Job Details

Davidson Dining Services is looking for an experienced Dining Manager. The Dining Manager is responsible and accountable for supervision of supervisors and associates in a fast paced, excellence focused, college food service operation. This is a 12 -month position and is required to work evenings and weekends. The Dining Manager monitors individual performances of all associates under their care, including hiring, training, coaching, and motivating. They will also initiate progressive discipline, document performance issues, and complete performance evaluations. The Manager must display a commitment to guest service as they will interact personally with guests by providing the support needed to maintain and enhance a strong service environment.

This is a hands - on position. During the academic year our dining locations operate seven days a week, three meals a day for the students, guests, staff, and faculty.

Qualifications

• Bachelor's Degree


• Servsafe Manager certified or ServSafe Manager certification required within 30 days of employment.


• Allergen certification required within 30 days of employment.


• Requires good organizational skills, ability to communicate well verbally and in writing.


• Computer skills required, including use of Microsoft Outlook, Word, OneNote, Excel, Google Docs, Google Sheets etc...


• Great customer service skills. Desire to support our stated mission and provide leadership that supports policies and procedures.


• Excellent leadership and communication skills with the ability to maintain the highest of standards and implements College policies;


• Previous experience working in a high-volume facility


• Strong management skills.


• This role has physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and / or extended walking and standing

Responsibilities

• Supervision of staff; monitoring the individual performance of all associates on shifts. This includes hiring, training, and developing staff members.


• Reward and recognize employees


• Ensure individual and team performance meets objectives and departmental expectations


• Plan and lead daily team briefings


• Seeks compliance to all recipes, menu items, policies and procedures of Dining Services and the college.


• Bring value through efficient operations, appropriate cost controls, and profit management


• Work with the Diet Technician to confirm the menus displayed on our menu management system and dining room monitors match the items being served.


• Production: works a station and / or preps to ensure that other stations are fully stocked during peak service times. This position seeks compliance with recipes standards, cooking methodology and finished products, as well as financial concerns.


• Confirms that stations are stocked and ready for service, associates are using proper food preparation practice, and food items are presented in an attractive and appealing manner.


• Guest Service: ensures that guest service standards remain high, and all guests' needs are met. This position must be able to troubleshoot and correct service issues.


• Train and manage kitchen personnel and supervise/coordinate all related culinary activities


• Estimate food consumption and requisition or purchase food


• Select and develop recipes as well as standardize production recipes to ensure consistent quality


• Establish presentation technique and quality standards, and plan and price menus


• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation


• Complete staff schedules for associates and supervisors.


• Point of Sale terminals/ Kiosks /online ordering portal - perform basic programming to include addition of items and price changes.


• Ensures cashier compliance to pricing, PCI compliance and meal plan policies.


• Sanitation: maintains sanitation standards, ensures proper product rotation, and always monitors staff members in compliance with all NC Department of Environmental Health Codes and Davidson College and Dining Services standards.


• Mandatory working events include, but are not limited to, Orientation, Graduation, Reunion, Spring Frolics and Night Owl breakfasts.


• Support Catering department - this may include working and staffing events.


• Any other responsibility assigned by the Director of Dining.

Working Conditions

Physical Demands

• Balancing


• Carrying


• Lifting


• Pulling / Pushing


• Walking


• Repetitive Movement


• Standing


• Bending


• Reaching


• Twisting


• Driving


• Climbing

Environmental Hazards

• Chemicals


• Confined Spaces


• Dust / Fumes


• Indoor Temperature Extremes


• Noise


• Darkness / Poor Lighting

Lifting Required: 25 pounds

Travel Required: Less than 5 %

Night and Weekend Work Required: Yes

Seasonal Responsibilities: Dining Service Manager may be assigned to work in a different dining unit during school holidays and breaks when classes are not in session.

Benefits

• Insurance is available.


• Holiday pay.


• Vacation hours accrual.


• Sick time accrual.


• Meals are included during the employee's normal work hours.


• Tuition assistance for self and dependents.

Information about how to submit an application can be found at