JOB SUMMARY

The Dining Program Coordinator is responsible for maintaining the administrative aspects of Dining Services including maintaining the online inventory and recipe software, Processing invoices, Online Menus, Menu screens, manage credits, transfers and rebate programs and other areas as directed.

ESSENTIAL FUNCTIONS

• Acts as initial contact for Dining IT related issues; if unable to fix acts as the primary contact for IT Services
• Establish and maintain Recipe/Inventory program for all dining operations
• Help count and input monthly inventory for all dining operations
• Maintain file of open credits and follow-up through completion; spot check produces for quality and ensure product is not outdated
• Check accuracy of bid items to vendor invoice; provide invoices to accounts payable department in a timely manner
• Input and code invoices for Dining Services units using SAGE APA; Create Purchase Orders as necessary
• Communicate significant price increases to management
• Enter invoices into the inventory software for all dining operations
• Enter and maintain all recipes in the online program for all dining operations
• Collaborate with chef manager to develop accurate recipe information
• Contact product manufacturers for nutrition information and updates on items
• Maintain accurate nutritional information in the recipe program
• Maintain and update daily the on-line menus for Seneca; ensuring descriptions are accurate, items are not duplicated, and pricing is correct
• Maintains Dining Point of Sale information (POS); makes changes and maintains accuracy
• Maintains Online ordering portion of the POS
• Manage rebate programs (Value Plus; Star Awards, Food Service Rewards, Tyson College and University Rebate Program, Brand Points Plus); determine and track eligible items, procure and submit velocity reports (electronically where possible and “hard copy” otherwise); maintain records on each program; keep current of status of rebate checking to verify that the proper rebate has been applied
• Accepts catering and conferencing assignments as needed
• Provide reports and spreadsheets as needed
• Works with Information Technology department as needed
• Any other duties as assigned

EDUCATION AND EXPERIENCE

Two-year degree in food service, hospitality or business fields preferred; good written and verbal communication skills, combined with strong computer, and organizational skills are a must, accounting experience and background preferred.

QUALITIES

• Ability to effectively communicate with vendors and faculty
• Take initiative, anticipate, prioritize, and follow tasks through to completion
• Conflict-resolution abilities
• Integrity and trustworthiness
• Adhere to Company, Department, and State guidelines as directed
• Handle sensitive and confidential information appropriately
• Predictable and reliable attendance
• Attention to detail

PHYSICAL CONDITIONS AND DEMANDS

Office environment, with some exposure to kitchen and associated hazards such as slippery surfaces, extreme temperatures, sharp utensils, and potentially dangerous equipment; sitting for long periods of time; must be able to handle many different food types.

Please note this job description is not designed to cover or contain a comprehensive listing of actives, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

This job description has been approved by all levels of management.

Morrisville Auxiliary Corporation is a not-for-profit that provides non-academic services to SUNY Morrisville. This includes campus dining services, two housing facilities, College ID services, facilities maintenance, catering services, the Campus Store, and more. MAC also owns and operates Nelson Farms Country Store & Production Facility, Morrisville Ice Plex, and the Copper Turret Restaurant.