UCSD Layoff from Career Appointment: Apply by 10/10/17 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Eligible Disability Counseling and Consulting services (DCC) or Special Selection clients should contact their Vocational Rehabilitation Counselor for assistance.
The Food Service Manager is responsible for the operations of a Housing Dining Hospitality restaurant, market, catering operation, functional area of a larger dining unit and/or food truck. This includes organizing, planning, staffing, training, implementation of computerized systems, controlling equipment and inventory maintenance, security, and assisting with budgeting and financial management. The incumbent receives predetermined work assignments that are subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures and policies. Requires full knowledge of own area of functional responsibility.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with more than 650 staff employees, 800-1000 student employees and an annual operating budget of $150 million. HDH provides housing for approximately 15,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering approximately 5.3 million sq. ft. Currently, HDH houses 38% of UCSD's enrolled students with a goal of housing 50% in the near future. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors. UCSD-HDH is committed to providing a comprehensive benefits plan that offers you choices for your physical, mental and financial wellness.
We offer competitive Medical, Dental and Vision Insurance programs geared to you and your family's needs. UCSD Benefits provides a wide array of coverage, including Supplemental, Spousal and Child Life Insurance, Short and Long-Term Disability, a Pension Plan and other savings plans provide additional incentives for choosing HDH as the employer of your future. Dining Services offers a competitive compensation package that includes paid vacation time, paid holidays and sick time. A meal perquisite program provides staff meals while on shift. An annual uniform allowance for clothing and shoes is provided.
Dining Services operates 19 locations across campus that include specialty restaurants, markets, full service restaurants, residential dining facilities, and a full service catering department. We are a 24/7 business where operating needs require varied work schedules including mornings, evenings, late night, and weekends. Employees may be required to take off during scheduled operational shutdowns such as Holiday Breaks, Spring Break, and Summer.
Health codes require prescribed uniform, hair covering and good personal hygiene. Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all food service employees.
Employees may be required to change work location on a daily basis as needed or for an indefinite time period.
Operating needs of the department require varied work schedules (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).
Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.
Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.
Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. Accounting skills to interpret financial data and make recommendations and proposals for retail prices, as well as unit and departmental budgets.
Intermediate computer application skills to include food service applications such as point of sale and inventory control software. This includes forecasting of inventory, production, recipe file, access control, time and attendance.
Demonstrated working knowledge in food service and sanitation regulations.
Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.
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