General Manager, Dining Services
Oklahoma City Community College

Posting Number:

Staff_0403229

Staff

General Manager, Dining Services

CACA3GEMGRDS1A

12 Month

$65,175.10 - $73,321.99

Regular

Exempt

The General Manager of Dining Services plans, organizes, directs, and coordinates the operations of all dining and catering services of OCCC. The GM works closely with the Executive Chef, Catering and Sales Manager and Executive Leadership of OCCC to provide leadership for advancing and overseeing the daily operations. The GM ensures the organization is managed and performs effectively, safely and in accordance to health and sanitation standards. The GM delivers exceptional customer service and guest experiences.

Executive Director of Auxiliary and Business Services

Executive Chef, Dining Services
Catering and Sales Manager
All hourly food service workers

Bachelor's degree in Business Administration, Hospitality, or related field. (Applicants must attach copy of transcript to be considered for position)

Minimum (5) years' of food and beverage operations to include staff supervision experience.

Prior ServeSafe Certification. (Applicants must attach a copy of current certification and update within 90 days)

Prior ServeSafe Allergen Certification. (Applicants must attach a copy of current certification and update within 90 days)

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Ability to calculate figures and amounts that include general accounting procedures.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Provide leadership and strategic planning to the Dining Services department.

Manage day-to-day operations and staff to ensure the highest level of customer satisfaction

Develop and maintain positive relationships with clients

Develop and implement policies and procedures to ensure a safe and efficient operation

Maintain a high level of financial performance by managing budgets, expenses, and revenues

Recruit, train, and supervise staff to ensure exceptional service delivery

Ensure compliance with all legal and regulatory requirements

Monitor and analyze staff performance and implement strategies to improve profitability

Develop and maintain positive relationships with the local community.

Excellent planning, organization, and customer service skills.

Outstanding leadership and communication abilities.

Able to work a flexible schedule, including weekends and holidays.

Basic sales/marketing acumen.

Creative thinking and problem solving ability.

1. GENERAL PHYSICAL REQUIREMENTS:
Light work: The person in this position may occasionally exert up to 25 pounds of force to grasp, lift, carry, push, pull, or otherwise move objects.

2. PHYSICAL ACTIVITIES:
This position requires the person to frequently move about the OCCC campus and off-site outreach locations.

This position requires the person to frequently communicate with and listen to administration, faculty, staff, students, and others to perform the essential functions of the position. Must be able to exchange accurate information in various situations.

This position requires the person to frequently remain in a standing and stationary position.

This position requires the person to frequently operate a computer, other office machinery, and mobile devices to perform the essential functions of the position.

This position requires the person to frequently operate equipment that involves repetitive motions of the wrists, hands, and/or fingers.

This position requires the person to perceive attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

3. VISUAL ACUITY:
This position requires the person to judge, observe and assess the accuracy, neatness, thoroughness of work assigned or to make general observations.

4. WORKING CONDITIONS
This position performs the essential functions in an indoor office setting.

Master's degree in Hospitality Management or related field

Previous catering and culinary work experience.

Previous work experience in dining services at an institution of higher education.

Typical 40 hour work week generally Monday through Friday 6am to 6pm. Schedule with vary depending on opening or closing assigned.

Dining Services

04/12/2024

No

Beth Holmes

Applicants are to thoroughly complete the online application and attach the following required documents: cover letter, and resume.

Applicants who do not attach the required documents will not be considered for the position.

For application assistance, please contact Human Resources at (405) 682-7542, Monday through Friday between the hours of 8:00 AM and 5:00 PM.

(The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)

Assist in cooking the daily menu, observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed

Plan menus and the utilization of food surpluses taking into account the approximate number of guests, marketing conditions, popularity of various dishes, and recency of menu

Manage the operations in accordance to the budget.

Estimate food consumption and purchase or requisitions kitchen supplies

Review menus, analyze recipes, determine food cost of menu items

Oversee food apportionment policy to control costs

Supervise kitchen personnel to ensure economical and timely food production

Familiarize newly-hired food prep staff with practices of kitchen and oversee training

Assure compliance with all federal, state, local, and College sanitation and safety requirements

Resolve customer concerns

Assign and supervise cleaning schedules for all areas of the kitchen, serving areas, and dining room(s)

Maintain clean and safe work environment; perform job safely

Keep up with industry trends and create new recipes in collaboration with the sous chef

Other duties as assigned

Maintain records and prepare routine reports related to kitchen operations, outputs and inventory.

Service and inspect all areas of dining services and take appropriate action to maintain it in good appearance; inspect kitchen equipment to ensure proper function and sanitary standards; perform minor maintenance and repairs as required in keeping assigned areas safe and operational; report the need for major maintenance and repair to the facilities management team.

Abide by the policies and procedures published in the Board of Regents Policies and College Policies & Procedures.

Contribute to a safe educational & working environment.

Adhere to established safety and health procedures and practices for the purpose of providing injury and illness prevention for self and others.

Complete quarterly health and safety training pursuant to OCCC's established safety and health procedures and practices.

Participate in all applicable OCCC emergency, evacuation, shelter in place drills, and be prepared to take action and assist others in taking appropriate action should a health or safety emergency occur.