FOOD SERVICE MANAGER I

Job description

Duke University:

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America’s leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.

Duke University

Division of Student Affairs

Exempt Position Description

Official Job Title: Food Service Manager I

Working Job Title: Manager, Residential Dining

Job Code/Level/Family: Duke Dining Services

Department: Senior Operations Manager

Supervisor: Direct Supervision of Hourly Dining staff

Position Status:

Staff Supervision:

Nature of Responsibilities: This position is responsible for coordinating and managing Dining’s front-of-the-house operations as part of Duke’s Residential Dining program. This includes ensuring a consistent and high level of food consistency; safety and sanitation; high level of customer service and daily supervision; employee training and cost control.

Specific Duties: % of Effort

Provide management of the self-op Dining locations composed of several locations in the East Union building and Freeman Center for Jewish Life, foster a culture of accountability; make budget recommendations and compliance with established budgets; implement appropriate action to eliminate budget variances.

30

Plan, schedule and supervise the work of assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements and institutional needs; ensure food quality standards are met and amounts are sufficient to meet expected needs; make substitutions and changes to menu if warranted by the situation.

20

Maintain and administer standards for front of the house food production, housekeeping, sanitation, safety, security, cash control, PCI compliance, employee hygiene and uniforms in compliance with appropriate state laws and regulations and departmental policies and procedures, including the Dining Quality Assurance program, HACCP and Dining sustainability plan.

15

Plan and conduct meetings with subordinates to ensure compliance with practices and policies and to keep employees abreast of current changes and standards, identify and analyze training needs and implement programs to address deficiencies and raise employee morale.

10

Assist in preparing operational reports and analyses setting forth progress, adverse trends and appropriate recommendations; develop and recommend policies and procedures related to assigned operations; makes recommendations for increased savings, reduced costs and improved services; determine changes in selling prices and menu items as needed; propose new equipment purchases.

Collaborate with the Residential Dining Team on standard menus and special events; determine food and supplies needs for assigned areas; prepare specifications for purchases and order or monitor the requisition of food and supplies as needed; maintain inventory control of food and supplies stored within the assigned units to minimize waste and pilferage.

10

Manage various personnel actions including, but not limited to, hiring, performance appraisals, disciplinary actions, grievances, promotions, transfers and vacation schedules.

10

Coordinate with Dining Services resources to arrange for services such as housekeeping, recycling, composting, equipment maintenance, equipment rental and other needed supplies.

5

Required Minimum Qualifications:

General Qualifications:

Work requires communication, analytical and organizational skills generally acquired through completion of a bachelor’s degree in hospitality management, food service management, or a related culinary degree.

Experience:

Work requires a minimum of 3 years of progressive hospitality management experience. Prior experience working in a bargaining unit setting preferred.

Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.

Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas—an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.

Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

 

 

 

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Job No:
Posted: 10/10/2020
Application Due: 1/8/2021
Work Type:
Salary: