Experience:
1-3 years of experience
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Employment Type:
Part time
Posted:
9/27/2019
Job Category:
Hospitality
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DINING SERVICES MANAGER
University Enterprises, Inc. | Sacramento, California
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Job Description

Job Title Dining Services Manager
Worksite City Sacramento, California
Advertised Salary Range $4,160 - $5,650
Temporary No
Length of Appointment N/A
Hours per week Regular (full-time) Employee – 40 hours per week (Benefited)
FLSA Exempt
Broad Scope and Function

The position assists Dining Services by directing, coordinating, and supervising UEI operated programs within the Dining Commons and Summer Conferences in an efficient and cost-effective manner.

Reporting Relationship

The position reports directly to and receives general direction from the Dining Services General Manager. The position supervises the: Dining Services supervisor, Cook I, Cook II, Fry Cook, Kitchen Assistant I, Part-Time Supervisors, Full-Time Hourly Staff, and Part-Time staff.

Conditions of Employment

This is a full-time, exempt from overtime, benefited position, covered under the California Public Employees’ Retirement System. Continued employment in this position is dependent upon the mutual consent of University Enterprises, Inc. (UEI) and the employee, and either University Enterprises or the employee can, at any time, terminate the employment relationship at will, with or without cause.

Work Schedule

Hours vary and may include some evenings and weekends.

Minimum Qualifications

1. Bachelor’s Degree in Food Management, Culinary Arts, Restaurant Management or related field or equivalent combination of education and/or work experience.

2. Demonstrated supervisory or lead experience in the food service industry including increasingly responsible experience in food service planning, operations, and sales. Demonstrated experience in the preparation and service of foods in an institutional or commercial setting.

3. Demonstrated experience in the supervision, hiring, training, scheduling, and evaluation of a diverse staff.

4. Demonstrated skill in inventory management including rotation and organized distribution of products, loss control, and related record keeping. Demonstrated experience purchasing food and supplies and pricing methods and techniques.

5. Demonstrated working knowledge of food preparation and menu development.

6. Demonstrated knowledge of principles, techniques, practices, and procedures of food service operations, storage, and service to large groups of people; operation, maintenance, and use of kitchen equipment; cash handling and management; and food service sanitation and safety.

7. Demonstrated ability to direct, organize, coordinate, and manage assigned area functions and operations; organize data, maintain records, and prepare reports; and communicate effectively.

8. Demonstrated ability to establish and maintain job priorities when there are changes in the workload, frequent interruptions and competing deadlines.

9. Ability to establish and maintain good customer relations and to ensure products and services meet the needs of customers; prepare and monitor budgets; and develop and implement sales strategies and plans; analyze retail sales operations; and maintain effective working relationships.

10. Excellent oral and written communication skills. Excellent inter-personal relationship skills.

11. Must pass a background check, which may include fingerprinting. Must continue to meet the established standards.

Preferred Qualifications  
Physical Requirements

Stand and walk for extended periods; manual dexterity and eye-hand coordination; corrected hearing and vision to normal range; verbal communication; use of office equipment including computers, telephones, calculators, registers, copiers, scanners, printers, and fax machines.

Working Conditions

Work is performed in an office, food service, and kitchen environment; some exposure to heat and moisture; some exposure to grease and oils; continuous contact with staff, campus community, and public..

Project Description

University Enterprises, Inc., (UEI) Campus Dining offers dining locations throughout the north and south ends of the Sacramento State campus. With a mission to provide our patrons an excellent dining experience, we strive to provide a wide selection of affordable and quality menu items at a variety of ethnic and mainstream restaurants. Our eateries also provide special dietary options for the vegan and vegetarian members of the campus community. Campus Dining prides itself on its sustainable practices through the continued use of: Sustainable food purchasing, Recycling and waste reduction practices, Green packaging and materials, Eco-friendly cleaning supplies, Energy-efficient appliances.

Job Duties

 

Job Duty

1. Manages, directs, coordinates, and supervises the Dining Services daily operations and personnel of the Dining Commons and Summer Conferences in an efficient and cost-effective manner, ensuring high quality services and operations are maintained.

Job Duties

 

Job Duty

2. Assists with the preparation, administration, and monitoring of the annual operating budgets for assigned areas. Monitors and operates within established budgets; maintains budgeted food, labor, and supply costs; develops and implements income and expense goals for assigned functions; ensures that proper portions and cost controls are followed; and ensures unit operations, such as labor, revenue, expenses, and controlled costs are within budgeted funds and projections. Conducts weekly unit inventories; inputs daily labor and sales to appropriate P & L reports.

Job Duties

 

Job Duty

3. Hires, supervises, trains, and evaluates assigned entities’ staff. Supervises staff consistent with University Enterprises policies; schedules all staff; prepares and gives performance evaluations; trains and conducts staff orientations; handles personnel concerns, counsels staff, and provides corrective action as needed; meets with staff to communicate updates and/or changes to service needs, as required.

Job Duties

 

Job Duty

4. Ensures safety and security standards are followed; monitors the cleaning and HACCP list daily to ensure these tasks have been completed; monitors equipment in all working areas and notifies appropriate person when repairs are needed; responds to customer questions, problems, and complaints; supervises customer service in all assigned entities; assures services and products offered meet or exceed standards; and meets campus needs in a cost-efficient manner.

Job Duties

 

Job Duty

5. Establishes standards to maintain proper inventory and storage of supplies to ensure the continued operation of assigned areas; completes paperwork and works with menu management system to receive orders, place orders, submit transfers, and enter inventory; Works with management to ensure proper transfer of food and supplies to assigned areas and to communicate with or make changes to vendors as needed.

Job Duties

 

Job Duty

6. Oversees cash handling and reconciliation daily; sets up cash registers with appropriate cash bag; trains shift leads to open and close cash drawers; oversees cash drawer changeovers as cashiers change; ensures the proper opening and closing cash handling procedures are completed; conducts surprise monthly cash audits.

Job Duties

 

Job Duty

7. Ensures proper quality control and service of food and catered food; guarantees food has a pleasing appearance, taste, and is wholesome. Ensures that all food preparation methods meet or exceed established standards.

Job Duties

 

Job Duty

8. Directs and oversees the condition and sanitation of facilities; ensures proper and safe operation of equipment; guarantees the environment meets or exceeds standards and is attractive, clean, safe, and sanitary. Oversees cleaning staff in common areas as well as in assigned areas.

Job Duties

 

Job Duty

9. Provides consultation and input to the Associate Director, Dining Services regarding the general program, fiscal, and personnel planning for the Dining Services unit within which management responsibilities are exercised; and performs special projects and assignments, as directed. May provide supervision of other Dining Services units on campus.

Job Duties

 

Job Duty

10. Prepares and maintains records and reports in accordance with accounting and auditing standards; maintains records and prepares sales reports; prepares and submits payroll and timekeeping records of assigned units; ensures waste sheets are completed weekly and sales and labor P & L reports are completed daily. Covers shifts for employee breaks, lunch hours, and absences.

Job Duties

 

Job Duty

11. Continually assesses marketing needs for assigned eateries and provides recommendations for promotions, menu updates, signage changes, and other marketing related items.

Job Duties

 

Job Duty

12. Represents Dining Services operations and functions with the campus community, other organizations, and the public. Attends Food Committee meetings with Residence hall students.

Job Duties

 

Job Duty

13. Performs other job-related duties as assigned.

Posting Detail Information

 

Posting Number B018F19
Number of Vacancies 1
Position End Date (if temporary)  
Open Date 09/27/2019
Close Date 10/11/2019
Open Until Filled No
Special Instructions Summary

If you do not include both a cover letter and resume with your application, your application materials will not be considered. Please include your employment history in the “Employment Experience” section of your application in addition to submitting your resume and cover letter. Please complete each section—do not refer to your resume in lieu of listing your job duties or in answering the supplemental application questions.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you hear about this position?
    • UEIJobs Website
    • Interest Card Emails
    • Twitter
    • Indeed
    • Career Fair
    • Campus Career Center
    • LinkedIn
    • Personal Referral
    • Sacramento Bee
    • Careerbuilder
    • Internal Job Posting
    • The WELL hiring expo
    • Other
  2. * If other, please specify.

    (Open Ended Question)

  3. * Do you have demonstrated increasingly responsible experience in food service planning, operations, and sales?
    • Yes
    • No
  4. * Please describe your career path and your increasingly responsible experience with regards to food service planning, operations and sales.

    (Open Ended Question)

  5. * Do you have demonstrated experience in the preparation and service of foods in an institutional or commercial setting?
    • Yes
    • No
  6. * Please describe the institutional or commercial settings where you attained this experience.

    (Open Ended Question)

  7. * Do you have experience in the supervision, hiring, training, scheduling, and evaluation of a diverse staff?
    • Yes
    • No
  8. * Please describe your supervisory experience and tell us what types of supervisory duties you were responsible for.

    (Open Ended Question)

Applicant Documents

Required Documents
  1. Cover Letter
  2. Resume
Optional Documents
  1. List of References

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