Saint Joseph, Minnesota
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Posted: 25-Jan-23
Location: Saint Joseph, Minnesota
Employment Type:
Organization Type:
Required Education:
Internal Number: 01593
The Culinary Services Department at the College of Saint Benedict invites applications for the full-time (0.95 FTE), benefit-eligible position of Assistant Residential Dining Manager.
The position is responsible for assisting in the managing, coordinating, and executing daily functions, as well as the staff members who carry out these functions within the safety, sanitation, and budgetary guidelines, within the operation. They will collaborate and support the overall mission, goals and objectives for the culinary department and the College of Saint Benedict. The Assistant Residential Dining Manager will assist in the overall vibrancy and success of the Dining operations to include customer satisfaction; student scheduling; supervision and accountability of student and staff. This position will work in other areas of the Culinary Department, including, retail, catering, concessions, and kitchen as needed.
Schedule - Working 5 days per week during the academic year (38 weeks) and 4 days a week (14 weeks) during the summer.
The College of Saint Benedict (CSB) is a liberal arts college for women located in the central lakes area of Minnesota. The campus is minutes away from St. Cloud, an increasingly diverse regional center with a population of over 100,000, and 70 miles from Minneapolis and St. Paul. Some CSB staff choose to reside locally, while others commute from the Twin Cities. Both St. Cloud and the Twin Cities offer a wide range of fine arts, cultural, dining, recreational, and sporting opportunities.
CSB is a Catholic college in the Benedictine tradition enlivened by values of community, hospitality, stewardship, and justice. The college is dedicated to cultivating an equitable, inclusive community founded on respect for all persons. Students, staff and faculty from many diverse belief systems and backgrounds collectively bring a rich dimension to the academic, cultural, and religious experience at CSB. Learn more in our Institutional Statement on Diversity and in our brochure regarding Higher Education in the Catholic and Benedictine Tradition.
With a total enrollment of approximately 1600 students, CSB has a unique coordinate partnership with Saint John's University (SJU), a liberal arts college for men. CSB and SJU are committed to the holistic transformational development of women and men within the context of a unified, coeducational experience. All students, faculty, and staff have the opportunity to experience and engage with the two institutions. For further information, see http://www.csbsju.edu/about.
CSB offers competitive salaries and a comprehensive benefits program.
Responsibilities
- Culinary Management – Supervise the Dining operation and employees while on duty; assist and participate in department meetings; and prepare work schedules, with oversight of the Residential Dining Manager. They will effectively work with campus departments for the betterment of Culinary Services. Actively work on the floor daily to support staff during rushes and staff absences. Work to create an environment that coaches, trains, and mentors our student staff.
- Safety & Standards - Maintain and enforce standards of sanitation and safety as established by the College of Saint Benedict, local, state, and federal health authorities; maintain equipment and work areas in neat, clean, and safe condition. Adhere to the institutions work order process.
- Personnel Duties – Assist with the hiring, mentoring, and coaching of support and student employees; conduct performance appraisals; review job descriptions; adhere to the policies and procedures of the institutions and culinary handbook.
- Training and Recognition – Ensure a student development approach in the supervision and training of student employees. Assists with maintaining a routine training program of all service staff on the use of equipment, sanitary work habits, safe handling or food and emergency policies and procedures; adhere to the mandated training for staff by the institution, local and state organizations. Recognize staff for their work and accomplishments.
- Process and Procedures – Consistently evaluate the processes and procedures of the Dining operations resulting in an efficient, effective, low risk and sustainable operation with minimal waste and redundancy.
- Budgetary Responsibility – Monitor staff practices ensuring the operation meets its budgetary goals. Adhere and implement the cash/credit card handling processes.
- Facilities and Equipment – Oversee the proper use of the equipment and initiate work orders. Make recommendations of furniture, equipment and station concepts that showcase the retail outlet as a progressive student outlet. Assess needs for major repair and replacement of equipment, furniture, and lights.
- Customer Satisfaction – Oversee customer satisfaction by personal connections and information gathering with students, staff, faculty, and off campus customers. With direction from Residential Dining Manager, evaluate and respond in a timely manner to all customer comments received in person, email, on-line, etc. Take corrective action when needed to ensure immediate guest satisfaction. Share information with staff.
- Embrace an environment with perpetual change
- A high school diploma or GED.
- Degree in Culinary Arts, hospitality/restaurant or equivalent work experience preferred.
- Supervisory experience in scheduling, training, and coordinating full-time and part-time employees or one year in a manager position.
- ServSafe certificate or ability to complete within the first 6 months of employment.
- Demonstrate excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment.
- Ability to train and direct a diverse work team to achieve departmental goals.
- Demonstrate excellent oral and written communication skills and interpersonal skills.
- Ability to plan, organize, problem-solve, meet deadlines, and multitask.
- Ability to read and understand, financial information and reports.
- Ability to use a variety of office and technical skills, including administering data, generating reports, organizing, and managing information/files, monitoring results, using general office software including Microsoft Office.
- Knowledge of computerized menu management systems is preferred.
- Ability to work a flexible schedule that will include frequent days, occasional mid shifts/evenings, occasional holidays, and every other weekend required. Summer schedule may include frequent days, occasional mid shifts and weekends as needed.
- Ability to tolerate temperature fluctuations and perform physical activities that require considerable use of the arms and legs and moving of the entire body, such as standing, walking, climbing, lifting, balancing, stooping, and handling of materials for extended periods of time. Ability to lift 40lbs with or without assistance.
