Manager

Responsibilities Schedules and supervises employees and customer service and oversees the preparation and service of meals. Represents the dining unit management team in the absence of the general manager and/or assistant managers. May be responsible for an assortment of tasks related to people leadership, floor management, and purchasing/production. Works alongside frontline staff to meet operational needs in cases of short staffing or high-volume service periods, including food production and service. Assists with onboarding and scheduling staff, purchasing product, and monitoring inventory. Assists in maintaining IU Dining and Hospitality quality standards related to food, guest service, and facility appearance. Education General knowledge at the high school level Work Experience 1 year of food service supervisory experience Licenses and Certifications Food Safety (ServSafe Manager) certification within 180 days from date of hire Skills Knowledge of institutional food preparation equipment operation and maintenance Knowledge and practice of department standards for personal hygiene, health and safety, and uniform wear. Knowledge of standards as described in employee handbooks and department posting. Ability to understand and follow instructions, and ability to read and interpret recipes, worksheets, and menus. Strong communication skills. This position requires tasks typically associated with back-of-the-house food service work and cleaning/ware washing. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies weighing from 20 - 50 pounds, and effective communication skills are necessary. The role requires the ability to detect items in close proximity as well as far away; discern between colors; detect objects in peripheral space of self; discern items in detail; and to have good depth perception. This role also will work indoors around both hot and cold temperatures and loud noises. This role involves handling meat and plant-based food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items and during the course of cleaning and ware-washing tasks. The person in this role must be able to perform the essential functions with or without an accommodation. Bloomington, Indiana $15.75 per hour 16 hours per week Hours may include weekend shifts Position is capped at 29 hours per week. Career Level: Part Time Employee FLSA: Nonexempt Job Function: Part Time Employee Job Family: Part Time Employee Indiana University is an equal opportunity employer and provider of ADA services and prohibits discrimination in hiring. #J-18808-Ljbffr