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 Associate Director of Operations or the Area Foods Manager 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.
Responsibilities include but are not limited to: overseeing and assisting other supervisors in managing the process of preparation and delivery of food to resident students and other customers. Ensures that the dining facility maintains a high level of customer service and food quality while adhering to the budget. Trains, motivates, and instructs support staff in methods and procedures of customer services, cooking, and proper use and maintenance of institutional equipment. Serves as a resource and support person to dining staff; and performs other duties as needed.
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.
Combinations of related education and experience may be considered.
Excellent interpersonal, written and verbal communication skills including ability to work comfortably with youth and maintain an awareness of, and appreciation for diversity, including ethnic, cultural, religious, and gender based differences. Proven ability to encourage and support an environment of acceptance and community; strong facilitation and coaching skills; and demonstrated ability to respond to common food service inquiries or complaints from dining customers and regulatory agencies and take appropriate action to resolve issues.
Proven ability to learn and use the following: food service industry systems for food production and inventory management (CBORDFSS); university proprietary software related to financial reporting and processes (Indiana University Financial Information System (FIS)) and payroll systems (Time Information Management Environment (TIME)); and hardware and related reporting for point-of-sale systems (MICROS meal plan, cash, and credit card processing registers). 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.
Basic knowledge and skill in the use of computers and associated software suites (Microsoft Office Suite); knowledge of food-service production methods, procedures, and requirements, human resources management, and fiscal responsibility including ability to read, analyze, and interpret financial reports. 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.
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.