Collegiate Foodservice Opportunities

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Job Detail

296
Fall 2021
Assistant General Manager
SUNY at Buffalo, Campus Dining and Shops
Dining Services
$40,000 - $49,999

Position Summary

Responsible for assisting the unit manager in all aspects of operation of a dining service unit.

Expected House of Work

This is a full time position whose schedule is based on the customers’ needs and needs of the business. The position primarily works a set schedule during the school year, may include weekends, evenings, and late night hours.  The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year, and additional hours during peak periods of business or for special events.  Scheduled shifts can vary in length.   Weekends and evenings are required.

Essential Functions

  • Effective and professional team development, training and supervision to include assistant managers, supervisors, union, temporary and student staff
  • Ensures high standards of facility, equipment cleaning and sanitation
  • Complies with Serv Safe and the New York State Department of Health regulations for HACCP and food safety
  • Adheres to food production and purchasing programs 100%
  • Demonstrates cost reduction and waste management initiatives
  • Implements up-to-date marketing and merchandising trends
  • Completes union, part-time, student schedules and delegates effectively
  • Completes annual and mid-probation performance reports on union associates, assistant managers, student managers and hourly supervisors
  • Ensures stringent inventory, security controls, understanding proper procedure in taking inventory and arriving at food cost understanding
  • Conducts subordinate coaching, counseling and disciplinary procedures
  • Is proficient at all hourly positions with the ability to jump in and assist where needed and ability to train in all positions
  • Accurate preparation of P&L’s, inventory, accounts payable, sales and guest count tally sheets, cash reports, payroll, budgets and other financial, operational statements as assigned, understand how to arrive at sales per hour, and how to forecast schedules
  • Understand daily banking
  • Enforces accurate cash handling, stringent money controls, and petty cash procedures
  • Understands Guest Comment Board and how to handle a customer complaint in a timely manner
  • Actively solicits customer input, regularly conducting Meet the Manager and informal dining room surveys
  • Creates various job task lists, cleaning charts, opening and closing checklist, and sanitation audits
  • Understand ordering, par levels, production sheets, purveyors and forecasting
  • Conducts a station-by-station walk through to ensure food is eye appealing, served at the proper temperature, appropriate condiments, utensils and station/pan garnish, line checks and temperature logs are complete (Manager does one per shift)
  • Has a working knowledge of the union contract and subordinate policy and procedure handbooks
  • Holds regular staff, manager, student employee meetings, and follow up notes to appropriate director.
  • Submits facility maintenance work orders, understands tracker and follows up with them
  • Conducts daily pre-service and follows up on daily side work
  • Contributes to concessions and various special events
  • Coordinates all aspects of special theme meals and weekly rollouts of LTO’s
  • Monitors facility during meal periods to ensure guest service and food standards are upheld
  • Facilitates the efficient use of all resources
  • Responsible for execution of food, paper, and service ware orders
  • Avoids complacency, always looking for a better way
  • Work a minimum of 50 hrs. per week, to include a variety of days, nights, and weekend shifts, including 1 close per week
  • Completes various administrative paperwork within set timelines
  • Operates unit within the prescribed budgetary guidelines
  • Manages unit in strict compliance of all approved Campus Dining & Shops and University at Buffalo policies and procedures

    Education and Training

  • Bachelor’s degree in hospitality, culinary arts, or related field.

    Desired Qualifications

  • 5 years progressively responsible experience managing a similar food service operation.
  • Experience in union environment preferred

    Work Environment

  • The work 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 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.
  • Must be able to see, speak, and use both hands or prosthetics that will enable the performance of necessary job functions.
  • 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.
  • The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc…
  • The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
  • The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.
  • The selected candidate will be required to complete and pass a background check including criminal history and motor vehicle verification. 
  • Valid driver’s license and clean driving record required.
  • Ability to demonstrate safe driving practices.

    Licensure/Certification

  • Serv Safe Certification

Travel

Travel between UB campuses may be required. May need to attend conferences and/or 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.