The Floater Manager provides management support in all areas of Dining Services: kitchen, front-of-the-house, and retail concessions operations.
The Floater Manager is responsible for the daily operation of all front-of the-house functions, including customer relations, point-of-sale operations, presentation and service of food, and ware washing and related cleaning operations. The Manager leads by example and provides managerial to organize, direct, and coordinate human and physical resources for the efficient, well-prepared, and profitable service of food and beverages.
Provides leadership to employees: sets performance expectations, communicates specific instructions and teaches procedures, with appropriate follow-through.
Supervises employees to ensure a high level of efficiency, customer service, safety, and sanitation.
Assesses staff training needs; researches and delivers appropriate training.
Provides coaching and guidance to staff.
Manages all aspects of front-of-the-house operations, including food production/presentation, customer service, training, safety, quality control, and financial management.
Supervises daily food production, as assigned.
Ensures all foods meet established standards for quality, presentation, temperature, and portioning; trains and supervises foodservice employees in accepted standards and practices.
Promotes and practices safe work habits, identifying and resolving possible hazards.
Directs and/or arranges for the maintenance and care of facilities, equipment, supplies, and materials.
Assists in the planning and implementation of marketing, advertising, and special functions.
Promotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staff.
Maintains established health, safety, and service standards; follows approved sanitation codes and procedures.
Operates and manages the point-of-sale system, following established cash handling procedures maintaining PCI compliance and confidentiality.
Develops working knowledge of all front-of-the-house duties; fills in for any position as necessary.
Manages special projects, as assigned.
Schedules staff hours and assigned duties.
Monitors food and labor records and review financial transactions to ensure accuracy.
Prepares cash deposits in a timely, safe, and accurate manner.
Maintains all required logs, records, and files.
Creates required financial and related reports.
WORKING CONDITIONS/PHYSICAL EFFORT:
This position requires:
Long periods of standing and walking in conditions that are often, hot, humid, or cold.
The ability to lift 50 pounds.
The use and operation of typical kitchen tools and equipment.
Ability to work outdoors in varying weather conditions, on occasion.
General knowledge of effective management and customer service principles:
Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.
Thorough knowledge of food quality standards, safe food handling practices, and HAACP procedures.
General knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programs.
Required: Must have a valid Driver's License and be able to produce a driving record with a minimum of 3 years of driving history in good standing
EDUCATION AND EXPERIENCE:
Associate degree in foodservice management or related field required or equivalent combination of education and experience; bachelors 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.
Full-time, exempt position
Must be flexible to work rotating days, evenings, and weekends
This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.
SALARY STRUCTURE: Pay Grade 5 To see more detailed salary information please review the University of Richmond's Compensation Structure.
Located minutes from downtown Richmond, Virginia, the University of Richmond (www.richmond.edu)Â blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. Richmond offers a unique combination of undergraduate and graduate programs. Our School of Arts & Sciences anchors Richmond as a nationally ranked liberal arts university. A ranked business school, the nations first school of leadership studies, a highly respected law school, a nationally recognized international education program and the community-focused School of Professional and Continuing Studies build on that strong foundation and make this university something unique.
UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE
The University of Richmond is for the intellectually ambitious.
Here, you’ll find all of the features and opportunities you expect from a top-ranked national university. But the power of a Richmond education comes in everything else we do — the countless endeavors that go beyond the expected, that heighten every aspect of our students’ educational experience.
Our interdisciplinary approach i...ntegrates arts and sciences with business, leadership studies, and law. We bring together confident students and expert faculty in an environment of both intellectual and personal engagement.
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