Assistant Manager, Sewanee Dining
Sewanee Dining, Assistant ManagerDivision:
Business Services - Sewanee DiningFLSA Status:
Non-Exempt HourlyCareer/Pay Band:
Full YearIf Other, specify months:
*some scheduled shutdownsFull Time vs Part Time:
Under the direction of the Service Manager, the Assistant Manager is responsible for the daily operations of a Sewanee Dining unit during a shift or catering event. During the assigned shifts or catering event, Assistant Managers are responsible for all aspects of food service operations including coordinating with culinary stff on food production, attractive food presentation, food safety and general sanitation. The Assistant Manager will be responsible for operating University vehicles and maintain vehicle service records. Ensures employees carry out duties as assignd and coordinates and adjusts staffing levels and assignments as per Operations Managers’ schedule and service expectations. The Assistant Manager will maintain a safe work environment for employees and customers. Maintains cleanliness and sanitation of operations and catered events. This position will ensure proper closing and securing of the building, approves time and attendance for assigned employees including time card reconciliation. Ensure equipment is used in its proper, safe manner, and equipment repairs are scheduled as necessary. The Assistant Manager wil also work with catering events to complete event pick up and drop off lists ensuring the smooth flow of setup, execution, and breakdown of events.Typical Duties & Responsibilities:
- As directed by the Operations Manager:
- Provide excellent customer service.
- Assist in staffing the unit or event at proper levels, make recommendations of staff level changes.
- Oversees the work of student workers and student managers, mentors and guides other employees.
- Monitor unit work flow, evaluate employees’ work performance, making adjustments to schedule and job assignment changes as needed.
- Keep detailed employee records of those directly supervised as to their job performance, time and attendance and recommend accommodation or disciplinary action as necessary.
- Approve employee’s time in the Banner software system, utilizing their time cards as a reference for those approvals.
- Ensure that food is presented in an appealing manner throughout the service period and/or catered event.
- Ensure that proper food preparation and handling techniques are being used by each employee.
- Ensure that food is prepared in a balanced method, making sure that proper amounts of food are available without wasting food.
- Responsible for food safety; ensure that all TCS foods are cooked and held at the proper temperatures, HACCP procedures are followed and recorded as required.
- Monitor work safety, ensure employees are following safe work practices.
- Ensure that all areas of the unit and/or event are kept clean and food contact surfaces are cleaned and sanitized.
- Reconcile the register cash drawers at the beginning and end of each cashiers shift
- Utilize your management cash register card to assist cashiers with voids, credits, etc.
- Ensure that all opening and closing checklists are completed.
- Open and close the unit and prepare the service areas for the work day or next service period.
- Close and secure the building at the end of the service day, and ensure all equipment that is no longer needed is turned off to conserve energy.
- Ensure equipment is maintained, properly operated, stored, and accounted for during and after each service period or catering event.
- Call PPS for equipment repair as needed and communicate pending R&M requests and any workplace safety issues related to equipment and facility repairs.
- Effectively carryout additional administrative duties as assigned.
- As necessary, receive product, verify invoices, sign and date receipt of product and services.
- Responsible for delivery of catering items to and from catered/special events. Participate in proper setup and break down of events.
- Follow the motor vehicle laws of the State of Tennessee, DOT, and OSHA.
- Must be able to lift 50lbs on a routine basis and greater weights with assistance.
- Provide job training to new hires and student employees.
- Work in a team driven environment, take direction, offer direction and assist with problem solving.
- Follow and ensure that our employees follow rules outlined in the employee handbook.
- Perform other duties as assigned.
Judgment and discretion as to the use of established policies are required to perform the essential duties of this position.Budgetary Responsibility:
NoneMachines & Equipment Used:
All equipment used in an institutional kitchen; both hands on when necessary and in a training situation. This individual must be proficient in using a computer in order to utilize menu management systems, vendor ordering systems, Banner Self Service time management system, Microsoft Office Suite, etc.Education:
High School Diploma or equivalent required. Vocational or specialized training may be required.Experience:
Minimum of three year of supervisory experience in industry or a related supervisory position. Minimum of two years of driving experience preferred.Job Related Skills:
Ability to walk and stand for long periods of time. Ability to bend at the knees and lift objects weighing up to 50 lbs and greater weights with assistance. Must provide exemplary customer service and support client requests as necessary during events.Licenses/Certification:
Servsafe Management Certification or acquire within 6 months of hire.
Must have a valid Tennessee Drivers License.Student Contact:
This position will come in contact with students on a daily, continual basis. This is one of the main focus points of this position which is to provide excellent customer service to our student body and guests.Internal:
This position will come in contact with multiple facets of internal customers within the University community.External:
This position will come in contact with multiple facets of external customers of the University, and its guests and visitors in a variety of operational settings.Supervision Received:
This position receives general supervision. Broad instructions are provided and the staff member uses judgment and experience to carry out assignments. Completed assignments and finished products are reviewed by supervisor after completion.Positions Directly Supervised:
All Dining unit hourly operational personnel and student workers.Positions Indirectly Supervised:
Hourly Culinary staffConfidential Information:
related personnel information, departmental accounting, safe combinationsWorking Environment:
High volume kitchen/servery, cold storage, wet/slippery floors, using hot and cold hold food equipmentPhysical Requirements:
Must be able to stand for extended periods of time, Must be able to walk for extended periods of time, Must be able to lift between 21-50 pounds (Medium work), Must be able to carry between 21-50 pounds (Medium work), Must be able to push and/or pull objectsUniversity Information:
The University of the South, commonly known as Sewanee, comprises a nationally ranked residential College of Arts and Sciences and a School of Theology. The University is strongly committed to the values of intellectual inquiry, diversity, equity, and inclusion, and living and serving in community. Situated on 13,000 acres atop Tennessee’s Cumberland Plateau, Sewanee is known for its stunning natural beauty while providing easy access to Chattanooga, Nashville, and Huntsville. The University is affiliated with the Episcopal Church and seeks to help employees of all backgrounds and identities flourish.EEO Statement:
The University of the South is an equal opportunity educational institution that is committed to creating and maintaining a diverse and inclusive campus environment.Employment Prescreening:
Eligibility for employment is contingent upon successful prescreeningNon-Discrimination Statement:
The University of the South stands firmly for the principle that its employees, students, and participants of university-sponsored programs and activities have a right to be free from discrimination based on race, color, sex, religion, national origin, age, disability, sexual orientation, gender identity, veteran status, pregnancy and childbirth, and genetic information. As required by Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, the Americans with Disabilities Act of 1990 and the ADA Amendments Act of 2008, Title VII of the Civil Rights Act of 1964 and Title IX of the Education Amendments of 1972, the University does not discriminate on the basis of sex or other protected categories in the educational programs or activities which it operates. This requirement of non-discrimination extends to admission to and employment in those programs or activities. The University is committed to sustaining a community in which the dignity of every individual is respected. Key to this value are efforts to nurture an environment of civility and mutual respect and to foster a culture of reporting concerns so that the University can respond promptly and equitably whenever an incident occurs. All employees, students, and participants of university-sponsored programs and activities have the right to be free from harassment and retaliation.
Inquiries regarding the application of Title IX may be addressed to:
The University’s Title IX Coordinator, Dr. Sylvia Gray, at:
Woods Lab, 138
Email: [email protected] or [email protected]