CAMPUS AUXILIARY SERVICES AT SUNY GENESEO CAREER OPPORTUNITY

DINING 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

PURPOSE

The Dining Manager is responsible for managing a restaurant on the SUNY Geneseo campus. This position analyzes management information and continuous quality improvement data to identify ways to streamline and improve processes, quality, and compliance while considering the impact of improvements on all stakeholders. This position ensures the restaurant provides best in class levels of service, and maintains a strong emphasis on teamwork, service and culinary excellence. The Dining Manager provides daily operational management and supervision of staff, counseling and developmental opportunities, budget analysis, inventory levels and overall customer service of one or more operations as assigned. Individual restaurant/units operate varying hours that can include breakfast, lunch, dinner and late-night meal service. The Dining Manager holds a lead position in oversight of restaurant employees.

ESSENTIAL FUNCTIONS

• Responsible for the daily operational management of a restaurant
• Direct and manages organizational change to ensure compliance and follow through
• Oversees Assistant Dining Manager(s)
• Oversees employee performance by providing clearly defined responsibilities, standard of performance, goal progression and performance improvement
• Oversees regular inspections of food receiving, preparation, production and storage to ensure regulations and best practices are adhered to
• Manages schedules, budgets and other operational tasks within the restaurant
• Creates and maintains training standard operating procedures for employees. Responsible for the training of new employees and re-training of all employees.
• Responsible for a safe and healthy work environment by developing, following and enforcing sanitation and legal regulations of all kitchen and service teams
• Leads collaboration with the marketing team to ensure marketing materials are developed, in place and designed to appeal to customers
• Collaborates with and assists the Sr. Dining Manager, the Assistant General Manager and the Director of Restaurants and Cafes in ensuring the restaurant is running smoothly and produces high quality products
• Ensure that the organization’s vision, values, goals and strategies are upheld within all units
• Assists with cooking, preparation and service as needed
• Other duties may be assigned to reach individual and organizational goals.

SKILLS AND COMPETENCIES

• Ability to read, interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Excellent planning, organizational, administrative, budget and personnel management skills
• Effectively motivates, supervises, and evaluates professional, union and casual staff
• Effective written and oral communication
• Extensive quality improvement and implementation skills
• Foundational knowledge in budgeting and accounting practices
• Proficient in Microsoft and Google software

EDUCATION AND EXPERIENCE

• Associate’s Degree in culinary, food service administration, business administration or related field. Five years of professional experience in operations management, ideally within the services/restaurants/hospitality industry. Or a combination of equivalent education and/or experience

SCOPE AND DIRECTION

• Reports to: Assistant General Manager or Senior Dining Manager
• Direct Reports: Yes
• FLSA Status: Exempt

BENEFITS 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
• 13 paid holidays
• Complimentary dining at our on-campus restaurants and cafes
• Career growth opportunities
• My Better Benefits discount services
• Tuition reimbursement

In 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