Dining Unit Manager

Dining Unit Manager

Location: Santa Cruz

Job ID: 68896

JOB SUMMARY

Under the general direction of the Associate Director for Dining Services, the Unit Manager manages a multi-faceted dining service operation for University Dining Services Department. The Unit Manager directs a seven-day a week academic year high volume Board Dining, Retail or Catering/Specialty operation. The Unit Manager directly supervises a team of professional managers, career staff, and numerous limited and student staff. The academic year operating expense budget for a Unit Manager ranges up to $10 million.

JOB DUTIES

• Leadership and Accountability (35%): In collaboration with Associate Director of Dining Services and other University partners, develops and provides a vision with clear direction to all assigned staff to meet departmental needs for growth, change, new development, and commitment to customer service. Provide leadership to Food Service Managers and all assigned staff to ensure that campus departmental policies and procedures are administered uniformly and clearly and that work activity conforms to the overall mission of the University and CHES.
• Responsible for managing the relationship with customers including faculty, staff, students, and the public. Collaborates with CHES marketing staff to develop marketing and merchandising plans to ensure that dining service programs are effectively communicated to target specific clientele.
• Works cooperatively with all facets of CHES and UCSC to provide excellent customer service to diverse clientele including understanding the needs and expectations of the same.
• Ensures customers receive effective and responsive service and that food is served in clean, attractive, well-maintained surroundings by a friendly and well-informed staff.
• Oversees ongoing customer service programs and facilitates personal interaction with customers. Provides a quick response to customer requests and queries.
• Responsible for fostering an environment that promotes and maintains productive and positive working relationships with open channels of communication, is welcoming of diversity, and is consistent with UCSC Principles of Community.

• Operations (20%): Plans, coordinates, and is involved in all operational aspects of assigned areas including meeting with customers, menu development, merchandising, presentations, service activities, fiscal responsibilities, and sanitation and risk management.
• Provides oversight of management and staff to ensure that all appropriate policies and practices are followed to ensure best safety, sanitation and food preparation practices.
• Collaborates with the Executive Chef and the Associate Director for Dining to plan and refine menus, keeping abreast of current food service trends.
• Manages the purchase of food and supplies needed for dining hall, retail and catering operations in alignment with budgetary standards, departmental purchasing guidelines, quality controls and customer satisfaction goals.

• Human Resources Management (20%): Responsible for Human Resource Management within assigned Units to include maintaining cost effective work schedules. Continued development of job performance standards for all employees and training programs for employees to support all University and departmental standards.
• Responsible for employee career development, and is supportive of all labor contracts.
• Ensures that provisions outlined in the bargaining agreements for the American Federation of State, County and Municipal Employees (AFSCME) and the University of California are followed.

• Fiscal Management (15%): Responsible for the oversight and management of multiple complex budgets to include academic year operating budget, mid-year budget, summer operating budget. Prepares and presents reports.

• Maintenance and Equipment (5%): Maintains safety, sanitation and security standards in the operating unit.

• Other Duties as Assigned (5%): Working with College and University personnel to ensure that the all assigned operations support the University and departmental philosophy by providing a dining experience and environment that provides the highest quality outcomes and services.

REQUIRED QUALIFICATIONS

• Strong and extensive demonstrated experience in management related to the Restaurant, Catering, Hotel, Retail and College Dining fields.
• Strong demonstrated experience to provide the highest level of customer service in planning and managing catered events, restaurant operations, and retail enterprise and/or college food service.
• Strong demonstrated experience in financial analysis and management toward profit.
• Strong demonstrated supervisory, leadership, and personnel management skills to effectively administer and manage through others.
• Excellent interpersonal skills to maintain good working relations with a highly diverse group of people and colleagues.
• Strong ability to read, write and communicate accurately, effectively and grammatically at both an informal and professional level.

PREFERRED QUALIFICATIONS

• Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS) or other food service/hospitality related professional affiliation.

SPECIAL CONDITIONS OF EMPLOYMENT

• Selected candidate will be required to pass a pre-employment criminal history background check.
• Must possess a valid license to drive in the state of California.
• All employees must be able to pass the ServSafe certification within 90 days of employment, or already be in possession of a ServSafe certification upon hire.

EEO/AA

The University of California is an Equal Employment Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or protected veteran status.