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Form of work Position Information
Position Title Front of the House Manager, FT Department Culinary/Hospitality Location Lincoln Job Category Professional Job Type FT Posting Number 01770 Position End Date Position Summary Information
General Description of Position Under the general direction and supervision of the Program Director and Associate Dean of Culinary/Hospitality, the Front of the House Manager is responsible for the management of the restaurant at the Great Plains Institute. This includes the exemplary cleanliness of the restaurant. The Front of the House Manager will handle all events, lab/practicum classes, instruction, and services at the Culinary/Hospitality Program's restaurant. Teaching assignments include Service Practicum, Ala Carte Lab, and Banquet/Buffet Lab. Events and services include but are not limited to student-run lunches, banquets and buffets, and all public and private events at Course. The position works with the Chef, Faculty, Program Director, and Administration to develop course objectives in student-run classes, events, and daily operations in the Course Restaurant. The Front of the House Manager also hires and supervises part-time staff as needed. The Front of the House Manager will ensure that all personnel working in the restaurant have the required permits for the job they are doing. This is a full-time regular position.
Southeast Community College offers competitive compensation and a robust benefits package, including, but not limited to medical/dental insurance, 403(b) retirement with College matching contribution, vision insurance, flexible spending account, and tuition reimbursement. Southeast Community College also offers extensive leave plans. In addition, Southeast Community College makes available to all full-time employees the use of "Ben Dollars" (cash-in-lieu potential for certain coverage levels) to cover medical and dental premiums.
ESSENTIAL FUNCTIONS Southeast Community College offers competitive compensation and a robust benefits package, including, but not limited to medical/dental insurance, 403(b) retirement with College matching contribution, vision insurance, flexible spending account, and tuition reimbursement. Southeast Community College also offers extensive leave plans. In addition, Southeast Community College makes available to all full-time employees the use of "Ben Dollars" (cash-in-lieu potential for certain coverage levels) to cover medical and dental premiums.
- Provide supervision of a diverse student population in the Culinary/Hospitality program enrolled in classes run through Course Restaurant.
- Provides instruction to students according to the objectives of each course assigned and manages the classroom/laboratory. Teaching assignments may include any Front of the House courses run through Course Restaurant.
- Assist in the development and updates of the curriculum, in collaboration with faculty, for any courses run through Course Restaurant.
- Ensure standards and codes set forth by the Lancaster County Health Department, State Liquor Commission, and State Patrol are met and maintained.
- Manage online banquet reservations.
- Decorate and set up table arrangements for banquet dinners or other special events.
- Hire and supervise part-time staff as needed and ensure all permits needed are up to date.
- Prepare and administer evaluation instruments and maintain accurate student records on attendance, achievement, progress, and assessment.
- Remain current in events and developments related to subject areas.
- Increase and improve teaching and subject knowledge through supplemental sources such as in-service activities, conferences, workshops, technical updates, and personal self-study.
- Work with customers, the Chef, and the Program Director to reserve and plan events in Course Restaurant outside of student-run labs/practicums. This includes marketing, social media, customer consulting for pricing, menu choices, staffing, and more.
- Develop and implement non-credit courses and industry training related to Front of the House positions in collaboration with Continuing Education.
- Manage and maintain all sales, purchases, and management of alcohol in Course Restaurant, following SCC policies and local/state regulations.
- Handle deposits and reconciliations of the cash registers.
- Be knowledgeable of the functions and updates of the Point-of-Sale system.
- Provide Point of Sale training to other employees of the Restaurant, Course Ground, and faculty who may need to assist the restaurant or Course Ground in the use of the POS system.
- Work with IT and web design personnel on any updates or needs of the Point of Sale webpage or technical changes.
- Assist in tracking products and sales within the program and production accounts. This could include running reports as needed to track sales, events, and other details for both Course Restaurant and Course Ground.
- Determine with the chef and faculty what to grow in the planter boxes and ensure those are cared for during the season.
- Attend and participate in division/college staff meetings and serve on committees.
- Participate in advisory committee meetings, activities, and program staff meetings.
- Interact with colleagues, students, staff, supervisors, and the community in a manner that projects a positive image of the program, Great Plains Culinary Institute, and the College.
- Promote and support the College's diversity goals: Work toward creating a welcoming, inclusive, equitable, and productive work and learning environment, where all students, faculty members, and college employees are valued and may contribute to their full potential, regardless of their differences. Make concerted efforts to implement accessible and inclusive practices and processes aimed at creating a diverse and equitable learning and work environment. Commit to fostering and maintaining a safe environment of respect and inclusion for students, employees, and members of the community, and promote and support the College's policies and programming related to access, fair employment, EEO, equity, inclusion, and diversity.
- Promote and support the College's organizational environment goals. Maximize operational efficiency by enhancing policies and procedures, staffing, and communication processes and practices. Enhance positive communication processes and practices, and maximize a positive and engaging organizational environment by encouraging input, reflective and transparent communication, and compassion and respect toward the views and ideas of others.
- Provide information and data that will assist in the preparation of budgets, course
schedules, and other required reports. - Assist in performing the essential functions of co-workers' positions in their absence.
- The position may have additional duties and responsibilities of supervising and coordinating the activities of the program and its faculty if assigned to be the Program Director.
- Must be able to work varied days, hours, shifts, locations, and campuses as required.
- Perform other related duties within the division/program as assigned.
- May be required to perform associated duties, functions, or assignments in other divisions/programs/areas as required.
- Perform other College functions and duties as assigned.
- Current knowledge of and experience in food service management including, but not limited to: beverage service and management, social media, service styles, inventory, sales, and marketing.
- Be able to purchase a wide variety of products including ordering and maintaining the inventory of linens and towels for the restaurant, Course.
- Course Restaurant must have one person get their Nebraska Liquor Control Commission Manager Permit and maintain the permit. If there is no one with this license then the Front of the House will do this. This will happen if the current employee's license is going to expire.
- Maintain a good working relationship with reputable suppliers, leveraging professional communication skills.
- Be able to relate to colleagues, staff, students, supervisors, sales representatives, and the public in a positive and cooperative manner.
- Be able to apply and demonstrate effective communication skills.
- Ability to instruct, observe, and evaluate Culinary/Hospitality students' performance and activities in the SCC practicum/lab setting.
- Knowledge of and ability to practice safe and sanitary food and equipment handling techniques.
- Knowledge of and ability to accurately weigh and measure food ingredients for standardized recipes.
- Current knowledge of and experience with computers and software used in the industry.
- The individual must possess the above skills and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
This is a full-time regular position based on a 260-day work calendar. Normal work hours for this position are scheduled by the College between 7:00 a.m. and 10:00 p.m., Monday through Saturday requiring a minimum of a 40-hour workweek. Special projects, campus events, assignments, and periodic increases in workload may require an increase in work hours on evenings or weekends.
Minimum Qualifications - Bachelor's degree* in Food Service Management, Hospitality, Management, Culinary Arts, Dietetic Technology, or related field preferred.
- Two (2) years of professional work experience in the food service industry.
- Lancaster County Food Protection Manager Permit by 1st day of hire and maintain permit.
- Responsible Server Seller Permit by 1st day of hire and maintenance of permit.
* Associate's degree in Food Service Management, Hospitality, Management, Culinary Arts, Dietetic Technology, or a related field, plus a total of four (4) years of related work experience may be substituted for a Bachelor's degree
Desired Qualifications - Additional recent, related work experience in the food service industry beyond the required minimum work experience requirements.
- Experience in full-service restaurant management, computer ordering systems, and cash management.
- Experience with catered events both buffet style and formal sit-down service.
- Classroom, lab, or teaching experience.
$51,900/year
Southeast Community College makes available to all full-time employees the use of "Ben Dollars" (cash-in-lieu potential for certain coverage levels) to cover medical and dental premiums.
Southeast Community College makes available to all full-time employees the use of "Ben Dollars" (cash-in-lieu potential for certain coverage levels) to cover medical and dental premiums.
Posting Detail Information
Open Date 12/20/2023 Close Date 01/07/2024 Open Until Filled No Special Instructions to Applicants Quick Link https://southeast.peopleadmin.com/postings/9648 Please be advised that Southeast Community College will require a Criminal History Background Check prior to final offer.
