Job description

Under the direction of the Assistant Director, the Assistant Manager is responsible for the daily operations of a Sewanee Dining unit during a shift or catering event. During the assigned shifts or catering event, Assistant Managers are responsible for all aspects of food service operations including coordinating with culinary stff on food production, attractive food presentation, food safety and general sanitation. The Assistant Manager will be responsible for operating University vehicles and maintain vehicle service records. Ensures employees carry out duties as assignd and coordinates and adjusts staffing levels and assignments as per Operations Managers’ schedule and service expectations. The Assistant Manager will maintain a safe work environment for employees and customers. Maintains cleanliness and sanitation of operations and catered events. This position will ensure proper closing and securing of the building, approves time and attendance for assigned employees including time card reconciliation. Ensure equipment is used in its proper, safe manner, and equipment repairs are scheduled as necessary. The Assistant Manager wil also work with catering events to complete event pick up and drop off lists ensuring the smooth flow of setup, execution, and breakdown of events.

Typical duties & responsibilities as directed by the Operations Manager:

• Provide excellent customer service.
• Assist in staffing the unit or event at proper levels, make recommendations of staff level changes.
• Oversees the work of student workers and student managers, mentors and guides other employees.
• Monitor unit work flow, evaluate employees’ work performance, making adjustments to schedule and job assignment changes as needed.
• Keep detailed employee records of those directly supervised as to their job performance, time and attendance and recommend accommodation or disciplinary action as necessary.
• Approve employee’s time in the Banner software system, utilizing their time cards as a reference for those approvals.
• Ensure that food is presented in an appealing manner throughout the service period and/or catered event.
• Ensure that proper food preparation and handling techniques are being used by each employee.
• Ensure that food is prepared in a balanced method, making sure that proper amounts of food are available without wasting food.
• Responsible for food safety; ensure that all TCS foods are cooked and held at the proper temperatures, HACCP procedures are followed and recorded as required.
• Monitor work safety, ensure employees are following safe work practices.
• Ensure that all areas of the unit and/or event are kept clean and food contact surfaces are cleaned and sanitized.
• Reconcile the register cash drawers at the beginning and end of each cashiers shift
• Utilize your management cash register card to assist cashiers with voids, credits, etc.
• Ensure that all opening and closing checklists are completed.
• Open and close the unit and prepare the service areas for the work day or next service period.
• Close and secure the building at the end of the service day, and ensure all equipment that is no longer needed is turned off to conserve energy.
• Ensure equipment is maintained, properly operated, stored, and accounted for during and after each service period or catering event.
• Call PPS for equipment repair as needed and communicate pending R&M requests and any workplace safety issues related to equipment and facility repairs.
• Effectively carryout additional administrative duties as assigned.
• As necessary, receive product, verify invoices, sign and date receipt of product and services.
• Responsible for delivery of some catering items to and from catered/special events. Participate in proper setup and break down of events.
• Follow the motor vehicle laws of the State of Tennessee, DOT, and OSHA.
• Must be able to lift 50 lbs. on a routine basis and greater weights with assistance.
• Provide job training to new hires and student employees.
• Work in a team driven environment, take direction, offer direction and assist with problem solving.
• Follow and ensure that our employees follow rules outlined in the employee handbook.
• Perform other duties as assigned.

Judgment Required

Judgment and discretion as to the use of established policies are required to perform the essential duties of this position.

Budgetary Responsibility

None

Machines & Equipment Used

All equipment used in an institutional kitchen; both hands on when necessary and in a training situation.

This individual must be proficient in using a computer in order to utilize menu management systems, vendor ordering systems, Banner Self Service time management system, Microsoft Office Suite, etc.

Job Specifications/Position Qualifications (minimum)

Education

High School Diploma or equivalent required. Vocational or specialized training may be required.

Experience

Minimum of three year of supervisory experience in industry or a related supervisory position. Minimum of two years of driving experience preferred.

Job Related Skills

Ability to walk and stand for long periods of time. Ability to bend at the knees and lift objects weighing up to 50 lbs and greater weights with assistance. Must provide exemplary customer service and support client requests as necessary during events.

Must be willing to submit a drug and background screening.

Licenses/Certification

Servsafe Management Certification or acquire within 6 months of hire.

Must have a valid Tennessee Drivers License.

Personal Interaction/Communications

Student Contact

This position will come in contact with students on a daily, continual basis. This is one of the main focus points of this position which is to provide excellent customer service to our student body and guests.

Internal

This position will come in contact with multiple facets of internal customers within the University community.

External

This position will come in contact with multiple facets of external customers of the University, and its guests and visitors in a variety of operational settings.

Supervisory Responsibility

Supervision Received

This position receives general supervision. Broad instructions are provided and the staff member uses judgment and experience to carry out assignments. Completed assignments and finished products are reviewed by supervisor after completion.

Positions Directly Supervised

All Dining unit hourly operational personnel and student workers.

Positions Indirectly Supervised

Hourly Culinary staff

Confidential Information

related personnel information, departmental accounting, safe combinations

Working Environment

High volume kitchen/servery, cold storage, wet/slippery floors, using hot and cold hold food equipment

Please apply at:

https://jobs.sewanee.edu/postings/2512

This Company Describes Its Culture as:

• Detail-oriented -- quality and precision-focused
• Stable -- traditional, stable, strong processes
• People-oriented -- supportive and fairness-focused
• Team-oriented -- cooperative and collaborative

This Job Is:

• Open to applicants who do not have a high school diploma/GED
• A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks)
• Open to applicants who do not have a college diploma

Work Remotely

• No

Job Type: Full-time

Pay: From $16.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Flexible spending account
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Weekend availability

COVID-19 considerations:
All students and staff are required to be vaccinated or submit for a religious or medical exemption.

Ability to commute/relocate:

• Sewanee, TN: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Customer service: 1 year (Required)

Work Location: One location

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