||Assistant Director-Dining Services
||Dining Services-Central Office
|Term of Assignment:
|Term End Date, If Applicable:
||Exempt = not eligible for overtime
||Typically Monday-Friday between the hours of 6:00 am and 6:00 pm. Frequently includes evenings, weekends, and on call.
||Targeted salary range: $61,000-$65,000
||Less than 10%
|Brief Statement of Duties
|Brief Statement of Duties:
||Serve as the General Manager for Residential Dining, Convenience Store and Concessions by leading, managing, directing, monitoring daily operations and by providing daily administrative direction for operational staff. Provide effective training, professional development, and mentoring for the management team to ensure the goals, quality standards, budget and expectations of the department are consistently met.
Assist the Director in various departmental functions, provide leadership for special projects and assigned tasks including strategic planning and evaluation of departmental goals, programs and facilities, fiscal management including standard food, labor, supply cost analysis, and routine budget analysis.
Promote student success by providing distinctive dining opportunities, student engagement, special events, encouraging student employment opportunities, and enhancing partnerships.
|Discipline / Degree Area:
|Required Specialized Training/Certifications:
|Required Minimum Work Experience:
||Five years' progressive management work experience in multi-unit restaurants, university dining, institutional food service or a large restaurant operation, which includes administrative management and personnel resources.
Two years' experience in the areas of strategic planning, policies/procedures development, cost analysis, and budget development using spreadsheets, and experience with a food-service software system (computerized menu management business system).
Two years' experience in any combination of the following: inventory control, ordering, recipe development, menu management for cost containment, or point of sale systems for financial reporting.
|Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:
||Ability to interact with diverse and high volume customer base in a friendly and efficient manner.
Knowledge of restaurant and/or university food trends and innovation.
Knowledge of principles of inventory, calculating cost-of-goods sold (COGS) and product movement.
Knowledge of the facility construction processes.
Knowledge of culinary arts, cooking, service, and stewarding.
Ability to manage projects efficiently and cost effectively.
Possess excellent interpersonal and human resources skills.
Ability to work at times with minimal supervision, accomplishing tasks without direction.
Problem solving abilities with team involvement.
Excellent oral and written communication/comprehension skills.
Ability to manage the daily events, operations, cost controls, guest service, food quality and preparation, as well as strategic planning.
Ability to thoroughly assess, evaluate, and recommend changes for station layout, work flow, processes, procedures, equipment, tools to improve efficient and effective service and production.
Ability to think critically, creatively, and objectively to assess complex problems and determine viable outcomes and solutions.
Ability to lead by example, maintain positive working relationships, and demonstrate excellent internal and external customer service.
Ability to provide leadership, clear expectations, and performance accountability for all residential dining staff. Ability to identify ways to develop professional competencies of staff and methodically improve staff knowledge and abilities to increase employee performance.
Possess positive thinking skills, demonstrated in word and action.
|Additional Desirable Qualifications
|Additional Desirable Qualifications:
||Bachelor's Degree or Master's Degree in Business, Hospitality Management, or related field.
Training in quantity food purchasing, receiving, storing, inventory control, production, food and labor cost control and cost analysis.
Knowledge of University policies, procedures and systems.
Knowledge of union contracts.
Experience using CBORD-Food Service Suite.
Experience using Oracle Hospitality Systems, including report generation and analysis.
Training in employee relations, communications, marketing, nutrition and wellness.
Multi-unit restaurant management experience.
|Special Instructions to Applicants:
||Submit application, cover letter and resume
||Julane Cappo, Associate Director of Human Resources, 906-227-1493
|Equal Employment Opportunity:
||NMU is an equal opportunity, affirmative action employer of protected veterans and individuals with disabilities, and is strongly committed to increasing the diversity of its employees.