This position plan organizes and directs all activities of a large scale full menu food service operation which may include scratch preparation kitchen, and multiple customer service stations for eat-in and take-out foods.
Plans and supervises the day-to-day activities of food preparation and service, in such a manner that it ensures effective, efficient and economical operation in terms of labor, food, supplies, utilities and other costs.
Gives direction and assistance to all staff in all areas of food operation including the preparation of food and provision of service according to the high standards of the department.
Maintains appropriate inventory and orders food and supplies. Oversees the proper care and handling of food, equipment, facilities, and supplies to provide a safe and sanitary food service operation.
Coordinates the custodial and maintenance care of the facility, works with appropriate university support staff to accomplish objectives. Addresses building, facilities, and equipment maintenance or repair need appropriately.
Communicates effectively with unit staff, fellow-members of the food service management team, others within the university community, and the general public.
Prepares and maintains records, reports, and evaluations.
Evaluates work performance of staff on a continual basis. Recommends discipline as needed. Develops staff in order to increase the effectiveness of each member.
Associate’s degree in a related field (Hospitality Management, Culinary Arts, Dietetics, Management, etc.) and 3 – 5 years of progressive experience in vending or other food service operations, or an equivalent combination of education and experience.
Candidate must demonstrate proficiency in food service operations, related equipment, safety, budgets, reporting, payroll, organized, train staff, supervise, oral and written communication skills, professional, customer service.
Bachelor’s degree in a related field.
Working knowledge of University and departmental programs in Kronos, Micros and FSS.
Certificate in a related field from a nationally recognized program (Foodservice Management Professional or the like)
Internal Number: 6753
About Miami University
Miami University, founded in 1809, is a public ivy university whose main campus is located in scenic Oxford, Ohio. Miami also has campuses in Hamilton, Middletown, and West Chester, Ohio, as well as the European Center in Luxembourg. Miami is a residential university with faculty who are dedicated to learning and discovery. A liberal education core provides the foundation for the more specialized studies of the majors. Immersing students in both academic and co-curricular experiences has enabled Miami to achieve a top-tier national ranking among universities that provide the best student outcomes.There are approximately 15,500 undergraduate and 2,200 graduate students on the Oxford Campus, and approximately 5,700 on the three Ohio branch campuses combined. Miami offers bachelor's degrees in over 120 areas of study. Graduate students can choose from more than 60 master's degree and 16 doctoral programs. Several associate's and bachelor's degrees are offered though study at the regional campuses.
The Department of Housing, Dining, Recreation & Business Services is a large, dynamic, and self-operated department including Dining, Residential, Recreational, and other hospitality serv...ices, among several others. We currently have 10 dining operations located on the Oxford campus, as well as operations on the Hamilton and Middletown regional campuses, all supported by the Demske Culinary Support Center located in Oxford. These options include buffet, a la carte, and restaurant-style venues. Currently, approximately 20,000 meals are served per day.