Food Operations Managers plan, coordinate, direct and supervise all food operations on UMD's campus . Responsible for quality and quantity control of food preparation and service. Train and supervise staff in all areas of food operations, including properly preparing, cooking and apportioning meals; PCI compliant cashier practices, cash register and credit card functionality; cleaning methods and standards; and providing excellent customer service to 11,000 students. Have working knowledge of intricacies of distinct retail areas and able to relocate without service interruption.
1. Supervision (70%) • Directs and oversees work performed by bargaining unit (Teamster) staff and student-workers in all 9 Dining retail areas, seating areas, two kitchens and 3 dish rooms • Manages employee performance; conducts annual reviews • Maintains quality and quantity control; inspects food for taste and appearance; controls food apportionment. • Interviews, hires, trains, evaluates and supervises employees (including 100 new student-workers) each year) engaged in food preparation, cooking, and serving customers • Addresses employee disputes in compliance with University policies and bargaining unit requirements • Monitors and adheres to seniority roster in communication of internal job openings (shift, primary retail area and supervisor) and consideration of vacation requests • Ensures employee compliance with sanitary and safety standards for food preparation, serving, dining and clean-up areas • Trains cashiers on register and credit-card system functionality and ensures PCI compliance in all transactions; pulls transaction reports • Develops weekly schedule to cover operating hours of 5:30AM-10:30PM; adjusts schedule daily to accommodate unexpected absences • Approves payroll including time off requests • Completes and submits First Report of Injury to UMN workers compensation vendor; assists with medical emergencies and other onsite injuries
2. Planning/Operations (20%) • Plans menus reflecting nutritional balance, variety, and dietary restrictions of diverse customers within budgetary guidelines or as established by professional on-staff dietician • Conducts ongoing R&D of new food products, ingredients, packaging, vendors, equipment, etc. • Studies and monitors slow-selling and popular dishes; investigates and makes recommendations on new methods and offerings to retain patron interest and satisfaction • Anticipated and adapts daily operations to meet necessary food volume with minimum waste and leftovers • Coordinates food ordering, receiving and storage • Coordinates purchase of supplies and equipment as needed • Arranges for maintenance, cleaning and repair of kitchen, dish room, dining room and service area equipment • Shares ideas and provides feedback on Dining facility remodels and expansions • Provides content for department website and social media presence (twitter, facebook) • Organizes and manages theme events for students (VC in the DC, sock hop, love your heart, open mic night, etc.); coordinates accommodation of large camps and conferences, Bulldog Welcome Week • Promotes sustainability initiatives in coordination with UMD Farm and Office of Sustainability; continuously researches eco-friendly and compostable packaging and sourcing • Regularly advises students regarding meal plan options and balances/transactions, Dining Dollars program information , sick meal plans • Assists in development, results analysis and action-planning of annual customer satisfaction surveys • Maintains knowledge of current crisis management policies and procedures (UMD is emergency shelter for local community)
3. Finance (10%) • Understands financial data in P&L reports and recommends immediate action steps such as scheduling adjustments and menu offerings to resolve P&L deficiencies • Maintains general operating files, meal count, inventory costs, budget and cash records. Prepares financial reports • Uses CBORD for forecasting, inventory management and developing pre/post cost reports
BA/BS plus at least 4 years of experience or a combination of related education and work experience to equal at least eight years.
Internal Number: 331934
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