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The Culinary Service Department at the College of Saint Benedict invites applications for a full-time (.95 FTE), benefit-eligible position of Residential Dining Manager. The Residential Dining Manager oversees and upholds service excellence within their primary domain, the residential dining operation. This encompasses supervision of cashier, dining room, and dish room personnel. They execute their responsibilities with a dedicated focus on delivering superior customer service and ensuring satisfaction among all patrons. Additionally, they contribute to various sections of the Culinary Department, such as retail, catering, concessions, and kitchen operations. Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding CSB and SJU, see http://www.csbsju.edu/about. Responsibilities Culinary Management Supervise the residential dining operation and employees while on duty. Provide leadership, training and direction to staff. Participate in management meetings and facilitate monthly meetings for residential dining staff. Assist with short and long-range departmental planning. Prepare work schedules in accordance with anticipated guest counts and special events. Participate in weekly planning meetings. Maintain department/student relationships for the betterment of Culinary Services programs. Review and ensure accurate payroll reporting for hourly and student staff. Customer Service Stay abreast of customer feedback and respond in ways that increase customer satisfaction. Provide exemplary customer service to all guests. Safety & Standards Maintain and enforce standards of sanitation and safety as established by the institution, local, state, and federal health authorities. Maintain equipment and work areas in neat, clean, and safe condition. Adhere to the institution s work order process when necessary. Personnel Duties Assist in recruiting, hiring, and training a diverse body of student and non-student employees with varying degrees of ability. Conduct regular performance evaluations and provide constructive feedback to team members. Ensure supervisees adhere to the policies and procedures of the institution and culinary staff handbooks. Training and Recognition Provide training and professional development opportunities for staff and student employees, with emphasis on student development growth opportunities within Culinary Services. Adhere to mandated training for staff required by the institution, local and state organizations. Work with Culinary management team to execute staff recognition. Process and Procedures Consistently evaluate the processes and procedures of the Gorecki Dining Center resulting in an efficient, effective, and sustainable operation with minimal waste and redundancy. Budgetary Responsibility Provide input to the Associate Director of Culinary Services regarding the annual budget, capital needs, labor costs. Adjust when there are variations from budget, responding with corrective measures as needed. Adhere and implement the cash/credit card handling processes. Facilities & Equipment Provide oversight and make recommendations of furniture and equipment needs that showcase the dining center as a progressive student dining operation, keeping in mind the diversity of the CSB and SJU community. Other duties as assigned.