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Assistant Manager

Princeton University
New Jersey, United States
Salary Not specified
Posted Date
Nov 13, 2022

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Assistant Manager


Job ID: 2022-14588
Type: Full-Time
# of Openings: 1
Category: Food Services and Dining

Princeton University


Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. The residential dining program consists of six colleges, the graduate school, and a kosher facility. Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus. The retail dining program consists of seven cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house and athletic concessions.

Nutrition and sustainability are important initiatives of Campus Dining. Menus provide options for a healthy diet and promote well-balanced meals. Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs. In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation.

The Campus Dining food program is culinary-driven based on culinary principles of healthy and sustainable menus. The food program focuses on scientific research, innovative menu concepts, and food and ingredients. Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery. Campus Dining’s Culinary Council and a team of Food and Beverage professionals develop unique memorable experiences for our students, faculty, and staff. Campus Dining’s vision for the future engages our campus community in activity-based learning.

Our guiding principles are:

  • Team and People: to inspire our team of hospitality professionals
  • Service Excellence: to deliver excellence in food and beverage service and food and beverage production
  • Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment



General Operations

  • Maintains standards for service levels and hospitality at all times for all meal periods with special attention to signage, digital signage, set up, and preparedness at opening and closing of operations. Ability to deliver a consistent high standard service experience.
  • Ensure proper inventory, billing, payroll, cash handling and other business office procedures are effectively and efficiently implemented in compliance with university policies and procedures.
  • Monitors customer satisfaction through table touching, being present on the floor during functions, focus groups, and responding to customer inquiries in a timely manner. Develops and maintains client relations.
  • Works closely to support satellite café operations.
Team & Training

  • Provides guidance and feedback to the associates. Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures. Administers performance appraisals; counsels, and disciplines employees as required.
  • Provides continual positive leadership to motivate and engage the team. Ensures associates ideas are heard and solutions are provided.
  • Responsible for proper on-boarding, training, and performance appraisals for the production team.
  • Ensures efficient and effective staffing levels. Establish baseline expectations for associates and provides guidance and feedback.
  • Assists with the planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met on a daily basis.
  • Attends meetings/trainings as required.
Food & Work Place Safety

  • Maintains high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections of all retail dining facilities.
  • Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures and works with Environmental Health & Safety to provide training programs.

  • Monitors systems for controlling costs.
  • Supports and takes leadership in the department’s sustainability and wellness initiatives.
  • Supports Campus Dining events as needed.



Minimum Required Knowledge, Skills & Experience:

  • Associate Degree or equivalent experience, with emphasis on hospitality or related fields.
  • Progressive experience in a supervisory role, leading teams and/or projects.
  • Knowledge and ability to learn health department’s rules and regulations, including HACCP and ServSafe.
  • The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
  • Excellent interpersonal and communication skills with the ability to interact with a diverse population.
  • Strong organizational and problem solving skills, attention to detail, and the ability to meet firm production deadlines.
  • Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
  • Ability to develop and implement training programs for employees to promote quality services.
  • Clearly projects the vision of the department and measuresprogress.
  • Ability to work a flexible schedule, AM, PM, overnights, weekends and/or holidays.
  • Basic proficiency in Word, Excel, Outlook, and food ordering systems.
  • Valid Driver’s License.
  • Ability to follow the Essential Employee guidelines of CampusDining.

Physical Requirements:

  • Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
  • Sit for no more than 2 hours during an 8 hour day;
  • Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
  • Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
  • Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
  • Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
  • Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
  • Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
  • Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers,etc.);
  • Possess physical agility, full range of motion, and ability to maintain balance.

Preffered Qualifications:

  • Experience with FoodPro.
  • Knowledge of Local, State, and Federal Nutritional guidelines.
  • Experience working in a unionized environment.
  • Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations.
  • Basic knowledge of computerized food production
  • Knowledge and experience with the use and maintenance requirements of kitchen equipment.

A full job description will be furnish prior to interview.

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW


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