Job Description

Posting Number

Internal Recruitment

Working Title

Anticipated Hiring Range

Work Schedule

Job Location

Department

About the Department

Essential Job Duties

• Establish goals for each unit and plan daily, weekly, semester work to meet those goals and those of the unit(s). Meet goals by planning work operations, setting priorities and meeting deadlines. Set weekly goals and meet budget goals by monitoring labor and cost of goods.
• Provide leadership and manage all food service operations during all hours of operations.
• Collaborate with chefs, retail operators, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining’s standards and policies.
• Provide administrative supervision of all dietary activities, including planning and establishment of menus.
• Run and analyze Micros and CBord reports to effectively project operational needs.
• Develop working relationships with business partners on and around campus and encourage strong communication within a group setting.
• Develop unit operating procedures, and ensure that all university, division and unit HR policies and procedures are followed and customer expectations are being met.

• Assist in SHRA and temporary employees’ recruitment and selection. Hire, on-board, and train new staff assigned to the unit.
• Approve leave requests timely, and ensure employees are properly submitting absences in the leave system.
• Follow University procedures for creating work plans and completing appraisals for subordinate employees. Recommend resolution of performance/disciplinary issues. Confer directly with departmental human resources director when appropriate on employee relations issues.
• Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
• Establish clear expectations for every employee so they understand their responsibilities. Provide feedback to and coach employees on job duties and responsibilities, and provide corrective action as necessary.
• Coordinate and execute staff training regularly and support Campus Enterprises’ training programs.
• Motivate and constructively lead supervisors to have a successful food service operation.
• Encourage and support team building projects to ensure staff feel welcome and appreciated.

• Use the proper chain of command to communicate. Communicate in a timely manner to management if there are issues, questions, or concerns that need to be addressed – ie, safety concerns.
• Maintain campus email on a daily basis and respond to emails in a timely manner.
• Implement and maintain excellent communication between line employees, upper management and customers in verbal and written form.
• Communicate directly with staff about food status/levels during the service to ensure no lag time between replacements of food for service.
• Work closely with supervisors to build team concept among staff members.
• Lead by example in demonstrating excellent customer service habits and skills.
• Respond to needs and requests of the customers in a timely fashion, anticipate customer needs and resolve customer conflicts.

• Effectively monitor and manage the financial performance of the units. Participate in the budget development process. Monitor and manage food service operations to meet agreed upon targets including food and labor cost.
• Responsible for keeping the food service equipment in good working order and submit requests for necessary repairs. Evaluate equipment needs and submit requests for new equipment that is compliant with available budget and departmental and university guidelines.
• Responsible for purchasing and inventory control for all delegated locations. Maintain reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.
• Make requests for additional operating budget based on sound business decisions and forecast of future business.
• Run and analyze Micros and CBord reports to effectively project operational needs.
• Develop and implement programs applying principles and methods for showing, promoting and selling products or services. Maintain current knowledge of the sources of supply, market factors and product characteristics of supplies and commodities being purchased.

• Demonstrate an understanding of and practice a high sanitation standard that ensures a healthy and safe working environment.
• Take immediate action to correct deficiencies.
• Keep all kitchen and service areas and equipment clean, sanitary, and everything in proper working order.
• Demonstrate and foster an environment that is safe for employees and co-workers. Follow guidelines set forth by Wake County Health Department and standard food code rules. Communicate to management if a safety or health compliance issue or concern is brought to the employee’s attention.
• Adhere to all food allergen training and best practices.
• Maintain a Grade A sanitation rating of 95% or better.
• Ensure all sanitation logs, inspections and cleaning schedules are completed on time.

Other Responsibilities

• Model the Division’s mission and values, introduce the Division’s mission and values to the employees, and foster a positive, cohesive workplace and congeniality among co-workers.
• Understand the goals and culture of the organization, and how employees’ work activities, teamwork, and customer service impact clients. Work with supervisor and colleagues to understand these goals and the workplace culture.
• Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
• Perform other duties as assigned to ensure NC State Dining business needs are met.

Minimum Education and Experience

• Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience OR
• Associate’s degree in a related discipline and three years of food management experience OR
• An equivalent combination of training and experience.

Other Required Qualifications

• Supervisory experience that includes hiring, training, employee relations, coaching and team building.
• Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.
• Must follow written and/or verbal instructions.
• Knowledge of equipment, cooking methods, measurements, and food safety. Including knowledge of proper sanitation, safety and health codes
• Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations.
• Excellence in completing all tasks.
• Ability to work in a fast-paced environment
• Proficiency with using email, a PC and MS Office or Google platform.
• Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.
• Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation

Preferred Qualifications

• Food service management experience (planning, forecasting, ordering, budgeting) in a coffeeshop, cafe, or market
• Barista experience
• Experience with an advanced menu management system, intermediate spreadsheets and word processing, and ability to learn new software
• Experience in solving complex and routine problems

Required License(s) or Certification(s)

• ServSafe certification or the ability to obtain within 90 days of employment.
• Certification must be maintained as a condition of employment.
• Must obtain Brand specific certification, if applicable, as required by location within 30 days of employment.

Valid NC Driver's License required

Commercial Driver's License required

Job Open Date

Anticipated Close Date

Special Instructions to Applicants

Position Number

Position Type

Full Time Equivalent (FTE) (1.0 = 40 hours/week)

Appointment

Mandatory Designation - Adverse Weather

Mandatory Designation - Emergency Events

Department ID

AA/EEO

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