Assistant Residential Dining Manager (Sharples)

Employer
Swarthmore College
Location
Pennsylvania, United States
Salary
Salary Not Specified
Posted Date
Jun 27, 2022

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Position Type
Administrative, Business & Administrative Affairs, Other Business & Administrative Affairs, Facilities Management & Physical Plant, Auxiliary Services, Conference & Special Event Administration, Food Services Management
Employment Type
Full Time


Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425‐acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods. Swarthmore College was recently ranked number 3 in the 2021 US News Best National Liberal Arts Colleges rankings - https://www.usnews.com/best-colleges/swarthmore-college-3370.

Through Swarthmore College's referral program, new hires in Dining Services will receive a $500 bonus award after completing six months of employment, if they were referred by a current Swarthmore staff member. For more information on the employee referral program at Swarthmore College, please visit

https://www.swarthmore.edu/human-resources/employee-referral-award-program .

The Assistant Residential Manager (Sharples) oversees the planning and managing all service, production, and personnel of the dining hall. Assisting in developing new recipes and in researching trends. Responsible for hiring, scheduling, evaluating and training all staff. Provide to the dining program outstanding customer service. Duties include proper accounting of sales, cash handling, meal plans, and marketing, training, and maintaining safety practices. Tracks labor costs for the unit. Maintains weekly scheduling of staff. Monitors that all equipment in the front of the house is working properly. Schedules preventive maintenance of front of the house equipment.

Provides leadership and coaching as necessary for all staff members on shifts. This position is responsible for decisions relating to customer service, financial performance, and recipe and menu development, training, and scheduling of staff. Problem solving skills are a necessary requirement for this position. Recommend new equipment and order items required to meet the needs of staff and customers. Works in partnership with the Residential Operations Manager and supervisors in setting performance expectations and for providing the necessary leadership to ensure that those expectations are met and customer satisfaction is ensured. Running shifts on a daily basis in the Residential Operation servery.

Essential Responsibilities:
• Manage Student Worker positions for the Dining Hall.
• Coaching and developing employees in standardization of food quality, nutrition, presentation, and operational objective while maintaining budgeted food and labor costs.
• Oversee daily operations of the Dining Hall to ensure guidelines, standards and goals are being met and continually challenged including: sanitation, safety, customer service, high quality production standards and presentation, financial responsibility.

• Creating employee scheduling to ensure that budget is met and coverage of the operation is met.
• Training and coordinating service staff through written and verbal instructions.
• Manages the Line Servers and other front house employees during operation.
• Perform all duties assigned with opening and closing procedures for the unit.
• Interact with & maintain a hands on relationship with hourly staff as is needed to understand and evaluate all areas of the operation – including efficiency, morale, skill levels, meeting customer expectations.
• Running shifts and hands on working with in operation on a daily basis, to ensure operations are meeting the guidelines and goals of the department. Overseeing all aspects of your areas within the Operation on a daily basis.
• Assisting in identifying new menu items, food concepts and new points of service with development of customer surveys and engaging in focus groups for operations.
• Provides education, training and professional development of all staff. This includes revising job summaries and creating processes and procedures for efficient operations
• Works with the Management team on Purchasing to ensure proper product and equipment that is needed is ordered.
• Professionally and effectively communicate with and provide information to other departments and campus staff as needed and/or requested.
• Be intuitive, flexible and available at all times to assist wherever there is a need.
• Procuring decorations for special themed events in the dining hall.
• Assist in overseeing the quality of service, cleanliness, and sanitation throughout the Dining Hall operation.
• Improve and ensure customer service goals are being met.
• Ensure staff is in proper uniform and is following proper procedures during shift

Supervisory Responsibilities:
• Effectively performs the following:
o Provide fair, constructive, and timely feedback and coaching to members of the team towards performance expectations and goals.
o Continually assess performance through established standards and applies corrective measures as required. Communicate with the Residential Manager/Assistant Director of Residential Dining/HR to escalate performance issues.
o With assistance from the Assistant Director/Residential Manager, follows disciplinary procedures as established in accordance with the employee handbook.
o Organize workflow and ensure that employees understand their duties or delegated tasks.
o Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively.
o Participate in supervisory training opportunities.
o Communicate key issues and information to staff members.

Required Qualifications:
• High School degree with 5 years of experience or Associates degree in culinary or business with 3 or more years of related experience
• Serv-safe Certification
• License/Certification – Valid Driver’s License
• PA Child abuse and FBI Clearance
• Ability to drive a box truck

Knowledge, Skills, Abilities:
• Demonstrated knowledge of production requirements, human resources and fiscal management.
• Demonstrated leadership in developing vision and strategic planning.
• Experience with human resource management skills, including the selection, training, supervision and evaluation of professional exempt staff and nonexempt staff.
• Experience in large scale catering and event experience.
• Experience in budget development, financial systems and operating budget management.
• Outstanding communication skills including interpersonal communication, writing, public speaking and presenting, teaching and instruction.
• Proficiency in Microsoft office, e-mail, CBORD system (or others), Recipe software, Inventory systems, Timekeeping systems, and Catering systems software.
• Demonstrated experience in managing food costs and labor costs.
• Demonstrated problem-solving ability and strong commitment to customer service in a diverse community.
• Demonstrated record of teamwork, collaboration and partnership with numerous operations, services, colleagues and programs.
• To have working knowledge in a large commercial restaurant, hotel, or catering establishment.

Physical Demands:
Ability to lift and carry objects weighing up to 50 lbs. Ability to carry heavy objects in close quarters and on stairs. Ability to carry these objects for extended periods and hand, arm and back strength to do/lifting/carrying motions for extended time. Ability to manipulate vibrating, hand-held power machinery for extended times. Ability to perform kneeling, bending, squatting motions for extended times. Ability to work in kitchen conditions with long periods of standing. Ability to maintain work records.

Preferred Qualifications:
• Bachelor’s degree in food service administration, institutional management, nutrition, dietetics or related area.
• 2 or more years of progressively more responsible supervisory and administrative experience in a high volume food service operation that offers a varying daily menu.

Swarthmore College actively seeks and welcomes applications from candidates with exceptional qualifications, particularly those with demonstrable commitments to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer. Women and minorities are encouraged to apply.

Advertised: Jul 28 2022 Eastern Daylight Time
Applications close:

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