Dining Hall Operations Manager

• Daily operational supervision of personnel and facilities, maintaining high visibility and oversight in the dining hall during meal services to ensure optimum business performance.
• Responsible for interviewing, hiring, performance management, and payroll approval, in conjunction with the Culinary Manager.
• Collaborate with Associate Director and Culinary Manager to evaluate and plan staffing requirements of Thorne Hall.
• Directly oversee the student labor team, casual pool, front of house, and dish room teams of Thorne Hall.
• Proactively communicates with team on schedules and training.
• Assists in planning and operations of large campus events (i.e., Commencement and Reunion) with oversight of staff.
• Maintain job descriptions, plan for unit organization, and job assignments that effectively meet department and employee needs.
• Assists Culinary Manager with developing and posting staff schedules
• Review and approve payroll review and approval.
• Responsible for operational cost control management of the unit by providing financial documentation such as invoices and food order reports to dining office in standardized formats in preparation of monthly financial reports.
• Prepare and oversee data collection used to prepare food, labor and meal cost reports utilizing CBORD system.
• Analyze weekly and monthly financial statements to maintain budgetary control of unit.
• Oversee the maintenance of equipment and capital budget processes for Thorne Hall.
• Develop and implement department goals and objectives to ensure dining program is marketed successfully through décor, signage, literature, appropriate staff/customer interactions, etc.
• Provide menu planning input to Culinary Manager by incorporating healthy nutrition goals, student preferences, production capabilities, student and customer comments, and utilizing a variety of resources to keep menus contemporary.
• Maintain unit uniform program by ordering new and replacement uniforms for staff. In collaboration with the Associate Director, review and maintain vendor contract to ensure invoices for uniforms are accurate.

Pay and Benefits:

• The targeted hiring range for the role based on the position requirements is $75,000 – $80,000.
• A variety of health insurance plans (Effective on date of hire).
• Generous Retirement Plan – 10.12% annual compensation contribution (Eligible after 1 year of service and age 26) .
• Life and Disability Insurance.
• Paid time off – Vacation, Personal, Holidays, and Special Days Off (https://www.bowdoin.edu/hr/our-workplace/college-holidays-and-special-days-off.html).
• Paid parental leave.
• Access to many of the College’s facilities including the gym and pool, including household.
• Access to events, speakers, and sport events on campus.
• Free fitness and wellness classes!
• And more: https://www.bowdoin.edu/hr/benefits-perks/index.html

• Associate’s degree required (or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired) with coursework in a food or business related field.
• Thorough knowledge of food service principles and practices.
• Understanding of staffing, equipment utilization, and cost control management
• Effective communication and training skills.
• Ability to meet frequent deadlines in an organized fashion
• An ability to interact positively with all constituencies.
• Must demonstrate commitment to personal professional development.
• Strong written and verbal communication skills. Ability to produce clear and concise reports, correspondences, and emails.
• Proficient in using computer software including MS Office Suite (Word, Excel, PowerPoint), database management systems, and email platforms.
• Excellent interpersonal skills with the ability to build and maintain relationships with alumni, donors, staff, and other stakeholders.
• Ability to identify issues, generate solutions and make sound decisions.
• High level of attention to detail in order to ensure accuracy of records, correspondence, and other documents.
• Ability to work collaboratively within a team and contribute positively to the team’s operations and working environment.
• Ability to handle sensitive information with integrity and confidentiality.

Preferred:

• Allergen Certification

• Minimum of 5 years of food service experience
• Minimum of 5 years of supervisory experience handling performance, staffing, and operations of department.
• Prior experience with planning, execution, and evaluation of large scale catering events.
• Demonstrated reliability and must be able to work independently within a team atmosphere.
• ServSafe certification
• A valid driver’s license and the ability to meet the eligibility requirements of the College’s current Motor Vehicle Use Policy.
• This position will required a criminal background check.