This position contributes to the success of UMD by leading a team to create and maintain an exceptional experience for our guests. Dining Services is dedicated to supporting and improving the student and community experience by providing delicious food, excellent service, and exceptional value while advancing the University’s mission and goals.
The Dining Services Manager is required to regularly and customarily exercise discretion in managing the overall operation of their unit. In particular, a majority of time is spent supervising and directing the team, making staffing decisions, ensuring guest satisfaction, ensuring product quality, managing the unit’s financial performance, and managing safety and security within the unit.
Besides coordinating activities of all of the areas under their purview, managers ensure that guests are served properly and in a timely manner. They monitor orders in the food prep areas and, if needed, they work with the staff to remedy any delays in service.
Dining Services Managers are responsible for all functions of the business related to employees. In addition to supervising tasks, during busy periods, they may expedite the service by helping to serve guests, cashiering, cleaning tables, or any other tasks as needed.
Directs and oversees work performed by bargaining unit (Teamster) staff and student-workers in all Dining retail areas, seating areas, two kitchens and 3 dish rooms.
Manages employee performance; conducts annual performance appraisals, coaches and supports staff by displaying a guest comes first attitude, and holds team members accountable for delivering great guest service.
Solicits guest feedback and maintains quality and quantity control; inspects food for taste and appearance; controls food apportionment.
Interviews, hires, trains, evaluates and supervises employees and student workers 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
Onboards and trains new team members and student workers utilizing systems, timelines, and training materials.
Trains cashiers on register and credit-card system functionality and ensures PCI compliance in all transactions; pulls transaction reports
Develops a weekly schedule to cover operating hours of 5:00am-12:30am. Able to adjust schedule to ensure coverage in the event of absences.
Uses KRONOS timekeeping software to 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
Collaborates with chefs to plan menus reflecting brand, profitability, nutritional balance, variety, and dietary restrictions of diverse customers
Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations
Studies and monitors slow-selling and popular dishes; investigates and makes recommendations on new methods and offerings to retain patron interest and satisfaction
Anticipates and adapts daily operations to meet necessary food volume with minimum waste and leftovers.
Creates efficiencies and attractiveness/presentation of service areas. Ensures that areas appear full, fresh, and appealing.
Ensures the completion of proactive and responsive food ordering, receiving, inventory control, FIFO, waste reduction, product management.
Inspects, ensures routine maintenance is performed, and communicates needs for maintenance or repairs of all supplies, equipment in work areas.
Shares ideas and provides feedback on Dining facility remodels and expansions
Provides content to Communications Specialist for department website and social media presence (Twitter, Facebook, Instagram)
Plans, organizes and executes theme events for our guests; collaborates with departments to accommodate camps, conferences and other large events.
Promotes sustainability initiatives in coordination with UMD Farm and Office of Sustainability; continuously researches eco-friendly and compostable packaging and sourcing
Demonstrates strong understanding of meal plans and advises students, faculty & staff of options available.
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)
Understands financial data in P&L reports and recommends immediate action steps such as scheduling adjustments, menu mix and pricing 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
Drive revenue through contests, add-on sale initiatives, LTO (Limited Time Offer) training, and efficient service channels
BA/BS plus at least 4 years of experience or a combination of related education and work experience to equal at least eight years. Applicable work experience would include management positions in collegiate dining, restaurant & bars, hotels, resorts or other food and beverage or hospitality focused industries.
Internal Number: 341373
About University of Minnesota, Duluth
The University of Minnesota Duluth integrates liberal education, research, creative activity, and public engagement and prepares students to thrive as lifelong learners and globally engaged citizens.