Assistant Dining Manager

The Assistant Dining Manager assists in the management of a university dining unit. The unit may have multiple styles of service including traditional cafeteria, grab-and-go service, retail, or c-store. The operation serves approximately 2,500 students, staff and guests each day; supervises 10-15 full-time employees and up to 300 part-time student employees; manages the production and service of food to students, staff, guests, and special groups and in addition manages the procurement and inventory of food and related goods; supervises service and customer relations; responsible for meals being served in accordance with prescribed standards; responsible for overall performance management of student employees; supervises the quality and quantity of food items produced; orders product; takes inventories; supervises inspection of incoming food and supplies; orients, trains and coaches all student employees in all aspects of facility operations; supervises and trains staff according to prescribed customer service standards ensuring prompt, effective and courteous customer service for all guests; manages the student managers and the student personnel program; works weekends, various hours, special events, and holidays as business need dictates.