The Assistant Manager is responsible for assisting in all phases of the overall operation of residential dining and catering on the SUNY Delhi Campus, in accordance with the guidance of the College Association Board of Directors, College policy, and the terms and conditions of contractual agreements between the College Association at Delhi, Inc., and SUNY Delhi and/or SUNY Administration. The Assistant Manager will help successfully plan and direct high quality, cost-effective services for the venue mentioned above.

Primary Responsibilities

A. Management/Administration

• In the absence of the Unit Manager, coordinate the preparation and service of meals consistent with professional standards of food service management and the principles of sound fiscal and human resource management.
• Maintain appropriate relationships with all CADI customers as well as the employees, students, CADI Management, and the SUNY Delhi Staff and Administration to ensure a smooth service.
• Assist with special events coordinated with the Unit Manager, and promote campus-wide through signage, posters, the student newspaper, email, etc.
• Promote and encourage new menu ideas and recipes.
• Meet with your contemporary on other college campuses at least once per year.
• Attend distributor food shows when able to keep abreast of new food products and equipment.
• Maintain continued professional growth through meetings and seminars.
• Meet daily to coordinate issues with the Unit Manager/Use daily log for communication.
• Maintain excellent standards for food preparation and presentation at every station, including customer service, and HACCP.
• Assure efficient safety and security controls to properly protect the employees as well as CADI and State property.
• Assist with planning annual budgets in accordance with the Unit Manager and Dining Services Director using management objectives, equipment needs, service changes, menu changes, etc., to facilitate the most accurate projections as are possible.
• Adhere to sound fiscal practices and purchasing standards.
• Comply with all codes and regulations of the Department of Health in regard to foodservice and sanitation.
• Support CADI's commitment to academic practical lab activities in cooperation with the faculty of the College's culinary and hospitality programs.
• Review/complete and file accident reports.
• Assist in completing month inventories.
• Assist with proper issuing, storing, temperatures, portioning and waste of all food and supply items.
• Attend the Student Senate meeting periodically and address issues brought forward by the Student Food Service Committee.
• Provide customers with information regarding any changes in services, indicating the reason for the change, through notices posted in the unit and residence halls, published in campus newsletter, daily campus email, etc.
• Assist in the use/control/operation of access control and cash register system.
• Assist in verifying timesheets for employees under your supervision through calculation of daily, weekly and bi-weekly time totals, employee credits for vacation, holiday, personal, sick, out-of-title, differential and catering incentive pay.
• Assist supervisor, production employees, and Manager to complete daily production sheets to determine amounts of food to be used for the meals and complete daily service summaries.
• In addition to food requisitions, make purchase requests for maintenance supplies, paper products, and small equipment.
• Assist as needed/directed with the update and maintenance of the foodservice/purchasing module of the Cheftec System.
• Hold daily production meetings
• Maintain a manager's log
• The expectation is approximately 90% work time on the floor and 10% administrative.
• Consistently spend time in the dining room talking to customers and students.

B. Human Resources

• Supervise and direct a staff of full-time, part-time and student employees.
• Ensure implementation of personnel guidelines and practices to be used in the hiring, training, scheduling, evaluation, and termination of employees.
• Effectively administer the personnel policies and contractual agreements as negotiated between the local Civil Service Employee's Association (CSEA) and the College Association at Delhi, Inc. (CADI).
• Create a professional and friendly work environment that promotes productivity and high morale.
• Attend daily meetings with Supervisors/Staff to coordinate work assignments, special preparation, discuss production, etc.
• Make employees available from production to attend safety meetings, food service sanitation course, fire drills, etc.
• Act in the absence of the Unit Manager.
• Perform Employee Evaluations, approve leave credits and manage call-ins of staff.

The Assistant Manager may be required to perform other related duties as assigned by the Unit Manager or Executive Director.

An Associates or higher degree in foodservice, hospitality or a related area and a minimum of four (4) years of foodservice supervisory and/or management experience, preferably in a college foodservice environment.

Experience in foodservice in excess of four years will be considered in lieu of a degree.

This is a 9-month salaried position and pays $1000-1125 per week - exempt from overtime.

SCHEDULE: Nights and weekends will be required.