Lodge Assistant Manager, UM Campus Dining

About This Role

Support the residential dining operational success of the Lodge Dining Center by overseeing daily operations, providing guest service, managing food service stations, and supervising both classified and student staff.

Responsibilities

• Oversee student personnel functions including scheduling, training, development, shift supervision, evaluation, and performance management
• Actively participate in all aspects of The Lodge's daily operational set-up, service, and opening/closing tasks
• Assist in setting and maintaining high standards for producing, serving, holding, presenting, and storing food and beverage items for all front-of-house foodservice areas
• Assist with effective labor and personnel management for student staff, full-time supervisors, and short-term employees
• Develop and maintain positive professional relationships with students, Residence Life, Resident Assistants, Intercollegiate Athletics, and all guests
• Maintain a safe and sanitary work environment by ensuring compliance with all sanitation, food handling, and safety regulations
• Assist with the development and implementation of special event activities for a collegiate residential dining operation

Requirements

• 1 year professional management and/or supervisory experience
• 1 year experience with high-volume food service operations
• 1 year experience with labor management
• Experience in the "front of the house" working with guests and employees in a fast-paced environment
• Experience with effectively training employees new to the workforce
• Experience with working and recapping special events
• Experience in addressing complex personnel issues and dealing effectively with conflict
• Excellent written and verbal communication skills at a professional level
• Proficient computer skills and experience with the Microsoft Office Suite
• Experience with point-of-sale systems
• Proficient in safe and sanitary food handling, and cleaning with foodservice approved chemicals

Qualifications

• 1+ year professional management and/or supervisory experience; 1+ year experience with high-volume food service operations; 1+ year experience with labor management

Nice to Have

• 5 years experience working university foodservice or equivalent
• Expert knowledge of cutting-edge collegiate residential and/or retail dining operations
• Extensive knowledge of POS systems and financial analysis reports
• Extensive knowledge of and experience with event planning
• Extensive knowledge of typical foodservice equipment and products
• Extensive professional management and/or supervisory experience

Skills

* Required skills

Benefits