Assistant Manager (Dining Services)

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,484 full-time undergraduates and 5,250 graduate and professional students. Ranked 35 among national universities, Boston College has 888 full-time and 1,281 FTE faculty, 2,711 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.5 billion.

Manage, organize, and participate in the daily dining service activities. Must demonstrate hands on personnel management, customer service, pro-active leadership, and have ability to achieve quality food sanitation and customer service goals. Perform all responsibilities at a high level of professionalism and confidentiality.

Characteristic Duties:

• Determine and clearly, proactively, and concisely communicate, demonstrate and explain work assignments and expectations.
• Demonstrate accurate oral and written communication skills.
• Maintain unit sanitation, safety and appearance, ensure food quality standards.
• Participate in planning employee schedules and adjustments including authorizing and assigning overtime and to call in off-duty staff as needed.
• Participate in the hiring process including interviewing of prospective applicants and participate in hiring decisions.
• Train, instruct, and assess daily and annual performance of job duties to ensure high quality food presentation, sanitation, and customer service.
• Proactively respond to inquiries and needs of employees and customers.
• Assign and reassign employees to meet daily operational needs; ensure accurate time management for employees.
• Participate in the corrective action process with authority to provide counseling, oral warning, and written warnings.
• Understand and demonstrate pro-active fiscal management responsibilities, including payroll, scheduling, inventory, waste, ordering, time and cash reconciliation.
• Responsible for operation and maintenance of food service and point of sales equipment. Communicate equipment problems via established protocol.
• Demonstrate, teach, supervise and monitor cashier functions, operation, and reports before, during, and after meal periods.
• Perform necessary record keeping as directed such as sales reports, register reports, product movement, attendance and performance records, equipment maintenance, and payroll.
• Manage, supervise, coordinate, and participate in catered events which may be in operating unit or other locations on campus as directed.
• Perform other related duties as assigned.

Full-Time Equivalent Hiring Range: $63,800 to $79,750; salary commensurate with relevant experience.

• Bachelor's degree preferred, Associate's Degree required or equivalent combination of experience.
• Computer literacy is desirable.
• Serv Safe Food Safety Certification is required.
• Three to five-years food and beverage experience in progressively responsible positions.
• Supervisory experience with the ability to motivate.
• High quality standards as well as exceptional knowledge of food service procedures and practices.
• Ability to manage and work effectively with students, faculty, and staff clientele in high volume and fast-paced environment.
• Must have outstanding communication, human relations, and interpersonal skills and be able to coordinate and gain the cooperation of a large and diverse staff.
• Bilingual English/Spanish skills helpful.
• Ability to work a flexible schedule, including some evenings and weekends throughout the year.
• Must be a self-motivated, highly energetic, organized, and results-oriented professional.