Job Description

Under the general direction of the Assistant Director of operations, Principal and/or Senior Food Service Manager, responsible for providing team leadership of all aspects of meal preparation and customer service in a residential restaurant or cash operation. Ensure all facets of the restaurant operation; storage, food production, and physical space is in accordance with all food handling and sanitation guidelines. Follow established timelines for service of food. Provide supervision to team members, in the preparation and service of up to 5,000 guests per day. Ensure all guests are provided with quality products and gracious service. Assist with the management and fiduciary control of department budget. Hire, train, supervise, evaluate, and discipline employees as needed. Assist with labor scheduling and equipment maintenance.

Working hours vary and include nights, weekends and overtime.

Note: This is a multi-hire job posting. We are seeking two team members.

Job Qualifications

• Ability to read, understand and speak English sufficient to determine and carry out job duties. (Required)
• Skill in interacting and communicating effectively with guests, team members, managers and vendors one-on-one and in a group setting. (Required)
• Ability to interact in a team based environment. (Required)
• Ability to perform effectively under conditions of fluctuating workload. (Required)
• Ability to lift items to waist level weighing up to 50 pounds occasionally and to stand, climb, stoop, push, pull, and crouch as required to complete job duties. (Required)
• Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces. (Required)
• Demonstrated skill in management and supervision of staff including delegating work to accomplish goals efficiently and effectively while motivating individuals to work together as a team. (Required)
• Working knowledge of payroll and personnel procedures. (Required)
• Skill in writing concise, logical, and grammatically correct English to prepare written plans, procedures, employee performance evaluation and reports. (Required)
• Ability to effectively and efficiently use a personal computer, utilizing software such as Word, Excel, email, food production software, and other applicable systems. (Required)
• Ability to conduct on-site inspections of units for quality control and maintenance needs. These inspections involve walking, standing, climbing (e.g. stairs and ladders), stooping, and crouching. (Required)
• Working knowledge of safety and sanitation rules and procedures as they relate to a food production area. (Required)
• Skill in controlling costs and inventory, including food, labor, non-food supplies, inventory and other items related to the operation of a restaurant. (Required)
• Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques. (Required)
• Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, conflicting deadlines, and competing requirements. (Required)
• Skill in working independently and following through on assignments with minimal direction. (Required)
• Ability to work during overtime, swing shifts and weekends to supervise staffs and/or solves operational problems. (Required)
• Must have and maintain a valid California’s Driver’s License (Class C) in order to drive a University vehicle. Ability to drive a truck or other light vehicles in the course of job duties. (Required)
• Knowledge of cash handling procedures and security issues related to cash. (Preferred)
• Working knowledge of University policies and procedures relating to regarding recruitment, selection, training, performance evaluations, and disciplinary procedures. (Preferred)