What are the responsibilities and job description for the Westover Room Asst Manager position at UNIVERSITY OF LYNCHBURG?
Job Details
Description
Job Title: Westover Room Assistant Manager
Department: Dining Services
Reports To: Westover Room Manager
Location: Lynchburg, VA
Job Type: Full-time
FLSA Status: Non-exempt
REVISION DATE: June 9, 2025
The University of Lynchburg is a nationally recognized private university where students gain a greater heart for humanity and a mindset of individual growth. Here, thought-provoking learning ignites change in each individual, and the world.
Founded in 1903, a handful of professors instructed fewer than 60 students in the halls of a former resort hotel. There were eight people in the first graduating class. Since then, we’ve grown as a community and as a university with over 2,500 students and more than 20,000 alumni around the world. We evolved from a small liberal arts college to a comprehensive university in 2018. At every turn, we ask ourselves: How can we best serve our students? In turn, we ask our students: How can you best serve the world?
As a staff member of the University of Lynchburg, the Shift Supervisor is an integral part of ensuring that we are supporting students and employees in doing work that is meaningful within our communities.
JOB PURPOSE:
The Westover Room Assistant Manager actively supervises the Westover Room restaurant and convenience store operations. This role is responsible for overseeing one of two daily shifts, including assigned weekends, ensuring smooth service delivery and operational efficiency.
ESSENTIAL DUTIES:
- Ensure the highest standards of cleanliness and sanitation in the dining room, serving area, and production areas, adhering to all health regulations set forth by the Virginia Department of Health.
- Coordinate staffing schedules with the Westover Room Manager to ensure proper shift coverage and operational continuity.
- Assist the Manager with the hiring, onboarding, and training of all student employees.
- Oversee the scheduling of all student employees to ensure adequate shift coverage.
- Enforce established standards of menu quality and portion control to ensure product consistency and maintain proper cost margins.
- Prepare the operation at the beginning of the assigned shift, including accounting for point-of-sale operations and staff attendance.
- Provide direct customer service, food preparation, and related functions that contribute to the overall effectiveness of the operation.
- Oversee the operation for detection of common signs of shoplifting, security risks, or safety hazards, and promptly communicate potential problems to management or campus security.
- Assist with the training and performance evaluations of student employees.
- Assist with special events and promotions as needed.
- Assist with monthly food inventory and fiscal record keeping.
- Perform alternate work assignments in other campus departments during the summer months as required.
- Perform other related duties as assigned.
EQUIPMENT / DOCUMENTS USED:
- Computer
- Telephone
- Adding Machine
- Kitchen Equipment
- OSHA Regulations
- Industry Standards Manual
- Equipment Manuals
- Dining Service Operations Manual
- VDH Health Code Regulations
- ServSafe Manual
- MSDS Regulations
- Staff Handbook of Personnel Policies and Procedures
ORAL OR WRITTEN REQUIREMENTS:
- Basic English-language verbal and written skills for understanding, interpreting, and completing assignments. This includes the ability to read recipes, rules/regulations, and utilize the above-referenced manuals.
- Effective verbal communication skills necessary to provide courteous, responsive service to students, employees, and guests.
- Basic mathematical skills for determining quantities and related record keeping; skills necessary for verification of cash register functions, balancing cash registers, and preparing daily deposits.
- Ability to give clear verbal and written directions to employees.
- Effective communication skills for conflict resolution and positive customer relations.
WORKING CONDITIONS: Tasks require the ability to stand or walk, with very little sitting, and continuously perform essential job functions. The work schedule is approximately 40 hours per week (with appropriate breaks). Flexibility to include nights and weekends is required. Overtime may be necessary due to time pressures or events. Some tasks involve climbing stairs, bending, stooping, kneeling, and lifting approximately 40 pounds, using proper lifting techniques. Frequent exposure to various cleaning chemicals, smoke, spices, and odors will occur. This position is designated as Essential Personnel as outlined in the Staff Handbook of Personnel Policies and Procedures.
MINIMUM EXPERIENCE:
- One to two years of supervisory experience in a college, commercial, or institutional food service operation is required.
- Knowledge and experience in food preparation, inventory management, and portion control.
- Strong leadership abilities and supervisory skills.
- Effective oral communication skills in providing courteous, responsive service to customers, outside contacts, and employees.
- Knowledge of current safety and sanitation regulations.
- Ability to operate computers and cash registers for daily balancing, recordkeeping, and reports.
MINIMUM EDUCATION:
- High school diploma, and post-high school education preferred, or equivalent education and experience that provides the required knowledge, skills, and abilities.
Qualifications
Salary : $17 - $19