Job Description

1. Direct the preparation, production, and service of meals utilizing a standardized recipe file and established departmental policies and procedures. 2. Develop and monitor the operating budget and provide weekly updates; process weekly payrolls and maintain necessary documentation. 3. Supervise and coordinate the activities of dining hall staff, consisting of cooks, pantry workers, general service assistants, desk attendants, student workers, and in some locations, an Assistant Manager and/or Manager-in-Training. 4. Provide ongoing coaching, training, guidance, and direction to staff members; maintain positive employee relations and resolve issues in a timely and proactive manner; responsible for performance management of staff; participate in and respond to grievances. 5. Forecast meal counts and determine production quantities for menu items; prepare orders for food, cleaning supplies, paper products, small utensils, and other products as required. 6. Supervise receiving and storage activities; responsible for sanitation and security of all storage facilities; maintain inventory records as instructed. 7. Direct the processing and preparation of food for catered events; coordinate arrangements with catering personnel to service events and supervise the service of the event; determine costs, compile, Dining Manager and submit billing information. 8. Maintain excellent customer relations with masters, faculty, staff, and students. 9. Provide unit sanitation and adherence to proper food handling procedures. 10. Responsible for customer admittance procedures and records including cash control. 11. May perform other duties as assigned.