Assistant Director - Operations (Lake Arrowhead Conference Center)
The Assistant Director is comparable to a Director of Operations at a Resort Conference Center. The Assistant Director is responsible for assisting the Lake Arrowhead Director / General Manager with the successful operation and administration of all departments, to include direct supervision over: Food & beverage, guest rooms, front desk, lodge services, and security. The Assistant Director is responsible for ensuring that all conference center / resort operations are carried out professionally, to optimal standards, and at the highest service levels. The Assistant Director will achieve desired outcomes by planning, implementing and controlling effective departmental strategies that drive results. The Assistant Director will effectively lead, train, coach, motivate, engage and provide feedback to team members on a daily basis.
The UCLA Lake Arrowhead Conference Center is a year round hospitality enterprise, servicing conference groups from Labor Day to mid-June; and servicing BRUIN WOODS Family Resort guests during the summer months. The property is located 100 miles from the UCLA campus in the San Bernardino Mountains, and consists of 42 acres with meeting space and overnight sleeping rooms to accommodate 200 guests. The conference center generates approximately $6 million in revenues and over 24,000 occupancy nights annually. During the summer season, BRUIN WOODS serves approximately 800 families in a 10-week period, generating an additional $4 million in revenues. The Conference Center normally employs roughly 45 full time employees with seasonal increases of up to 165 employees”
24981 Assistant Director Dining Services – Executive Chef 11/10/2016 2/11/17 Full Time Food and Beverage Services http://hr.mycareer.ucla.edu/applicants/Central?quickFind=69456 “Under the general direction of the Director, Dining Services, the Executive Chef oversees the culinary program for the department. Dining Services, as part of Housing & Hospitality Services (H&HS) supports the teaching, research, and public service mission of the University by delivering to customers a wide array of quality services, products, and programs. The Dining Services department serves over 5.2 million meals annually, and consists of 550 team members and currently operates within a $40 million operating budget..
The Executive Chef is responsible for establishing recipes, menus, production standards, cooking processes and procedures for 7 Residential Restaurants (4 anchor, 3 boutiques, 1 on site bakery, and 1 commissary production facility), in collaboration with the production (culinary) team for these locations. This position oversees day to day operations as well as menu and recipe development process of the commissary production facility and on site bakery. As Assistant Director for these two locations the incumbent is responsible for operational policies, planning, organizing, staffing, overseeing and controlling standards and procedures. Also responsible for preparation and implementation of budget plans, staffing, and implementing cost control techniques for the commissary and bakery during the Academic Year and Summer Conference Season. Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability. Other responsibilities include the training of production personnel in food preparation, equipment usage, proper food handling, recipe testing, cooking equipment evaluation, kitchen design, creative menu planning, on going implementation of the cook-chill system, budgetary cost containment, production productivity, vendor interface and Catering sales.
The Assistant Director Culinary develops, coordinates, and monitors management control systems for key financial and activity indicators (performance measurements and/or benchmarks) for culinary related programs. The Executive Chef also provides the necessary analyses to assist the Director, Dining Services in long-term planning decisions. The Executive Chef recommends updates and monitors culinary objectives for the five-year strategic plan for Dining Services, and annual strategic initiatives and goals.
The Executive Chef must work as a collaborative team member on the Dining Services senior management team. This position must also support and act as a resource as needed to members of the Housing & Hospitality Services management team.
The position is a member of the senior management team and participates in strategic planning and decision making for the department.