Floater Manager - 501042 & 502354

SUMMARY :

The Floater Manager provides management support in all areas of Dining Services : kitchen, front-of-the-house, and retail concessions operations.

The Floater Manager is responsible for the daily operation of all front-of the-house functions, including customer relations, point-of-sale operations, presentation and service of food, and ware washing and related cleaning operations.

The Manager leads by example and provides managerial to organize, direct, and coordinate human and physical resources for the efficient, well-prepared, and profitable service of food and beverages.

RESPONSIBILITIES : Supervision :

Supervision :

• Provides leadership to employees : sets performance expectations, communicates specific instructions and teaches procedures, with appropriate follow-through.
• Supervises employees to ensure a high level of efficiency, customer service, safety, and sanitation.
• Assesses staff training needs; researches and delivers appropriate training.
• Provides coaching and guidance to staff.

Operations :

• Manages all aspects of front-of-the-house operations, including food production / presentation, customer service, training, safety, quality control, and financial management.
• Supervises daily food production, as assigned.
• Ensures all foods meet established standards for quality, presentation, temperature, and portioning; trains and supervises foodservice employees in accepted standards and practices.
• Promotes and practices safe work habits, identifying and resolving possible hazards.
• Directs and / or arranges for the maintenance and care of facilities, equipment, supplies, and materials.
• Assists in the planning and implementation of marketing, advertising, and special functions.
• Promotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staff.
• Maintains established health, safety, and service standards; follows approved sanitation codes and procedures.
• Operates and manages the point-of-sale system, following established cash handling procedures maintaining PCI compliance and confidentiality.
• Develops working knowledge of all front-of-the-house duties; fills in for any position as necessary.
• Manages special projects, as assigned.

Administration :

• Schedules staff hours and assigned duties.
• Monitors food and labor records and review financial transactions to ensure accuracy.
• Prepares cash deposits in a timely, safe, and accurate manner.
• Maintains all required logs, records, and files.
• Creates required financial and related reports.

WORKING CONDITIONS / PHYSICAL EFFORT :

This position requires :

• Long periods of standing and walking in conditions that are often, hot, humid, or cold.
• The ability to lift 50 pounds.
• The use and operation of typical kitchen tools and equipment.
• Ability to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS :

General knowledge of effective management and customer service principles :

• Ability to effectively communicate verbally and in writing; good math skills.
• Ability to supervise and train employees, and maintain order and discipline.
• Ability to foster a cooperative work environment.
• Ability to provide a high level of customer service.
• Ability to deliver a high quality dining experience.
• Skilled in the effective application of time management and organizational practices.

Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.

Thorough knowledge of food quality standards, safe food handling practices, and HAACP procedures.

General knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programs.

Required : Must have a valid Driver's License and be able to produce a driving record with a minimum of 3 years of driving history in good standing

EDUCATION AND EXPERIENCE :

Associate degree in foodservice management or related field required or equivalent combination of education and experience;

bachelor’s degree preferred.

• Minimum of 3 years of cook experience in a professional kitchen (degree in culinary arts may be accepted in lieu of cook experience)
• Minimum of 2 years of supervisory experience in high-volume foodservice operation.

WORK HOURS :

• Full-time, exempt position
• Exact schedule will vary between operating hours of 6 : 00 , 8 : 00 , 10 : 00 and 1 : 00-10 : 00 , must be available to work evenings and weekends;

must be flexible to work rotating days and weekends

This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.

SALARY STRUCTURE :

Pay Grade 6 (Hiring Range $46, to $62, annually)

Heilman Dining Center :

For more information about the award-winning, all-you-care-to-eat Heilman Dining Center, please visit : .

ABOUT UR :

At the University of Richmond, we’re creative, inclusive, and determined. We’re Spiders, and our mission is to create positive change in the UR community and beyond.

Located minutes from downtown Richmond, Virginia, the University of Richmond () blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions.

There’s only one place like Richmond.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success.

Last updated : 2024-05-23