Job Description

SUMMARY:

The Cafe Manager provides management oversight of human and physical resources in all areas of Dining Services (residential dining, retail operations, catering), as assigned, with accountability to the unit’s designated assistant director.

The Cafe Manager is responsible for the daily operation of all unit functions, which may include acquisition, production, presentation and service of food and alcohol; customer relations; point-of-sale and financial functions; training and human resource management; and safety and sanitation operations.

WORKING CONDITIONS/PHYSICAL EFFORT:

This position is designated as essential personnel and, during inclement weather and emergency situations is required to be available to the University as needed.

This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS:

• General knowledge of effective management and customer service principles, and ability to foster a cooperative work environment
• Thorough knowledge of food quality standards, safe food handling practices, and ABC procedures
• Ability to effectively communicate verbally and in writing; good math skills
• Ability to apply critical thinking, exercise flexibility, and work calmly and efficiently under pressure
• Skilled in the effective application of time management and organizational practices.
• Strong computer skills and ability to learn new software
• Must possess a current Virginia driver’s license with a driving record in good standing for 3 years

EDUCATION & EXPERIENCE:

• Associate degree in foodservice management or related field required or equivalent combination of education and experience; bachelor’s degree preferred
• Minimum of 3 years of cook experience in a professional kitchen (degree in culinary arts may be accepted in lieu of cook experience)
• Minimum of 2 years of supervisory experience in high-volume foodservice operation
• Safe food handler certification preferred, or certification obtained within one year of hire (This is dependent on the assigned unit.)

WORK HOURS:

Full Time, Exempt

Sunday - Saturday, hours vary, will work holidays, weekends and special events as needed

SALARY STRUCTURE:

Pay Grade 6 (Hiring Range $46,114.00 to $61,110.00 annually)