Manager II - Residential Dining (full-time, non-CSULB student) in Long Beach, California at Forty-Niner Shops

JOB SUMMARY

Under the direction of the Residential Dining Division Director and Associate Director, the Dining Manager II is responsible for ensuring an exceptional level of customer service and product quality, demonstrating leadership and good judgment, administering sound personnel and financial management practices to ensure profitability, providing training and development, and ensuring a positive and productive working environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Must be present andengagingin the front of the house during peak hours of each meal service

1. Responsible for the safeguarding of payments,inventoryand company equipment, including reconciliation

1. Understands and ensures unit compliance with all university policies and procedures and with all applicable local, state, and federal laws and regulations.

1. Demonstrates superior knowledge and acts in adherence of Residential Dining and Housing agreements, company contracts, vendors & licensing

1. AssistsDirector and Associate Director with budget,planningand operations. Primarily responsible for thefinancial managementand profitability of the operation.

1. Develops andimplementssecurity related procedures such as office opening and closing routines, recognition of duress signals and key controls.

1. Administers and ensures dissemination of safety, activities, needs, or issues of the department to Director, Associate Director, and other necessary staff.

1. Maintain andsupervisesfood storage,productionand service programs.

1. Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.

1. Attends department head, safety, quality assurance, and other facility, campus or corporate meetings as directed.

1. Makes frequent inspections of all work, storage, and servicing areas todeterminethat regulations and directions governing Foodservice activities arefollowedincluding compliance with safety and sanitation.

1. Plans and/orconductsandretainsrecords of monthly staff meetings, employee training and/or inservices.

1. Reviews department performance and institutes changes in techniques or procedures to improve services, simplifywork flow, assure compliance with regulatory requirements, and promote more efficient operation of the food servicedepartment.

1. Facilitates meetings, training sessions, presentations, and in-services with campus partners, colleagues, and staff. Maintains records accordingly.

1. Ensurescompliance with all health and safety regulations of the Health Department and OSHA.

1. Other duties as assigned,reasonably withinthe scope of the job.

SUPERVISORY RESPONSIBILITIES This position supervises and renders guidance to all staff within their department, under their immediate direction. Acts as a coach and mentor to all employees in their division. Provides constructive and timely performance evaluations. Carries out the disciplinary process of employees in accordance with company policy. Carries out supervisory responsibilities in accordance with company policies and procedures.

1. Directly or indirectly supervises all assigned subordinate staff, usually through supervisors.

1. Interviewsapplicants for employment; evaluates employees on a regular basis according to prescribed guidelines; administers disciplinary actions andterminatesemployees according to standard procedures asrequired.

1. Handle discipline of employees as needed,in accordance withorganizational policy

1. Evaluates employee performance and provides guidance and feedback to assigned staff.

1. Ensuresall staff followappropriate safetyprocedures andcommunicatessafety expectations effectively with staff

1. Provide training and professional development opportunities for staff and student employees

CONDITIONS OF POSITION The conditions of this position are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Schedule

Work will typically be assigned Monday through Friday, from 9:00AM to 6:00PM. Occasional evening and weekend support is required for projects, special events, and other programming. Some campus closure dates, holidays, and overnight travel are required. The employee is expected to work a full-time schedule.

Physical Demands

The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must frequently be able to use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 40 - 50 pounds. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel.

Work Environment

The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The employee occasionally works at a computer in an office area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Works with chemicals used in cleaning and sanitizing equipment and all kitchen areas.

MINIMUM QUALIFICATIONS

Education and/or experience

The employee must be 18 years of age or older. The employee must possess a high school diploma or high school equivalent; a Bachelor’s degree or combination of experience and education is preferred. Three years minimum of management experience is required; Preferably in a restaurant or campus dining. The employee must have excellent experience and knowledge of PC and Microsoft Office; Word/Excel/Outlook and PowerPoint.

Certificates, Licenses, Registrations

The employee must have the Manager Serve Safe certification OR the ability to obtain the Manager Serve Safe Card within the first 30 days of employment. A Registered Dietician credential is preferred but not required.

Knowledge and Abilities

The employee must have knowledge of relevant State and Federal regulations, including familiarity with Title IX. The employee must demonstrate proficiency in both written and verbal communication in English. Strong interpersonal and communication skills are essential, along with a commitment to providing excellent customer service. The employee must be capable of developing and maintaining effective working relationships at all times and demonstrate cooperative behavior with a diverse population of staff, students, and co-workers. The employee must possess strong leadership abilities and problem-solving skills. The employee must be proficient in financial forecasting, budgeting and reporting. The employee must demonstrate professional growth and career progression. The ability to understand and comply with University and Beach Shops policies and procedures is required.