Status
Full-time, Hourly, Benefitted
Summary
Manages 2 – 5 Crew Leads, Assistant Manager, and/or Unit Managers who supervise a total of 2 – 50 employees. Responsible for the overall direction, coordination, and evaluation of the units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; budgeting, forecasting, planning, assigning and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.
Essential Duties & Responsibilities
w Responsible for annual revenue up to 2.5 million.
w Manages and develops designated units’ operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
w Assists in preparing annual operating budget for each unit.
w Oversees the daily operations in individual business units.
w Assist in preparing financial projections and forecasts cost/benefits for new projects.
w Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
w Ensures unit managers adjust controllable expenses (i.e. food production, food purchases, staffing levels, supplies) to meet daily sales volumes.
w Works with General Manager to research, formulate and recommends new or upgraded policies and procedures
w Coordinates sales promotional activities and prepares food displays and advertising.
w Develops and implements new menu items that respond to customer needs and meets profitability goals.
w Implements operational plans to achieve profit and growth goals.
w Resolves customer issues and complaints to ensure customer satisfaction.
w Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
w Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score “meets standards” or better.
w Responsible for recruitment, training, development and evaluation or managerial, full-time, and part-time staff.
w Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
w Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
w Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations.
w If responsible for licensed operations, also responsible for ensuring terms and conditions of agreement are adhered to and unit is operating within company’s established systems, guidelines, and standards.
w Other duties as assigned.
Minimum Education, Training & Experience Required:
The minimum requirement for applicants is an A.A. degree from an accredited two or four-year college or university in Business or Hotel/Restaurant Management; a Bachelor’s degree is preferred but not required, plus four to five years experience in high volume, multi-unit food service operations and two to three years supervisory experience; or equivalent combination of education and experience.
Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.
Serve Safe Certified and/or Experior Food Management Certified required.
For Senior Managers working within the Catering Department, a valid state driver’s license is required.
Physical Demands:
Must be physically able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as cash register and office equipment such as computers, copy machines, and facsimile machines. While performing the duties of this job, the employee is frequently required to walk, sit, and stand for prolonged hours; use hands to touch, handle, or feel objects, cooking tools, or control knobs; and reach with hands and arms. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral vision, distance vision, and color vision.
To Apply
Please fax or e-mail Application/Resume to:
SDSU Dining Services
San Diego State University, North Education Bldg., Room 112 .
diningservices.feedback@@sdsu.edu
Fax: (619) 594-2876 |