Head of Operations Management (m/w/d)

Position Title: Operations Manager Department: Dining Services-Northern Center Term of Assignment: Continuing Term End Date, If Applicable: FLSA Status: Non-Exempt = overtime eligible Work Schedule: Position works a variable schedule including variable shifts, days, and work location(s); including evenings and weekends. Salary: Targeted Salary Range: $50,240-$54,000 Travel: No travel ### Brief Statement of Duties Brief Statement of Duties: Plan, order, receive, schedule, assign and assist in the management of production and serving of food and/or beverages and other responsibilities of a large-volume food service operation and catering. Ensure that established University and/or Department policies and procedures are maintained and high-quality customer service is delivered. ### Associate's Degree Discipline/Degree Area: Required Specialized Training/Certifications: Food Service Sanitation Certification (ServSafe) or the ability to obtain within six months the start of employment. Required Minimum Work Experience: Bachelor's Degree with two years' experience in a quantity food service production OR an Associate Degree with four years' experience in a quantity food service production. Two years' work experience in kitchen-related purchasing, inventory control, cost control and forecasting. Experience with computerized menu management systems and knowledge of office and industry software applications, including word processing, spreadsheets, database management, e-mail and web-based applications. Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: Knowledge of catering, restaurant service etiquette and buffet decorating. Knowledge of business and management principles involved in planning, resource allocation, human resources modeling, leadership techniques, production methods and coordination of people and resources. Knowledge of principles and processes for providing customer and personal services which includes needs assessment, quality standards and evaluation of customer satisfaction. Time management skills. Ability to assess performance of self, others and the situation for improvements or corrective action. actively looking for ways to help people. Ability to work flexible and demanding hours for Dining Services customers. Ability to complete "Licensed Franchise Training Modules" and maintain confidentiality according to the Starbucks' Master License Agreement. Actively work on the floor to ensure smooth service, stepping into frontline roles (cooking, serving, or expediting) as operational volume demands. ### CBORD Menu Management System experience. Training experience.