Food Service Manager

Job Description

Under the general direction of the Assistant Director, Housing- Dining Residential Operations, provide sound leadership and direction to the restaurant team for a high volume campus restaurant. Oversee all aspects of meal preparation, customer service, and sanitation in a Residential Restaurant serving up to 6,000 customers a day. Major responsibilities include the supervision, scheduling and training of team members; overseeing meal set-up, gracious service, and meal breakdown; maintaining facility cleanliness and sanitation; coordination of equipment maintenance and operation; maintaining food and labor cost controls; and assistance with the overall management of the restaurant. Prioritize tasks and duties in order to achieve the departmental goals. Interact in a positive manner with team members and guests in a high volume-dining environment. Other responsibilities as assigned by management.

Working hours vary, includes nights and weekends.

At UCLA Housing & Hospitality Services (H&HS), you become part of UCLA’s tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors.

We believe there’s more to a job than simply being employed. In addition to competitive salaries and comprehensive benefits and retirement plans, H&HS team members enjoy significant opportunities for professional and personal growth in a supportive work environment.

No matter what your role, you will join more than 2,600+ H&HS team members who understand that our motto Hospitality First! means that a warm, gracious attitude makes a difference in the lives of the people we serve.


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Job Qualifications

Required Qualifications

Demonstrated skill in providing sound leadership and direction to a large team in a high volume food service operation.

Culinary knowledge of food inventory, recipes, menus and production methods, including culinary terminology sufficient to manage a high volume restaurant.

Demonstrated ability to control costs in a food service operation, including food, labor, and supply costs.

Demonstrated ability to hire, train, supervise, schedule, and evaluate employees in a high volume food service facility.

Ability to organize, delegate and monitor work assignments of others to ensure tasks are completed in an accurate, thorough and timely manner.

Working knowledge of safety and sanitation rules and procedures for food service facilities.

Demonstrated ability to lead team members to provide outstanding customer service to guests.

Demonstrated skill to utilize software to prepare written reports and spreadsheets.

Demonstrated skill to lead group meetings effectively.

Demonstrated skill to prepare and conduct group training sessions on customer service, food safety and sanitation, and other related topics.

Ability to stand and walk for extended periods of time and to occasionally climb, stoop and lift to complete job duties.

Ability to work weekends, swing shifts and overtime to complete job duties.

Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, deadlines, and competing requirements.

Ability to analyze and define administrative and operational problems, identifying relevant factors, recognizing alternatives and formulating solutions.

Ability to safely drive university vehicle to campus and off campus locations; possess and maintain a valid CA Driver’s License and maintain a satisfactory driving record.