Dining Services Manager (Multiple)

Assists with daily front and back-of-house operations, including ordering, inventory control, food preparation, budgeting, labor and food costs, and profit loss development. Ensures the food service unit is properly opened, closed, and operationally ready according to established procedures, while maintaining security protocols. Monitors employee performance, work methods, sanitation practices, and adherence to safety standards; provides input on staffing decisions. Determines necessary food supplies, places inventory orders, and verifies accuracy upon receipt. Maintains food service equipment, arranges repairs as needed, and oversees ordering and receiving of materials through the Culinary Services procurement system. Participates in planning related to budgets, menus, pricing, and operational procedures. Leads and monitors effective customer service practices, implements new service ideas, addresses complaints, and communicates process or quality issues to appropriate personnel. Supervises and monitors the work of assigned staff, ensuring quality standards are met and notifying leadership when corrective action is needed. Ensure adherence to payment handling, internal controls and administrative procedures. Partners with the Dietitian and other appropriate personnel to address dietary and accessibility requirements. Hires, interviews and selects temporary and/or student employees; trains staff and provides oral and written instructions. Plans, assigns, and schedules daily work activities; coordinates work schedules and oversees overall staff productivity. Evaluates employee performance, takes corrective action when necessary. Ensures compliance with applicable food-safety, sanitation, health, organizational, and franchise requirements. Maintains inspection readiness and coordinates corrective action for identified food-safety concerns. Knowledge, Skills, and Abilities: Skills in group leadership Knowledge of computerized inventory control systems. Knowledge in scheduling, customer relations, and maintaining cash flow security. Knowledge and experience in food service production, culinary and service techniques and standards. Physical Requirements: Must be able to lift, move or transport a maximum of 50 lbs.