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Assistant Manager

Company: Campus Auxiliary Services - SUNY Geneseo
Location: Geneseo
Posted on: November 26, 2022

Job Description:

CAMPUS AUXILIARY SERVICES AT -SUNY GENESEO CAREER OPPORTUNITY -Assistant Manager - -JOIN CAMPUS AUXILIARY SERVICES AT SUNY GENESEO! -Our people are the lifeline of the organization. We are committed to continuously developing our employees in an environment of trust and integrity. We strive to cultivate a culture that produces inclusivity, passion, celebration of accomplishments and strong communication. As a teammate in our culinary and dining services, operations or administration teams, you will have the opportunity to utilize -skills in the areas of exceptional customer service, team collaboration, adaptability and determination. As one of our teammates, you not only have the opportunity to serve others and immerse yourself in the organization -- you get paid to make a true difference! -OUR MISSION: Positively affect the lives of all who engage our community; students, faculty, staff, guests and friends of the college. -OUR VALUES: Campus Auxiliary Services prides itself on living and committing to the service of faculty and staff and promoting an inclusive, engaging environment. -

  • Valuing our people -
  • Pursuing excellence -
  • Embracing diversity -
  • Leading with integrity and accountability -
  • Growing through innovation -PURPOSEThe Assistant Manager implements and maintains operations to improve efficiencies, cost effectiveness, and exceptional customer service. - Responsibilities include unit management and supervision of staff, counseling, training and development; budget and operations; food inventory and customer satisfaction. This position provides day to day management of one or more operations as assigned. Individual units operate varying hours that can include breakfast, lunch, dinner and late night meal service. - This position is part of a team of managers who provide supervision and leadership to various units with a strong emphasis on teamwork, customer service and culinary excellence. - ESSENTIAL FUNCTIONS -
    • Identifies daily labor requirements and develops a schedule. - Ensures coverage of openings based on unexpected absences, vacations, etc.
    • Assists with ensuring that proper production techniques are followed in regard to, portioning techniques, use of leftovers, etc.
    • Oversees the service of meals to ensure that the quality, portioning and procedures are correct. -
    • Leads the inventory process to ensure products are available as needed and meet quality and safety criteria. - Determines when products should be wasted.
    • Ensures that all food production processes, dining room services, and sanitation practices meet all safety regulations.
    • Oversees the stock clerks in ensuring all equipment and product needed including paper supplies, food, beverages, cleaning products, equipment and dishware.
    • Implements promotions by ensuring marketing materials are developed, in place, and are designed to interest customers in those products.
    • Ensures self and staff understand the organization's vision, values, goals and strategies and their relationship to their daily work.
    • Manages employee performance by clearly defining job responsibilities and standards of performance; tracking progress against goals; providing clear, thorough, timely feedback; and addressing performance problems and issues promptly. -
    • Helps others to successfully manage organizational change. Facilitates the implementation and acceptance of change within the workplace. Acts as a champion for change. Develops, plans, and follows through on change initiatives. Accepts the ambiguity that comes with change activities.
    • Understands HR policies and practices and uses them to manage employees.
    • Ensures money, technology, and staff are allocated to achieve optimal results.
    • Ensures self and staff keep up-to-date on technical knowledge and developments that impact roles. - Uses this information to drive improvements and/or prepare for changing requirements.
    • Ensures an effective learning environment by coaching employees, orchestrating learning opportunities, and providing relevant, high-impact feedback.
    • Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to department policies and procedures
    • Utilizes information obtained through surveys and/or talking with customers to recommend and implement improvements to menu, quality, and layout of venue.
    • Evaluates effectiveness of SOP, identifies changes that would enhance the process, and ensures that all change control documentation is implemented. -
    • Identifies and implements ways to streamline and improve efficiency while maintaining process effectiveness. - Challenges the way it has always been done. -
    • Utilizes understanding of regulatory environment and industry trends to identify ways to improve process quality and compliance.
    • Maintains and inspects food receiving, preparation, production and storage areas to ensure regulations and good production practices are adhered to.
    • Maintains a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; enforcing sanitation and legal regulations of all kitchens and service areas.
    • Assists with cooking, preparation and service as needed
    • Other duties may be assigned to reach individual and organizational goals. SKILLS AND COMPETENCIES
      • Quality decision making
      • Innovation management
      • Strong vision & purpose
      • Managing through systems
      • Strong managerial skillsEDUCATION AND EXPERIENCE -
        • Two-year degree in food service, hospitality or culinary arts or equivalent experience
        • Previous cooking/culinary service and preparation
        • Previous managerial experience in Dining Services Management or educational environment preferred but not required
        • ServSafe Certification within 6 months of employmentPHYSICAL REQUIREMENTS - -
          • Ability to sit/stand/walk for prolonged periods of time
          • Bend, stoop, kneel crouch and twist
          • Ability to lift and move up to 50 pounds occasionally
          • Extensive computer useSCOPE AND DIRECTION -
            • Reports to: Assistant General Manager
            • Direct Reports: Restaurant and Caf-- teammates
            • FSLA Status: ExemptBENEFITS PACKAGE
              • Comprehensive health and wellness including health, dental, vision, FSA or HSA for full time employees -
              • Retirement savings with employer match -contributions
              • Life/Disability Insurance -
              • Generous paid time off -
              • Paid holidays -
              • Complimentary dining at our on-campus restaurants and cafes -
              • Career growth opportunities -
              • My Better Benefits discount services -
              • Tuition reimbursementIn support of the ADA, this job description lists only the responsibilities and qualifications deemed essential to the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity -

Keywords: Campus Auxiliary Services - SUNY Geneseo, Rochester , Assistant Manager, Executive , Geneseo, New York

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