| Position Title: |
Operations Manager |
| Department: |
Dining Services |
| Term of Assignment: |
Continuing |
| Term End Date, If Applicable: |
|
| FLSA Status: |
Non-Exempt = overtime eligible |
| Work Schedule: |
Position works a variable schedule including variable shifts, days off, and work location(s); typically covering evenings, weekends, and high volume periods between 11:00 am and 8:00 pm. The schedule may include start times between 6:00 am and 2:00 pm and is dependent upon operational needs. |
| Salary: |
Targeted salary range: $46,080-$49,500 |
| Travel: |
Less than 10% |
| Brief Statement of Duties |
| Brief Statement of Duties: |
Plan, order, receive, schedule, assign and assist in the management of production and serving of food and/or beverages and other responsibilities of a large-volume food service operation and catering. Ensure that established University and/or Department policies and procedures are maintained and high-quality customer service is delivered. |
| Minimum Qualifications |
| Required Education: |
Associate's Degree |
| Discipline / Degree Area: |
|
| Required Specialized Training/Certifications: |
ServSafe or NIFI sanitation certification. |
| Required Minimum Work Experience: |
Bachelor's Degree with two years' experience in a quantity food service production OR an Associate Degree with four years' experience in a quantity food service production.
Two years' work experience in kitchen-related purchasing, inventory control, cost control and forecasting.
Two years' experience in a leadership/supervisory role.
Experience with computerized menu management systems and knowledge of office and industry software applications, including word processing, spreadsheets, database management, e-mail and web-based applications. |
| Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: |
Knowledge of catering, restaurant service etiquette and buffet decorating.
Knowledge of business and management principles involved in planning, resource allocation, human resources modeling, leadership techniques, production methods and coordination of people and resources.
Knowledge of principles and processes for providing customer and personal services which includes needs assessment, quality standards and evaluation of customer satisfaction.
Excellent oral and written communication skills.
Time management skills.
Ability to teach others how to do something.
Ability to assess performance of self, others and the situation for improvements or corrective action.
Service orientation abilities, e.g., actively looking for ways to help people.
Ability to effectively respond to a high-pressure environment and/or unpredictable outcomes.
Ability to work flexible and demanding hours for Dining Services customers. |
| Additional Desirable Qualifications |
| Additional Desirable Qualifications: |
CBORD Menu Management System experience.
Training experience.
Experience working with college students.
Purchasing experience. |
| Other |
Special Instructions to Applicants:
|
Submit application, cover letter, resume and references |
Contact Information:
|
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. |