation
mechanisms.
Human Resource Management and Development
Creates an environment which encourages maximum productivity, positive employee morale,
teamwork, engagement and open communication.
Working with Diverse Constituencies
Respect, understand, and seek out individual differences in the team. Ability to work
collaboratively and build relationships with senior-level academic and non-academic
administrators; ability to work effectively with diverse student body, faculty, staff, alumni, and
our external community. Help implement training and programs to embrace inclusive
excellence.
Sustainability
Identify, implement, and maintain sustainable programs and solutions in the areas of
procurement, waste reduction, energy reduction, communication, student engagement and
community involvement.
Required Qualifications* Associates degree in hospitality management, business administration, dietetics, nutrition,
culinary arts, or a related field or equivalent combination of education and experience.
Three to five years of food service experience.
Supervisory experience and ability to coach and motivate others.
Experience working in a collaborative, team environment with emphasis on customer service.
High quality standards and knowledge of food service procedures and practices.
Ability to work effectively with student clientele in high volume, fast-paced environment.
Excellent verbal and written communication skills; strong interpersonal skills.
Proficiency in common Microsoft Office software.
ServSafe certified within 60 days from date of hire as a condition of employment. If the
certification is not acquired during the 60-day period, employment will be terminated.
Certification must be maintained as a condition of employment.
Able to maintain a static position for extended periods of time while preparing food, move
throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 -
30 pounds.
Desired Qualifications* Bachelors degree in hospitality management, business administration, dietetics, nutrition,
culinary arts, or a related field or equivalent combination of education and experience.
Two to five years of experience in a large-scale commercial food service operation.
One to two years of experience as a chef and/or culinary arts training.
Work Schedule The hours for this position will vary depending on need - evenings and weekends, and days off
may also vary.
U-M EEO/AA Statement The University of Michigan is an equal opportunity/affirmative action employer.