The Associate Residential Manager assists the Residential Manager in all aspects of managing all service and personnel associated with the front facing operations of the dining hall. Assist with recruiting, hiring, scheduling, evaluating and training all front of house staff. Provide to the dining program outstanding customer service. Assisting with the development of hourly staff schedules. Be the main point of contact for the front of the house operations when the residential Manager is not on site. Be sure proper inventory is maintained at all times in order that the lines are outfitted correctly. Provide the leadership and coaching and training necessary for all staff members. Work with students who have documented food allergens to ensure they have access to nutritional foods related to their food allergies or intolerance. Work in partnership with the Executive Chef on dessert ideas and implementation for the Daily Kneads platform. Work with the Executive Chef to ensure the Allergen Station menus are meeting requirements for the top allergens and offering a varied menu to meet the needs that students require. Work in partnership with the Student Disabilities Office in communicating and setting expectations with students who identify with special food intolerance and allergies.

Essential Responsibilities:
• Responsible for working with students' on special diets and allergen needs as the liaison for Dining Services to the Student Disabilities office.
• Assist with managing student worker positions for the Dining Hall.
• Assist with coach and developing front of house staff on standardization of line presentation and proper portions as outlined by the Assistant Director of Residential Dining.
• Oversee daily operations of the Dining Hall to ensure guidelines, standards and goals are being met and continually challenged including: sanitation, safety, customer service, high quality production standards and presentation, financial responsibility.
• Assist in creating employee scheduling to ensure that budget is met and staff coverage of the operation is met.
• Training and coordinating service staff through written and verbal instructions.
• Manages the Line Servers and other front house employees during operation.
• Perform all duties assigned with opening and closing procedures for the unit.
• Interact with & maintain a hands on relationship with hourly staff as is needed to understand and evaluate all areas of the operation – including efficiency, morale, skill levels, meeting customer expectations.
• Running shifts and hands on working on the floor during meal periods to ensure operations are meeting the guidelines and goals of the department. Overseeing all aspects of your areas within the Operation on a daily basis.
• Assisting in identifying new menu items, food concepts and new points of service with development of customer surveys and engaging in focus groups for operations.
• Provides education, training and professional development of all staff. This includes revising job summaries and creating processes and procedures for efficient operations
• Professionally and effectively communicate with and provide information to other departments and campus staff as needed and/or requested.
• Be intuitive, flexible and available at all times to assist wherever there is a need.
• Procuring decorations for special themed events in the dining hall.
• Assist in overseeing the quality of service, cleanliness, and sanitation throughout the Dining Hall operation.
• Improve and ensure customer service goals are being met.
• Ensure staff is in proper uniform and is following proper procedures during shift

Supervisory Responsibilities:
• Effectively performs the following:
o Provide fair, constructive, and timely feedback and coaching to members of the team towards performance expectations and goals.
o Continually assess performance through established standards and applies corrective measures as required. Communicate with the Residential Manager/Assistant Director of Residential Dining/HR to escalate performance issues.
o With assistance from the Assistant Director/Residential Manager, follows disciplinary procedures as established in accordance with the employee handbook.
o Organize workflow and ensure that employees understand their duties or delegated tasks.
o Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively.
o Participate in supervisory training opportunities.
o Communicate key issues and information to staff members.

Required Qualifications:
• High School degree with 5 years of experience or Associates degree in culinary or business with 3 or more years of related experience.
• Serv-safe Certification
• PA Child abuse and FBI Clearance

Knowledge, Skills, Abilities
• Demonstrated knowledge of human resources and fiscal management.
• Demonstrated leadership in developing vision and strategic planning.
• Experience with human resource management skills, including the selection, training, supervision and evaluation of professional exempt staff and nonexempt staff.
• Experience in large scale catering and event experience.
• Experience in budget development, financial systems and operating budget management.
• Outstanding communication skills including interpersonal communication, writing, public speaking and presenting, teaching and instruction.
• Proficiency in Microsoft office, e-mail, CBORD system (or others), Recipe software, Inventory systems, Timekeeping systems, and Catering systems software.
• Demonstrated experience in managing food costs and labor costs.
• Demonstrated problem-solving ability and strong commitment to customer service in a diverse community.
• Demonstrated record of teamwork, collaboration and partnership with numerous operations, services, colleagues and programs.
• To have working knowledge in a large commercial restaurant, hotel, or catering establishment.

Physical Demands
• Ability to lift and carry objects weighing up to 25 lbs.
• Ability to carry heavy objects in close quarters and on stairs.
• Ability to carry objects for extended periods of time
• Ability to perform kneeling, bending, squatting motions for extended times.
• Ability to work in kitchen conditions with long periods of standing.

Working Conditions
Diverse duties require the ability to change routine frequently. Safety in the job is paramount. Must be available to support 7 day a week operation. Work may require time outside of the normal work day. Ability to work with a diverse community including faculty, students and staff is important.

Preferred Qualifications:
• Bachelor’s degree in food service administration, institutional management, nutrition, dietetics or related area.
• 2 or more years of progressively more responsible supervisory and administrative experience in a high volume food service operation that offers a varying daily menu.

Swarthmore College actively seeks and welcomes applications from candidates with exceptional qualifications, particularly those with demonstrable commitments to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer. Women and minorities are encouraged to apply.