Food Service Manager
The University of California, San Diego
About this position
Position Overview
Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff. As a member of the HDH team, you will be part of a self-funded unit with over 1,200 staff employees, over 2,000 student employees, and an annual operating budget of $371 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. At UC San Diego, we believe a job is more than just employment - it's a chance to be part of something meaningful. Along with competitive pay, we offer outstanding benefits, retirement plans, and a supportive environment that encourages both professional development and personal growth. Benefits begin on your first day! For Dining positions, we also provide a daily meal allowance.
Position Description
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.
Qualifications
Supervisory experience, preferably in the food service industry. Experience providing effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects. Experience with food service and sanitation regulations. 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. 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. 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. 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.