Birmingham
Job DescriptionSalary: Summary of Responsibilities: The Dining Manager will be responsible for the management of the Harvest Food Hall, campus vending, food trucks, and other future campus dining locations. They will create an excellent guest experience through overseeing the food vendor, as well as leading the various roles within the dining hall, including food handler, floor attendant, and sales assistant. Specific Duties and Responsibilities: • Oversee the development and curation of the hospitality experience in the Harvest Food Hall., • Supervise the overall direction, coordination, and daily management of foodservice operations., • Utilize systems for completion of required daily/weekly/monthly reports such as inventory, production records, payroll, timekeeping, etc., • Oversee and participate in the preparation and service of food and beverage items in adherence to company food standards (meeting HACCP and OSHA guidelines)., • Responsible for ensuring that quality nutritional services are provided on a timely basis and dining facilities are maintained in a clean, safe, and sanitary manner., • Establish and maintain a high level of food quality and menu satisfaction with a focus of variety, flexibility, quality, food trends, and healthy options through collaboration with the food vendor., • Monitor and ensure food stations are filled and maintained., • Knowledgeable of the complete menu and ingredients., • Follow all food health and safety guidelines. Other Duties: • Create an enjoyable experience, assisting guests in the food hall., • Handle and serve food for guests following the instructions provided., • Assist guests with food selections., • Maintain cleanliness of equipment and serving utensils., • Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle., • Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Leadership Requirements: • Provide leadership to the teams of Harvest Food Hall and the food vendors., • Serves as a direct report for Harvest Food Hall Team Leader, Hospitality Specialists, and food vendor manager., • Assists the Director of Dining & Retail with any dining needs., • Lead and develop teams to effectively reach set goals., • Influences others using rational arguments. Identifies the basis for compromise and reaches an agreement., • Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding., • Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals., • Reviews progress achieved, publicly and privately recognizing achievement., • Anticipates the possible demands and outcomes of a particular task or situation plans and prioritizes appropriately. Qualifications Personal Characteristics: • Ability to work as part of a team., • Effective communication skills., • Excellent time management., • Ability to work quickly without sacrificing quality or customer care. Essential Traits: • Analytical skills., • Initiative., • Customer Service., • Critical Thinking., • Conflict Resolution., • Problem Solving., • Decision Making. Abilities & Skills: • Must exemplify a high level of customer service., • Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Strong supervisory, leadership management, and coaching skills., • Strong communication skills, both written and verbal., • Ability to communicate on various levels to include management, client, customer, and associate levels., • Proficient computer skills to include various computer programs, Microsoft Office programs, email, and internet., • ServSafe Certified., • Food Handler Certified (Jefferson County Department of Health), • Clearly explain complicated processes and regulations., • Ability to provide solutions to employee inquiries., • Ability to self-motivate and make independent decisions. Knowledge: • General understanding of the higher education industry., • ServSafe Certified., • State Food Safety Food Handler Certified., • Strong knowledge of food trends with a focus on quality, production, sanitation, cost controls, and presentation. Education: • B.S. degree in Food Services Management/Technology or related field preferred. Experience: • A minimum of 3 years of leadership or management in food/hospitality preferred., • A minimum of 6 years in food/hospitality preferred. Extent of Public Contact: • Medium. Physical Demands: • Moderate exposure to physical risk., • Prolonged standing., • Very active., • Twisting, turning, bending, stooping., • Use of a step ladder., • Ability to lift up to 30 pounds without assistance.