Dining Unit Manager, Hospitality

Dining Unit Manager, Hospitality

The information below covers the role requirements, expected candidate experience, and accompanying qualifications.

Location : Santa Cruz

Job ID : 70454

JOB SUMMARY

Under the direction of the Assistant Director of Retail & Hospitality Services, the Hospitality Unit Manager manages a multi-faceted service operation for University Dining Services Department.

The Hospitality Unit Manager directs a seven-day a week academic year high volume Catering / Specialty, Retail or Board 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 $5 million.

JOB DUTIES

• Leadership and Accountability
• In collaboration with Assistant Director 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.
• Responsible for managing the relationship with customers including faculty, staff, students, and the public.
• Works cooperatively with all facets of CHES and UCSC to provide excellent customer service to diverse clientele.
• 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.
• Responsible for fostering an environment that promotes and maintains productive and positive working relationships.
• Operations
• Plans, coordinates, and is involved in all operational aspects of assigned areas.
• Provides oversight of management and staff to ensure that all appropriate policies and practices are followed.
• Collaborates with the Executive Chef, Food Safety & Nutrition Specialist, and the Assistant Director for Retail & Hospitality Services to plan and refine menus.
• Manages the purchase of food and supplies needed in alignment with budgetary standards.
• Human Resources Management
• Responsible for Human Resource Management within assigned Units.
• Maintains fair and equitable performance standards for all managers and staff.
• Ensures that provisions outlined in the bargaining agreements are followed.
• Fiscal Management
• Responsible for the oversight and management of multiple complex budgets.
• Directs staff in methods of cost control.
• Maintenance and Repair of Equipment
• Maintains safety, sanitation and security standards in the operating unit(s).
• Responsible for the proper maintenance of all assigned equipment.
• Other Duties as Assigned
• Working with College and University personnel to ensure that the all assigned operations support the University and departmental philosophy.
• Participating in department wide committees.

REQUIRED QUALIFICATIONS

• Strong and extensive demonstrated experience in management related to the Catering, Restaurant, Retail and College Dining fields.
• Strong demonstrated experience to provide the highest level of customer service.
• Strong demonstrative experience in event planning, sales, and on-site execution of catered events.
• Strong demonstrated experience in financial analysis and management toward profit.
• Strong demonstrated experience in menu development and culinary production.
• Strong demonstrated supervisory, leadership, and personnel management skills.
• Clear and demonstrated understanding of workplace safety.
• Demonstrated ability to recruit, interview, hire, manage, lead, motivate, and supervise effectively a diverse workforce.
• Strong demonstrated ability to exercise good judgment in making timely decisions.
• Demonstrated skills to work independently and creatively.
• Demonstrated ability to apply mathematical and accounting skills.
• Excellent interpersonal skills.
• Strong ability to read, write and communicate accurately.
• Demonstrated computer skills, including knowledge of food service management systems.

PREFERRED QUALIFICATIONS

• Previous or present involvement in the National Association of Colleges & University Food Services (NACUFS).
• Ability to speak Spanish or willingness to learn.

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.
• The selected candidate will be required to work all scheduled hours on-site.

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.

J-18808-Ljbffr