Dining Assistant Manager

Dining Assistant Manager

The Dining Assistant Manager supports the daily operations of a large residential dining facility or dining retail unit, under the direction of the General Manager. This position plays a critical hands-on role in executing service, managing staff, maintaining safety and sanitation standards, and ensuring a positive dining experience for guests. The Dining Assistant Manager is responsible for the smooth flow of operations while supporting team development, customer satisfaction, and financial goals in alignment with University Housing and Dining (UHD) 5-Star standards.

The Dining Assistant Manager oversees the execution of daily service operations to ensure consistent food quality, safety, cleanliness, and customer satisfaction. Serve as manager-on-duty during assigned shifts, directing floor operations, coordinating with kitchen and service staff, resolving real-time issues, and ensuring timely meal service. Help conduct weekly inventory and monitor supply levels to ensure accuracy and availability of essential items. Collaborate with the culinary team to ensure high quality food and presentation during service. Enforce local, state, and federal food safety regulations and UHD sanitation policies. Maintain an active Food Protection Manager Certification and ensure all team members follow the required safety procedures.

Lead and support dining team of full-time, part-time, student, and temporary employees. Promote team culture focused on respect, accountability, and collaboration. Provide on-the-job coaching, daily feedback, and ongoing support to ensure staff performance aligns with UHD expectations. Assist with interviewing, onboarding, training, and scheduling in coordination with the General Manager. Conduct performance reviews, track training progress, and support staff development. Set clear expectations for conduct, service, and safety, and model the standards expected from all team members.

Support a customer-first culture by ensuring that all aspects of service meet or exceed student and guest expectations. Be visible and accessible during service to assist customers, resolve concerns, and gather informal feedback. Collaborate with the General Manager and UHD Marketing, as applicable, to implement dining promotions, themed events, and student engagement activities. Uphold UHD's 5 Star standards in every customer interaction and promote a welcoming dining environment for all guests.

Assist the General Manager in monitoring key financial metrics such as food cost, labor, and inventory management. Support strategies that control waste and optimize staff productivity without compromising service quality. Help maintain accurate records of daily sales, invoices, and inventory. Utilize the departmental food production system (FoodPro) for forecasting, ordering, production planning, inventory management, and food cost evaluation, as directed. Maintain accuracy and accountability in system inputs to support operational efficiency and cost control. Participate in discussions about budget adherence and unit performance goals. Share insights with frontline supervisors to build financial awareness across the team.

Communicate clearly, respectfully, and professionally with staff, students, campus partners, and leadership. Ensure consistent communication across shifts by documenting key updates, operational notes, and action items. Represent UHD values in all interactions and contribute to a positive work and service environment. Collaborate with campus stakeholders and UHD departments to support the broader mission of the university. Other duties as assigned.

Bachelor's Degree in business, food and nutrition, or a related field. At least 2 years of management experience in a restaurant, commercial, or institutional facility. Experience with operating a standard kitchen. Ability to complete and maintain Food Safety Training required by University Housing and Dining. Ability to complete and maintain University Housing and Dining cash handling training. Relevant education and experience may be substituted as appropriate.

Three years or more of supervisory/management experience in food service or a similar capacity. Five years or more of food service experience in a commercial or institutional facility. Experience working in a large university dining setting. Experience training, coaching, and evaluating staff. Experience working in a high volume/fast-paced food service environment. Experience managing labor and food cost. Experience maintaining inventory control. Bilingual in Spanish and English. Experience using Microsoft Office and computer systems. Strong organizational skills. Professional demeanor and ability to work with a large customer base.

$62,000 + depending on qualifications

Uniforms and/or personal protection equipment (furnished). May work in all weather conditions. May work in extreme temperatures. May work around standard office conditions. May work around chemicals. Repetitive use of keyboard at a workstation. Use of manual dexterity. Climbing stairs. Climbing of ladders. Lifting and moving.

Workdays, hours, and location may vary due to business needs.

Resume/CV. 3 work references with their contact information; at least one reference should be from a supervisor. Letter of interest.