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Dining Services Division Assistant Manager

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Salary
41

Location
USA-AZ-Tucson
2 hit(s)  

Profile

Assists in managing the daily operations of a major division of
Dining Services such as catering, food production or cash operations.
Distinguishing Characteristics:
This is first in a series of three classifications and directly
supervises Dining Services Supervisor, Seniors and reports to
a Dining Services Division Manager.
Example of Duties:
Supervises two or more full-time employees, or their equivalent, on a regular basis.
Makes decisions regarding hiring, evaluation, promotion and termination of employees, or makes related recommendations that are given particular weight.
Assists with managing daily operations of units for adherence
to operational procedures by checking food quality, quantity,
staffing levels, sanitation and safety standards and equipment
problems; maintains standards of food preparation, presentation
and service.
Evaluates operations against established goals and objectives.
Administers policies and procedures of dining service operations; recommends procedural changes.
Assists with purchasing food products directly from vendors
according to established procedures; determines what items to
purchase and quantity required.
Recommends menu items and pricing to division manager.
Participates in making recommendations for changes to food service units such as maintenance, equipment purchases, remodeling and upgrading.
Participates in preparation of budgets by forecasting revenue
and expenses submits reports to division manager for approval.
Maintains records, prepares reports and receives and reviews
dining service operation reports.
Assists with the marketing of food products, services and concepts through promotions, merchandising and presentations.
Resolves customer requests/complaints and follows through with
necessary action.
Knowledge, Skills and Abilities:
Knowledge of commercial/institutional food service operations.
Knowledge of sanitation and food quality standards.
Knowledge of item pricing and cost determination.
Knowledge of management practices and principles.
Skill in organizing and prioritizing work of a large number
of employees.
Ability to effectively communicate.
Minimum Qualifications:
Six years of experience in food service operations which includes one year in a supervisory capacity; OR,
Two years of college training in Food Service Management AND
four years of experience in food service which includes one year
in a supervisory capacity; OR,
Any equivalent combination of experience, training and/or education as approved by Human Resources.
This description is intended to be generic in nature. It is not
intended to determine specific duties and responsibilities of
any particular position. Essential functions and overtime eligibility
may vary based on the specific tasks assigned to the position.
Prepared: 10-01-90
Revised: 08-16-04
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