Location: Delhi, NY Category: CADI Dining Services Posted On: Thu Jan 2 2025 Job Description:

The Assistant Manager is responsible for assisting in all phases of the overall operation of Catering and Bluestone restaurant operations on the SUNY Delhi Campus under the supervision of the CADI Executive Director, in accordance with the guidance of the College Association Board of Directors, College policy, and the terms and conditions of contractual agreements between the College Association at Delhi, Inc., and SUNY Delhi and/or SUNY Administration. The Assistant Manager will help successfully plan and direct high quality, cost effective services for the venue mentioned above.

This is a 12 month position. The schedule will include nights and weekends in a restaurant environment working various shifts depending on scheduled events.

Primary Responsibilities

Management/Administration

• In the absence of the Manager, coordinate the preparation and service of meals in the Bluestone Restaurant consistent with professional standards of food service management and the principles of sound fiscal and human resource management.

• Maintain appropriate relationships with all CADI customers as well as the employees, students, CADI Management, and the SUNY Delhi Staff and Administration to insure a smooth service.

• Manage all aspects of catering, including meeting with clients, service activities, sanitation, and fiscal responsibilities.

• In coordination with the executive chef and unit manager, provide direct oversight/supervision of hands on production of all catering staff according to production worksheets.

• Responsible for ordering items necessary for successful operations including linen, flowers, alcohol, etc.

• Responsible for entering in facilities work orders for Bluestone set ups.

• Maintain continued professional growth through meetings and seminars.

• Assure efficient safety and security controls to properly protect the employees as well as CADI and State property.

• Adhere to sound fiscal practices for cash management and labor scheduling.

• Comply with all codes and regulations of the Department of Health in regard to food service and sanitation.

• Review/complete and file accident reports according to policy and report withing 24 hours.

• Assist with proper storage, label and date temperatures, portioning and waste log of all food and supply items.

• Assist in use/control/operation of access control and cash register system.

• Assist in verifying time sheets for employees under your supervision daily, weekly and bi-weekly time totals, verify employee credits for vacation, holiday, personal, sick, out-of-title, differential and catering incentive pay.

CATERING

• Responsible for accurate billing of all events to be reviewed by the Executive Director.

• Responsible for the smooth administration of the catering software, and education for all end users of the software as needed.

• Maintain excellent standards for food preparation and presentation at every station according to standards and diagrams.

• Provide customers with information regarding any changes in services, indicating the reason for the change, through notices posted in the unit and residence halls, published in campus newsletter, daily campus email, etc.

• Meet weekly with the Executive Director to review contracts and billings

• Meet with the Executive Chef daily to review food needs, and event details.

BLUESTONE

• Assist with special events coordinated with the Unit Manager and/or Executive Chef, and promote campus-wide through signage, posters, student newspaper, email, etc.

• Meet daily to coordinate issues with the Unit Manager and/or Executive Chef.

• Assist with planning annual budgets in accordance with the Unit Manager and Executive Director using management objectives, equipment needs, service changes, menu changes, etc., to facilitate the most accurate projections as are possible.

• Support CADI's commitment to academic practical lab activities in cooperation with the faculty of the College's culinary and hospitality programs.

• Assist in completing month inventories for Bluestone Restaurant.

• Assist supervisor, production employees, and Manager to complete daily production sheets to determine amounts of food to be used for the meals and complete daily service summaries.

• Make purchase requests for maintenance supplies, paper products and small equipment.

• Assist as needed/directed with the update and maintenance of the food service/purchasing module of the Chef Tek System.

• Complete Tip allocation by the Monday morning of payroll week.

• Complete catered function payment for final sale and collect payment at the end of each event unless otherwise specified by catering contract.

Human Resources

• Supervise and direct a staff of full-time, part-time and student employees.

• Prepare and post the catering schedule in Paycom.

• Ensure implementation of personnel guidelines and practices to be used in the hiring, training, scheduling, evaluation and termination of employees.

• Create a professional and friendly work environment that promotes productivity and high morale.

• Attend safety meetings, food service sanitation course, fire drills, etc.

CATERING

• Effectively administer the personnel policies and contractual agreements as negotiated between the local Civil Service Employee's Association (CSEA) and the College Association at Delhi, Inc. (CADI).

BLUESTONE

• Attend daily meetings with Supervisors/Staff to coordinate work assignments, special preparation, discuss production, etc.

• Act in the absence of the Unit Manager.

• The Assistant Manager may be required to perform other related duties as assigned by the Unit Manager or Executive Director.

• Assist with bartending, inventory, and purchase of beer, wine and liquor.

• The Assistant Manager may be required to perform other related duties as assigned by the Unit Manager or Executive Director.

  Job Requirements:

• An Associates or higher degree in food service, hospitality or a related area and a minimum of three (3) years of foodservice supervisory and/or management experience, preferable in a college foodservice environment.

• Leadership experience in excess of five years will be considered in lieu of a degree.

• Strong supervisory and interpersonal skills.

• Ability to communicate effectively in both written and oral format.

• Knowledge of food preparation, presentation and customer service.

• Basic computer skills as required by department.

• Must have valid drivers license.

  Additional Information:

This is a 12-month salaried position and pays $1000 - $1161.65 per week - exempt from overtime.

SCHEDULE: Nights and weekends will be required.