Assistant Unit Manager

Assistant Unit Manager

Job Reference Number: 41742
Employment Type:  Full-Time ,  Onsite  
Segment: Education
Brand: Elior-Collegiate-Dining
Location: WVU Hatfield's Dining (Mountainlair)

The Role at a glance:

We are looking to add an experienced, motivated assistant foodservice director to our Elior Collegiate Dining team in Morgantown, WV. As an assistant food service director, you will have the opportunity to assist with overseeing all culinary, safety and sanitation, and operations functions for the account.

What you'll be doing:

Directs and oversees all aspects of a food service operation, including day-to-day dining operations, staffing, and customer satisfaction. Responsible for maximizing operational efficiency, service quality, and profitability across the food and beverage outlet. Work with Unit FSD to manage budget expectations, assist with the inventory process, monitors cost to achieve financial targets. Ensuring facilities loading dock, storage areas, kitchens, and dining areas meet safety, sanitation, and brand standards. Leads and mentors hourly staff, driving excellence in menu execution and presentation, service delivery, and guest experience. Typically reports to the Unit FSD.

What we're looking for:

Key Responsibilities

Operational Leadership

• Direct and oversee all aspects of food service operations across the outlet, ensuring consistent service quality and operational efficiency.
• Maintain operational policies, procedures, and service standards to enhance the guest dining experience and drive profitability by coaching and leading hourly staff.
• Monitor daily operations, including kitchen, front-of-house, ensuring compliance with health, safety, and sanitation regulations.
• Oversee facilities, dining areas, and equipment maintenance to ensure they meet brand, safety, and regulatory standards.

Staffing & Leadership

• Manage and mentor associate managers, supervisors, and food service staff to maintain a high-performing team.
• Particpant in recruitment, onboarding, training, and performance evaluations for all food service personnel.
• Maintain performance expectations, provide coaching, and develop succession plans to support long-term growth.

Guest Experience & Quality Assurance

• Ensure the highest level of guest satisfaction through consistent food quality, service excellence, and timely issue resolution.
• Partner with culinary teams to develop and refine menus, seasonal offerings, and catering packages that meet guest needs and drive revenue.
• Review guest feedback and implement initiatives to improve the dining experience.

Strategic Planning & Collaboration

• Provide input on strategic decisions, long-term planning, and marketing initiatives to increase market share and enhance brand reputation.
• Coordinate with other departments (e.g., facilities, HR, finance, and marketing) to align food service operations with organizational goals.
• Lead special projects or initiatives designed to expand services, improve efficiency, or increase profitability.

Compliance & Reporting

• Maintain accurate records of food safety recording, financials, inventory, and operational data for reporting to senior leadership.
• Ensure compliance with local, state, and federal regulations regarding food service, labor laws, and workplace safety.
• Conduct audits and inspections to verify adherence to quality, safety, and regulatory standards.

Core Competencies

• Budget Administration
• Hospitality Management
• Service Operations
• Training
• Staffing

Skills and Qualifications

• 3+ years of managerial experience
• Strong communication, leadership, and interpersonal skills
• Knowledge and comfort with all Microsoft Office software products, especially Word, Excel, PowerPoint, and Outlook

.

Where you'll be working:

West Virginia University- Harfields

Working Conditions / Physical Requirements

• Must be able to remain standing for most of the working hours

• Must be able to lift at least 35 pounds

• Must be able to perform respective tasks

• Must be able to work flexible hours and days

• May be exposed to hot, humid work areas

• May be exposed to sharp instruments and power-driven equipment

• May be exposed to caustic chemicals

Compensation Range

Up to $65,000 / year based on experience. 

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

About Elior Collegiate:

Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.

About Elior-North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.