Assists with management and administration of the activities of a dining service location, including production planning and oversight of the preparation and service of meals. Works with the appropriate Associate Director in the areas of budget preparation and monitoring, inventory control, preparation and analysis of financial reports, and public relations and coordination of special events and conferences; provides supervision of staff as appropriate.
Under the guidance of a Dining Hall Manager, provides leadership, direction, and supervision to 25-200 staff members engaged in the preparation and delivery of food to the students, faculty, and staff of Indiana University Bloomington. Serves as shift manager in one of multiple dining services locations; and performs the duties of the Dining Hall Manager in the absence of the manager. Responsibilities include planning, scheduling, assigning and monitoring work, approving time off, providing regular training, taking corrective action, and addressing employee and/or customer complaints and grievances.
REQUIRED: High school diploma or GED and two years of full time experience in institutional food service operations with one year in a leadership role.
Certification in nationally recognized food safety management, i.e. ServSafe or National Registry of Food Safety Professionals.
Knowledge of food-service production methods, procedures, and requirements; human resources management; and fiscal responsibility including ability to read, analyze, and interpret financial reports. Demonstrated ability to respond to common food service inquiries or complaints from dining customers and regulatory agencies and take appropriate action to resolve issues; and knowledge of food service health, safety, sanitation, and union regulations such as those found in IU collective bargaining agreements, current USDA Food Code, current Indiana Food Code, HACCP, and OSHA guidelines and regulations.
Excellent interpersonal and communication skills, written and verbal including a customer service orientation and ability to interact with a wide variety of diverse individuals; and strong organizational and multitasking skills. Solid leadership, facilitation, and coaching skills; and willingness to participate in continuing education programs and professional development opportunities.
Basic knowledge and skill in the use of computers and associated software suites such as Microsoft Office and ability to learn and use other software including: food service industry systems for food production and inventory management, i.e. CBORDFSS; University proprietary software related to financial reporting and processes, i.e. Indiana University Financial Information System (FIS), and payroll systems, i.e. Time Information Management Environment (TIME); and hardware and related reporting for point-of-sale systems, i.e. MICROS meal plan, cash, and credit card processing registers.
Associate degree in HRI (Hotel, Restaurant, and Institution Management) or related field; knowledge and experience in CBord software applications.
Working Conditions/Physical Demands:
Position requires a flexible schedule as late-night hours and weekends may be assigned.
Founded in 1820, Indiana University is the state’s public university system, comprised of two core campuses—IU-Bloomington and IUPUI—and six regional campuses located throughout the state. Combined, the total student population is more than 114,000 undergraduate, graduate and professional school students. IU is one of the largest employers in the state, with over 20,000 faculty and staff. Indiana University is an equal employment and affirmative action employer and a provider of ADA services. Diversity and inclusion remains a core commitment to IU’s mission to cultivate an educational environment that supports equal access, participation and representation on all of its campuses and that provides educational and career opportunities for all.