DINING SERVICES - Stu Cler/Secr-Reg Dining Svcs

Job Classification

  Student-Regular

Position summary

Work with the Office Manager to assist office walk-in guests and those over the phone.  Update the Dining Services Screens with the weekly menus and occasionally designing screens for special events.  Responsible for retrieving and distributing mail and updating various marketing outlets within Dining Services. Perform other duties deemed necessary. 

Qualifications summary

• Customer Service oriented


• General knowledge of graphic design/web input


• Ability to work in a fast-paced environment with ease


• Commit to approximately 12 hours a week (early afternoon preferred)

 

Duties and responsibilities

• o   Assist walk-in guests with inquiries
  
  
  
  • Aid students with opening, closing, transferring funds in café and book accounts.
  
  
  • Collect and distribute mail
  
  
  
  

 

• Tidy office (dusting, watering plants)


• Inventory of office supplies


• Digital Menus

• o   Digital Signs for special events and announcements
  
  
  
  • Update information on website (hours, announcements)
  
  
  • Department mailing at end of each month
  
  
  • Ensure marketing outlets are up to date (table tents and screens)
  
  
  • Filing for Assistant to General Manager of Finance and Resource Management
  
  
  • Other tasks as seen appropriate by Office Manager and Assistant to General Manager of Finance and Resource Management
  
  
  
  

 

 

Supervisory responsibilities

NONE

Qualifications

Key Competencies

1. Excellent customer service skills


2. Communication skills


3. Judgment and problem solving


4. Decision making


5. Planning and organizing


6. Work and time management


7. Attention to detail and high level of accuracy


8. Stress tolerance


9. Adaptability


10. Initiative


11. Problem analysis and assessment Integrity


12. Teamwork and collaboration


13.  Ability to Multitask


14. Mastered Microsoft Office

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

The physical demands described here are representative if those that must be met by and 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 sit.  The employee is required to talk or hear.  The employee is occasionally asked to stand; walk; use hands to finger, handle, or feel; taste and smell.  The employee must occasionally lift and/or move us to 25 pounds.  Specific vision abilities required by this job include close 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.