Assistant Manager/Operations Manager - Wagner Dining at Headington Hall

The University of Oklahoma•Norman, OK

About The Position

Assistant Manager/Operations Manager for Wagner Dining inside Headington Hall. Responsible for staff, including hiring, training, positive discipline and conducting performance evaluations. Operational functions include some cash reporting and payroll. Will schedule employees, supervise, enforce sanitation and departmental policies. Will be responsible for utilizing scheduling software to achieve ideal staffing/scheduling of student employees. Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints. Develops and implements plans to continually improve guest satisfaction in the areas of server attentiveness and table cleanliness. Concentrates on training personnel to continually improve the guest experience. Ensures safety, sanitation and security guidelines are followed at all times and immediately resolves any items identified in inspections. Must be able to work with/supervise both full time and student employees. Provides information, clarifying policies and procedures, facilitating provisions of service and resolving problems. In addition to administrative duties, this is a working management position. Catering outside normal working hours will be mandatory as well. Required duties also include cash handling, credit/debit card handling, and the ability to maintain PCI Compliance. Performs other related duties as assigned. Receives general supervision from General Manager/Executive Chef. Additional training will be mandatory and may require travel.

Requirements

Bachelors degree, AND : 48 months of food service and restaurant supervision experience. Equivalency/Substitution : Will accept 48 months of related experience in lieu of the Bachelor's degree for a total of 96 months of related experience
Developed written and oral communication skills.
Ability to lead, build workplace teams and manage change.
Ability to resolve conflict.
Clear history of promoting hands on training and professional development.
Demonstrated history of successful planning, goal setting, and goal achievement.
Excellent ability to form and lead strong, positive and collaborative teams.
Proven ability to manage multiple concurrent responsibilities and competing priorities.
Excellent ability to think critically and offer recommendations that will enhance and advance the dining program.
Proven ability to promote and manage change while also maintaining required services and support at a high level of performance.
Availability to routinely work extended workdays and weekends.
Regular pressure to meet productivity standards, Frequent exposure to pressure caused by deadlines and busy periods.
Must be 18 years or older.
Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction.
Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.
Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc.
Frequent and repetitive arm and wrist movement.
Exposure to chemicals and noxious odors.
Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment.
Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
Climb stairs, as necessary, and depending on job assignment, occasionally to frequently.
As essential personnel you may be required to work during emergency University closings.
Nights and weekends may apply.
May be scheduled required overtime.
Hepatitis A vaccine required or annual testing if hired.

Nice To Haves

5 or more years of progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area.
Consistent commitment to and professional experience in conflict management complaint resolution.

Responsibilities

Responsible for staff, including hiring, training, positive discipline and conducting performance evaluations.
Operational functions include some cash reporting and payroll.
Will schedule employees, supervise, enforce sanitation and departmental policies.
Will be responsible for utilizing scheduling software to achieve ideal staffing/scheduling of student employees.
Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints.
Develops and implements plans to continually improve guest satisfaction in the areas of server attentiveness and table cleanliness.
Concentrates on training personnel to continually improve the guest experience.
Ensures safety, sanitation and security guidelines are followed at all times and immediately resolves any items identified in inspections.
Must be able to work with/supervise both full time and student employees.
Provides information, clarifying policies and procedures, facilitating provisions of service and resolving problems.
Cash handling, credit/debit card handling, and the ability to maintain PCI Compliance.
Performs other related duties as assigned.