Indiana University
Assistant Manager (Food Services Supervisor), IU Dining and Hospitality
Indiana University, Bloomington, Indiana, United States, 47401
Overview
Assistant Manager (Food Services Supervisor), IU Dining and Hospitality at Indiana University. This role supports management, administration, and/or production for IU Dining and Hospitality, with emphasis on customer service, supervision of staff, and coordination of food operations. Responsibilities
Department-Specific Responsibilities
Assist with the management, administration, and/or production for IU Dining and Hospitality. Be responsible for customer service and the scheduling and supervision of employees. Provide oversight over the preparation and service of meals. Handle purchasing/production tasks, including managing menus and orders, directing stores attendants, and overseeing the receiving process, depending on assignment. Collaborate with the Retail Area Manager or location General Manager on budget preparation and monitoring, inventory control, financial report analysis, customer service, and coordination of special events and conferences. Rotate weekly, monthly, and seasonal promotions and assist with brand management. In the absence of the General Manager, assume their role.
General Responsibilities
May be responsible for planning, hiring, and scheduling student employees; assigning and monitoring work; approving time off; providing regular training; taking corrective action; addressing employee and/or customer complaints; recruiting; and promoting employee development. Explain and demonstrate methods and procedures for performing tasks to dining facility employees, including food handling and sanitation techniques. Monitor work performance for quality, accuracy, and completeness to ensure compliance with departmental standards. Monitor and support the food operation’s process measures and be accountable for results; review production worksheets and organize tasks for shift staff. Place orders for food to meet worksheet production needs. Record usage of food and leftover quantities and store food. Direct and assist staff and student employees in preparation, serving sizes, food temperatures, order taking, and delivery of food products; ensure timely delivery and customer service standards. Monitor on-hand inventory and determine quantity of food to order; complete inventory orders. Respond to and resolve customer complaints and concerns to maintain positive relations. Maintain food safety, training, and food logs. May have cash management responsibilities for retail food sales. May work from recipes and instructions to prepare and cook food; may calculate, weigh, and measure ingredients; may wash, peel, cut, slice, trim, or blend items for cooking and serving. May perform tasks specific to bartending, catering, or dining room services.
Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education. Education and Experience
High school diploma or equivalent (such as HSED or GED) — Required 1 year of experience in food services — Required Licenses and Certifications
Food Safety (ServSafe) certification within 180 days from date of hire — Required Skills
Friendly and service-oriented Ability to work in a safe and efficient manner Knowledge of health and safety regulations Knowledge of professional cooking principles Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues Ability to work comfortably in a group environment and treat employees and customers with kindness and respect Ability to be a flexible team player in a dynamic environment requiring a customer-focused approach and strong interpersonal, communication, facilitation, and coaching skills Ability to work in a safe and efficient manner Preferred Qualifications
Demonstrates leadership skills Additional Information
This position requires tasks typically associated with back-of-the-house food service work. It may involve periods of sedentary work and times of frequent movement. Uses commercial kitchen equipment and tools; may move supplies weighing 20–40 pounds; requires effective communication. Must be able to perform essential functions with or without accommodation. Location: Bloomington, Indiana Salary: $19.25 per hour Salary Plan Grade: PAC 3FS Note: This is not a union-covered position. Shift times vary; management reserves the right to adjust hours for special meals and events. Benefits for full-time staff include: comprehensive medical and dental insurance; health savings account; flexible spending accounts; life insurance; retirement plan options; tuition subsidy; paid holidays and time off; and other benefits. See IU Benefit Programs for details. Job Details
Seniority level: Not Applicable Employment type: Full-time Job function: Management and Manufacturing Industries: Higher Education Additional opportunities and job postings may be listed elsewhere on the site.
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Assistant Manager (Food Services Supervisor), IU Dining and Hospitality at Indiana University. This role supports management, administration, and/or production for IU Dining and Hospitality, with emphasis on customer service, supervision of staff, and coordination of food operations. Responsibilities
Department-Specific Responsibilities
Assist with the management, administration, and/or production for IU Dining and Hospitality. Be responsible for customer service and the scheduling and supervision of employees. Provide oversight over the preparation and service of meals. Handle purchasing/production tasks, including managing menus and orders, directing stores attendants, and overseeing the receiving process, depending on assignment. Collaborate with the Retail Area Manager or location General Manager on budget preparation and monitoring, inventory control, financial report analysis, customer service, and coordination of special events and conferences. Rotate weekly, monthly, and seasonal promotions and assist with brand management. In the absence of the General Manager, assume their role.
General Responsibilities
May be responsible for planning, hiring, and scheduling student employees; assigning and monitoring work; approving time off; providing regular training; taking corrective action; addressing employee and/or customer complaints; recruiting; and promoting employee development. Explain and demonstrate methods and procedures for performing tasks to dining facility employees, including food handling and sanitation techniques. Monitor work performance for quality, accuracy, and completeness to ensure compliance with departmental standards. Monitor and support the food operation’s process measures and be accountable for results; review production worksheets and organize tasks for shift staff. Place orders for food to meet worksheet production needs. Record usage of food and leftover quantities and store food. Direct and assist staff and student employees in preparation, serving sizes, food temperatures, order taking, and delivery of food products; ensure timely delivery and customer service standards. Monitor on-hand inventory and determine quantity of food to order; complete inventory orders. Respond to and resolve customer complaints and concerns to maintain positive relations. Maintain food safety, training, and food logs. May have cash management responsibilities for retail food sales. May work from recipes and instructions to prepare and cook food; may calculate, weigh, and measure ingredients; may wash, peel, cut, slice, trim, or blend items for cooking and serving. May perform tasks specific to bartending, catering, or dining room services.
Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education. Education and Experience
High school diploma or equivalent (such as HSED or GED) — Required 1 year of experience in food services — Required Licenses and Certifications
Food Safety (ServSafe) certification within 180 days from date of hire — Required Skills
Friendly and service-oriented Ability to work in a safe and efficient manner Knowledge of health and safety regulations Knowledge of professional cooking principles Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues Ability to work comfortably in a group environment and treat employees and customers with kindness and respect Ability to be a flexible team player in a dynamic environment requiring a customer-focused approach and strong interpersonal, communication, facilitation, and coaching skills Ability to work in a safe and efficient manner Preferred Qualifications
Demonstrates leadership skills Additional Information
This position requires tasks typically associated with back-of-the-house food service work. It may involve periods of sedentary work and times of frequent movement. Uses commercial kitchen equipment and tools; may move supplies weighing 20–40 pounds; requires effective communication. Must be able to perform essential functions with or without accommodation. Location: Bloomington, Indiana Salary: $19.25 per hour Salary Plan Grade: PAC 3FS Note: This is not a union-covered position. Shift times vary; management reserves the right to adjust hours for special meals and events. Benefits for full-time staff include: comprehensive medical and dental insurance; health savings account; flexible spending accounts; life insurance; retirement plan options; tuition subsidy; paid holidays and time off; and other benefits. See IU Benefit Programs for details. Job Details
Seniority level: Not Applicable Employment type: Full-time Job function: Management and Manufacturing Industries: Higher Education Additional opportunities and job postings may be listed elsewhere on the site.
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