Dining Services Manager

The Dining Services Manager manages a large dining unit that offers bar service. Maintaining a flexible work schedule the incumbent supervises the work of Cooks, Bartenders, Dining Services Attendants, Cashiers and/or Sanitation. They assist in interviewing, selecting, disciplining, counseling, coaching, and evaluating employees within the university's policy framework. They enhance the service orientation of the dining facility.

The Dining Services Manager demonstrates knowledge of food cost, food items, food service equipment, and supplies. They utilize food cost and menu production knowledge for ordering and receiving. They oversee the proper use of food, supplies, and human resources to meet budgetary guidelines. They instruct, implement, and monitor all aspects of safe, sanitary, and service-oriented food preparation. The Dining Services Manager reports to the Assistant Director of Dining.

Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!

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• Manager for daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food costs, budgeting, profit & loss development and labor.
• Completes required records and reports, including, but not limited to, those addressing inventory control and personnel.
• Receives, distributes, follows, and enforces departmental cash procedures.
• Insures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system.
• Hires, trains staff and coordinates their work schedules.
• Communicates oral and written instructions to assigned staff.
• Monitors the work of assigned staff and notifies the appropriate management personnel of the need for corrective action.
• Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints.
• Maintain excellent customer service by planning, developing and implementing new ideas.
• Lead and monitor effective customer service practices within the unit.
• Additional duties as assigned.

Knowledge, Skills, and Abilities (KSAs):

• Ability to follow instructions and perform basic math calculations.
• Knowledge of computerized inventory control systems.
• Knowledge in scheduling, customer relations, and maintaining cash flow security.

Physical Requirement:

• Occasionally lift a maximum of 50lb.

This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.

• Bachelor's degree or equivalent advanced learning attained through professional level experience required.
• Minimum of 3 years of related work experience or equivalent combination of education and work experience required.
• Must be available to work days, evenings, weekends, and holidays.

• Minimum of 1 year bar management experience.
• Experience in group leadership.
• Experience in food service production, culinary and service techniques and standards.