Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

295
Fall 2021
Assistant Dining Director
SUNY at Buffalo, Campus Dining and Shops
Dining Services
$60,000 - $69,999

Position Summary

  • Responsible for management of all aspects of multiple dining service operations and administrative tasks.

Expected Hours of Work

  • This is a Full-Time position in which days and hours of work vary.  Shifts include weekends, evenings, and night hours.  The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. 

Essential Functions

    • Supervises and directs the activities of the CDS dining service operations which may include catering and concessions.
    • Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards.
    • Modernizes and improves food production and service techniques. Recommends new concepts and service points.
    • Maintains pricing and portion standards and FSA policies in all units.
    • In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed.
    • Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires.
    • Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process.
    • Responsible for the marketing of units under their jurisdiction.
    • Responsible for developing budgets, and monitoring and operating the units within the approved budgets.
    • Maintains excellent public relations with the student body as well as the college community.
    • Assists or may oversee the catering division with catering operations.
    • Assists or may oversee a student based dining service review committee.
    • Work on projects as assigned by the Director of Operations or Executive Director.
    • Participate on campus committees as directed.
    • Assists or may oversee specific support departments of the dining operations.

Education and Training

    • Bachelors degree plus three year’s experience (or Associates degree required plus five year’s experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million dollar range, including operational and financial expertise.

Desired Qualifications

    • Committed to service excellence.
    • Ability to handle multitasking effectively.
    • Good visual acuity for reading reports, computer work, etc.
    • Experience with University food service is preferred.
    • Exceptional organizational, interpersonal, and communication skills required.
    • Must be computer literate and familiar with MS Office and computerized food production systems.
    • Catering background preferred.

Work Environment

    • The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. 
    • The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
    • Long, irregular working hours.
    • Exposure to extreme temperatures in coolers and freezers.

Physical and Mental Demands

    • The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
    • The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
    • While performing the duties of the job, the employee is regularly required to talk and hear.
    • The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
    • Ability to lift, bend, reach, and any other physical demands of the position.
    • Valid driver’s license and clean driving record required.
    • Ability to demonstrate safe driving practices.
    • The selected candidate will be required to complete and pass a background check including criminal history and motor vehicle verification.

Licensure/Certification                                                                                                                       Prefer ServSafe and TIPS Certification

Travel

Travel between campus’ and may need to attend conferences, special events.

Mrs. Lauren Brantley
716.645.7308
Faculty Student Association
146 Fargo Quad
Buffalo NY, 14261-0050
NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.