Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators and visitors in a fiscally responsible manner.

Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty and administrators.

The Assistant Unit Manager for Residential Dining is responsible for the effective daily management of a resident board dining center serving on average over 3000 meals per day, seven days per week.

• The Assistant Unit Manager will provide leadership in the areas of customer service, hospitality, food preparation, quality control, food service sanitation, housekeeping, equipment maintenance, marketing, special events planning, and execution.
• They will assist the unit manager with the responsibilities of compliance with department policies, procedures and standards, state and municipal regulations, and university policies and procedures.
• As a Manager-On-Duty, they will work collaboratively with members of the unit management team to deliver the highest quality dining experience every day.

Basic Requirements:

• Associate degree in hospitality or food service management or equivalent experience
• Three to five years of food service management experience with at least 2 years managing in high volume food service operation required
• Outstanding interpersonal and organization skills and strong verbal and written communication skills are important
• Demonstrated knowledge of production planning and fiscal management while maintaining high customer satisfaction in a high-volume resident dining program
• Experience with a demonstrated record of teamwork, inclusion, collaboration and partnering

Preferred Qualifications:

• Bachelor's degree in hospitality, dietetics, culinary arts or food service management
• Outstanding communication skills including interpersonal communication, writing, public speaking, and presenting
• Working knowledge of a residential food service program in a college or university
• Working knowledge of automated food productions systems such as Foodpro or CBORD and sophisticated POS systems such as Sequoia, Blackboard or Micros
• ServSafe Manager Certification

Special Work Schedule Requirements:

• Involves a flexible schedule including weekends and evening shifts
• Schedule is subject to change based on the needs of the business
• A 50 work week is anticipated during the academic terms
• Travel will occur occasionally in the form of professional development, advanced skills training, or to conduct market research