Dining Service Manager (id:24503)
Company Name:
University of Maine
Purpose :
The Dining Service Manager (DSM) is responsible for the administration & management of all areas of a dining facility including the production and customer service areas. This position reports to the Director of Dining Operations and may oversee an operation that includes catering services, retail and/or residential services. The DSM serves as a public relations and management contact for the operation. The DSM is responsible for developing a spirit of service with customers and the university community and embracing the mission and vision statements of the department.
Essential Duties & Responsibilities :
Directly supervise all management personnel assigned to one's area of responsibility and indirectly supervise and have input into all dining employees within their operation.
Be ultimately responsible for meeting budgetary goals and objectives outlined by the Director of Dining Operations and Director of Culinary Services.
Oversee all phases of quality food preparation and presentation, working with the Culinary Team.
Responsible for Cash Management for their facility.
Administer all phases of service to customers including residential dining, retail dining, catering functions, special programs and events as directed by the Director of Dining Operations and Director of Culinary Services. Ensure high level of service that is efficient and appropriate to the occasion.
Oversee all areas of personnel management ensuring that performance issues are handled in an appropriate and timely manner. Submit personnel requisitions, interview, select and assign all new employees. Participate in the evaluation process for all staff and administer annual performance reviews to immediate supervisory reports.
Schedule all supervisory personnel and approve all scheduling of classified and student labor.
Ensure that schedules will put best-trained personnel in positions to procure highest possible productivity within tasks to be accomplished. Schedule appropriately within union contracts and to maintain consistency as outlined within the department. Take into consideration economies to ensure cost effectiveness.
Administer payroll to ensure scheduled hours and actual hours worked are accurate and minimize overtime by proper labor scheduling. Make decisions affecting the above with approval of the Director of Dining Operations and Director of Culinary Services.
With the Director of Dining Operations and Director of Culinary Services, establish food cost goals to be measured against menu pre-cost and menu post-cost. Work toward development of actual cost accountability to operating statements.
Work with in-house management team to assure that a student training program is in place and students are effectively working to meet departmental goals and objectives
Plan meetings with customers to gain input into menu preferences, service improvement and to provide information on upcoming changes in service.
Meet with employees regularly to discuss future events, changes in dining programs, safety training, service, student communication and problems in the workplace.
Act as direct management contact with conference groups, special events and catered events as they are assigned to the operation.
Implement and monitor required training programs for all employees.
Meet with the Director of Dining Operations, Director of Culinary Services and other dining management personnel to coordinate concerns regarding menus, production, service, employee relations, etc.
Develop cooperative relationships with the campus community, share information and gain support for the Dining Services programs.
Inspect kitchens, service areas and dining rooms to ensure compliance with campus Safety and Environmental Management directives, State Health Department Standards and departmental quality assurance programs.
Ensure proper storage and service of all foods in accordance with all Health Department requirements.
Keep the Director of Dining Operations and Director of Culinary Services informed of operation problems in food, employees, service, and equipment.
Keep updated on the latest industry information by reading current literature and attending related workshops and conferences.
Prepare and provide appropriate statistical information on a timely basis as required by the Director of Dining Operations and Director of Culinary Services.
Work effectively and cooperatively with other members of the Dining and Auxiliary Services team, UMaine administration, the campus community, and other external clients and customers. Develop and maintain professional relationships that reflect courtesy, civility, and mutual respect.
Commits to organizational improvement by identifying opportunities to improve, and recommending possible alternatives for a situation.
Utilizes coaching and mentoring methods which provide an environment that is anticipatory, supportive, and provides constructive feedback on performance.
Perform other reasonably related duties as assigned.
Knowledge, Skills & Qualifications :
Bachelor's degree in Hotel, Restaurant and Institutional or Business Management or related field preferred. A minimum five years' experience in direct operations management or significant combination of both education and experience equal to this requirement. Demonstrated commitment to total quality management and supervisory experience, excellent oral and written communication skills and some culinary knowledge are required. ServeSafe Certification required or ability to take and pass within 6 months of hire. Proficient computer skills with demonstrated experience with MS Office Suite, Menu Management Systems, electronic access/point of sale system and spreadsheet applications.
Position Title: Dining Service Manager (id:24503)
Department: Auxiliary Services
Bargaining Unit: Nonrep Professional
Salary Band/Wage Band: 03
Length: Fiscal Year (12 Months)
Required Documents: Cover Letter, Resume/CVEstimated Salary: $20 to $28 per hour based on qualifications.
University of Maine
Purpose :
The Dining Service Manager (DSM) is responsible for the administration & management of all areas of a dining facility including the production and customer service areas. This position reports to the Director of Dining Operations and may oversee an operation that includes catering services, retail and/or residential services. The DSM serves as a public relations and management contact for the operation. The DSM is responsible for developing a spirit of service with customers and the university community and embracing the mission and vision statements of the department.
Essential Duties & Responsibilities :
Directly supervise all management personnel assigned to one's area of responsibility and indirectly supervise and have input into all dining employees within their operation.
Be ultimately responsible for meeting budgetary goals and objectives outlined by the Director of Dining Operations and Director of Culinary Services.
Oversee all phases of quality food preparation and presentation, working with the Culinary Team.
Responsible for Cash Management for their facility.
Administer all phases of service to customers including residential dining, retail dining, catering functions, special programs and events as directed by the Director of Dining Operations and Director of Culinary Services. Ensure high level of service that is efficient and appropriate to the occasion.
Oversee all areas of personnel management ensuring that performance issues are handled in an appropriate and timely manner. Submit personnel requisitions, interview, select and assign all new employees. Participate in the evaluation process for all staff and administer annual performance reviews to immediate supervisory reports.
Schedule all supervisory personnel and approve all scheduling of classified and student labor.
Ensure that schedules will put best-trained personnel in positions to procure highest possible productivity within tasks to be accomplished. Schedule appropriately within union contracts and to maintain consistency as outlined within the department. Take into consideration economies to ensure cost effectiveness.
Administer payroll to ensure scheduled hours and actual hours worked are accurate and minimize overtime by proper labor scheduling. Make decisions affecting the above with approval of the Director of Dining Operations and Director of Culinary Services.
With the Director of Dining Operations and Director of Culinary Services, establish food cost goals to be measured against menu pre-cost and menu post-cost. Work toward development of actual cost accountability to operating statements.
Work with in-house management team to assure that a student training program is in place and students are effectively working to meet departmental goals and objectives
Plan meetings with customers to gain input into menu preferences, service improvement and to provide information on upcoming changes in service.
Meet with employees regularly to discuss future events, changes in dining programs, safety training, service, student communication and problems in the workplace.
Act as direct management contact with conference groups, special events and catered events as they are assigned to the operation.
Implement and monitor required training programs for all employees.
Meet with the Director of Dining Operations, Director of Culinary Services and other dining management personnel to coordinate concerns regarding menus, production, service, employee relations, etc.
Develop cooperative relationships with the campus community, share information and gain support for the Dining Services programs.
Inspect kitchens, service areas and dining rooms to ensure compliance with campus Safety and Environmental Management directives, State Health Department Standards and departmental quality assurance programs.
Ensure proper storage and service of all foods in accordance with all Health Department requirements.
Keep the Director of Dining Operations and Director of Culinary Services informed of operation problems in food, employees, service, and equipment.
Keep updated on the latest industry information by reading current literature and attending related workshops and conferences.
Prepare and provide appropriate statistical information on a timely basis as required by the Director of Dining Operations and Director of Culinary Services.
Work effectively and cooperatively with other members of the Dining and Auxiliary Services team, UMaine administration, the campus community, and other external clients and customers. Develop and maintain professional relationships that reflect courtesy, civility, and mutual respect.
Commits to organizational improvement by identifying opportunities to improve, and recommending possible alternatives for a situation.
Utilizes coaching and mentoring methods which provide an environment that is anticipatory, supportive, and provides constructive feedback on performance.
Perform other reasonably related duties as assigned.
Knowledge, Skills & Qualifications :
Bachelor's degree in Hotel, Restaurant and Institutional or Business Management or related field preferred. A minimum five years' experience in direct operations management or significant combination of both education and experience equal to this requirement. Demonstrated commitment to total quality management and supervisory experience, excellent oral and written communication skills and some culinary knowledge are required. ServeSafe Certification required or ability to take and pass within 6 months of hire. Proficient computer skills with demonstrated experience with MS Office Suite, Menu Management Systems, electronic access/point of sale system and spreadsheet applications.
Position Title: Dining Service Manager (id:24503)
Department: Auxiliary Services
Bargaining Unit: Nonrep Professional
Salary Band/Wage Band: 03
Length: Fiscal Year (12 Months)
Required Documents: Cover Letter, Resume/CVEstimated Salary: $20 to $28 per hour based on qualifications.
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