Assistant Director Dining Services

Job Description

Job Description

Division : Economic Development and Community Partnerships
Office/Unit : Auxiliary Service Corporation/Dining Services
Functional Job Title : Assistant Director
Position Type : FT
Hours Per Week : 40
Annual Salary : $65,000 - $68,000

Reporting to the Director of Dining Services, the Assistant Director is a part of the Campus Dining team within the College of Staten Island Auxiliary Services Corporation and assumes a strategic role in the overall planning and management of Campus Dining’s self-operated dining program. The Assistant Director provides Campus Dining with expertise in dining and hospitality management, procurement and purchasing, sustainability, nutrition initiatives, culinary trends and overall program development.

The Assistant Director will be responsible for the daily operations of multiple dining facilities, leading a management team and staff by example and plays a large role in supporting productive leadership and employee relationships which embrace sustainability and influence a positive team environment.

Knowledge, Skills & Abilities

Leadership and Supervision

• Represent CSI Dining Services in meetings with Campus partners regarding food services when needed.
• Maintain visibility and accessibility with customers, building managers and staff members.
• Work with stakeholders, students and student groups in planning special events as necessary.

Supervision

• Supervise the work completed by the Dining Service staff ensuring appropriate productivity and quality and provide management support for hourly supervisors.
• Assist in recruitment efforts and hiring new employees.

Operations & Customer Service

• May be required to operate campus vehicles.
• Embrace and manage technology to improve flow through in the operation.
• Manage the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production, display and sale.
• Maintain Grade A Sanitation rating.

Fiscal Management

• Monitor and review reports, including financial statements, production records, staffing schedules and inquiries from the Auxiliary office.
• Train and monitor performance in unit safety, cash handling, customer service and food safety.
• Establish and maintain proper controls over resources, including cash, inventory and labor.

Culinary Focus & Results

• Collaboratively develop and implement new concepts and products that align with customer needs, as well as the promotion of campus and department activities and events.
• Develop menus and standardize recipes in collaboration with the Campus Chef and the Dining Services Director.

Menu Management System (Blackboard)

• Oversee Blackboard functions performed as part of normal business operations, including adding/pricing service menu items and reporting. This position may be required to perform some tasks directly while reviewing or approving work delegated to staff.
• Ensure unit staff are properly trained in using the Blackboard system and provide ongoing guidance and feedback.
• Use blackboard reporting functions to monitor unit performance by reviewing key metrics related to purchasing, inventory, menu mix and costing.
• Other duties as assigned.

Competencies

• Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules
• Judgment: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
• Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
• Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
• Commitment to Diversity: Recognizes the value of diversity and helps create an environment that supports and embraces diversity.