The Department of Dining Services has an opening for a Manager 2 position in its Residential Dining Operations. This position, under the general direction of the Associate Dining Services Director, is responsible for the oversight of the assigned Residential Dining Hall. This position complies with the culinary standards of the department and is responsible for overseeing and directing culinary, nutrition and technical services that relate to food technology, food science and food preparation/presentation for an assigned dining operation. DUTIES AND RESPONSIBILITIES Essential duties include but are not limited to the following: responsible for supervising the work of assigned personnel, including assigning and reviewing work, providing guidance, and conducting performance evaluations. Maintains an efficient and effective food production and services system; ensures safe and sanitary conditions, in accordance with appropriate standards, laws, policies, and regulations. Identifies areas for improvement in services, cost effectiveness, physical facilities and other areas of operation to meet changing needs and priorities. Works in conjunction with leadership to promote Dining Services programs and seeks to achieve a high level of acceptance by students and staff. Implements and evaluates Dining Services meal plans, policies, and procedures as established by leadership and makes recommendations for improvements. Ensures proper maintenance, repair and safe operating condition of equipment. Troubleshoots problems, performs minor repairs and arranges for major repairs, monitors a dining operations budget and maintains financial records. Monitors the ordering of food/beverages and supplies and is responsible for the safe and sanitary receipt of such supplies and food. Maintains appropriate records, including financial and student personnel records. Prepares information and/or reports as required. Evaluates Dining Services policies and procedures, recommends changes and enforces DDS policies. Attends meetings as required and performs other related duties as required. MINIMUM QUALIFICATIONS Bachelor’s degree in food service field, such as Foods and Nutrition, Institutional Management, or equivalent combination of education and experience and seven or more years of related experience with one year serving as a supervisor over a small unit of professional foodservice staff OR Master’s degree in a related field and five or more years of related experience with one year serving as a supervisor over a small unit of professional foodservice staff. Demonstrated knowledge of all aspects of a university dining services operation, including menu planning, food preparation, sanitation, equipment and merchandising, and cost control. Articulated commitment to, demonstrated understanding of and/or experience working with diverse populations. Articulated knowledge of basic accounting principles. Demonstrated ability to communicate information effectively. Serv. Safe or equivalent certification. PREFERRED QUALIFICATIONS Registration as a Registered Dietitian. APPOINTMENT TERMS This is a full-time, permanent position. The salary for this position is $80,790. The University offers outstanding benefits, including employee and dependent tuition waivers at UConn, and a highly desirable work environment. For additional information regarding benefits, please visit https://hr.uconn.edu/health-benefits/ and explore the sections under the Benefits & Leaves and Engagement & Learning headers. Other rights, terms, and conditions of employment are contained in the collective bargaining agreement between the University of Connecticut and the University of Connecticut Professional Employees Association (UCPEA). TERMS AND CONDITIONS OF EMPLOYMENT Employment of the successful candidate is contingent upon the successful completion of a pre-employment criminal background check.