Dining Services Assistant Manager: Team Leadership & Operations

Columbia University Facilities & Operations; New York (NY); Vor Ort; USD 70.000 - 75.000; Vollzeit

Zusammenfassung

Columbia University Facilities & Operations is seeking an Assistant Manager to oversee food service administration and ensure high-quality dining.

The role reports to the General Manager, manages inventory, supervises staff, and helps hire, train, and evaluate personnel while maintaining health and sanitation standards. It emphasizes fiscal management and customer satisfaction in a cost-effective manner.

Qualifikationen

• Bachelor’s degree or equivalent.
• 0–2 years related experience.
• Degree from an accredited college or culinary school or equivalent combination of education and experience.
• Excellent customer service, communication, and interpersonal skills.

Aufgaben

• Participates and assists in implementing promotional programs.
• Maintains inventory control and cash control.
• Supervises staff to ensure quality services are provided in a challenging and rewarding work environment.
• Assists in the hiring, training, evaluating, disciplining, and terminating personnel as needed.
• Provides support in daily operations to ensure the goals and objectives of Dining Services are met.
• Assists in implementing fiscal management to ensure goals are met in a cost-effective manner.
• Maintains health, safety, and sanitation standards.
• Ensures quality control.
• Evaluates, responds, and makes recommendations based on customer needs to maximize customer satisfaction.
• Abide by any licensing agreements relevant to the incumbent’s particular unit, and participate in any training as stipulated by such agreements.
• Assists in special projects as assigned.

Kenntnisse

Customer service

Communication

Interpersonal skills

Ausbildung

Bachelor's degree or equivalent

Culinary school

Jobbeschreibung

Columbia University Facilities & Operations is seeking an Assistant Manager to oversee food service administration and ensure high-quality dining.

The role reports to the General Manager, manages inventory, supervises staff, and helps hire, train, and evaluate personnel while maintaining health and sanitation standards. It emphasizes fiscal management and customer satisfaction in a cost-effective manner.