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University Enterprises, Inc.

6000 J Street
SACRAMENTO , CA
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Associate Director, Dining Services

University Enterprises, Inc.
SACRAMENTO, CA Full time
Posted on April 29, 2018

Salary: $6,521 – $9,781/mo + excellent benefits including CalPERS retirement

University Enterprises on campus at Sac State is seeking an Associate Director for our Dining Services unit.

View full job details and apply online at: www.ueijobs.com

OPEN UNTIL FILLED with a priority review date of 5/11/18.

Position Information

 

Job Title Associate Director, Dining Services
Worksite City Sacramento, California
Advertised Salary Range $6,521 - $9,781
Temporary No
Length of Appointment N/A
Hours per week Regular (full-time) Employee – 40 hours per week (Benefited)
FLSA Exempt
Broad Scope and Function

The position assists the Director in managing, directing, planning, and organizing all campus dining operations. The position will work with the Director, Dining Services on strategic planning for the Dining Services Division. In addition, it will coordinate the development and implementation of various in-service training programs for the Dining Services Division. The position will act in the absence of the Director, when designated.

Reporting Relationship

OPEN UNTIL FILLED with a priority review date of May 11, 2018.

The position reports directly to and receives general direction from the Director, Dining Services. Reporting to the position are the Dining Services General Manager, Catering Manager, Executive Chef, and the Dining Services Retail Manager.

Conditions of Employment

This is a full-time, exempt from overtime, benefited position, covered under the California Public Employees’ Retirement System. Continued employment in this position is dependent upon the mutual consent of University Enterprises, Inc. (UEI) and the employee, and either University Enterprises or the employee can, at any time, terminate the employment relationship at will, with or without cause.

Work Schedule  
Minimum Qualifications

1. Bachelor’s Degree in Food Management, Culinary Arts, Restaurant Management, or equivalent combination of education and/or work experience.

2. Demonstrated experience in selecting, training, coordinating, evaluating, and supervising a large and diverse work force. Demonstrated experience developing a strong cohesive team.

3. Demonstrated extensive experience in food service management including but not limited to planning, operations, menu development, and sales, including experience in a supervisory or management position in a medium to large organization with multi-unit dining service operations.

4. Demonstrated strong leadership skills providing creativity and vision.

5. Demonstrated experience in developing, implementing, and monitoring multi-unit budgets. Experience in purchasing food and supplies, pricing methods and techniques, inventory management, fiscal controls, and accounting.

6. Demonstrated experience in analyzing dining service operations and financial data, developing methods to achieve goals, ensuring products and services meet the needs of the customer, developing and implementing marketing strategies and plans.

7. Demonstrated experience in the preparation and service of foods in a commercial setting. Demonstrated extensive experience in the production and service of high quality and multi-event catering, restaurant, and cafeteria functions.

8. Demonstrated experience in developing and marketing catering services.

9. Demonstrated sensitivity in meeting the needs of a multicultural environment.

10. Demonstrated knowledge of principles, techniques, practices, and procedures of food preparation, storage, and service to large groups of people.

11. Demonstrated knowledge of dining service sanitation and safety requirements.

12. Excellent oral and written communication skills.

13. Excellent customer service skills.

14. Must pass a background check, which may include fingerprinting. Must continue to meet the established standards.

Preferred Qualifications

1. Culinary certification or equivalent experience.

2. Prior work experience with a food service menu management system, such as CBORD.

Physical Requirements

Stand and walk for extended periods; manual dexterity and eye-hand coordination; corrected hearing and vision to normal range; verbal communication; use of office equipment including computers, telephones, calculators, copiers, printers, scanners, and fax machines.

Working Conditions

Work is performed in an office and kitchen environment; some exposure to heat and moisture; some exposure to grease and oils; continuous contact with staff, campus community, and public.

Project Description  
Job Duties

 

Job Duty

01. Provides direction to the management, operations, and functions of all campus dining operations in an efficient, positive, and cost effective manner. Makes recommendations to improve operational efficiencies that will improve service levels while managing the controllable expenses.

Job Duties

 

Job Duty

02. Provides overall leadership in developing and directing a cohesive team involving all department staff members in meeting the goals and objectives of the unit. Creates a cohesive, visionary, and dynamic Dining Services team, using strong, hands-on leadership.

Job Duties

 

Job Duty

03. Assists management to ensure the annual operating budgets for campus dining units maintain targeted goals. Monitors income and expense goals for the campus dining operations. Analyzes financial information and initiates necessary administrative and fiscal actions to reach fiscal and retail goals. Provides budgetary information to management for fiscal budget preparation and control.

Job Duties

 

Job Duty

04. Assures services and products offered by Dining Services meet campus needs in an efficient and cost effective manner. Continually reviews and evaluates all campus dining operational records, which include sales data, wage and salary expenses, invoices, expenditures, and financial records to ensure cost efficient operations.

Job Duties

 

Job Duty

05. Updates the Dining Services Director regarding all campus dining units operations, personnel, administrative information, and profit and loss statements. Assists the Director with development of department-wide policies.

Job Duties

 

Job Duty

06. Coordinates the development and implementation of in-service training programs that emphasize customer service, quality preparation, portion control, and recipe standardization. Assists with implementing in-service training and preventative maintenance programs for all campus dining operations.

Job Duties

 

Job Duty

07. Works with management staff to develop and plan menus and ensure the proper establishment and implementation of required governmental sanitation and safety standards. Ensures Hazard Analysis & Critical Control Points (HACCP) quality systems are in place.

Job Duties

 

Job Duty

08. Hires, schedules, supervises, trains, develops, and evaluates staff ensuring compliance with UEI personnel policies and procedures and Affirmative Action/Equal Opportunity guidelines; prepares and gives performance evaluations. Manages personnel concerns, counsels staff, and provides corrective action as needed.

Job Duties

 

Job Duty

09. Meets with staff to review department goals, problems, promotions, etc. Works with staff to develop professional goals as part of staff development.

Job Duties

 

Job Duty

10. Assists in the implementation of strategies for achieving departmental goals; promotes quality performance and financial viability. Creates, directs, and modifies campus dining operations to meet financial goals and objectives; meets with management team to assess performance to achieve desired outcomes.

Job Duties

 

Job Duty

11. Makes recommendations on ways to position the campus dining operations using marketing, social media, and other public relations tools to increase participation and sales in the retail units and board plan participation.

Job Duties

 

Job Duty

12. Represents Dining Services operations and functions with the campus community, other organizations, and the public.

Job Duties

 

Job Duty

13. Takes a leadership role in the planning, development, and implementation of customer service techniques to create an exceptional dining experience for campus dining operations.

Job Duties

 

Job Duty

14. Develops and maintains positive and cohesive working relationships with peers, staff, and the campus community as part of a diverse work culture.

Job Duties

 

Job Duty

15. Performs other duties of a similar nature as requested by the Director and, when designated, may act in the absence of the Director.

Posting Detail Information

 

Posting Number B043F17
Number of Vacancies 1
Position End Date (if temporary)  
Open Date 04/27/2018
Close Date  
Open Until Filled Yes
Special Instructions Summary

If you do not include both a cover letter and resume with your application, your application materials will not be considered. Please include your employment history in the “Employment Experience” section of your application in addition to submitting your resume and cover letter.