**Boston College Introduction** Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,484 full-time undergraduates and 5,250 graduate and professional students. Ranked 35 among national universities, Boston College has 888 full-time and 1,281 FTE faculty, 2,711 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.5 billion. **Job Description** **Assistant General Manager** **Basic Function and Responsibility:** Assist in providing dynamic management leadership for the dining services area and support staff in accordance with quality standards. Help plan, coordinate, and manage operations with annual sales exceeding $3.5 million. Contribute to the marketing of unit and department events. Assist in managing the annual budget, controlling ongoing costs, and overseeing revenue. Supervise junior management, full-time and part-time employees, as well as student employees. Support the development of a competent and harmonious management and employee work team, addressing problems and providing coaching for immediate improvement. Utilize quality management standards **Characteristic Duties:** + Provide day-to-day management and supervision of unit activities and staff including junior management, professional staff, and student employees. + Assign, instruct, mentor and assure timely completion of projects or assignments to junior managers. + Provide on-the-job training of junior managers and staff as directed. + Assist the General Manager in interviewing, selecting, disciplining, counseling, and coaching, and evaluating employees within University policy framework. + Assist in the preparation and administering unit budget, performance tracking, scheduling and payroll. + Ensure excellent customer service practices are followed. + Demonstrated mentoring skills with those whom you supervise. + Demonstrated on-going, pro-active communication with subordinates, colleagues, and customers. + Conduct short-range planning and research for development of unit programs. + Assist with management and coordination of established cash control procedures. + Assist with planning, coordination, and execution of special events and catered functions. + Develop and coordinate creative merchandising and unit marketing programs to enhance the service orientation of the dining facility. + Instruct, implement, and monitor all aspects of safe, sanitary, and service-oriented food preparation. + Oversee the proper use of food, supplies, and human resources to meet budgetary guidelines. + Demonstrated knowledge of the function, cost, and purpose of food items, food service equipment, and supplies. + Utilize food cost and menu production knowledge for ordering and receiving as directed. + Demonstrated knowledge of current food industry trends and solutions. + Assume the responsibilities of the General Manager in her/his absence. + Evidence of active contribution to Dining Services overall efforts to improve quality of service and functionality of the units. + Perform other duties as assigned. **Supervision Received:** + Direction is received from the General Manager of the assigned dining hall. **Supervision Exercised:** + Functional and administrative supervision is exercised over approximately 150 student employees, and up to 7 exempt and 75 non-exempt support staff. **Requirements** **Qualifications:** + A Bachelor’s degree in Hotel and Restaurant Management or Business Administration. Extensive relevant experience in combination with education may substitute. + Minimum of four-years’ experience in a food service operation, with at least three years in a management capacity of high volume food service operation. + Ability to manage and work effectively with students, faculty, and staff clientele in high-volume and fast-paced environment. + Must have outstanding organizational, communication, human relations, and interpersonal skills and be able to coordinate and gain the cooperation of a large and diverse staff. + Bilingual English/Spanish skills helpful. + Must know quality food preparation, production and service. + Ability to work a flexible schedule, including some evenings and weekends throughout the year. + High degree of enthusiasm, initiative, judgment, problem solving and resourcefulness is required. + Must have good driving record. Must possess a valid Massachusetts driver's license and be capable of driving up to a 25-foot fixed axle truck. + Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis. Full-Time Equivalent Hiring Range: $70,500 to $88,150; salary commensurate with relevant experience. **Closing Statement** Boston College offers a broad and competitive range of benefits depending on your job classification eligibility: + Tuition remission for Employees + Tuition remission for Spouses and Children who meet eligibility requirements + Generous Medical, Dental, and Vision Insurance + Low-Cost Life Insurance + Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans + Paid Holidays Annually + Generous Sick and Vacation Pay + Additional benefits can be found on https://www.bc.edu/employeehandbook Boston College conducts pre-employment background checks as part of the hiring process.