BOSTON COLLEGE CATERING SERVICES
STUDENT MANAGEMENT STAFF

 

DEPARTMENT: PERSONNEL SCHEDULING and DEVELOPMENT

OBJECTIVE:

The objective of this department is two fold:

· To satisfy operational staffing requirements for Boston College Catering Services.

· To take a positive and proactive approach in student employee development

 

ORGANIZATIONAL STRUCTURE:

Senior Student Manager (Personnel/Scheduling).............20.0 hours/Week

Will act as lead (supervisor) of the department.

Student Manager (Personnel/Training) ...................20.0 Hours/Week

Will assist in the orientation of student employees to Boston College Catering Services and instruct them on policies and procedures. This student manager will also provide administrative support to the Senior Student Manager and assume this position's responsibilities in the event of his or her absence.

Student Clerk......................10.0 Hours/Week

Will assist in data entry on the computer, filing and copying of personnel records and schedules.

 

DUTIES AND RESPONSIBILITIES:

Personnel Scheduling

  1. The Personnel Scheduling and Development Department will interview, hire and execute the necessary disciplinary actions of all student employees in accordance with Dining Services policy.
  2. The formation and upkeep of all personnel records. Student personnel records include an "active" and "inactive" file.
  3. Maintain an updated, orderly substitution board, and when necessary, aid student employees in obtaining substitutes. A record of these substitutes will be kept.
  4. The Personnel/Scheduling Office will organize employee meetings. The purpose of these meetings will be to inform student employees of changes in Dining Services policies, introduce them to the Catering Operation, prepare for the following semester's personnel matters.
  5. An employee phone list should be compiled, and ready for distribution by the third week of each semester.
  6. Weekly and monthly student labor cost analysis will originate from this department.
  7. It is the responsibility of the Personnel/Scheduling Office to be thoroughly knowledgeable of all Dining Services' employee policies and to revise any materials concerning these policies as required.