Position Details
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Food Service Unit Manager (A&I)
| Job Number | Full/Part Time | Schedule | Salary |
|---|---|---|---|
| 201211055655 | Full Time | Typically 8-5 but shifts may vary due to operational needs. | - |
Position Information
Under the direction of the General Manager, the Food Service Manager plans, organizes, manages and directs day-to-day activities, work assignments, customer service and maintenance functions in a Dining Retail or Residence facility. This position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial and maintenance functions); Plans, develops, prepares and manages unit budgets to ensure proper fiscal controls; Supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items; Develops creative methods of displaying and merchandising products to generate revenue.
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, and promoting and shaping sound sustainable business practices.
UCR's Housing, Dining & Residential Services (HDRS) is one of the campuses 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.
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, and promoting and shaping sound sustainable business practices.
UCR's Housing, Dining & Residential Services (HDRS) is one of the campuses 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.
Minimum Requirements
1. Graduation from College preferably with training in Food Service Management or a related field, and one year of management experience in a food service operation; or an equivalent combination of education and experience.
2. Experience in planning, organizing, and coordinating the work of culinary staff to accomplish daily operational goals in multiple locations and experience in leading a diverse culinary staff in the execution of all menu items.
3. Knowledge of Culinary Production Management, food production, including sanitary and safety standards, cost control and expense analysis, and food selection and ordering. Knowledge of current food trends, experience with food preparation in large multi-unit operations and skill practicing and in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. Skill in taking food temperatures.
4. Experience in directing, organizing, and prioritizing workload to meet required deadlines and departmental objectives. Experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining, and complaint resolution and skill in using professional judgment in addressing issues. Demonstrated skill expressing ideas clearly and convincingly.
5. Experience with inventory control functions, including experience in physical inventory counts, receiving, and the storage of materials. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. Knowledge of menu management systems and similar financial and food service software and skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features.
6. Skill in measuring liquid and dry food products in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to standardized recipes and production requirements and skill in adding and subtracting whole numbers, decimals, and fractions sufficient to properly adhere to standardized recipes, production records and inventory counts. Skill in computing ratios, rates, and percentages.
2. Experience in planning, organizing, and coordinating the work of culinary staff to accomplish daily operational goals in multiple locations and experience in leading a diverse culinary staff in the execution of all menu items.
3. Knowledge of Culinary Production Management, food production, including sanitary and safety standards, cost control and expense analysis, and food selection and ordering. Knowledge of current food trends, experience with food preparation in large multi-unit operations and skill practicing and in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service. Skill in taking food temperatures.
4. Experience in directing, organizing, and prioritizing workload to meet required deadlines and departmental objectives. Experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining, and complaint resolution and skill in using professional judgment in addressing issues. Demonstrated skill expressing ideas clearly and convincingly.
5. Experience with inventory control functions, including experience in physical inventory counts, receiving, and the storage of materials. Skill in analyzing inventory data. Skill in identifying discrepancies between the physical inventory counts and the recorded inventory counts. Knowledge of menu management systems and similar financial and food service software and skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features.
6. Skill in measuring liquid and dry food products in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to standardized recipes and production requirements and skill in adding and subtracting whole numbers, decimals, and fractions sufficient to properly adhere to standardized recipes, production records and inventory counts. Skill in computing ratios, rates, and percentages.
Preferred Qualifications
1. Knowledge of supervisory principles equivalent to certificate or coursework in a supervisory development program.
2. Experience working with Food Pro menu management system.
3. Skill in communicating orally and in written format in both English and Spanish.
2. Experience working with Food Pro menu management system.
3. Skill in communicating orally and in written format in both English and Spanish.
Additional Information
In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history and culture. UCR gives every student the resources to explore, engage, imagine and excel.
At UC Riverside we celebrate diversity and are proud of our #4 ranking among the nation for most diverse universities (US News and World Report 2011). Become part of a place that fosters success for all its constituents, students, faculty, and staff, and where work/life balance and campus culture are integral to our way of life.
UCR is ranked 41st among top public universities (US News and World Report 2011) and is an affirmative action and equal opportunity employer, with a commitment to workforce diversity.
For information about our generous employee benefits package, visit: Employee Benefits Overview
At UC Riverside we celebrate diversity and are proud of our #4 ranking among the nation for most diverse universities (US News and World Report 2011). Become part of a place that fosters success for all its constituents, students, faculty, and staff, and where work/life balance and campus culture are integral to our way of life.
UCR is ranked 41st among top public universities (US News and World Report 2011) and is an affirmative action and equal opportunity employer, with a commitment to workforce diversity.
For information about our generous employee benefits package, visit: Employee Benefits Overview