Position Classification Title: Supv,Dining Ops
Position Classification Code: G4001
Job Family: Auxiliary
Pay Level: 07
Exempt Status: Exempt
This description is intended to describe the general nature of the work being performed. It is not intended to be a complete list of specific duties of any particular position. Duties, responsibilities and bargaining unit eligibility may vary based on the specific tasks assigned to the position.
Purpose of Classification:
Supervises all aspects of a food and beverage operation, restaurant, banquet room, and half way house including the dining area, kitchen, bar and the beverage cart operations. Assists in the development of policies and procedures, menus, marketing and promotion plans. Supervises employees, schedules employees and evaluates their work.
Standard Duties:
Supervises daily administrative operations of the department; provides direct supervision to subordinate employees, including planning, assigning, and organizing work; interviews, hires, and trains support personnel. Ensures adherence to established University and departmental policies and procedures, objectives, quality assurance programs, and safety standards. Prepares work schedules and assigns personnel to meet production plans. Oversees concession operations during sports events and special events. Coordinates with external clients for concession needs for special events; prepares requests for products, equipment, menus, and food requirements for events. Assists in the annual budget planning process and regularly monitors expenditures. Assists and oversees orders, stocks, and maintains concession food and supplies inventories. Assists in menu development for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Trains and supervises student and/or temporary employees engaged in customer service and cashiering activities. Performs miscellaneous job-related duties as assigned.
Knowledge, Skills and Abilities:
Knowledge of supplies, equipment, and/or services ordering and inventory control. Knowledge of planning and scheduling techniques. Knowledge of customer service standards and procedures. Knowledge of basic personnel administration principles, processes, and standards. Knowledge of organizational structure, workflow, and operating procedures. Knowledge of specified products and/or services offered to customers.
Skill in budget preparation and fiscal management. Strong customer relations skills.
Ability to resolve customer complaints and concerns. Ability to monitor and/or maintain quality control standards. Ability to plan work schedules and assign duties; ability to provide or arrange for training. Ability to work both independently and in a team environment. Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments. Ability to coordinate quality assurance programs in area of specialty. Ability to plan a variety of menus.
Minimum Qualifications:
   Education- High School diploma.
   Experience- Five (5) years of experience directly related to the standard duties as outlined.
   Departmental Requirements-
   Special Requirements-