Associate Manager, Dining Services

Columbia University Facilities & Operations; New York (NY); On-site; USD 80,000 - 85,000; Full time

Job summary

Columbia University Facilities & Operations seeks a Dining Services Officer to lead front-of-house operations in achieving departmental goals. This role involves collaboration with chefs and marketing to enhance food presentation and dining concepts. The ideal candidate must possess a degree in a relevant field and demonstrate strong experience in food production and customer service.

The position requires flexibility to work various schedules, including evenings and weekends, ensuring a high standard of dining service and strong staff supervision.

Qualifications

• Strong experience in food production, food handling, and visual presentation of the food.
• 2-4 years of related experience required.
• Ability to work a flexible schedule, including evenings and weekends.

Responsibilities

• Provide direction for the front of the house operations to meet Dining Services goals.
• Collaborate with the Marketing team on merchandising and promotions.
• Supervise staff and assist in hiring and training.

Skills

Customer service

Communication

Interpersonal skills

Food production

Visual presentation

Education

Degree from an accredited college or culinary school

Tools

Computerized food production system

Job description

• Job Type: Officer of Administration
• Bargaining Unit:
• Regular/Temporary: Regular
• End Date if Temporary:
• Hours Per Week: 35
• Standard Work Schedule:
• Building:
• Salary Range: $80,000 - $85,000

The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting.

Position Summary

Provides leadership for the front of the house operations at the assigned dining unit(s) to ensure that the goals and objectives of Dining Services are met. Collaborates with the Marketing Team, Executive Chef, and/upor other key members of Dining Services to improve the presentation of food, upgrade the merchandising of product, and enhance the presentation of the dining area at the assigned dining location(s). Responsible for maintaining the health, safety, and sanitation standards at the assigned unit(s).

Responsibilities

• Provides direction for the front of the house operations to ensure that goals and objectives of Dining Services are met
• Collaborates with the Marketing team to implement programs at the assigned unit(s) including merchandizing, special events, and promotions
• Assists the Unit Manager with product merchandising to improve presentation and increase sales
• Works closely with the Executive Chef to identify opportunities and implement new food concepts to facilitate the achievement of the location’s financial goals. Remains aware of industry trends and continually seeks and implements innovative new products and services for customers
• Responsible for enhancing the dining area at the assigned location(s). Partners with the Marketing team to develop and continuously improve the dining concept of the assigned location(s)
• Remains aware of Lerner Hall’s promotional activities, including special events and speakers, develops, recommends, and implements special menu items, promotions, etc. related to the activities
• Supervises staff to ensure quality services are provided in a challenging and rewarding work environment
• Maintains excellent working relationship with staff and assist in their training and development
• Assists in the hiring, training, evaluating, disciplining, and terminating personnel as needed
• Actively seeks, listens and responds to customer’s suggestions
• Diplomatically handles complaints and problems with customers, communicating issues with the Unit Manager when necessary
• Provides day-to-day support to the Unit Manager concerning production of food, inventory controls, menu planning, recipe generation and the procurement of food
• Accountable for developing, planning, and administering the continuous improvement of all aspects of Dining Services at the assigned Unit(s)
• Responsible for continuously improving quality of both products and service
• Assists in implementing fiscal management to ensure goals are met in a cost effective manner
• Enforces uniform compliance and hygiene practices
• Assists in special projects as assigned

Minimum Qualifications

• Degree from an accredited college or culinary school
• A minimum of 2-4 years of related experience
• Strong experience in food production, food handling, and visual presentation of the food
• Excellent customer service, communication, and interpersonal skills required
• Ability to work a flexible schedule, including evening and weekends

Preferred Qualifications

• Experience with computerized food production system/menu management systems is highly desirable

Equal Opportunity Employer / Disability / Veteran