Job Description

Under the general direction of the Assistant Director, Dining Services, the Senior Dining Manager is responsible for overall operation of a large campus restaurant. Manage the daily operation, including food production, labor scheduling and coordination, facility and equipment management, and gracious meal service. Provide sound team leadership to approximately 2-5 Food Service Managers, 40-70 career team members and 20-60 student employees. Recruit, hire, train, supervise, coach, and evaluate team members. Maintain strong financial controls for the various parameters of the restaurant including food cost, nonfood costs, and labor expenses. Prepare and analyze the annual budget and monthly operating statements. Ensure the restaurant complies with proper procedures including the use of standardized recipes, portion control, quality control, cash handling procedures, sanitation, and safety standards. Participate in the management of special events that occur throughout the year. Conduct group training on topics such as customer service, employee safety, and sanitation.

Job Qualifications

Previous experience, preferably 3-5 years, of managing a high volume food service operation.
Required

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.
Required

Demonstrated ability to successfully lead a food service team for a high volume food service establishment.
Required

Detailed culinary knowledge of food inventory, recipes, menus and production methods, including culinary terminology.
Required

Demonstrated ability to provide sound leadership and direction to a food service team with various levels of experience.
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, meeting deadlines, and competing requirements.
Required

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.
Required

Demonstrated ability in developing menus and recipes for all types of menu items.
Required

Demonstrated ability to train a production team on how to successfully execute recipes and menu items and how to effectively and safely use production equipment.
Required

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.
Required

Ability to work on a personal computer, utilizing software such as Word, Excel, Microsoft Windows, food production management software, and other applicable systems.
Required

Skill in budget preparation, detailed financial analysis, and controlling food and nonfood costs to successfully manage a large food service operation.
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, crouching.
Required

Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques.
Required

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.
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