Assistant Administrator

Title: Assistant Administrator
Division Name: Student Affairs
Department: Event Management, Dining and Hospitality

Job Summary

The Department of Event Management, Dining, and Hospitality is one of 13 departments within the Division of Student Affairs. It provides the campus community and guests with high-quality, efficient, and innovative event services and dining options in a variety of settings dedicated to accentuating and enhancing the campus experience in a diverse community.

This position is an integral part of our dining operations staff. We offer staff the opportunity to work in newly-renovated facilities and are committed to using quality ingredients and processes.

Whether it's to find a place to study, gather with friends, enjoy a bite to eat, or plan a large event, the Department of Event Management, Dining, and Hospitality takes great pride in providing welcoming and inclusive spaces, high-quality food services, and experienced and professional staff who care about making every experience individualized and extraordinary. It is our philosophy to recruit, inspire, and retain talented team members and promote wellness and foster their development. It is our goal to promote a more fully diverse and inclusive campus community.

Additional Information

Duties include, but are not limited to:
-Plan, organize, and manage front of house operations in assigned dining center.
-Place orders, store and keep accurate inventory of necessary food stocks, small wares, and uniforms.
-Train, schedule, supervise, mentor, evaluate and discipline full-time and student employees.
-Take a direct role in maintaining good customer service and solving guest complaints.
-Maintain equipment, complete work orders, and make recommendations for facility improvements.

University Benefit Highlights:

- Health, dental, vision, and life insurance
- Retirement and supplemental retirement
- Tuition waiver benefits are available to staff as well as their eligible dependents.
- Paid holiday/administrative closures during Thanksgiving and Winter Breaks
- Paid vacation and sick time

For more University Benefit information: https://hr.illinoisstate.edu/benefits/ 

Information regarding eligibility for participation in the State Universities Retirement System and the State of Illinois Group Insurance program can be reviewed here https://hr.illinoisstate.edu/benefits/insurance/ 

Salary Rate / Pay Rate

$21.85/hour

Required Qualifications

1. High school diploma or equivalent.

2. Any one or combination totaling two (2) years (24 months) from the categories below:

A. Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field as measured by the following conversion table or its proportional equivalent:
-30 semester hours equals one (1) year (12 months)
-Associate’s Degree (60 semester hours) equals eighteen months (18 months)
-90 semester hours equals two (2) years (24 months)
-Bachelor's Degree (120 semester hours) equals three (3) years (36 months)

B. Food service supervisory work experience.

3. A final candidate must complete a post-offer pre-employment physical exam. Employment is contingent on the successful result of the pre-employment physical.

Preferred Qualifications

1. Full knowledge of current food management techniques, which include purchasing, food production and control, service, personnel management, marketing, financial management, facilities management, and health and safety regulations.

2. Supervisory and leadership skills; ability to train, instruct, and discipline employees; ability to organize, prioritize, and assign duties; ability to meet deadlines.

3. Ability to read, understand, follow, and enforce all policies and procedures, especially those pertaining to sanitation and safety; ability to regulate sanitation guidelines to preserve department standards.

4. Strong interpersonal skills; cooperative, flexible, and customer-oriented; ability to deal effectively with employee and customer conflicts; the ability to produce results working as part of a team or committee.

5. Computer skills, including menu management systems; accurate record keeping skills.

6. Ability to analyze a Profit and Loss statement and recognize problem areas and recommend corrective controls.

7. Full knowledge and acceptance of principles of diversity.

8. Excellent analytical and oral/written communication skills, including the ability to write clear and effective corresponden