General Information
| Job Description | FOOD SVC MGR 2 | Working Title | Director, Residential Dining |
|---|---|---|---|
| Job Code | 000394 | Grade | 23 |
| Department Name | Dining Services - D01209 | Department Head | Heidi Scribner |
| Supervisor | Heidi Scribner | Effective Date | 05/01/2023 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|---|---|
| 000393 | FOOD SVC MGR 1 | 2.0 |
| 000394 | FOOD SVC MGR 2 | 1.0 |
| 007741 | PROCUREMENT ANL 1 | 1.0 |
Generic Scope
| Oversees through subordinate managers a large department or multiple smaller units, OR manages a highly specialized technical function/team. Has significant responsibility to achieve broadly stated goals through subordinate managers. Determines objectives, directs programs, develops strategies and policies, manages human, financial, and physical resources, and functions with a high degree of autonomy. Proactively assesses risk to establish systems and procedures to protect organizational assets. Determines strategies for a program with organization-wide impact. |
Custom Scope
| Establishes operational objectives and initiatives and seeks/provides resources to meet schedules and goals. Establishes and assures adherence to budgets, schedules, work plans and performance requirements. Identifies risks and responds accordingly. Involved in developing, modifying and executing policies that affect immediate operation(s) and may have campus-wide impact. Works on issues where analysis of situations or information requires an in-depth knowledge of organizational objectives. May serve as subject matter expert. |
Department Custom Scope
| Under the general direction of the Executive Director of Dining & Hospitality Services, the Director of Residential Dining will direct, manage, and coordinate the 7 day/week operations of Lothian and Glasgow Residential Restaurants, the Market at Glen Mor, Starbucks, North District Market, Food Trucks and Concessions Operations. Directly supervises an Assistant Director, two Sr. Managers, a Procurement Coordinator; also responsible for an additional 600+ career, limited and student employees who help ensure operational continuity and effectiveness on a daily basis. Serves as a key member on the Dining Services Senior Leadership Team. Develops, implements, and maintains accountability controls for the management team and works closely with the staff to ensure maximum operational efficiency and effective programming. Demonstrates strong leadership skills and develops quality departmental programs. Oversight of operational budget and for ensuring expenses are established and appropriately projected. Ensures routine and bulk ordering processes meets needs across the entire department; works with procurement to leverage local, UC and other beneficial dining-service type contracts as well as opportunities for new agreements. Represents the Dining and Hospitality unit on campus committees and project teams; participates in the planning efforts for facility projects-both improvements of existing as well as new construction. Holds a critical role in emergency planning for Dining as well as Auxiliary Services; expected to respond in case of minor and major emergencies as well as recovery/continuity efforts. |
Education & Experience Requirements
Education Requirements
| Degree | Requirement |
|---|---|
| Bachelor's degree in related area and/or equivalent experience/training. | Required |
Experience Requirements
| Experience | Requirement |
|---|---|
| 8 - 13 years of related experience. | Required |
| Demonstrated understanding and experience with management of staff through subordinate level supervisors. | Required |
| Experience with forecasting, preparing and analyzing operational budgets using on-line financial systems. | Preferred |
| Experience in dealing with collective bargaining agreements and union represented employees. | Preferred |
| Procurement processes and experience with small-large scale purchasing contracts as well as required policy compliance. | Preferred |
| Supervisory experience, preferably in food service industry. | Preferred |
| Related food service operations management experience in a high volume, high quality, diverse multi-unit operations, which includes but is not limited to; financial and labor management, menu development, technology information systems (POS, On Line Scheduling, FoodPro Menu & Inventory Management Systems, Card Systems, on-line procurement) equipment procurement, maintenance and repair, policy and procedure development, food production, handling and storage, quality control, health and safety. | Preferred |
| Food service experience, preferably in a College or University environment. | Preferred |
License Requirements
| License | Requirement |
|---|---|
| Valid driver's license and clean driving record. | Required |
Certification Requirements
| Certification | Requirement |
|---|
Educational Condition Requirements
| Condition | Requirement |
|---|
Key Responsibilities
| Description | % Time |
|---|---|
Provides leadership and direction to subordinate managers.
|
20 |
Administers performance and personnel management.
|
15 |
Administers quality control systems in food production and presentation within units.
|
15 |
Communicates and implements dining vision, mission, goals, objectives and strategic plans with subordinate personnel.
|
10 |
Enforces, reviews, and interprets safety and sanitation policies and procedures.
|
10 |
Develops and monitors budgets having department-wide impact.
|
10 |
| Regularly interfaces with the Business Systems management to ensure the system administrators are meeting the needs of Residential Dining; this includes implementation, configuration, service and support of Point of Sale systems, FoodPro menu management and inventory control application, Temperature Monitoring system, Text-n-Tell realtime guest feedback application and the Four Winds digital menu board content display systems. Assist with establishment of effective security controls for equipment and systems safekeeping. | 10 |
| Provides operational technical advice and direction to the Executive Director and Auxiliary Services Project Team in the strategic planning and design of projects including food service facilities, equipment specifications and installations and facility renovations. Represents Dining and Hospitality Services on project planning teams. | 5 |
| Oversees the Contract Nutritionist and the Seeds of Change nutrition program for Dining Services. Under the direction of the Director, the Contract Nutritionist also provides support to UCR's Healthy Campus Initiative. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| Thorough verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management. | Required |
| Thorough knowledge in food service operations and sanitation regulations. | Required |
| Excellent decision making and reasoning skills, and excellent ability to develop original ideas to solve problems and perform operations analysis and quality control analysis. | Required |
| Strong computer applications skills. | Required |
| Excellent and effective interpersonal and work leadership skills to provide guidance to all levels of personnel. | Required |
| Proven ability to work independently, initiating innovative new programs, unit growth, development and change, and to deal with high pressure and emergency situations. | Required |
| Knowledge of food service operations management, including cost control and expense analysis, strategic planning, labor scheduling, production, specification and meal plan control. | Required |
| Demonstrated supervisory, leadership and human resource management experience to effectively administer and manage within a diverse and complex organization including recruitment, hiring, evaluation, compensation, time management, training and safety programs, and performance standards. | Preferred |
| Knowledge of University systems, policies and procedures and familiarity with a UC campus community, its goals and philosophies. | Preferred |
| Advance knowledge of computer programs (Word, Excel, & Power Point) and menu and inventory management systems to administer and manage food service systems and the ability to create spreadsheets, reports, and presentations. | Preferred |
| Understanding of frequent level procurement, contracts and vendor relations | Preferred |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Successfully pass criminal background check. | Required |
| Travel Outside of Normal Business Hours | Required |
Other Special Requirements & Conditions
|
|
Level of Supervision Received
| General Direction |
Environment
Working Environment
| Campus |
Other Requirements
Items Used
|
Physical Requirements
|
Mental Requirements
|
Environmental Requirements
|
Critical Position
| Is Critical Position: Yes |