Dining Food Service Manager

Benefits to working at UC Santa Cruz include:

Medical, Dental & Vision Care Insurance Plans
UC Retirement Plans
Group Term Life Insurance
Legal Insurance
Pet Insurance
Paid Holidays plus accrued vacation and sick leave
Meal Allowance

HOW TO APPLY

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INITIAL REVIEW DATE (IRD)

Application materials submitted by 11:59 pm on the IRD will be routed to the hiring unit for consideration. Materials submitted after the IRD will ONLY be forwarded at the request of the hiring unit. To ensure your application is routed for consideration, submit your materials before 11:59 p.m. on the IRD. Talent Acquisition cannot accept application materials outside of the jobs portal, and is unable to update submitted applications on an applicant's behalf, or forward communications to the hiring units. For more information about the IRD and the applicant review process, view this link.

The IRD for this job is: 07-10-2024

ABOUT UC SANTA CRUZ

UC Santa Cruz is a public university like no other in California, combining the experience of a small, liberal arts college with the depth and rigor of a major research university. It's known as an unconventional place where innovation and experimentation is part of the campus's DNA. That playful, bold spirit still thrives today, all on a campus renowned as among the most beautiful in the world.

DEPARTMENT OVERVIEW

The Colleges, Housing and Educational Services (CHES) is a multi-funded organization of the Division of Student Affairs and Success (DSAS) at UC Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services and facilities, capital planning, business and financial analysis, dining services, conference services, and early education services. Through these units educational and developmental programs and services are offered to all members of the campus community including students, faculty, staff, children and external constituents. CHES provides on-campus housing and dining services to approximately 9,500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities which support single students and students with families.

UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests of the campus. Our mission is to be committed to: creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.

More information can be found at: https://dining.ucsc.edu/jobs/index.html

JOB SUMMARY

Under the general supervision of the Unit Manager, the Food Service Manager is responsible for the organizational and functional performance of a residential dining facility and or retail locations. The Food Service Manager administers a system of quality food production and service for student customers, staff and faculty customers, visitors and summer conference guests. The Food Service Manager must possess a thorough understanding of the principles of food production, merchandising, customer service, budgetary controls, operations and human resource management.

APPOINTMENT INFORMATION

Budgeted Salary: $60,000/ annually
Under California law, the University of California, Santa Cruz is required to post a reasonable estimate of the compensation for this role. The salary shown above is the budgeted amount the University reasonably expects to pay and the salary extended should not exceed this posted amount.

Benefits Level Eligibility: Full benefits

Schedule Information:

• Full-time, Fixed
• Percentage of Time: 100%, 40 Hours per Week
• Days of the Week: To be determined and details to be discussed at the interview
• Shift Includes: Day, Evenings Night, Weekends - to be determined and discussed at the interview

Employee Classification: Career appointment

Job End Date: None

Work Location: UC Santa Cruz Main Campus

Union Representation: Non-Represented

Job Code Classification: FOOD SVC SUPV 1 (005234)

Travel: Never or Rarely

JOB DUTIES

60% - Operations

• Supervises and evaluates all service personnel in the delivery of meals, utilizing standard, academic service standards.
• Responsible for providing regular, ongoing training programs for service staff positions who work with customers in the general public areas of the dining hall or retail location. Training includes food safety and sanitation policies to ensure safe and sanitary food handling procedures are observed.
• Provides daily communication, dialogue, and guidance for all service and production staff.
• Coordinates staff feedback on service with the appropriate manager.
• Ensures customers receive effective and responsive service. Ensures that food and beverages are served in clean, attractive, and well-maintained surroundings by a friendly and well-informed staff.
• Provides support to service staff during meal service periods, by ensuring all stations are ready and stocked, lines are running smoothly, and that cashiers and service staff are promoting a positive tone and are receptive to customers.
• Develops and maintains ongoing customer service programs which include: personal interaction with customers, written replies to comment cards, and training staff to obtain personal feedback from customers.
• Controls labor costs by scheduling and planning the workload of the location staff.
• Directs the daily work of production staff in preparation of multiple food items for residential dining service and retail locations.
• Ensures that products are prepared in proper proportions and portion control is maintained.
• Collaborates with the Executive Chef to develop ongoing training with the production staff.
• Provides daily communication, dialogue, and guidance for production staff.
• Ensures that safety and sanitation standards are being met in food handling and equipment use. Documents serving and holding temperatures in accordance with HACCP guidelines.
• Ensures recipes are followed in accordance with UCSC recipes.
• Taste tests all recipes to ensure the proper flavor profile is attained.
• Participates in planning cycle menus and special events.
• Participates in product testing, recipe testing, and menu development
• Responsible for the maintenance and repair of all food production and service equipment.
• Plans, coordinates, and is involved in all aspects of retail operations including recipe development, merchandising, marketing, customer service and outreach activities, safety, and sanitation.
• Regularly visits the various retail outlets to inspect food presentation, facility appearance, training of staff, inspection of equipment, and cash handling procedures.
• Collaborates with Unit Managers, Executive Chef, Bakery Manager, Commissary Lead, and other colleagues to plan and execute retail outlet food offerings, keeping abreast of current coffee drinks, food, and baking trends, as well as budgetary constraints and quality control.
• Maintains a weekly inventory of all goods and supplies in the retail unit.
• Responsible for the safe preparation, storage, and delivery of all food and baked goods to all retail outlet operations.
• Collaborates with management to set costs for retail operations items that are available on its menu; uses expertise in food cost to assist in the proper pricing of all goods sold.

20% - Human Resources Management

• Responsible for assisting and supporting the appropriate manager in all facets of Human Resource Management.
• Develops job performance standards for all staff and student employees.
• Facilitates training programs for employees to include:
  - HACCP (Hazardous Analysis Critical Control Point)
  - Training in safe chemical handling
  - Ongoing training in food safety and sanitation
  - Educating staff on customer service skills
  - Career development and training for staff
  - University Principles of Community and Respect
• Ensures that the collective bargaining agreements and University of California policies are followed.
• Motivates staff to strive for the highest quality food production keeping with current trends throughout the industry.
• Maintains cost-effective work schedules for all staff and student employees.
• Recognizes and acknowledges outstanding staff performance.
• Participates or may serve as the Committee Chair on departmental staff recruitments.

10% - Budget and Fiscal Analysis, Cash Management

• Responsible for achieving the desired fiscal goals by use of effective controls to meet budget requirements for service and production of an operating unit.
• Develops and implements cost control procedures for labor, food, and supplies to meet the approved budget.
• Directs staff in methods of cost control, ensuring the security of assets, portion control, and efficient staffing for optimal productivity.
• Responsible for all cash operations in retail operations; responsible for collaborating with appropriate manager, campus partners, and financial services staff to ensure the proper handling and accounting of daily cash intake, observing University cash handling policies.
• Performs a weekly detailed analysis of physical inventory and makes adjustments as necessary to maintain accurate budget information and precise accounting of food and non-food items.

10% - Other Duties as Assigned

• Interfaces with Colleges Housing & Educational Services (CHES) and Dining Services staff, as well as students, to provide dining and management support for college and residential programs.
• Monitors a preventative maintenance program for facility equipment.
• Participates in weekly management staff meetings, to review and discuss future activities and events.
• Participates on campus-wide and departmental committees as needed.
• Will drive campus-owned vehicles and/or a personal vehicle to perform various duties including, but not limited to, catered events, training, quality control within locations, cashier deposits, and other driving-related duties as assigned.
  

REQUIRED QUALIFICATIONS

• Demonstrated experience in management specifically related to food services, hospitality field and/or retail services.
• Experience in financial and labor management, employee relations and training, menu development, customer service, food production, handling and storage, quality control, health and safety.
• Demonstrated supervisory, leadership, and personnel management skills to effectively administer and manage staff.
• Skill and temperament to provide an open climate and create opportunities for employee communication and position departmental interaction.
• Skill and knowledge to create performance standards that increase morale, productivity and attendance.
• Ability to recruit, interview, hire, manage, lead, motivate and supervise effectively a diverse workforce including setting and meeting performance goals, conducting performance appraisals and providing training for residential dining service staff.
• Demonstrated culinary production skills related to dining and retail operations.
• Strong demonstrated customer service skills related to dining and retail operations.
• Demonstrated ability to exercise good judgement in making informed management decisions.
• Strong time management and organizational skills.
• Skill to work independently and ability to be inventive and creative, including but not limited to initiating new programs, conceptualizing, organizing, and directing projects, Unit growth, development and change.
• Skill and knowledge to collaborate with colleagues to design and implement innovative customer service programs.
• Excellent interpersonal skills to maintain good working relations with a diverse group of people. Ability to resolve issues related to student, staff, faculty, and dining services, and exercise diplomacy in stressful situations.
• Ability to read, write and communicate effectively in English; to write accurate and grammatically correct reports, Unit goals, evaluations, and communicate with staff, customers, vendors and other departments.
• Ability to apply mathematical and accounting skills to interpret and analyze financial data and inventory.
• Demonstrated computer skills in word processing and spreadsheet programs and general knowledge of on-line processes to administer and manager food service computer systems.
  

PREFERRED QUALIFICATIONS

• Bilingual Spanish/English or willingness to learn.
• 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 and be able to participate in the Department of Motor Vehicles (DMV) pull notice program.
• Interviewees will be required to provide a current DMV record.
• Candidates must pass managers' level ServSafe certification within 90 days of hire or already be in possession of manager's level ServSafe certification upon hire.
• Selected candidate will be required to complete training within established time frames as directed including UC compliance training.
• The selected candidate will be required to work all scheduled hours on-site.
• Ability to work a variable schedule including evenings and weekends.
• The University of California has implemented a Vaccination Policy covering all employees. Employees, including new hires, are required to comply with any applicable policies relating to the University of California vaccine program.
• Per the Child Abuse and Neglect Reporting Act (CANRA), this position has been identified as a Mandated Reporter. The selected candidate will be required to report known or suspected child abuse or neglect as defined by CANRA and will be required to sign a Statement Acknowledging Requirement to Report Child Abuse prior to commencing employment. CANRA Penal Codes, and related definitions, requirements, and responsibilities may be obtained here.

SAFETY STATEMENT

All UCSC employees must understand and follow job safety procedures, attend required health and safety training, proactively promote safety at work, and promptly report actual and potential accidents and injuries.

NOTICE OF AVAILABILITY

In compliance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act (the Clery Act), the Annual Security and Fire Safety Report (ASFSR) is available at: https://drive.google.com/file/d/1hUBiz3WS3zErEGOhSOu7KZZPzGkTwr_2/view?usp=sharing. This report is published by October 1st of each year and includes current institutional policies and procedures concerning campus safety and security; fire safety and evacuation policies; sexual misconduct and relationship violence reporting and response protocols; and crime and fire statistics for the three previous calendar years. A paper copy of the ASFSR is available upon request by contacting the UCSC Police Department at 114 Carriage House Rd., Santa Cruz, CA 95064, or by calling 831-459-2231 Ext. 1.

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. UC Santa Cruz is committed to excellence through diversity and strives to establish a climate that welcomes, celebrates, and promotes respect for the contributions of all students and employees.

For the University of California's Affirmative Action Policy please visit: https://policy.ucop.edu/doc/4010393/PPSM-20

For the University of California's Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination