Manages, coordinates and administers the activities of assigned dining facility or facilities, including production planning, preparation and service of meals and other foods. Works with the Dining Director in the areas of budget preparations and monitoring, inventory control, preparation and analysis of financial reports, public relations and coordination of special events and conferences. Supervises subordinate supervisors and other dining staff.
Manages, directs, coordinates, and evaluates the dining operation and activities. Oversees and assists other supervisors in managing the staff responsible for preparation and delivery of food to customers. Trains staff in methods and procedures of customer service, cooking, and proper use and maintenance of institutional equipment. Monitors work performance for accuracy and completeness to ensure compliance with established departmental standards. Ensures the dining hall maintains a high level of customer service and food quality while adhering to the budget. Ensures the services provided by the dining facility are consistent with the needs of the customers. Evaluates work performance and manages the corrective action process. Resolves employee complaints and concerns.
Oversees the staff responsible for placing food orders and ensures the dining facility has the necessary resources and supplies to support the mission, vision, and strategic objectives of IU Dining Services. Supervises the staff responsible for compiling and maintaining food production records and leftovers for costing reports. Maintains daily contact with students and other customers to understand customer needs. Conducts regular inspections of kitchen and dining room equipment and facilities to ensure compliance with government, safety, and sanitation requirements. Inspects daily the quality and presentation of foods. Supervises the maintenance of food and equipment inventory records.
REQUIRED: Bachelor’s degree in Institution Management, Business, Foods and Nutrition or related field and three years of full time experience in food service management.
Equivalent combination of education and experience may be considered.
Certification in nationally recognized food safety management, i.e. ServSafe or National Registry of Food Safety Professionals.
Basic knowledge and skill in the use of computers, PCs preferred, and associated software suites, i.e. Microsoft Office. Ability to learn and use food service industry systems for food production and inventory management, i.e. CBORDFSS. Ability to learn and use 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). Ability to learn and use hardware and related reporting for point-of-sale systems, i.e. MICROS meal plan, cash, and credit card processing registers. Possess the ability to respond to common food service inquiries or complaints from dining customers and regulatory agencies and take appropriate action to resolve issues. 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.
Awareness of, and appreciation for, diversity, including ethnic, cultural, religious, and gender-based differences. Encourage and support an environment of acceptance and community. Good interpersonal skills, strong communication, facilitation, and coaching skills and the ability to work comfortably with youth. IUHRS Legal Compliance Series and Supervisor Seminars. Willingness to participate in continuing education programs and professional development opportunities such as attending conferences, Professional Cooking/Baking classes, enrolling in and completing various professional development classes, and participating in food shows. Knowledge of food-service production methods, procedures, and requirements; human resources management; and fiscal responsibility.
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.