Print this Posting

DINING SERVICES - Vending Leader

Job Classification

  Hourly Full-time (35-40)

Position summary

Manage all vending operations on campus.  Vending Leader creates vending “menu” with strategic complimentary items, manages inventory of vending products including count, ordering, organization, and distribution.  Works independently to take inventory and to see that product remains fresh and expiration dates have not passed.  Tracks sales, and adjusts business as needed to meet the demands of the guests. Interface with individual building managers, dorm deans, athletic personnel as needed to ensure satisfactory execution of the vending program.

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Duties and responsibilities



Supervisory responsibilities

Manage and supervise a group of student employees and direct as needed the Receiver/Delivery Driver with regard to inventory management.

 

Qualifications

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Ability to speak, read, and write in English.  Ability to read and comprehend simple instructions, short correspondence and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small groups situations to customers, clients, and other employees of the organization.

Ability to add, subtracts, multiply and divide.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Must successfully complete Serve Safe training.

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to stand.  The employee frequently is required to walk, use hands and fingers, handle, or feel, and reach with hands and arms.  The employee is occasionally required to stoop, kneel, crouch, or crawl, talk or hear, and taste or smell.  The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds unassisted and push or pull carts to 100 pounds.  These are expected to be done without assistance. Specific vision abilities required include color vision.

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.