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 on a daily basis at all meal periods.  Reporting to the Senior Operations Manager, the Front of House Manager contributes to the overall success of the Campus Dining Residential Program.  The Front of House Manager assists with hiring and nurturing a culture that will attract and retain the best talent.  The position monitors all aspects of labeling and signage by promoting a healthy diet, has in-depth knowledge on identifying allergens, and stays up to date with new food and beverage trends in every category.  This Manager works collaboratively with members of other departments to cross promote residential and catering operations and is a hands-on position that is visible and meets guests on the floor to actively seek feedback and share ideas with guests. 

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, delivers a consistently high standard service experience. 
• Assists students and guests with food allergies and special dietary and dining room needs.
• Coordinates unit’s labeling program to ensure 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. Pays 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.
• Initiates innovation for residential operations by conducting research on global food trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community.
• Manages outreach and communication with our guests through the use of technology and social media.
• Performs other related duties as assigned or requested.
• Collaborates with the Campus Wellness Dietitian.
• 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.
• 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 guests.
• 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. 
• Valid driver’s license.

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 work day);
• 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.

 

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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. KNOW YOUR RIGHTS

36.25

No

Yes

180 days

Yes

Yes

Yes

Entry Level

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