Under the direction of the Auxiliary Services Manager (ASM), this position assists the ASM in managing the day-to day operations of the auxiliary services division across multiple Salt Lake Community College (SLCC) campuses. This includes daily operations of What's Bruin coffee shop, Redwood Café & Grill, Herb & Dough, and Concessions. Managing relationships with College departments and vendors that provide auxiliary services to the College, including contracted food service providers and the contracted bookstore provider. Manage and serve as a backup to direct reports. This position will be responsible for covering all Auxiliary Services duties when the ASM is out of the office. Work closely with Student Services and other College departments to ensure efficient auxiliary service operations. Actively work to promote auxiliary services to the campus community and to improve the student's experience and satisfaction. Essential Duties & Responsibilities & Knowledge Skills & Abilities Operational and Compliance Assists the ASM with the daily operations of all self-operated food service outlets at multiple campuses, this includes coffee shops, food courts, cafeterias, and concessions. Assists the ASM with contract management of vendor operated food outlets, cafeterias, micro markets, vending, food trucks, catering and bookstores across multiple campuses. Follows and ensures team members are adhering to all State, and local health, safety, and sanitation guidelines. Maintains high visibility in self-operated food service areas during peak times. Is readily available to customers. Forms authentic relationships with customers. Works in all self-operated food service outlets as needed. Completes opening and closing procedures in food service outlets as needed. Completes regular food safety, cleanliness, and facilities safety inspections. Prepares and coaches staff on the preparation of food and beverages to standard recipes or customized for customers, including recipe changes such as temperature, quantity of ingredients or substituted ingredients. Operates kitchen equipment as needed. Instructs staff on the proper use of all food service equipment. Maintains clean, sanitized, and organized food service areas. Completes daily temperature and quality control logs and takes corrective action when necessary. Completes daily food production lists and assigns to staff. Provides quality food and beverage products consistently for all our customers by adhering to all recipe and presentation standards. Prepares and cooks menu items according to proper preparation methods. Participates in and trains staff on the proper cleaning methods for all food service areas, equipment, and storage areas. Works to promote food services and find creative ways to increase sales. Places and receives supplies orders. Purchases supplies from local stores as needed. Assists the ASM with managing equipment and facilities repairs, maintenance, and pest control across multiple campuses. Stocks supplies daily. Maintains inventory levels according to daily business and storage availability. Models and acts in accordance with SLCC's policies and procedures. Acts with integrity, honesty and that promote the mission, vision, and values of SLCC. Leadership and Supervision Completes weekly inventory, ordering and receiving of products. Codes and submits invoices for payment. Prepares financial reports for SLCC food service operations. Responsible for keeping expenditures within budget. Takes customer orders and inputs into Point of Sale (POS) register. Manages orders received on mobile ordering app. Makes administrative updates in the mobile ordering app and POS menus as needed. Delivers excellent customer service to all customers by acting with a customer comes first attitude. Discovers and responds to customer needs. Anticipates customer and shop needs by constantly evaluating environment and customers for cues Supervises, trains, and motivates employees by positively reinforcing successful performance and giving respectful and encouraging coaching as needed. Hires, evaluates, and disciplines staff, as necessary. Creates and maintains work schedule for food service team. Approves payroll time entry for direct reports. Provides administrative support to the ASM. Participates in and on a variety of meetings, committees, and/or other related groups to communicate information regarding programs, information, resources, services, and/or other pertinent information as appropriate. Other duties as assigned. Knowledge Skills & Abilities (KSAs)

Knowledge of:

Supervisory principles. Budgeting, financial and business management principles, and practices. Best practices for controlling food and labor costs. Ordering, receiving and inventory management. Food safety management system Applicable Federal, State, and local food handling and preparation laws, rules, and regulations. Must be technology adept. Intermediate to advance in Windows, Excel, Word, Outlook, and Adobe. General clerical skills, including typing, copying, filing, emailing, faxing, and scanning.

Ability to:

Lift 30 lbs. repetitively, walk and stand for extended periods of time, push a cart, pull, lift, grab, reach, kneel, squat, bend, stoop, climb, and twist. Lead, train, and manage department personnel and make appropriate decisions. Evaluate performance of others in an equitable manner. Learn quickly and work well under pressure. Ability to respond positively to changing work demands. Ability to meet deadlines for reports and projects. Provide excellent customer service. Operate a POS, computer, tablet, and general office equipment. Operate various food service equipment. Follow recipes and prepare food and beverage items. Complete cleaning and user level maintenance of food service equipment. Ability to complete food safety/quality line checks. Ability to complete regular cleanliness and facility safety inspections of food service areas. Work both independently and with a team. Cultivate a culture of positivity and gratitude within the team. Coordinate the team to run happy and well-organized shifts. Work collaboratively with others in the Auxiliaries team, members of the college community, and our campus vendors. •Ability to communicate effectively with a broad range of people with a variety of abilities and backgrounds, to maintain good working relationships across the College. •Ability to work with all groups from a variety of academic, socioeconomic, cultural, and ethnic backgrounds, and with community college students, faculty, and staff, including those with disabilities. Bachelor's degree with 1 (one) to 4 (four) years of experience in management. OR High School Diploma (or equivalent) plus six (6) years' experience with three (3) of those in management. OR Associate degree (60 completed credit hours) plus four (4) years of experience with three (3) of those in management. Must have Food Safety Manager Certification (or able to obtain within the first 30 days of employment). Three (3) years of food service management experience. Intermediate to advanced skill level in Microsoft Windows, Outlook, Excel, Word, and Adobe. Technology adept and able to quickly learn how to complete menu updates in the POS menu system and mobile ordering app.