Assistant Manager Retail Dining (Blue Wall)

University of Massachusetts Amherst; Amherst (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

University of Massachusetts Amherst is seeking an Assistant Manager for Campus Center Dining (Blue Wall) to lead day-to-day operations, ensure quality food and service, and implement programs that enhance the guest experience. The role requires culinary and hospitality expertise, ServSafe certification within 3 months, and strong staff leadership.

The position is onsite at Amherst, with a full-time schedule and responsibilities including menu planning, training, and coordinating special events

Qualifications

• Bachelor’s degree; culinary program considered
• 2-3 years progressive hospitality experience
• ServSafe Certification required within 3 months of hire
• Proficiency in Word, PowerPoint, and Excel; Internet familiarity
• Reliable transportation and valid driver’s license
• Ability to work evenings, weekends, holidays; long hours

Responsibilities

• Oversee daily operations of Campus Center Dining and ensure quality and appearance of food
• Develop goals and objectives for Campus Center Retail Dining locations
• Schedule staff, train and develop employees
• Conduct daily culinary planning meetings to review menus and production
• Lead events and merchandising for special programs; guest services
• Implement HACCP and allergen programs; ensure sanitation standards
• Participate in budgets, inventory, and reports to Dining Services Administration
• Attend weekly meetings and university committees

Skills

Staff scheduling

People management

Customer service

Food quality

Education

Bachelor’s degree

Culinary program diploma

Tools

Microsoft Word

PowerPoint

Excel

Job description

Title: Assistant Manager Retail Dining (Blue Wall)

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Blue Wall Cafe

Work Location: Amherst

Schedule: Full Time

Work Arrangement: Onsite

Job Summary

Under the direct supervision of the Campus Center (Blue Wall) General Manager, the Assistant Manager Dining Services is responsible for the day-to-day operations of Campus Center Dining, in the areas of quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling and customer service. This position is also responsible for the planning and the implementation of special projects designated by the General Manager as deemed necessary. The projects will include operations management, marketing programs, customer services, training, catering, quality assurance and the supervision of an additional operation and special events, as needed. In the absence of the General Manager, the Assistant Manager is responsible for the Campus Center for night duties and every other weekend.

Essential Functions

Assist the General Manager of Campus Center Dining in the development, implementation and maintenance of operating systems, policies and procedures that improve efficiencies and cost effectiveness; participate in the development of departmental goals and organizational structure.

Assist the General Manager of Campus Center Dining in developing goals and objectives for all Campus Center Retail Dining locations.

Responsible for staff scheduling, training and development.

Conduct Culinary Planning Meeting (CPM) daily with the supervisors, chefs, and head cooks to develop and review the menu, food production, service, staffing needs and ensure quality and appearance of all food on menu before it is served.

Meet and greet an average of 50 customers and guests daily in the dining areas during meal periods.

Responsible for executing daily and special events, including merchandising, decorating and creating an attractive display.

Assist the General Manager to develop and implement special programs to put students first, including marketing and promotion, customer services, and new concepts in the day-to-day operations. Develop and implement a guest customer services program to provide outstanding services; interact with students and Dean of Students regarding dining hall access system, in the absence of the General Manager.

Assist the General Manager in implementing the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.

Responsible for overall supervision of the Campus Center in the absence of the General Manager, which can include nights, weekends, and days when the General Manager is scheduled off. Assist and support the General Manager in non-exempt employee staff personnel matters referring/consulting with the General Manager regarding any personnel matters requiring clarification. Assist the General Manager in time and attendance using the time management system.

Assist the General Manager in conducting the Food Advisory Committee meetings, focus group studies and surveys.

Assist with the management of selected retail food operations and other dining commons as business needs dictate.

Assist the General Manager in conducting quality assessment audits and supervise cashier audits.

Responsible for weekly inventory taking, including overseeing receiving, storage and rotation; maintaining records relative to menu implementation and food information system and forwarding all reports to Dining Services Administration Office in a timely manner.

Follow Standard Operating Procedures (SOP) in food handling and storage in compliance with sanitation codes. Ensure quality service delivery. Supervise during meal service to ensure appearance, temperature and correct portions are served.

Assist General Manager with preventative maintenance issues and implementation of cleaning systems.

Attend Manager and Assistant Manager weekly meetings and participate on department or university wide committees.

Participate in annual year-in-review sessions; prepare reports as requested.

Working hours are determined by the service needs of the customers and General Manager.

Keep abreast of all changes in food service and technology. Participate in quality assurance, peer review and continuing education programs as required.

Responsible for special projects and other related duties as assigned.

Understands, is committed to, and supports affirmative action and non-discrimination goals and customer-focused quality services.

Other Functions

Performs other duties as assigned.

Minimum Qualifications

Bachelor’s degree (Culinary Program diploma from a recognized institution may be considered) and 2-3 years progressive experience in a hospitality setting.

ServSafe Certification required (must be obtained within 3 months of hire).

Proficiency in Microsoft Word, PowerPoint, and Excel; familiarity with the Internet/Intranet.

Reliable transportation required as well as a valid driver’s license.

The position requires varying degrees of manual dexterity involving eye and hand coordination, color vision, and manipulative ability.

Must be able to deal with stress.

Willingness to work in one place with some travel requirements.

Willingness to work beyond the average 37.5 hour week; working evenings, weekends, holidays required.

Additional Details

This position is designated as essential personnel.

This position is subject to final budgetary and administrative approval.

Working Conditions

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Work Schedule and Work Arrangement

Sunday & Monday 7am-3pm, Tuesday 1:30pm-9:30pm, Wednesday 11am-7pm, Thursday 1:30pm-9:30pm.

Salary Information

Pay Grade: PSSAP Grade 26

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This position will remain open for the time period required by any applicable collective bargaining agreement and will continue until a suitable candidate pool is identified. Interested applicants are strongly encouraged to apply early.