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Overview
Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators and visitors in a fiscally responsible manner.

Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty and administrators.

Dining Centers and Catering are open 7 days a week. Working weekends, evenings, and holidays will be expected.

What You'll Do

The Assistant Unit Manager for Residential Dining is responsible for the effective daily management of a resident board dining center serving on average 2000 meals per day, seven days per week.

• The Assistant Unit Manager will provide leadership in the areas of customer service, hospitality, food preparation, quality control, food service sanitation, housekeeping, equipment maintenance, marketing, special events planning, and execution.


• They will assist the unit manager with the responsibilities of compliance with department policies, procedures and standards, state and municipal regulations, and university policies and procedures.


• As a manager-on-Duty, they will work collaboratively with members of the unit management team to deliver the highest quality dining experience every day

What We're Looking For
Basic Requirements:

• Associate degree in hospitality or food service management or equivalent experience


• At least 3 – 5 years of food service management experience with at least 2 years managing in high volume food service operation required


• Outstanding interpersonal and organizational skills and strong verbal and written communication skills are important


• Demonstrated knowledge of production planning and fiscal management while maintaining high customer satisfaction in a high-volume resident dining program


• Experience with a demonstrated record of teamwork, inclusion, collaboration and partnering

Preferred Qualifications:

• Bachelor’s degree in hospitality, dietetics, culinary arts or food service management


• Outstanding communication skills including interpersonal communication, writing, public speaking, and presenting


• Working knowledge of a residential food service program in a college or university


• Working knowledge of automated food productions systems such as Foodpro or CBORD and POS systems such as Sequoia, Blackboard or Micros


• ServSafe Manager Certification

Work Schedule Requirements:

• This is an on-site position


• Dining Centers and Catering are open 7 days a week. Working weekends, evenings, and holidays will be expected


• A 50 hour work week is anticipated. This schedule is typically completed in five days with two days off


• We require flexibility in scheduling which may change based on business needs


• Some travel may be required for training and seminars to advance professional development

Pay Range

Minimum $58,750.00, Midpoint $73,550.00, Maximum $88,300.00
 
Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range.