General Information
| Payroll Title | FOOD SVC MGR PRN | Title Code | 005442 | Grade/Step | 08 | Working Title | GM-Conference, Events and Catering Services |
|---|---|---|---|---|---|---|---|
| Department Name | Dining Services | Supervisor | Gornicki, Duane E | Department Head | Garner, Cheryl |
Payroll Title of those supervised
| Title Code | Description | FTE |
|---|---|---|
| 5444 | FOOD SVC MGR | 1 |
| 4722 | BLANK AST 3 | 1 |
| 4723 | BLANK AST 2 | 2 |
| 5443 | FOOD SVC MGR SR | 2 |
Special Requirements and Conditions
| Critical Position |
| Valid Driver License |
| Public Driving Record |
| Travel |
| Travel Outside of Normal Business Hours |
Level of Supervision Received
| General Direction |
Items Used
| Must have a valid CDL and be able to drive any and all University vehicles. |
| General equipment found in large commercial kitchen. |
| Box truck, lift gate, pick-up truck, gem cart & van. |
| Registers, Readers, Printers & PC's. |
Position Purpose
| The General Manager (GM) for Catering, Events, and Conference Services ensures that the day-to-day operations function properly and the sales initiatives of Citrus Grove Catering, Summer Conferencing, Special Events, and HUB2Go are in accordance with established operating policies and procedures, as well as properly coordinated to deliver outstanding service to clients and University faculty, staff and students. This position has direct management responsibility for the Senior Sales Manager and Senior Banquet & Catering Operations Manager. The General Manager will also coordinate personnel hiring and training, staffing, marketing, menu development, financial analysis and reporting, customer service, safety and sanitation, and fiscal controls for catering events and conferences. In coordination with the Director of Retail Dining and the Executive Chef, the General Manager will participate in the planning, design, development and evaluation of catering, wedding and special event menus. This position will benchmark and develop policies and procedures for catering sales, room rates, set-ups and delivery. |
Essential Functions
| Essential Function | % Time |
|---|---|
| PERSONNEL MANAGEMENT | 20 |
| CATERING OPERATIONS * Supervises and directs the activities of direct reports including hiring, evaluating performance, assigning work, recommending annual merit increases, recommending reclassifications, initiating disciplinary actions and resolving complaints or grievances. * Adheres to all University Policies and Procedures, as well as employee Labor Agreements for all bargaining units. * Recognizes and appropriately deals with sensitive or confidential information and situations, maintaining strict confidentiality through the chain of command. * Writes performance evaluations for direct reports and reviews performance evaluations written by them for other employees. Ensures that guidance has been given, goal setting established and that they are accurately completed in a timely manner. * Coordinates a smooth transition between the summer conference season and the academic year programs in both the catering and conference arenas. Develops relationships with other departmental staff to manage these transitions with minimal disruption. * Provides daily support to the Operations and Sales Managers and Supervisors in assigned locations. * Ensures that staff are aware of and follow Standard Operating Procedures (SOP's) for production, service and safety at all times. * Reviews and approves of any overtime hours in advance of all functions. * Recommends disciplinary action to Executive Management for any employees that are not in compliance with policies and procedures. Appropriately documents performance issues. * Creates and implements training programs for staff with a focus on efficiency standards, department procedures, customer service, marketing and sales. * Delegates responsibilities clearly to staff and closely supervises to ensure assignments are correctly understood and accomplished. Assigns special projects and provides additional direction, as needed, to ensure efficient operations. * Maintains effective communication with staff through regular staff meetings and posted notices. Communicates effectively with staff by holding informational meetings, one-on-one meetings and by coaching in any areas requiring focus or improvement. * Interacts with and addresses all employees, faculty, staff, students and guests in a respectful, dignified and professional manner. * Enforces standards of sanitation and safety for all personnel. Monitors the proper inspection, handling, and storage requirements for food preparation, storage and presentation. * Reviews staffing and operational needs to determine optimal event staffing needs, staying within established budget parameters. Builds and adjusts organizational structure. |
|
| CATERING OPERATIONS | 20 |
| * Supervises all catering sales. * Provides leadership and daily management to the Senior Manager of Sales and the Senior Banquet & Catering Operations Manager. Guides and supports the global HDRS efforts as they pertain to the sales of special retail events, special residential events and Residential Life events. * The General Manager provides creative insight, technical knowledge and oversight of departmental logistics, communications, menu planning, product presentations, staff training and development, in the support of direct reports and other staff. * This position reviews operational needs, including proper ordering, managing labor hours, and specifying and purchasing equipment to ensure smooth operations and overall customer satisfaction with programs and events. * The General Manager represents the University in a professional manner and ensures that all direct reports and staff are on duty, in uniform, and performing duties according to set standards, policies and procedures. * Collaborates with the leadership team to effectively handle emergency situations, such as staff shortages, product quality issues or shortages, and equipment failures providing input and guidance to ensure timely solutions. * Reviews client services and customer feedback in order to stay abreast of industry trends and ensure ongoing innovation. Initiates new services and introduces new products to stay on trend and maintain financial viability. * Supervises the planning and development of customer focused marketing plans for each area of responsibility. * Provides event oversight for all large campus catering events and conferences and may serve as the Convention Services Manager once the client is on-site, ensuring all components of the conference runs smoothly. * Plans and implements merchandising standards for catering operations to ensure visually attractive events. |
|
| CONFERENCE & EVENT SERVICES OPERATIONS | 20 |
| * Responsible for the development and implementation of a comprehensive marketing program to maximize the use of Housing special event spaces, residential facilities and campus apartments during non-peak periods. * Supervises the sales process and management of functions for high visibility and complex conferences and events; preparing and orchestrating service proposals, price estimates and contract negotiations to ensure customer satisfaction. * Establishes and recruits group sales for the University's HDRS Summer Conference Program. * Supervises the implementation and on-going review of the systems and processes to build business. Plans and orchestrates site visits, as required. * Negotiates and prepares written contracts and addendums that accurately delineate requested facilities and services. Ensures contracts include the appropriate insurance and liability requirements, risk management analysis and any special licenses needed for an event or conference. * Participates in facility site inspections, interfaces with community service organizations, student organizations, faculty, staff and student groups. * Works in conjunction with other campus departments to provide excellent customer service and initiates any action plans or necessary program adjustments to model a positive customer service philosophy. * Supervises the coordination of parking, risk management, campus media, Resnet, facility set-ups, grounds, fleet, access control, florals, entertainment, rentals and equipment as they pertain to events held in HDRS controlled spaces. * Establishes performance standards and implements training plans for employee development. * Works cohesively with Housing RSO Operations personnel, Residential RD's, Assignments and Housing Operations as they pertain to the proper execution of Summer Conferences, scheduling and coordination. * Interacts with clients and staff to monitor the progress of conference arrangements and to ensure timely receipt of guarantees, deposits, catering orders and signed contracts. * Follows up with clients and staff to determine customer satisfaction with past programs and events, address any issues, and initiates changes or improvements, as needed. |
|
| SUPPLIES, PROCUREMENT AND INVENTORY CONTROLS | 15 |
| * Ensures that Operation Managers have all products necessary to complete daily tasks within required time constraints and quality standards. * Supervises the coordination of food, supplies, personnel, equipment and building needs for all assigned areas. * Collaborates with the Executive Chef of Retail Dining and the Director of Retail Operations to source and evaluate all food and non-food products, making recommendations on final product selections. * Verifies and audits monthly inventories in all units for accuracy and immediately addresses any irregularities. * Collaborates with Storekeepers on the proper receiving and storage procedures of product. Compares deliveries to the receiving log and evaluates merchandise to guarantee it meets established quality standards. * Ensures that all products are purchased according to University policies, from specified vendors, utilizing approved purchasing procedures. * Ensures that storage areas are maintained according to food safety standards. * Ensures proper ordering, receiving, storing and issuing of all non-food items. * Develops policies and procedures to create more efficient standards for procuring, storing and issuing of supplies, along with standards for preparing and serving food. * Determines appropriate levels of stock, oversees that inventory counts are completed accurately and in a timely manner and tracks shrinkage. * Conducts routine food inspections at all assigned locations to ensure proper handling and storage. * Negotiates with other UCR departments on conference services use of sports and recreation facilities, fleet and transportation services, telecommunications equipment, recreation facilities, dining facilities and campus classrooms. * Audits monthly inventory and sales reports for accuracy and makes recommendations for implementing cost saving changes or sales driving initiatives within the department. * Enforces effective security controls to provide for the safekeeping of Dining Services personnel, equipment, supplies and food inventories. |
|
| FINANCIAL CONTROLS AND REPORTING | 10 |
| * Reviews time reports to identify potential time and attendance problems and monitors labor levels. Recommends and implements actions for non-compliance. * Conducts weekly audits of the Kronos Timekeeping System. * Supervises the financial aspects of the catering, conferences, and event operations, including accurate billings, collection of deposits and revenues, timely financial reporting, cash office transactions and reporting, sales projections, audits and weekly reports. * Manages the configuration of event software for accuracy of contracts and billing for catering, HUB2Go, retail and residential events. * Prepares income projections for conference groups. * Provides input for annual conference room and board pricing. * Maintains fiscal controls within the approved budget and participates in the annual budget planning process. * Ensures proper preparation of appropriate financial reports by maintaining accurate records and files. * Ensures that all financial data is properly recorded and electronically stored for future retrieval and analysis. * Generates profitability reports and provides analysis to determine the status of the business, viability of programs, and any need for changes or improvements. |
|
| TRAINING AND DEVELOPMENT | 10 |
| * Creates and coordinates training programs for all employees in assigned areas. Ensures understanding of UCR Policies and Procedures. * Coordinates, plans and delivers customer service, food safety and core skills training for managers and supervisors. * Establishes performance standards and implements training plans for employee development. * Trains the Senior Operations Manager, Senior Sales Manager and subordinates in proper Dining Department and University Policies and Procedures. * Models a positive customer service philosophy for staff in all communications, decisions and actions, in order to reinforce the highest possible service standards. * Delegates responsibilities clearly to managers and supervisors and monitors that they are effectively utilizing their training, skills and knowledge in performance of their duties. |
|
| FACILITIES MANAGEMENT | 5 |
| * Monitors maintenance and repair needs in all assigned areas to ensure that managers, supervisors and custodial staff exhibit exemplary levels of safety and sanitation. * Evaluates the operations and efficiency of equipment and recommends repairs or replacements, as necessary. Ensures that work orders are submitted for any items which need to be repaired. * Accurately maintains the master equipment list and updates as necessary. * Reviews pest control status and initiates action, as necessary. * Frequently inspects kitchen equipment and department vehicles to make sure they are maintained and in good working order. * Ensures proper key control and access policies are implemented and maintained. * Ensures that proper sanitation and safety standards for food preparation, serving and clean-up are maintained within assigned areas. |
|
Minimum Requirements
| Minimum Requirement | Display Ranking |
|---|---|
| 1 | |
| Bachelors Degree, preferably in a related field such as Hotel Management, Business, Hospitality Management or Culinary Arts and 3 years of progressive management experience in a complex food services operation; or an equivalent combination of college education and experience; or a minimum of 12 years management experience in a restaurant, catering, or conference services position in a high volume operation. | |
| 2 | |
| Demonstrated leadership/management/supervisory experience to effectively administer and manage a diverse and complex restaurant/culinary food service operation, including recruitment, hiring, evaluation, compensation, coaching and counseling, time management, training and safety programs. | |
| 3 | |
| Superior training and communication skills to effectively and professionally communicate with tact and diplomacy, dealing with both the internal and external campus community, verbally and in writing, and the ability to discuss improvements and solve problems. | |
| 4 | |
| Demonstrated computer skills and knowledge of on-line processes and software to administer and manage food service computer systems including, but not limited to, production, purchasing, forecasting, menus, labor scheduling, financial reports, room reservations and scheduling programs. | |
| 5 | |
| Experience in preparing operational budgets, food and beverage financial reporting, and expense analysis to include standard profit and loss metrics such as food costs, gross margins and labor percentages. | |
| 6 | |
| Demonstrated experience in researching, analyzing, implementing, and training on new food products, programs, menus, equipment and practices in a large scale food operation. | |
| 7 | |
| Experience in directing, organizing and prioritizing workloads to meet required deadlines and departmental objectives. | |
| 8 | |
| Management experience in creating, sourcing, and producing diverse, cost effective, and current on-trend menus for catering, retail and/or residential food service operations with an aim towards production and training efficiencies. | |
| 9 | |
| Proven experience in the ability to work independently and make decisions regarding menu and special event planning, initiating new programs, customer service strategies, staffing grids and financial projections. | |
| 10 | |
| Ability to market, sell, negotiate and develop complex conference service contracts that include multi-faceted services and programs. | |
Preferred Qualifications
| Preferred Qualification | Display Ranking |
|---|---|
| 1 | |
| Food service experience, preferably in a conference, events or catering operations, in a college or university environment. | |
| 2 | |
| Spanish/English bilingual. | |
| 3 | |
| Knowledge of federal employment and labor regulations and experience managing in a union environment. | |
| 4 | |
| Working knowledge of the following systems utilized at UCR: Food Pro Menu and Inventory Management System, Micros POS System, EMS, Kronos Time and Attendance System and/or UCR Financial systems. | |
| 5 | |
| Familiarity with the UCR campus community, its goals and philosophies, policies and procedures. | |
| Posted Position Purpose |
|---|
| The General Manager (GM) for Catering, Events, and Conference Services ensures that the day-to-day operations function properly and the sales initiatives of Citrus Grove Catering, Summer Conferencing, Special Events, and HUB2Go are in accordance with established operating policies and procedures, as well as properly coordinated to deliver outstanding service to clients and University faculty, staff and students. This position has direct management responsibility for the Senior Sales Manager and Senior Banquet & Catering Operations Manager. The General Manager will also coordinate personnel hiring and training, staffing, marketing, menu development, financial analysis and reporting, customer service, safety and sanitation, and fiscal controls for catering events and conferences. In coordination with the Director of Retail Dining and the Executive Chef, the General Manager will participate in the planning, design, development and evaluation of catering, wedding and special event menus. This position will benchmark and develop policies and procedures for catering sales, room rates, set-ups and delivery.
The Dining Services Department of the University of California, Riverside supports the global campus community by nourishing and delighting our students guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on above the line accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, promoting and shaping sound sustainable business practices, and to help us prepare our department for imminent and planned growth with many new, innovative and remodeled facilities coming on-line over the next few years. Positions come with full medical, dental and vision benefits packages, retirement, wellness benefits and advancement opportunities.
UCR's Housing, Dining & Residential Services (HDRS) is one of the campus' largest units, providing housing to about 30% of our students, dining for entire campus in residential and retail facilities, programming and support through a robust residential life program, conferencing and catering services, and child development care to our faculty, staff and students. HDRS employs 450 career employees and over 800 student employees. HDRS departments include Assignments & Accounts, Business & Financial Services, Capital Programs, Catering Services, Child Development, Conference Services, Dining Services, Information Technologies, Marketing, Operations, and Residential Life. HDRS reports to the Division of Student Affairs. |
| Posted Minimum Requirements |
| 1. Bachelors Degree, preferably in a related field such as Hotel Management, Business, Hospitality Management or Culinary Arts and 3 years of progressive management experience in a complex food services operation; or an equivalent combination of college education and experience; or a minimum of 12 years management experience in a restaurant, catering, or conference services position in a high volume operation. 2. Demonstrated leadership/management/supervisory experience to effectively administer and manage a diverse and complex restaurant/culinary food service operation, including recruitment, hiring, evaluation, compensation, coaching and counseling, time management, training and safety programs. 3. Superior training and communication skills to effectively and professionally communicate with tact and diplomacy, dealing with both the internal and external campus community, verbally and in writing, and the ability to discuss improvements and solve problems. 4. Demonstrated computer skills and knowledge of on-line processes and software to administer and manage food service computer systems including, but not limited to, production, purchasing, forecasting, menus, labor scheduling, financial reports, room reservations and scheduling programs. 5. Experience in preparing operational budgets, food and beverage financial reporting, and expense analysis to include standard profit and loss metrics such as food costs, gross margins and labor percentages. 6. Demonstrated experience in researching, analyzing, implementing, and training on new food products, programs, menus, equipment and practices in a large scale food operation. 7. Experience in directing, organizing and prioritizing workloads to meet required deadlines and departmental objectives. 8. Management experience in creating, sourcing, and producing diverse, cost effective, and current on-trend menus for catering, retail and/or residential food service operations with an aim towards production and training efficiencies. 9. Proven experience in the ability to work independently and make decisions regarding menu and special event planning, initiating new programs, customer service strategies, staffing grids and financial projections. 10. Ability to market, sell, negotiate and develop complex conference service contracts that include multi-faceted services and programs. |
| Posted Preferred Qualifications |
| 1. Food service experience, preferably in a conference, events or catering operations, in a college or university environment. 2. Spanish/English bilingual. 3. Knowledge of federal employment and labor regulations and experience managing in a union environment. 4. Working knowledge of the following systems utilized at UCR: Food Pro Menu and Inventory Management System, Micros POS System, EMS, Kronos Time and Attendance System and/or UCR Financial systems. 5. Familiarity with the UCR campus community, its goals and philosophies, policies and procedures. |