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Responsible for all dining hall operations to include food handling, meeting budgetary guidelines, maintaining high service standards, and facility management. Supervises, through personal effort and the use of subordinate leaders, all dining hall staff. Implements personnel management practices in order to ensure that the dining hall operates efficiently and effectively while providing an excellent dining experience to customers. Responsible for ensuring staff maintain food quality and appearance and communicate product flow and customer traffic information to production employees.

Essential Functions:

• Provides management and leadership to the dining hall staff for all daily operations, special events, and activities; includes coaching and guidance to all front-of-house employees, line supervisors, utility workers, and back-of-house employees who are providing direct support to the dining hall.
• Responsible for the vetting, hiring, training, scheduling, and performance management of dining hall employees to include door checkers, line servers, supervisors, floor attendants, dish room/pot sink staff, high-school employees, and student -employees.
• Enforces HACCP guidelines, Pennsylvania Department of Health regulations, OSHA regulations, safety policies, and ServSafe standards; ensures the cleanliness of all seating and serving areas.Assists students with food allergies, educates customers with special dietary needs about food available to them in the dining hall, special requests and customized preparation, and possesses a working knowledge of food ingredients.
• Works with all managers to ensure the continuity of all dining-services-related activities and policies with an ability to set both individual and departmental objectives and accomplishment of same without frequent direction.
• Collaborates with the director and the assistant director to conceive of and implement changes to serving areas, self-serve equipment, and overall dining hall setup to enhance the customer experience, including aesthetic initiatives.
• Ensures goals are met for food, labor, and general supply costs through a working knowledge of appropriate controls such as food management software record-keeping, analysis of financial reports and payroll reports, and proper implementation of storeroom receiving, stocking, and disbursement procedures and point-of-sale management.
• Promotes positive relationships within and outside of the department through effective communication.

Required:

Bachelor’s Degree – HRI

Current ServSafe or nationally recognized food safety manager certificate

3-5 years work experience