Position provides administrative, operational, management, professional, and supervisory support to the Food Zoo Dining Room (a high volume food service dining room), FZ Kitchen, UM-COT West Snack Bar, and Summer Contract Food Service

Responsibilities include: fiscal management and capital planning; effective labor, supplies, and food cost management; food and equipment purchasing; inventory control and maintenance of equipment; development of new menu items and recipes; product pricing creating and maintaining safe purchasing, serving, holding, and presentation procedures for all food and beverages; creating and maintaining a safe and sanitary work environment at all times; creating, organizing, and executing special event activities

Provides effective personnel management through recruitment, training/staff development, scheduling, and retention of all personnel (staff and student employees)

Serves as an active member of the Lommasson UDS Management teams

High school graduation and three (3) years of progressively responsible related work experience and/or transferable food service experience, or an equivalent combination of education and experience

Knowledge and experience in the practices, methods and techniques of food service management, including food preparation in a high volume food service operation that results in a quality dining experience

Demonstrated understanding of guest service and hospitality techniques and board plan dining room management

Demonstrated knowledge of standard HACCP, and federal and state food handling and sanitation policies; demonstrated experience implementing food safety techniques

Demonstrated effective interpersonal, oral and written communication skills with the ability to provide guest service and to establish and maintain positive working relationships with a diverse group of individuals

Knowledge of standard office practices and procedures: business English, spelling, grammar, punctuation, proofreading, and composition

Knowledge of budget management: purchasing practices and procedures; inventory controls and procedures; labor expense practices and procedures with the ability to control and manage expenses

Ability to assist with capital planning projects and expenditures; develop new menu items/recipes; create, organize, and execute events/activities

Demonstrated experience in the operation of personal computers and a variety of software programs, including Microsoft Office Business Suite, Excel, Outlook, and Access with the ability to learn new software (food production systems, point-of-sale software)

Demonstrated organizational and time management skills with the ability to establish priorities and accomplish goals in a timely manner

Ability to develop, coordinate, implement, and evaluate training program materials/techniques

Knowledge of supervisory practices and procedures with the ability to lead, manage, train, evaluate, and coach staff

Must be able to work an irregular work schedule; must be able to attain ServSafe certification within one year of employment

Must possess, or be able to obtain, a Montana Driver’s license at the time of employment

Bachelor’s degree in Food Service Management, Hotel/Restaurant Management, or related field

Minimum of 3 years experience in a high-volume, large quantity, progressive food service operation within a college/university environment

Qualified candidates must be able to meet minimum requirements and perform the primary functions of the position with or without reasonable accommodation.

Must be able to lift and move materials, supplies, and equipment weighting up to 40#; perform duties with exposure to noise and related chemicals