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- SUNY GENESEO: CAS Executive Director Posted 05/02/19
- UNIVERSITY AT BUFFALO: CDS Chef Manager Posted 05/09/19
- CONTROLLER, Faculty Student Association at Jamestown Community College Posted 05/15/19
- ASC SUNY Cortland: Catering Manager Posted 06/19/19
SUNY GENESEO: CAS Executive Director
About Campus Auxiliary Services at SUNY Geneseo:
Campus Auxiliary Services, known simply as CAS, is a not-for-profit company dedicated to serving the SUNY Geneseo campus. SUNY Geneseo is a premier public liberal arts college, consistently ranked high in US News & World Report and Kiplinger’s for being a “best value” and offering outstanding educational value. We are passionate about Geneseo – the community, the college, and the individuals that make up the campus. We provide several nonacademic services to SUNY Geneseo. While most known for our self-operated restaurant & café program, we also provide catering, laundry, cable, vending, bookstore, ID, refuse & recycling and fiscal agent services. On-Campus Restaurants and Café’s is our largest division. Together, our service and in-house support team consisting of Human Resources, Finance & Accounting, Facilities, Marketing, Supply Chain and IT take care of the members of the campus community so that they can focus on why they’re here – academics. CAS has operations in 6 locations on campus which include retail, pay-one-price and national brand (Starbucks) concepts. During the academic year, operations run almost 24/7.
We will have a positive effect on the lives of all who engage our community; students, faculty, staff, guests, and friends of the College.
We value people.
We pursue excellence
We embrace diversity
We lead with integrity and accountability and
We grow through innovation
The Executive Director provides leadership and vision for the auxiliary services corporation and its subsidiary. As CEO of the Corporation, the Executive Director has primary responsibilities for all operations and activities and oversees the day-to-day management of these functions. The Executive Director reports to the Campus Auxiliary Services – Geneseo Board of Directors with a dotted line relationship to the Vice President for Finance & Administration at the SUNY College at Geneseo.
The position duties include:
- Provide long-range strategic planning for financial, operational, marketing and facility development for the corporation and its subsidiary, the Big Tree Inn also known as CAS Properties, LLC
- Facilitate and coordinate the development of corporate mission and goals, assuring that they meet and are consistent with SUNY Geneseo goals and mission and evaluate the accomplishments of the corporation relative to those missions and goals
- Works to build campus relationships and experiences that help cultivate a nurturing and transformational learning environment
- Maintain financial stability and all other requirements outlined in SUNY Guidelines
- Provide support and leadership on opportunities to enhance sustainability practices for CAS and the College
- Develop, facilitate, enforce and monitor operating policies and procedures for the corporation and subsidiary, as well as the annual and long-range corporate budgets, consistent with the mission, goals and objectives of CAS
- Review the financial and operational performance of CAS and develop options to meet budget projections
- Provide financial and other reports as required to the Board of Directors and the College liaison
- Review the financial and operational performance of the Big Tree Inn and develop options to meet budget projections
- Understand and attempt to meet issues of the diverse campus constituencies as they relate to CAS services
- Manage relationships with outside corporate support entities to include; legal counsel, auditors, banking and insurance agencies
- Work to maintain an atmosphere of positive public relations with CAS employees, the Board of Directors, the campus and Village communities
- Leads the labor negotiation process for union contract with CSEA
- Represent the auxiliary services corporation to SUNY and state-wide agencies as requested
- Bachelor’s degree required; Master’s degree preferred
- Minimum of 8 years of business experience with increasing levels of responsibility; Experience in higher education or nonprofit corporation preferred
- Demonstrated effective management in an organization of comparable size and complexity – 600 team members, $19 million in revenue, $6 million plus in investments and $6 million plus in retirement assets
- Excellent analytical, communication, writing, interpersonal, public relations, project management, public speaking and presentation skills
- Evidence of strategic planning and tactical skills
- Demonstrated leadership and administrative skills
- Demonstrated fiscal and business management skills to include; budgeting, cash flow, balance sheet and P&L
- Strong work ethic and experience in fiscal planning, marketing, retail, customer service and team building
- The ability to develop knowledge of, respect for, and skills to engage with those of other cultures or backgrounds
- The ability to react as needed in a timely fashion to circumstances on campus needing immediate attention
SALARY: Negotiable, based on experience and education
APPLY ON-LINE AT: CASHR@GENESEO.EDU
UNIVERSITY AT BUFFALO: CDS Chef Manager
The University at Buffalo has a distinguished award winning dining program with three Residential Dining Centers. Each Dining Center provides an all-you-care-to-eat assortment of dining concepts with action cooking stations including Asian, pasta, pizza, Brazilian rotisserie, American fare and so much more.
Our primary purpose is to offer a variety of high quality, high value, and innovative dining options designed to fit the varied lifestyles and nutritional needs of the University community. Serving foods from local growers, striving to achieve sustainability, and expanding the availability of dining choices are ways that we enrich the dining experience. We challenge our experienced and knowledgeable employees daily to provide exemplary customer service.
Campus Dining & Shops is a multi-unit company employing over 1300 people. In addition to providing the University’s dining services, CDS also serves the UB community through management of the UB Card Office, Campus Catering, Retail and Convenience Stores, and Vending.
In our day-to-day operations, we rely on inherent core values: quality items, value prices, environmentally friendly settings, ethical treatment of all, and conducting all phases of our business with integrity.
Campus Dining & Shops operates one of the largest and most all-inclusive self-operated food service programs in the Northeast. Our dining program provides students, faculty, and staff with an array of dining options, ranging from self- serve buffet style programs in our residential dining centers to retail dining and the finest in catering. With over 35 locations, there is always delicious food nearby at UB. From popular national brands like Tim Horton’s, Moe’s Southwest Grill and Jamba Juice, to our very own Hubies serving great wings, Campus Dining & Shops has something for everyone.
Campus Dining & Shops at The University at Buffalo is currently seeking a seasoned Chef Manager. Chef Manager assumes day-to-day responsibility for food operations, including preparation, presentation and budgeting while ensuring the highest level of health and safety practices, policies and procedures are maintained. Oversees all aspects kitchen operations. Conduct daily line check, food reviews and recipes of the day. Responsible for maintaining sanitation standards in compliance with regulatory agencies. Trains and supervises culinary staff to ensure high culinary standards are maintained. Aids in recipe writing and seasonal menu development. Monitors budgeted food and labor costs and accurate weekly inventory. Conducts daily meetings with culinary staff. Collaborates with students with food allergies.
Minimum of 4-5 years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment.
Additional Qualifications: Culinary degree required
Driver Skills and Requirements
Clean driving record
Ability to pass company driving test and background checks
Employment offer is contingent on the completion of a satisfactory background check, completion of a satisfactory motor vehicle background check, satisfactory reference check, and successful completion of the company driving test.
Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual’s race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Candidate can apply here: https://ubdining.applicantpro.com/jobs/1078431.html
CONTROLLER, Faculty Student Association at Jamestown Community College
The Faculty Student Association (FSA), an independent non-profit 501 (c) (3)organization, is the prime sponsor of co-curricular activities at Jamestown Community College that are financed by FSA fees paid by all students and faculty. In addition, the FSA operates the Campus Stores and community recreation program, contracts with the College for residence hall management, and handles independent contracts for food services and vending. The corporation is managed by a board of directors consisting of representatives of the college’s administration, faculty, staff, and student body, and makes possible many enriching and enjoyable experiences which add to the total college experience. Funds are allocated annually to the Student Senate. FSA also funds other social, cultural, athletic, and recreational programs and services.
Full-time. The Controller is responsible for managing the Faculty Student Association’s accounting records, financial reporting, banking, payroll processing, asset management, and oversight for operational and FSA reserve accounts. The Controller provides direction, leadership, planning, and decision-making for all accounting activities of the FSA in accordance with best business practices and generally accepted accounting principles as a 501 (c)(3) not-for-profit corporation.
Responsibilities include general accounting and fiscal analysis, maintenance of accounts, and reconciliation, development and oversight of financial and inter-control policies, and customer service. This position will work closely with the FSA Executive Director in the oversight and integrity of the accounting data and/or reports. This position has a normal 35 hour/week schedule with extended work hours expected during peak work periods including budget and audit preparation and fiscal period endings.
- The Controller performs highly responsible financial accounting and reporting work. This position will be responsible for monitoring and adhering to accounting principles, practices, and procedures to ensure accurate and timely financial statements. This position takes the lead in the timely and accurate preparation of month-end financial statements, special accounting reports and account analysis for review by the Executive Director of FSA.
- Performs analysis on various accounts, units and business activities, and reconciles accounting data and transactions that require knowledge of generally accepted accounting principles and regulations and the ability to problem solve issues that arise. Prepares journal entries as necessary for review by the Executive Director of FSA.
- Maintains knowledge of current trends and developments in the accounting field, specifically those related to not-for-profit organizations.
- Oversight and maintenance of the Chart of Accounts and Accounting Policies and Procedures to ensure adequate recognition of financial transactions and internal controls.
- Assists in the preparation for the annual independent financial audit; responds to auditor’s requests, and oversees required actions to address any deficiencies.
- Maintains cash management with proper internal control procedures and appropriate security measures. Responsibilities include but are not limited to:
- Preparation of wire transfers between bank accounts. o Payment of select invoices through wire transfer.
- Assist with implementation of banking procedures for the FSA.
- Initiate and maintain ACH membership accounts.
- Oversight of meal-plan accounting system, including report generation and reconciliation with contractors.
- Implement, monitor and evaluate payment authority practices.
- Assists in the administration of the FSA’s TIAA-CREF retirement program, including electronic transfers to employee accounts.
- Assist in development of budgets for FSA’s operations.
- Supervises the preparation of financial and statistical reports for internal and external users including but not limited to Aged Accounts Receivables Report Aged Accounts Payable Report and Cash Flow Report.
- Responsible for asset management reporting and documentation.
- Assists with special projects and analysis as assigned or required.
- Responsible for business records management.
- Collaborates with the College’s Director of Administrative Services to reconcile due to/from accounts to ensure proper reporting between the two entities.
- Oversight of bi-weekly payroll processing, fund transfers, W-4’s quarterly and year-end reports, including W-2s and 1099’s.
- Participates as critical member of FSA’s management team, ensuring active communication and cohesive working relationships with all other departments. Attends appropriate committee/board meetings/conferences, as needed.
- Responsible for quarterly sales tax reports and payments and other required state and federal reports.
- Implements, monitors, and enforces financial policies and procedures.
- Serves as Human Resources liaison for FSA employees.
- Regular attendance
- Financial Management
- Problem Solving
- Ability to work independently
- Customer Service
Required: Bachelor’s degree in accounting or related field. Minimum of four (4) years of full-time progressively responsible work experience in the administration of accounting records and external financial reporting functions, some in a not-for-profit setting. Demonstrated experience working with accounting systems including the General Ledger, Accounts Receivable, Accounts Payable, and Payroll Processing. Working knowledge of MS Office suite, specifically Excel and Word. Experience with electronic banking systems.
Preferred: Master’s degree in related field or Certified Public Accountant (CPA) or Certified Management Accountant (CMA). Accounting experience in 501 (c) (3) not-forprofit corporation or with higher education and fund accounting. Familiarity with retail sales accounting and Sage software.
Salary: $45,994-$55,576, commensurate with qualifications and experience. Fringe benefit package sponsored by the Faculty Student Association.
Final candidates are subject to a pre-employment criminal background investigation.
Please note that H-1B Visas are not sponsored by this employer.
Go online to: http://sunyjcc.edu/about/human-resources/jobs
- Resume (Linked-in profile is not sufficient).
- Cover letter.
- Transcripts (unofficial copies are acceptable at application but official transcripts will be required prior to appointment).
- Names and contact information for three professional references.Review of applicants will begin May 30th and continue until position is filled.
Title: Manager- Catering
EEO Type Officials/Manager
Reports to Director of Dining Services
Wage Band NBU 8
Union No Exempt Short Name CaterM
Position Summary: The SUNY Cortland Auxiliary Services (ASC) Catering Manager is responsible for maintaining an organization that can consistently provide quality products and exceptional customer service to the Students, Faculty, Staff, Administration and public on the SUNY Cortland Campus. It is the face of the ASC operations and a very visible position. World class customer service is our goal while operating within the approved budget.
- Two or four- year degree in Hospitality, Culinary Arts, Business or a related field and three years of supervisory food service experience OR Four Year degree in any field with five years of supervisory food service experience; candidate will be required to have 30 credit hours in hospitality, culinary arts, or business.
- Demonstrated experience and skills relating to catering dining room management, customer service, and bartending.
- Demonstrated knowledge and skills relating to labor and food cost management, budgeting, and financial reporting.
- Demonstrable ability to organize and plan resources, personnel and workload to meet deadlines.
- Strong commitment to outstanding customer service to external and internal customers.
- Ability to effectively hire, motivate, train and supervise employees.
- Excellent oral and written communication skills.
- Microsoft Office computer skills; knowledge of inventory and recipe management software.
- Ability to work well with others including employees, customers and colleagues.
- Valid driver’s license with no high-risk factors as defined by company’s insurance company.
Essential Physical Requirements:
- Lift 20lbs. routinely and lift 50lbs. occasionally.
- Performs duties standing for several hours.
- Types for more than one hour per day.
- Travel distance between campus buildings.
Catering Customer Service
- Performs continuing outreach and marketing to existing and new customers.
- Responsible for the execution of all catering events based on event details. Meets with customers regarding the ASC catering program to include menus, pricing, terms and conditions, layout of space, and services. Handles arrangements for outside vendors to provide specialty linens, flowers, entertainment and equipment. Oversees scheduling of staff.
- Meets and exceeds customer service expectations for scheduled events including resolving problems. Answers customer questions promptly in person or via e-mail. Handles and anticipates all operational issues for events to ensure success. Attention to detail and creativity in presentation.
- Continually evaluates surveys and researches equipment, menu trends and catering services.
- Follows ethical standards set by ASC, SUNY Cortland and professional practices.
- Communicates professionally and positively in written and verbal communications with various members of the campus, users of the facilities and ASC staff. Attends meetings regularly.
Supervision of Personnel
- Responsible for the positive leadership and the satisfactory performance of all catering personnel. Handles all personnel issues involving scheduling, hiring, and performance evaluations. Oversees initial and ongoing training and orientation to all employees. Provides all coaching including discipline, termination, counseling and skill development for all employees.
- Ensures proper operational procedures and policies, uniform requirements, safety and sanitation policies, union contract and/or employee handbook are followed. Conducts staff meetings.
- Reviews income statements and recommends changes to meet budget. Creates pars levels, procedures, schedules, and systems to maximize revenue and limit expenses. Creates unit-specific tracking measures and records. Implements internal controls to avoid waste and shrinkage of cash, product, and equipment.
- Responsible for ensuring the accuracy and proper operation of Cheftec, Caterease, the POS system, Kronos, and ordering, inventory, and receiving processes. Manages the customer order and billing process.
- Participates in the pricing of product and services according to financial goals.
- Oversees all equipment and product needed including paper supplies, food, beverages, cleaning products, equipment, and dishware. Communicates with vendors to ensure quality, timely delivery, and cost. Responsible for the functioning and safety of all equipment and schedules routine maintenance.
- Determines menus and services offered based on sales volume and surveying customers. Collaborates with Executive Chef and Nutritionist to determine health related options. Oversees forecasting and production of all food items to ensure compliance with HACCP guidelines for onsite and offsite catering. Assists production staff in the forecasting of quantity to be produce given customer traffic. Creates specialty menus and reviews presentation of food products and buffets for freshness and appetite appeal.