Grille managing staff retire

Director of Dining Services Matthew Biette recently discussed a change in the Grille’s management.  The current managers, Michael Glidden and Dave Kerin, who run the Grille, Wilson Café, MiddXpress, the Ralph Myre Golf Course and the Snow Bowl, are leaving their positions.

Though the reason for Glidden and Kerin’s departure is unclear, their decision to leave is mutual and unforced.  Biette elaborated, citing the idea of early retirement, possible internal job movement and the ability to easily vacate the position.
Glidden and Kerin plan to leave their positions at the beginning of Winter Term.  This shuffle raises students’ concerns about the Grille’s stability and hours of operation.

“Ideally, no one will even realize the change,” Biette said, “It should be seamless.”
An interruption in the Grille’s service during Winter Term is not expected.  Biette did not specify a timeline of this managerial transition, implying that it would occur when it was simple and logical.

The Grille had four managers until April 1, 2010, when two managers left for various reasons.  The College recently approved a rehiring of the two positions after restructuring staff employment priorities within the campus.

Biette supported this decision, asserting that having only two managers unnecessarily strains the business when one is sick or requests a vacation.  He noted as well that the Grille employs fewer students than other campus employers because it requires hours when students prefer not to work.  Fewer managers and student employees therefore causes a reduction in operation hours.

The jobs have been posted and the interviews have begun, but there are currently no definite candidates.

Biette remains the overall director of the operation and assures the student body that the change will be beneficial for both the College and the students.  The hiring of the new managers also depends on job movement within the College, though no further comments were made about the possible manager.

Biette also expressed his excitement for the development of the soon-to-be student run Juice Bar, but concluded that the transition is at times complicated.

“Students don’t realize it, but Vermont liquor laws have a lot to do with the Juice Bar’s success or failure,” Biette said.

Biette explained that the liquor laws reduce the number of customers the Juice Bar can serve, making it more difficult to break even with the cost of labor.

Though the Juice Bar remains closed because of its developing business model, the Grille and Wilson Café’s limited hours are related to the lack of management able to cover the shifts.

The dining halls also complicate the Grille’s business and customer base because of the overlapping time period in which meals are served.

“Not many people want to buy food from the Grille when they are already paying for the food in the dining hall,” Biette said.

He added that students are unaware of the amount of money that is spent between these operations and the frequency at which the market affects the budget.  Coffee, for instance, of which he buys 10,000 pounds each fiscal year, increased by a dollar this month.

“That’s $10,000 that I simply didn’t plan on spending,” Biette said.

Despite the shifting management, Biette did, however, highlight Wilson Café’s opening on Sundays.

“It will be open out of the goodness of someone’s heart who volunteered to work,” Biette said.

This someone, one of the current managers of Wilson Café, has dedicated his Sundays for the rest of the semester.

The College is looking forward to the new management and hopes to simplify some of the issues related to the employment and hours of operation, especially with the Grille and the Juice Bar.

“It’s not a hot dog stand — it’s complicated,” Biette said.