Job Summary

The Residential Dining Manager will provide operational support, scheduling, and training of the diverse staff in a large, high-volume dining operation. Direct supervision of the dining courts 5-7 administration staff, 20 to 35 hourly staff, and indirect supervision of up to 200 student employees. Responsible for oversight across all shifts in the assigned dining court, including coordination of food production, recipe management, product movement, quality control, customer satisfaction, and effective utilization of the computerized food management system. Provide leadership in maintaining standards of high-quality food and service and overall staff performance to ensure high customer service and food safety. Ensure fiscally responsible practices and operating procedures are established, communicated, and followed. Respond to complaints professionally and promptly.

Duties and Responsibilities

Administrative Leadership:

• Plan, direct and coordinate all assigned dining court administrative functions, including short-term operational plans with a measurable contribution towards results.
• Manage staff in day-to-day food service operations and ensure Federal/State compliance.
• Achieve maximum efficiency and effectiveness to provide guest satisfaction and nutritious, high-quality food.
• Responsible for making moderate to significant improvements to processes, systems, or outcomes to enhance the performance and quality of the residential dining experience.
• Human resource tasks include but are not limited to scheduling, payroll processing, staff training & development, conflict resolution, extensive record-keeping work often incidental to disciplinary actions, FMLA/Workers Comp issues, and/or staff accommodations.
• Performance management of all direct reports. Complete the entire process of annual evaluations in accordance with university procedures for 25 to 40+ full-time employees. Ensure all student evaluations are conducted and processed according to department standards. Recommend and process staff promotions.
• Create and update development plans and set goals for individual employees to encourage them to achieve a higher level of achievement.
• Hire and recruit staff. Ensure onboarding is completed, operational training is scheduled and completed for new hires, and progress is monitored.
  

Communication:

• Maintain effective communication with customers, employees, supervisors, and University staff.
• Ensure morale is high and support a productive employee culture by checking in with individual employees and conducting regular staff meetings within the dining court.
• Convey information the department provides to unit staff as appropriate in written and spoken communication.
• Communicate policies and procedures for residential dining.
• Provide input and requested information in collaboration with Purdue Dining & Culinary support staff, peers, campus community leaders, card office, and other appropriate partners.

Fiscal Responsibilities:

• Ensure that inventories, stock rotation, receipt of goods, storage, and documentation are handled according to departmental guidelines.
• Review and troubleshoot monthly budget reports.
• Work with the Associate Director of Residential Dining to identify and recommend R&R projects.

Qualifications

Required:

• Bachelor's degree in Hospitality Management, Dietetics, Food Science, or a related field
• Four (4) years of progressively responsible administrative experience in dining services
• In lieu of a degree, consideration will be given to an equivalent combination of related education and required work experience (high school diploma + eight years of experience)
• Excellent communication skills
• Ability to lead a diverse workforce.
• Ability to effectively contribute to the administrative team within the dining operation.
• Ability to work with individuals from different viewpoints and backgrounds utilizing teamwork in daily work activities
• Required competencies for this position are work standards and productivity, communication, interpersonal and intercultural relations, decision-making, and dependability.
• Strong attention to detail and stress tolerance.
• Working knowledge of word processing and spreadsheets.
• Working knowledge of commercial kitchen equipment, sanitation procedures, standard recipes, and production procedures in preparation of nutritious and attractive menu items
• Ability to work effectively with individuals from different viewpoints and backgrounds.
• Ability to lead a team and maintain confidentiality.

Preferred:

• Supervision experience
• Experience in CBORD or other FSS systems
• Certification in ServSafe sanitation program

Additional Information:

• To learn more about Purdue’s benefits summary https://bit.ly/3DJE9os
• Purdue will not sponsor employment authorization for this position
• A background check will be required for employment in this position
• FLSA: Exempt (Not Eligible For Overtime)
• Retirement Eligibility: Defined Contributions immediately
• Purdue University is an EOE/AA employer. All individuals, including minorities, women, individuals with disabilities, and veterans are encouraged to apply