UCSD Layoff from Career Appointment: Apply by 01/09/18 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.
Under the direction of the Food Service Manager, the incumbent is responsible for the operation of a Housing, Dining, Hospitality dining unit, retail sales facility, catering operation, functional area of a larger operation and/or food truck and acts as unit manager or production manager in their absence.
The incumbent will also train, develop, schedule, evaluate and provide direction to the staff. Independent responsibilities include operations management, public relations, leadership and financial management. Duties also include project management, maintaining high product quality and customer relations, help in coordinating employee teambuilding activities and other special events.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with approximately 700 career employees, 800-1000 student employees and an annual operating budget of greater than $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. HDH is in the midst of implementing an aggressive building plan which will add 5000 new beds and almost double our square footage by 2021.
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.
Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday). Employees may be required to take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks. 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 Dining Services employees. Employees may be required to change work location on a daily basis as needed or for an indefinite time period.
Skill and background in food and beverage service to include retail sales and cash handling.Knowledge and skills in all food service operational functions for maximum utilization and evaluation of personnel performance and staffing in normal functions and in emergencies.
Technical computer systems knowledge and skill in basic software programs such as on-line purchasing, word processing, spreadsheet, data base management and e-mail.
Knowledge of computer applications in a food service operation. This includes forecasting of inventory, production, labor, recipe file, access control, time and attendance.
Proven experience and skills in developing theme events and sales promotions, including resourceful and creative merchandising of promotions and products
Accounting and mathematical skills to maintain inventory, project service needs, complete service records, and control costs. Ability to make recommendations and proposals for unit and departmental budgets as well as retail prices.
Skills in personnel management including knowledge and skill in evaluating, communicating clearly and directly in an effective and amiable manner, thereby creating a positive climate for maximizing opportunities to provide training in critical areas.
Time management skills to organize tasks, train, delegate, monitor, and evaluate staff in their progress in meeting their goals in work achievement.
Knowledge of efficient methods of ordering, storing and receiving food, beverage, and other sundry goods typical to a convenience store. Ability to develop production controls on quality and quantity of supplies.
Written and verbal communication skills to write accurate and grammatically correct reports, develop sales plans including advertising, product descriptions, unit goals, evaluations, directing & training staff and interacting with customers.
Ability to: 1) identify unit level problems and/or needs; 2) develop solutions and/or needs proposals; 3) and to implement action plans with limited assistance and input, always with
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