EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS:

 
Duties/essential functions may include, but not be limited to, the following: 
Manage assigned complex dining service operation; provide and ensure quality customer service.

Supervise assigned area personnel to include hiring, training, scheduling, etc.; develop and conduct training programs; monitor and evaluate employee performance.

Manage and control inventory; order products, supplies, and equipment as necessary.

Ensure compliance with local, state, and federal health, safety, and sanitation laws and regulations; monitor food preparation procedures.

Develop and implement production standards; ensure compliance with standards.

Develop, plan, and cost menus; develop new recipes.

Develop and analyze assigned area budget; record sales data; develop reports.

Assist with special functions and events.

Serve on various department, division, and University committees; hold and attend area staff meetings.

Provide leadership of a small department, unit or major function and/or direct supervision over administrative/professional employees.

Perform related duties as assigned.

MINIMUM QUALIFICATIONS:
Associate's degree in Management, Hotel/Restaurant Management, or relevant field or degree from a recognized culinary institute; four years progressively responsible experience in managing a multi-unit or complex single-unit dining service operation.

OR

Six years comparable related professional experience managing multi-unit and complex single-unit dining service operations.

License/Certification:
Food Service Management Certification from Ohio Health Department or the ability to obtain certification within three months of hire.

Knowledge Of:
Local, state, and federal laws and regulations related to food service operation
Budgeting
Menu management
Inventory control
Personal computer applications

Skill In:
Written and interpersonal communication

Ability To:

Provide leadership and direction