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Dining Services Manager II- Brody
The Dining Service Manager II is responsible for oversight of operations and maintenance of facilities within a dining hall as well as designated retail operations within the neighborhood. Their primary focus is on ensuring that quality foods and exceptional service are provided daily, while managing the resources at their disposal. The ability to delegate clear expectations through a variety of methods of communication is essential for success. Located in Brody Neighborhood.
Floor Supervision and Training
Ensure workplace safety, sanitation and food handling standards are met. Monitor food quality (taste, appearance and aroma) and portion control. Train and direct team to Deliver Outstanding Spartan Experiences. Assess and adjust staff placements between locations to balance floor coverage. Work with Chef to communicate clear production expectations and ensure timelines are met. View all venues daily as a customer would to ensure proper signage, directional flow, use of correct dishes and utensils and general cleanliness. Ensure all new, and newly promoted, team members receive proper on-boarding and training.
Administrative Responsibilities
Monitor and review daily payroll processes to ensure accuracy, assisting with corrections as needed. Audit change banks and cash boxes regularly and follow up regarding any discrepancies. Audit temperature logs and venue checklists to ensure proper completion and train and direct team members regarding processes.
Facility and Operations Management
Assist with development and implementation of daily and weekly cleaning schedules and ensure they are followed consistently. Ensure all equipment maintenance is scheduled and completed per guidelines. Coordinate summer and winter break painting and projects. Communicate with Chefs on daily menu and meal service and recommend changes based on guest likes/dislikes, item repetition and balancing of labor-intensive items.
Human Resources
Attend all scheduled staff meetings, sharing information and expectations from Complex Dining Service Manager. Follow up on any team member concerns in a timely manner. Communicate scheduling needs for operation each semester and make recommendations for adding or removing support staff shifts based on customer flow and labor budget goals. Complete and document bi-weekly one on one meetings and annual evaluations with direct reports. Provide staff development opportunities for direct reports through cross training, class attendance and annual compliance completion. Handle disciplinary action under guidance of Manager; to include coaching and counseling, documentation of conversations and issuance of attendance letters and discipline as assigned.
All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Nutrition, Dietetics, Hotel Restaurant and Institutions Management, or a business related field; one to three years of related and progressively more responsible or expansive work experience in food/beverage preparation and presentation in a food/beverage operation closely rel