Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
UO
University of Missouri
Temporary Manager Campus Dining Services
Career Insights for Restaurant / Food Service Manager
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Missouri data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,439 / year median in Missouri
+9% projected growth
Job Description
Temporary Manager - Campus Dining Services University of Missouri - 4.1 Columbia, MO Job Details Full-time $60,944 - $72,000 a year 2 hours ago Benefits Paid parental leave Caregiver leave Disability insurance Health insurance Dental insurance Paid time off Parental leave Vision insurance Qualifications Food quality maintenance Kitchen health and safety standards Financial operations Operational analysis Staff supervision Fire safety Food service purchasing Quality assurance experience within food and beverage industry Food service health code compliance ServSafe Staff scheduling Mid-level Food sanitation practices Team development Developing staff training programs as a food service manager Employee attendance management Food service inventory management Bachelor's degree Store management Kitchen staff training Materials management in food and beverage Managing kitchen staff New hire orientation Experience at colleges/universities Business operations Customer service management Safety management experience within retail industry Kitchen staff scheduling 4 years Retail management Full Job Description Hiring Department Campus Dining Services Job Description Manage the operational, financial, and personnel activities of one or more residential dining facility, restaurant, retail store, catering and/or snack bar operation. Manage operational activities to ensure adherence to procedures and the timely, cost-effective, safe, and high-quality food production and service to customers. Administer the computerized food production system to ensure food supplies are adequate and efficiently used. Supervise the order of food, products, and supplies, as needed. Plan, schedule, assign, and supervise work of professional and support staff. Maintain, review, approve and/or process employee payroll and attendance records. Develop, provide and/or coordinate training and professional development opportunities for all assigned staff in a variety of areas such as food preparation, customer service, sanitation, health, new employee orientation, fire, and security and safety standards. Analyze unit operations to ensure maximum effectiveness and compliance with departmental objectives (e.g., quality assurance, product and service offerings, vendor programs, revenue, and expenses). Continually evaluate customer needs; develop and implement plans for meeting customer needs. Additional responsibilities as assigned. Shift Varied days and times including weekends Minimum Qualifications A Bachelor's degree or an equivalent combination of education and experience and at least 4 years of experience from which comparable knowledge and skills can be acquired is necessary Preferred Qualifications Quantity food service experience and/or retail dining experience, preferably in college and university dining. Serv-Safe Certification is preferred.