ABOUT THE JOB: Under the general direction of the Director of Dining Services, the Unit General Manager is responsible for overseeing a Residential Dining Commons and is responsible for supervising management of day to day business operations. This position is responsible for providing excellent quality products and nutritious meals in a safe and aesthetically pleasing residential environment.
The primary emphasis of this position focuses on business management practices (i.e. operations management, financial controls, human resource management, interdepartmental relations, research and development, project management, menu/product change management, monitoring vendor relationships and conference programs.)
The successful candidate will require excellent interpersonal communication skills; the ability to feel comfortable making decisions and taking action in a dynamic working environment to achieve organizational goals; and a strong ability to establish and maintain effective and collaborative working relationships with multiple constituents including campus offices, students, staff, faculty members and community groups. Some evening and weekend availability will be required in order to meet the 3 main responsibilities of the position:
1) Operations – the overall management of the Dining Hall (serving 5,000 meals a day), Summer School Dining Program and the Grab and Go (serving 450 meals a day), in full compliance with all food, occupational safety rules and regulations and customer service expectations. Partners with the Executive Chef, oversee daily operations including, employee scheduling, inventory management and menu execution. Establishes food safety, sanitation procedures and standards, and ensure staff are trained in proper food handling techniques according to health and safety standards. Conduct periodic inspections in compliance with University, local, state, and federal regulations. 2) Leadership – manages team of exempt and non-exempt workforce in a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of the department. Recruits, trains and develops staff to provide customer service that exceeds client expectations. 3) Budgetary – ensures the financial viability of the Dining Hall and affiliated programs through development and management of metrics designed to achieve realistic goals. Continually evaluate pricing structures in an effort to remain competitive and responsive to the campus. Assists Director in long range strategic and or operational planning and the identification and analysis of new business opportunities.
SOME OF THE BENEFITS YOU CAN ENJOY AT UC MERCED:
Career Stability and Growth: • Performance-based Culture • Professional Development Opportunities • Cross-functional/department Opportunities • Campus Community Opportunities • UC Systems Involvement • Access to Lynda.com • Lifelong Learning Nurtured
Work/Life Balance: • Competitive Salaries (while living in an affordable community) • Significant Vacation, Holiday, and Sick Days • UC Retirement System • Inexpensive Medical Plans • Free Vision & Dental Insurance • Deeply Discounted Tuition • Fitness and Wellness Programs
Opportunity to Make an Impact: • Triple Zero Commitment • LEED Certification • Leading Conservation & Sustainability Programs • Environmental Stewardship • Cutting-edge Technology and Research • Community Development and Involvement • Part of UC Natural Reserve System • HSI proudly serving 1st Generation Students
• A Bachelor’s degree in Food Services Management, Dietetics, Hospitality, Culinary Arts, Hotel and Restaurant Management, Business Administration or related field. Extensive relevant experience in combination with education may substitute required.
• Minimum five years of experience in a food service/customer service operation, with at least three years in supervisory/management experience in a high volume food service operation required.
• Experience using computerized systems, including food production/procurement systems, electronic customer access, and timekeeping programs required.
• Experience managing financials, labor, menu development, policy and procedure development, food production, handling and storage, quality control, health and safety required.
• Interpersonal communication skills to clearly and effectively interact with individuals of varying backgrounds and perspectives to research and secure information to resolve problems required.
• Experience responding to customer service needs required.
• Writing skills to prepare a variety of correspondence, reports, policies and procedures, agreements, training documents, and performance evaluations required.
• Proficiency in Microsoft Office applications (Word, Outlook, Excel) required.
• Leadership experience in a residential food service environment preferred.
• Culinary experience in quantity production preferred.
• Experience in strategic planning, administration, and management in a dining service field preferred.
• Experience analyzing, interpreting and applying personnel policy and procedure, collective bargaining agreements and employment law, advising management and managing sensitive employee and labor relations problems preferred.
• Accounting experience to develop, implement, analyze, and monitor annual operating budget with short and long-range financial forecasts preferred.
• Experience with industry standards for residential dining services including PCI compliance, Point of Sale maintenance, managing cash handling policies and procedures preferred.
• Knowledge of related Federal, State, Local, and UC regulations preferred.
UC Merced is the first new American research university built in the 21st century, with a mission of research, teaching and service. The campus opened Sept. 5, 2005, in the San Joaquin Valley. The university is about an hour north of Fresno, two hours south of Sacramento, two hours southeast of San Francisco and the Silicon Valley, and 90 minutes west of Yosemite National Park.