ALMOST 8 WEEKS OF PAID LEAVE PLUS SICK LEAVE, RETIREMENT, TUITION REMISSION, INSURANCES AND MORE!!
Apply online at ejobs.umd.edu and attach your resume, cover letter and the names, titles and phone numbers of 3 Professional References
Founded in 1856, University of Maryland, College Park is the flagship institution in the University System of Maryland. Our 1,250-acre College Park campus is a short drive from Baltimore and the Chesapeake Bay and just minutes away from Washington, D.C., and the nexus of the nation’s legislative, executive, and judicial centers of power. This unique proximity to business and technology leaders, federal departments and agencies, and a myriad of research entities, embassies, think tanks, cultural centers, and non-profit organizations is simply unparalleled.
Dining Services is one of the largest departments on campus with yearly revenue in excess of 70 million dollars and 1700 full, part time, special event and student employees, Dining outlets range from Resident Dining Rooms, to nationally branded QSRs to C Shop, Catering, Cafes in Academic Buildings, full service restaurants, Concessions at athletic events and more all supported by in house Facilities, IT, Marketing, Laundry, Bakery, HR and Business teams.
Located at the crossroads of North and South, newcomers find a refreshing mix of blue collar work ethic and southern hospitality accented by world class entertainment, social and recreational activities and a diverse mix of people plus a vibrant dining scene ranging from 4 star restaurants to crab houses
The University is committed to attracting and retaining outstanding and diverse staff that will enhance our stature of preeminence in our three missions of teaching, scholarship, and full engagement in our community, the state of Maryland, and in the world.
Reporting to the Concessions General Manager, responsible for all shift management for multiple food service operations of facilities and to assist the General Manager in all aspects of the management of the unit.
Bachelor’s Degree in Restaurant Management. Business or Related Field OR Culinary AA Degree plus 4 years of food service or concessions food and beverage experience, or equivalent high volume food service experience. FMP certification preferred. Additional experience may be substituted for the degree.
Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends. Outstanding leadership, guest service, hospitality, and oral and written communication skills. Ability to lead and motivate a diverse work team with a range of skills at multiple locations. Skill and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and laws.
Ability to operate a variety of computers and use food production inventory, and HR software and POS Systems. Outstanding interpersonal skills. Thorough knowledge of staff scheduling, cost control and inventory control. Strong knowledge of the principals of food production, cooking and preparation; of food and food service marketing, of food products; of food service environmental best practices. Strong knowledge and skill in both “front of house” and “back of house” operations. Successful candidates will have a proven track record in providing OUTSTANDING GUEST SERVICE,
PREFERENCES: Special event food and beverage (including alcoholic and non alcoholic) experience, preferably in a public university with a Division 1 Athletic Program. Experience working with NPO and groups in a concessions environment. CCM or UCMT Certification preferred. Experience driving a truck of over 10,001 pounds but less than 26,000 pounds preferred.