Job Description

Working hours vary and include nights, weekends and overtime. 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.

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

Working knowledge of University policies and procedures relating to regarding recruitment, selection, training, performance evaluations, and disciplinary procedures.
Preferred

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

Knowledge of cash handling procedures and security issues related to cash.
Preferred

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