Front of House Manager

The Front of House Manager is responsible for delivering the brand of Campus Dining in a highly consistent way through the delivery of service, hospitality café set-up, preparedness, and execution daily at all meal periods.  Reporting to the Senior Operations

Manager, the Front of House Manager contributes to the overall success of the Residential Program.  This Manager works collaboratively with members of other departments to cross promote residential and catering operations.  The Front of House Manager is a hands-on position that is visible and meets guests on the floor to actively seek feedback and share ideas with guests.  

 

Background:

Princeton University invites applications for the position of Front of House Manager, for Residential Dining.  Chartered in 1746, Princeton currently has enrolled approximately 7,900 students and employs approximately 6,100 benefits eligible employees. As a research university, Princeton seeks to achieve the highest levels of distinction in the discovery and transmission of knowledge and understanding. At the same time, Princeton is distinctive among research universities in its commitment to undergraduate teaching. Interdisciplinary work is vital to Princeton and is reflected in a full spectrum of academic programs.

 

Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. The residential dining program consists of six colleges, the graduate school, and a kosher facility. Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus. The retail dining program consists of seven cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house and athletic concessions.

 

Nutrition and sustainability are important initiatives of Campus Dining. Menus provide options for a healthy diet and promote well-balanced meals. Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs. In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation.

 

The Campus Dining food program is culinary driven based on culinary principles of healthy and sustainable menus. The food program focuses on scientific research, innovative menu concepts, and food and ingredients. Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery. Campus Dining’s Culinary Council and a team of Food and Beverage professionals develop unique memorable experiences for our students, faculty, and staff. Campus Dining’s vision for the future engages our campus community in activity-based learning.

 

Our guiding principles are:

• Team and People: to inspire our team of hospitality professionals
• Service Excellence: to deliver excellence in food and beverage service and food and beverage production
• Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment

 

Principal Duties and Responsibilities:

• Maintains standards for service levels and hospitality at all times for all meal periods with special attention to signage, digital signage, set-up, and preparedness at opening and closing of operations. Having basic simples (forks, knives, napkins…ready at the time of service) in place for guests, deliver a consistently high standard service experience.  
• Maintains unit’s labeling program ensuring all allergens are identified, vegetarian and vegan items are recognized, and necessary signage is posted.
• Maintains high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards.  Maintains quality facilities through regular inspections of dining facilities. 
• Ensures compliance with all state, local, and University food safety, workplace safety, and HACCP policies and procedures.
• Assists in overseeing all aspects of planning and managing menus, food production, and service. Paying close attention to up-and-coming food and beverage trends. 
• Participates in the purchasing, inventory, and issuance of food products. Understands and ensures unit compliance with all University policies and procedures. 
• Directly supervises all assigned front line associates. Assists with recruiting, screening, hiring, and training associates.  Evaluates employee performance to support and nurture a highly inspired team, providing specific qualitative and quantitative feedback that the associate can act upon to enhance their work.  
• Provides guidance and feedback to assigned staff. Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.  Counsels and disciplines employees as required. 
• Assists with planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met on a daily basis by the staff.
• Monitors customer satisfaction through table touching, being present on the floor during meal periods, focus groups, and responding to customer inquiries. Develops and maintains client relations. 
• Assists and/or works in other units within residential dining, retail cafés, and catering operations as the needs arise, providing direct supervision and guidance to staff when required.
• Knowledge of technology and social media to constantly improve the way we can better reach and communicate with our guests.
• Performs other related duties as assigned or requested.
• Initiates work requests for equipment maintenance. 

ESSENTIAL QUALIFICATIONS:

Minimum Required Knowledge, Skills & Experience:

• Two-year college or equivalent work experience with emphasis on Hospitality or related fields. 
• Minimum of 3 years of managerial experience.  
• Valid driver’s license. 
• Must be able to coordinate and delegate tasks to meet deadlines. 
• Good interpersonal skills with ability to take and give direction and work with others. 
• Knowledge of New Jersey Health Department rules and regulations. 
• Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and
• Essential Personnel:  https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/
• Based on business needs, ability to work flexible schedule, AM, PM, weekends and/or holidays.  Typical schedule: Tuesday through Saturday 12:30pm – 9pm. 

 

Physical Requirements:

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day.
• Sit for no more than 2 hours during an 8-hour day.
• Drive for no more than 30 minutes at one time.
• Lift or carry up to 30 pounds frequently (34 – 66% of the workday).
• Lift or carry up to 50 pounds occasionally (less than 33% of the workday).
• Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday).
• Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday).
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the workday).
• Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height.
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators, and freezers, etc.).
• Possess physical agility, full range of motion, and ability to maintain balance. 

PREFERRED QUALIFICATIONS:

• Bachelor’s or Associate’s degree.
• Experience working in a culturally diverse environment.
• Experience working in a unionized environment.
• Knowledge of food allergens.
• Knowledge of local, state, and federal nutritional guidelines.
• Knowledge of and experience with the use and maintenance requirements for kitchen equipment, including broilers, steam jacketed kettles, pressure steamers, ovens, grills, slicers, choppers, mixers, and various hand tools.
• Knowledge of computerized food production systems with ability to create recipes, develop menu forecasts, monitor standards, and control costs.
• Knowledge of technology for: digital signage, social media.

___________________________________________________________________________

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

36.25

No

Yes

180 days

Yes

Yes

Yes

Entry Level

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