Assistant Manager - Paresky Student Center
Dining Services
A full-time, year-round position in the Paresky Center, reporting to the Paresky Center Manager, is available. The Paresky Center is a high volume operation providing board plan student and retail dining 7 days a week. Tuesday through Saturday from 5:30 PM to 2 AM, the Assistant Manager is responsible for the supervision of the ’82 Grill ensuring the proper legal service of alcohol and maintaining on the floor customer service at Whitmans’, Lee Snack Bar and the ’82 Grill. The Assistant Manger is responsible for maintaining the highest level of quality in food production, sanitation and customer service as well as accountable for cash handling, HACCP Food Safety, and frontline customer service.
The Assistant Manager manages daily operations of multiple dining venues within the Paresky Student Center. The position oversees the implementation of departmental policies and procedures, while planning, organizing and leading unit level services in an efficient and cost-effective manner. In collaboration with the Assistant Director of Student Dining and the Paresky Center Manager, the Assistant Manager will have the opportunity to guide existing skilled staff as well as hire and train new employees with a commitment to sustainability, inclusiveness and diversity. Duties also include scheduling, training, food ordering, inventory, cost controls including managing labor productivity while minimizing excessive overtime hours. S/he completes unit payroll, recommends workflow improvements, and inputs weekly financials.
The successful candidate should have a combination of 5 years experience and education. A bachelor's degree in Hotel/Restaurant Management or a related field is preferred. Experience in the management of dining operations in a college/university is a ideal. A high degree of flexibility, energy, initiative, and resourcefulness is required. Strong problem solving and computer skills are also required. Skills in prioritizing, ordering, planning, staffing, and safety/sanitation techniques are expected competencies. Demonstrated sensitivity to, successful management and understanding issues of stewardship of budgeted expenditures, helping grow a sustainable dining program and a track record of building relationships are essential. Prior supervisory experience showing strong leadership and leading change initiatives, customer service and communication skills, along with knowledge of merchandising techniques, staff training; menu planning and background in computer applications in food service are also important for success in the position. Individuals must be able to work a variable schedule (including nights and weekends), be self-motivated and have the ability to work in a collaborative team environment. Serve Safe and/or HACCP federal guideline certification preferred. Review of resumes will begin immediately and continue until filled. Job #300590-YHJ.
Please send a cover letter and resume including Job # to:
Office of Human Resources, Williams College
100 Spring Street, Suite 201, Williamstown, MA 01267
Phone: (413) 597-3129, e-mail: hr@williams.edu
www.williams.edu/admin/hr
Beyond meeting fully its legal obligations for non-discrimination, Williams College is committed to building a diverse and inclusive community where members from all backgrounds can live, learn and thrive.
