Dining Services Coordinator - Panera Team Manager

Panera Baker Cafe Manager

Under general supervision, assists in managing the overall operations of a Panera Baker Cafe to ensure Panera and University standards are maintained and continually improved. Functions as a supervisor or manager in the absence of the General Manager or Assistant General Manager. Runs great shifts and performs activities related to one or more specific areas of responsibility including, but not limited to: catering; training; sanitation and food safety; ordering, receiving and inventory control of food, beverages and supplies. Supervises, trains, develops and evaluates bakers, Food Service Aide I's, Food Service Aide II's and student staff. Performs a variety of duties as needed, including assisting bakers, working the front line, cash handling, catering deliveries to ensure great working environments for team members and excellent service for guests.

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Experience working in a Panera or other high volume national quick casual restaurant. Supervisory experience in a quick service or quick casual restaurant or catering operation. Demonstrated ability to run great shifts; to drive positive results; to have an understanding of the business, to have outstanding guest service skills; outstanding oral and written communication skills, ability to organize and coordinate the work of food service operations, and control workloads to ensure quality service and products. Ability to supervise, train, develop and evaluate a diverse work team. Thorough knowledge of and ability to use food service equipment and materials.

Must have or obtain within 90 days of hire and maintain, a Prince George's County Maryland Food Service Manager Certification AND Serv Safe or other approved Food Safety Certification. Must have or obtain and maintain a TIPS Certification or other alcoholic beverage awareness certification approved by the Comptroller of Maryland. Must have and maintain a driver's license valid in Maryland with less than 6 points. Must have or obtain within 90 days of hire and maintain a Fire Marshal's Crowd Management Certification.

High School Diploma or GED.

Four years experience in commercial or institutional food preparation or food service.

General knowledge and understanding of the principles and methods used in large scale food preparation and service. Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General knowledge of principles and practices of sanitation and safety in cooking and food service areas. Ability to interpret menus, follow recipes, and operate assigned equipment; to oversee and coordinate the cleaning of kitchen and dining areas; to supervise and instruct cooks and other food service personnel; to communicate effectively; to lift, transport and stock food service supplies and materials; to work in irritating environments and adverse temperature conditions.

Except for qualifications established by law, additional related experience and formal education in which one has gained the knowledge, skills, and abilities required for full performance of the job class may be substituted for the education or experience requirement on a year-for-year basis with 30 college credits being equivalent to one year of experience.

Candidates selected for employment may be subject to medical inquiries and/or medical examinations to determine ability to perform the job. Safe Handling and Sanitation Certification may be required.