| The University of Washington (UW) is proud to be one of the nation's premier educational and research institutions. Our people are the most important asset in our pursuit of achieving excellence in education, research, and community service. Our staff not only enjoys outstanding benefits and professional growth opportunities, but also an environment noted for diversity, community involvement, intellectual excitement, artistic pursuits, and natural beauty. |
The University of Washington Bothell is the fastest growing public university in the state of Washington. We provide a leading-edge student experience grounded in hands-on learning, close relationships with faculty members as teachers and mentors, and staff dedicated to student success. The academic work of the campus focuses on cross-disciplinary research and creative practice, connected learning, and community engagement. UW Bothell's current enrollment is approximately 5,000 students. A majority of those students are first generation college attendees or are from underrepresented groups; approximately 92 percent are from Washington. Located in the Seattle metropolitan region, UW Bothell builds vibrant regional partnerships, creates and disseminates new knowledge, and prepares students for leadership in the state of Washington and beyond.
Diversity is a core value of University of WA Bothell. We believe the power of diversity enriches all of us by exposing us to a range of ways to understand and engage with the world, identify challenges, and to discover, design and deliver solutions.
Our Auxiliary Services department has an outstanding opportunity for a Dining Services Manager.This individual will be responsible for:
Develop and motivates staff members. Conduct in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service. Maintains a record of training for each employee and enrolls staff in required training, ensuring that they are provided with release time to attend.
Manage, supervises and provides leadership for professional, contract- classified and student employees to ensure that the dining units/venues are clean, adequately stocked, with merchandise attractively displayed and correctly priced. Perform corrective action duties as needed.
Prepare and submits required reports in a timely fashion, including payroll, production and service records, etc.
Maintain ServSafe certification and registration to conduct a Food Handlers Card Class.
Maintain a safe work environment. Corrects all unsafe practices, poor equipment and/or work habits that might lead to an accident; ensures that an Incident Report is completed and filed for every work accident and injury; notifies appropriate authorities and personnel as needed.
Attend all events that support staff morale and ensures that staff members from their dining operation participate when appropriate.
Demonstrates self-confidence and composure, even under stressful conditions or during peak demand times; remains calm during a crisis and effectively directs others during this type of situation.
Understand and effectively applies all contracts, policies and procedures applicable to the operation, including labor rules.
Develop, implement and enforce policies and procedures for unit safety, cash handling, food safety, food preparation and/or customer service.
Communicate customer service goals and objectives to the unit employees and ensures that these goals are clearly transmitted to all staff within the units.
Develop and oversee quarterly Food Truck Program in collaboration with ASUWB, Real Estate Office, and EH&S. Food Trucks rotate on campus during both lunch and later afternoon/early evening shifts
Ensure that all dining operations activities comply with Bothell Campus policies and procedures, including those for recycling, composting, and trash removal.
Reviews reports, including financial statements, production records, staffing schedules, and inquiries from the Auxiliary Services financial team. Determines and reports the probable causes for budget variances or discrepancies and makes adjustments accordingly.
Reviews daily sales, profits, losses and other financial reports to identify sales and expense control opportunities, and takes appropriate action as required.
Manage the inventory, from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production, and sale, in accordance with established schedules and protocols.
Maintain high visibility with customers and staff members by walking through the office, service areas and dining rooms several times throughout service.
Identifies effective venues for gathering customer feedback, and responds to complaints, questions and special requests in a timely fashion.
Maintain security measures to prevent theft and vandalism.
Develop and maintains an ongoing cleaning schedule to ensure a consistent level of sanitation and cleanliness.
Regularly reviews the Bothell Campus internal and external websites to ensure the descriptions for the Caf and Espresso Bar, catering, vending, and food truck operations are accurate, including menus and hours.
Serve as primary supervisor for dining service employees, including 1 full time and part-time employees, and 20 student employees.
Recruit, train, coach, supervise, and evaluate performance on full and part-time staff and student staff.
Develop, assess, and revise training, and learning for full and part-time staff, student staff, and the program.
Prepare and conducts ongoing and timely performance appraisals for all employees, providing proper performance based feedback.
In collaboration with the Director of Auxiliary Services, actively participate in the development of strategic short term and long range business plans and budgets, ensuring compliance once they are implemented.
Actively questions customers, employees, vendors and others to search for ways to improve products, systems and services.
Participate in continuous improvement initiatives and committees for the campus and leads such activities for the Caf and Espresso Bar operations.
Attend local food and beverage shows as appropriate and as budgets allow keeping up with trends. Keeps up with dining trends and communicates new ideas to the leadership team.
Develop and assist with implementation of expanded food production and catering on campus
Perform other related duties as required.