Dining Services Manager

Manager for daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food costs, budgeting, profit loss development and labor. Completes required records and reports, including, but not limited to, those addressing inventory control and personnel. Receives, distributes, follows, and enforces departmental cash procedures. Insures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system. Hires, trains staff and coordinates their work schedules. Communicates oral and written instructions to assigned staff. Monitors the work of assigned staff and notifies the appropriate management personnel of the need for corrective action. Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints. Maintain excellent customer service by planning, developing and implementing new ideas. Lead and monitor effective customer service practices within the unit. Additional duties as assigned. Knowledge, Skills, and Abilities (KSAs): Ability to follow instructions and perform basic math calculations. Knowledge of computerized inventory control systems. Knowledge in scheduling, customer relations, and maintaining cash flow security. Physical Requirement: Occasionally lift a maximum of 50lb.