Dining Hall Assistant Manager
The Dining Hall Assistant Manager (DHAM) is responsible for total daily operation of residential dining services. Serves as department’s primary contact for special dietary needs. This includes sanitation, safety, food production and presentation; following policies established by management; recruiting, scheduling, and training employees; positive customer relationship management; and tasks related to food system management including reporting financials. The DHAM reports to the Dining Hall Manager for any additional assignments. Assumes responsibilities of Dining Hall Manager in their absence.
- Responsible for managing staff and student employees. Assists with scheduling. A large portion of hands-on work is required. This includes demonstrating to employees how to manage equipment, working for brief periods restocking items and generally day-to-day management of the Dining Hall.
- Ensures necessary products are on hand for units and works with the Executive Chef and Dining Hall Manager to ensure items are available for service. in conjunction, enforces HACCP guidelines, Pennsylvania Department of Health regulations, OSHA regulations, safety policies, and ServSafe standards. Uses standard methods of production and ensures staff follow HACCP and ServSafe procedures while providing top-quality products and presentation: for example, logging HACCP information for record keeping.
- Interacts with customers to ensure customer satisfaction in a friendly courteous manner. Interacts and guides employees toward a productive and harmonious working environment.
- Helps lead dining services in various locations on an as-needed basis. Provides supervision and direction for large catered weekend events, special events and picnics. For example, leads in deciding necessary equipment for events and guides staff to set up the event in accordance with the Dining Hall Manager or Catering Manager’s direction.
- Ensures that appropriate policies and procedures are followed by dining hall employees, and that all facilities and equipment are left in the appropriate condition at the end of each shift. This includes securing the facilities, ensuring all items are ready for the next shift and turning off/on applicable equipment as advised by the Dining Hall Manager.
- Acts as dietary accommodations liaison for students with nutrition and documented accommodations with support from the Dining Hall Manager. This includes meeting with students and advising on predetermined procedures such as grocery ordering.
Associate’s Degree – HRI, Business or Culinary Arts
**Experience may substitute for all or some of the required education – Demonstrated experience in a food service operation, preferably in an institutional environment such as at a college or university and demonstrated leadership potential in those roles, i.e. working as a team leader, crew leader, or similar role.
ServSafe food safety protection manager certification
Requires computer skills such as basic skills in the use of Microsoft Office, specifically with Outlook, Word, and Excel. The applicant should also possess 3-5 years of progressive food service roles and experience.
DHS courses IS 800 National Response Framework and IS 100.b or IS 100.he, Incident Command System or willingness to obtain within 90 days.
Valid Driver’s License
This position is subject to the Pennsylvania Act 153 Clearance consisting of the Pennsylvania Criminal History Record Information Check, Pennsylvania Child Abuse Certification, and Federal Criminal History Record Information Check pursuant to Pennsylvania law and Dickinson College policy.