Dining Assistant Manager
Tourism / Hospitality / Leisure
Full Time
Position Title:Dining Assistant ManagerLocation:Big Rapids (Main Campus)Department:51800 - Dining OverheadAdvertised Salary:$38,000-$43,000 - Salary commensurate with education, experiences and other requirements. Comprehensive benefit package (health care, vacation, etc.)FLSA:ExemptTemporary/Continuing: ContinuingPart-Time/Full-Time:Full-TimeUnion Group:N/ATerm of Position:12 MonthAt Will/Just Cause:Just CauseSummary of Position:Supports the Retail Dining Services Manager in the direction and administration of activities of assigned unit(s) through coordination, supervision and leadership of the employees assigned to operations of the Dining Services Department.
Position Type:StaffRequired Education:Associate’s degree in Food Service Management or related field or four years of additional full-time required experience in lieu of post-secondary education.
Required Work Experience:The requirements listed are representative of the knowledge, skill, and/or ability required. Any equivalent combination of education, training, and experience which provides the required knowledge, skills, and abilities may be considered. Equivalency for education is two years of related work experience equals one year of education.
Required Licenses and Certifications: Physical Demands:
Culinary experience preferred.
Recent supervisory experienced preferred
Serve Safe certificationEssential Duties/Responsibilities:Assist in managing all aspects of production and service of food in assigned units.
Assure compliance with departmental policies and procedures.
Direct, train and monitor the development of departmental staff assigned to areas of responsibilities.
Select, train, and monitor Dining Service employees, AFSCME and part-time employees, assuring compliance with contract and employment policies and practices.
Ensure that the overall unit operation is meeting established standards in the areas of customer service/satisfaction, safety, quality, efficiency, timeliness, cleanliness, and attractiveness.
Maintain current knowledge of policies, procedures, and bargaining unit agreements, and implement them as appropriate.
Implementing policies and procedures for the administration and operating of Dining Services.
Respond to problems arising from customer complaints, personnel, staffing, scheduling, food preparation, etc.
Review menus, requisitions, supplies and production records, making forecasts and changes as needed.
Monitor budget, reviewing expenses to ensure accuracy.
Balance cash drawers and maintain sales records. Prepare appropriate reports.
Ensure cash handling complies with University policies and procedures.
Monitor all POS systems. (FoodPro, Infor, Grub Hub, touchnet, transact, freedom pay, etc.)
Manage the scheduling, training, and supervision of unit employees.
Supervise the maintenance, repair and security of unit facility and equipment.
Participate in meetings with other Dining Services administrators.
Comply with franchise policies and procedures.
Reports to the Retail Dining Services Manager.
Maintain the confidentiality of designated information.
Carry out supervisory responsibilities in accordance with University policies and applicable laws.
Demonstrates an understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff, and community members.
Provide training and insight for special dietary requirements.
Support, promote, and develop University student enrollment and retention initiatives.
Any other duties assigned within the position classification area.
Marginal Duties/Responsibilities:Attend workshops, seminars and conferences related to area of responsibility.
Skills and Abilities:Communicate effectively.
Demonstrate knowledge of all areas of dining service operations and equipment.
Supervise and coordinate the work of others.
Possess knowledge of food production techniques and methods.
Plan and utilize materials and supplies effectively and economically.
Perform basic mathematical computations and bookkeeping tasks with accuracy.
Solve problems and make on-the-spot decisions using good judgment.
Ability to assist in maintaining the budget and monitor expenditures.
Work weekend and/or evening shifts as necessary.
Demonstrate leadership skills.
Demonstrated commitment, experience and understanding for diversity, equity, and inclusion.
Required Documents:
August 12, 2024Open Until Position is Filled?:YesPosting Close Date:
EEO Statement:Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination, visit: Ferris Non-Discrimination Statement.
Position Type:StaffRequired Education:Associate’s degree in Food Service Management or related field or four years of additional full-time required experience in lieu of post-secondary education.
Required Work Experience:The requirements listed are representative of the knowledge, skill, and/or ability required. Any equivalent combination of education, training, and experience which provides the required knowledge, skills, and abilities may be considered. Equivalency for education is two years of related work experience equals one year of education.
Required Licenses and Certifications: Physical Demands:
- Office Environment
- Bending
- Carrying
- Inclement Weather
- Reaching
- Sitting
- Twisting
- Driving
- Pulling/Pushing
- Repetitive movement
- Standing
Culinary experience preferred.
Recent supervisory experienced preferred
Serve Safe certificationEssential Duties/Responsibilities:Assist in managing all aspects of production and service of food in assigned units.
Assure compliance with departmental policies and procedures.
Direct, train and monitor the development of departmental staff assigned to areas of responsibilities.
Select, train, and monitor Dining Service employees, AFSCME and part-time employees, assuring compliance with contract and employment policies and practices.
Ensure that the overall unit operation is meeting established standards in the areas of customer service/satisfaction, safety, quality, efficiency, timeliness, cleanliness, and attractiveness.
Maintain current knowledge of policies, procedures, and bargaining unit agreements, and implement them as appropriate.
Implementing policies and procedures for the administration and operating of Dining Services.
Respond to problems arising from customer complaints, personnel, staffing, scheduling, food preparation, etc.
Review menus, requisitions, supplies and production records, making forecasts and changes as needed.
Monitor budget, reviewing expenses to ensure accuracy.
Balance cash drawers and maintain sales records. Prepare appropriate reports.
Ensure cash handling complies with University policies and procedures.
Monitor all POS systems. (FoodPro, Infor, Grub Hub, touchnet, transact, freedom pay, etc.)
Manage the scheduling, training, and supervision of unit employees.
Supervise the maintenance, repair and security of unit facility and equipment.
Participate in meetings with other Dining Services administrators.
Comply with franchise policies and procedures.
Reports to the Retail Dining Services Manager.
Maintain the confidentiality of designated information.
Carry out supervisory responsibilities in accordance with University policies and applicable laws.
Demonstrates an understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff, and community members.
Provide training and insight for special dietary requirements.
Support, promote, and develop University student enrollment and retention initiatives.
Any other duties assigned within the position classification area.
Marginal Duties/Responsibilities:Attend workshops, seminars and conferences related to area of responsibility.
Skills and Abilities:Communicate effectively.
Demonstrate knowledge of all areas of dining service operations and equipment.
Supervise and coordinate the work of others.
Possess knowledge of food production techniques and methods.
Plan and utilize materials and supplies effectively and economically.
Perform basic mathematical computations and bookkeeping tasks with accuracy.
Solve problems and make on-the-spot decisions using good judgment.
Ability to assist in maintaining the budget and monitor expenditures.
Work weekend and/or evening shifts as necessary.
Demonstrate leadership skills.
Demonstrated commitment, experience and understanding for diversity, equity, and inclusion.
Required Documents:
- Cover Letter
- Resume
- Unofficial Transcript 1
August 12, 2024Open Until Position is Filled?:YesPosting Close Date:
EEO Statement:Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination, visit: Ferris Non-Discrimination Statement.
