Job Description

Under the general direction and in conjunction with the Assistant Director of Housing Dining Residential Operations or the Associate Director, providing team leadership of all aspects of meal preparation and customer service. Supervise all operational staff and services for a Residential Dining Restaurant. Supervise managerial, career and casual staff, and fiduciary control of department budget. Ensure that friendly customer service, quality food and good presentation is provided; maintain a positive image and good customer relations at all levels; maintain positive relations with team members; coordinate production, scheduling, training, communications, & general operations. Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability. Interact with team members and guests in a high volume-dining environment. Execution of other functions and 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.

AMAZING BENEFITS Starting Day One!

The budgeted hiring salary/target range for this position is the posted minimum to $7,500 monthly, with salary placement based on skills, knowledge, and experience.

Learn more: https://ucla.in/3IA1uvW

Job Qualifications

Required qualifications

• Ability to read, understand and speak English sufficient to determine and carry out job duties.
• Skill in writing concise, logical, and grammatically correct English to prepare recipes, written schedules, plans, procedures, employee performance evaluation, reports such as budget variances, and other operational/administrative related reports or correspondence.
• Working knowledge of food safety rules and procedures as they pertain to working conditions and health and safety standards as they relate to a food production area.
• Demonstrated skill in supervising staff including delegating work to accomplish departmental goals and objectives efficiently and effectively, while motivating individuals to work together as a team.
• Ability to analyze and define administrative and technical problems, identifying relevant factors, recognizing alternatives and formulating conclusions.
• Ability to communicate effectively on a one-to-one basis and in small group settings to delegate work assignments, conduct unit business, and explain department/University policies and procedures as applicable.
• Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, pressures of deadlines, and competing requirements.
• Skill in working independently and following through on assignments with minimal direction.
• Interpersonal skills sufficient to interact effectively and tactfully with diverse department/University personnel at various levels and with the public, including students, in matters pertaining to the operation of the units.
• Ability to perform effectively under conditions of fluctuating workload, able to work during overtime, swing shifts and weekends to supervise staffs and/or solves operational problems.
• Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques.
• Ability to stand, climb, stoop, push, and crouch for extended periods of time as required to complete job duties; Able to stand continuously throughout an eight-hour shift on uncarpeted surfaces.
• Ability to frequently lift items weighing up to fifty pounds such as bags of supplies, filled stockpots, cases of food products.
• Knowledge of food preparation steps so production requirements meet departmental standards.
• Mathematical skills sufficient to perform basic arithmetic calculations.
• Ability to work on a personal computer, utilizing software such as Word, Excel, Microsoft Windows, food production management software, and other applicable systems.
• Skill in budget preparation, analysis, and controlling costs.
• Skill in management and supervision of multi-functional staff comprised of operational and administrative personnel to include knowledge of required tasks, skills, personnel selection, evaluation, and development.
• Ability to accurately assemble material and equipment inventories, and monitor usage of supplies and care of equipment to control costs.
• 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, crouching.
• Skill in negotiating and exchanging ideas with others to formulate policies and programs and/or arrive jointly at decisions, conclusions or solutions; capable of mediating between contending parties and effect a successful resolution of differences using appropriate conflict management techniques.
• 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 light vehicles in the course of job duties.

Preferred qualifications

• Working knowledge of University policies and procedures relating to Staff Personnel Policies regarding recruitment, selection, training, performance evaluations, and disciplinary procedures.
• Working knowledge of departmental personnel and payroll procedures, such as time reporting and accruals.

Can be trained

• Knowledge of cash handling procedures