Senior Operations Manager

Location
Princeton, NJ
Posted
Jul 07, 2018
Institution Type
Four-Year Institution

Requisition # 2018-8996
Department Campus Dining
Category Food Services and Dining
Full-Time / Part-Time Full-Time
Application Deadline

Overview

Princeton University invites applications for the position of Senior Operations Manager for the Department of Campus Dining Retail Dining Program. The Senior Operations Manager is responsible for all aspects of service, production, personnel, and financial reporting. This position provides hands on positive leadership to motivate and engage the team by providing proper onboarding and training in order to deliver the highest quality service to faculty, staff, students, alumni, and all of the University community.

Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus.

Our guiding principles are:
  • Team and People: to inspire our team of hospitality professionals.
  • Service Excellence: to deliver excellence in food and beverage service and food and beverage production.
  • Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment.


A full job description will be furnished prior to interview.

Responsibilities

General Operations:
  • Participates in purchasing, inventory, and distribution of food and non-food products for retail venues.
  • Ensure proper inventory, billing, payroll, cash handling, and other business office procedures are effectively and efficiently implemented in compliance with university policies and procedures.
  • Maintains standards for service levels and hospitality at all times, with special attention to signage, digital signage, set up, and preparedness at opening and closing of operations. Ability to deliver a consistent high standard service experience.
  • Monitors customer satisfaction through table touching, being present on the floor during functions, focus groups, and responding to customer inquiries. Develops and maintains client relations.
  • Ability to make quick decisions in order to maintain department standards and meet the expectations and needs of customers and clients in a fast-paced environment.
  • Directly supervises and schedules all assigned associates, ensuring the goals and objectives of the operation are met on a daily basis by the staff.
  • Drives innovation for retail operations by conducting research on global food trends, retail trends, food marketing, and conscious eating habits to support an expansive multi-dimensional retail experience that supports the community by providing variety.
  • Assists Executive Chef in overseeing all aspects of planning and managing menus, food production. Participates in testing new products as they come on the market to determine feasibility of service. Participates in testing and evaluating new recipes.
  • Oversees satellite caf operations and managers.
  • Supports Campus Dining venues during athletic events.


Team & Training:
  • Provides guidance and feedback to assigned staff. Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.
  • Evaluates employees and managers performance to support and nurture a highly inspired team providing specific qualitative and quantitative feedback that the associate can act upon to enhance their work.
  • Provides continual positive leadership to motivate and engage managers with daily operations. Ensures associates' and managers' ideas are heard and solutions are provided.
  • Oversees regular training sessions in conjunction with the culinary team for front line associates.
  • Responsible for screening, hiring, proper onboarding, and training for front line associates and managers.
  • Ensures efficient and effective staffing levels.
  • Establish baseline expectations for managers and associates and provides guidance and feedback through appraisals and consistent weekly/biweekly sessions.
  • Assists with planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met on a daily basis.
  • Attends meetings/trainings as required.


Food & Work Place Safety:
  • Maintains high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections of dining facilities.
  • Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with Environmental Health and Safety (EHS) to provide training programs.
  • Assists students and guests with food allergies and special needs.


Other:
  • Monitors systems for controlling costs.
  • Supports and takes leadership in the department's sustainability and wellness initiatives.
  • Supports Campus Dining events as needed.
  • Collaborates with colleagues in Campus Venue Services on day-to-day operations and large-scale events.


Qualifications

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:
  • Bachelor's Degree or equivalent work experience, with emphasis on Hospitality or related fields.
  • Minimum of 5-7 years of progressive experience managing a team of associates in the hospitality industry.
  • Knowledge and ability to learn health department's rules and regulations including HACCP and ServSafe.
  • Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations.
  • The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
  • Excellent interpersonal and communication skills with the ability to interact with a diverse population.
  • Strong organizational and problem solving skills, attention to detail, and the ability to meet firm production deadlines.
  • Basic knowledge of computerized food production systems.
  • Knowledge and experience with the use and maintenance requirements of kitchen equipment.
  • Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
  • Ability to develop and implement training programs for employees to promote quality services.
  • Clearly projects the vision of the department and measures progress.
  • Knowledge and experience with writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
  • Ability to work flexible schedule, including nights and weekends.
  • Basic proficiency in Word, Excel, Outlook, and food ordering systems.
  • Valid Driver's License.
  • Essential Personnel: https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/


Physical Requirements:
  • Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
  • Sit for no more than 2 hours during an 8 hour day;
  • Lift or carry up to 30 pounds frequently (34 - 66% of the workday);
  • Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
  • Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
  • Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 - 66% of the workday);
  • Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
  • Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
  • Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
  • Possess physical agility, full range of motion, and ability to maintain balance.


PREFERRED QUALIFICATIONS:
  • Basic knowledge of computerized food production systems.
  • Knowledge of Local, State, and Federal Nutritional guidelines.

________________________________________________________________

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

Salary Grade

ADM, 040

Standard Weekly Hours

36.25

Eligible for Overtime

No

Benefits Eligible

Yes

Essential Services Personnel (see policy for detail)

Yes

Physical Capacity Exam Required

Yes

Valid Driver's License Required

Yes



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