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Employment Opportunities |
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Aztec Shops Ltd. is the largest employer of college students in San Diego. We offer a variety of positions in fun and diverse environments. Our goal is to help students gain valuable work experience in jobs compatible with their academic schedules. Aztec Shops also offers full-time employment in several professional fields. Remember to bring the documents required by law for employment (such as original Social Security Card and Driver's License, or Birth Certificate); they will be necessary if you are hired.
Aztec Shops is an Equal Opportunity Employer
Applicants will be accepted and assigned to jobs and otherwise treated without regard to race, religion, national origin, sexual orientation, age, marital status, veteran status or disability, as well as other classifications as protected by applicable state or local laws. In compliance with the Americans with Disabilities Act, Aztec Shops Ltd may provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodation with the employer. |
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Assistant Operations Manager - Catering |
Status:
Full-time, Hourly
Summary:
Manages 1 – 5 subordinate Crew Leads and approximately 2 – 20 employees in event operations. Responsible for the overall direction and coordination of event employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.
Essential Duties & Responsibilities:
Manages and develops operations staff, which includes setting work priorities, conducting staff meetings, coordinates training, evaluates and coaches performance, and directs work assignments to ensure effective operations.
Plans and prepares work schedules and assigns employees to specific duties and tasks.
Ensures that all needed supplies are requisitioned and available.
Manages daily events to ensure that proper procedures and guidelines are followed for provision of quality products and services.
Ensures customer satisfaction and reports any incidences to Senior Manager and General Manager in a timely manner.
Ensures and maintains security/internal controls and sanitation. Ensures all unit audit results score a rating of “meets standards” or higher.
Supervises and trains employees in event set-up and break down, taking of inventories and keeping operating records. May perform work of subordinates as needed.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations.
If responsible for a licensed operation must adhere to company’s systems, guidelines, and standards.
Other duties as assigned.
Minimum Education, Training & Experience:
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 is preferred; plus two to three years experience in high volume catering operations and one to two years supervisory experience; or equivalent combination of education and experience.
Strong communications, computer literacy, and mathematical skills are required.
Food Handler certificate from California and valid California state drivers license are required .
Physical Demands:
Basic understanding of company vehicles and unit specific equipment operations. While performing the duties of this job, the employee is frequently required to stand for prolonged hours; use hands to touch, handle, or feel objects, cooking tools, or control; and reach with hands and arms. The employee must be able to (frequently) move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral visions, distance vision, and color vision.
To Apply:
Please fax or e-mail Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 265-7504 | | Back to top |
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Chef Manager |
Status:
Full-time, Hourly
Summary:
Manages 1 – 3 Lead Cooks and a total of 2 – 35 employees. Responsible for all aspects of daily production / preparation of food for cash operations, residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, food production, 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:
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.
Oversees the daily operations in production area.
Responsible for Dining Room operations in Senior Manager’s absence.
Assist in preparing financial projections and forecasts cost/benefits for new projects
Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
Develops and implements new menu items that respond to customer needs and meets profitability goals.
Directs the daily preparation of standard and gourmet food items.
Resolves customer issues and complaints to ensure customer satisfaction.
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.
Responsible for recruitment, training, development and evaluation or managerial, full-time, and part-time staff.
Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations.
Other duties as assigned.
Minimum Education, Training & Experience:
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 or recognized culinary institution; 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..
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 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, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 265-7504 | | Back to top |
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Events Manager - Catering |
Status:
Full-time, Hourly (various weekdays & weekend shifts)
Summary:
Manages 1 – 5 subordinate Crew Leads and approximately 2 – 20 employees in event operations. Responsible for the overall direction, coordination, and evaluation of event. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.
Essential Duties & Responsibilities:
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.
Implements operational plans to achieve profit and growth goals.
Makes daily adjustments to staffing and production levels based on sales volume event(s) volume.
Plans and prepares work schedules and assigns employees to specific duties and tasks.
Promotes future sales opportunities at events.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations.
If responsible for a licensed operation must adhere to company’s systems, guidelines, and standards.
Other duties as assigned.
Minimum Education, Training & Experience:
The minimum requirement for applicants is an A.A. degree from an accredited two or four-year college or university in Hotel/Restaurant Management is preferred but not required; plus a minimum of two to three years manager experience in high volume catering operations with 2+ years experience with planning and executing all levels of catering events; and one to two years supervisory experience; or equivalent combination of education and experience.
Strong communications, customer service and computer literacy are required..
Food Handler certificate from California and valid California state driver's license are required.
Physical Demands:
Basic understanding of company vehicles and unit specific equipment operations. While performing the duties of this job, the employee is frequently required to stand for prolonged hours; use hands to touch, handle, or feel objects, cooking tools, or control; and reach with hands and arms. The employee must be able to (frequently) move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral visions, distance vision, and color vision.
To Apply:
Please fax or e-mail Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 265-7504 | | Back to top |
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Senior Manager - Residential Dining |
Status:
Full-time, Hourly
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:
Responsible for annual revenue up to 2.5 million.
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.
Assists in preparing annual operating budget for each unit.
Oversees the daily operations in individual business units.
Assist in preparing financial projections and forecasts cost/benefits for new projects.
Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
Ensures unit managers adjust controllable expenses (i.e. food production, food purchases, staffing levels, supplies) to meet daily sales volumes.
Works with General Manager to research, formulate and recommends new or upgraded policies and procedures.
Coordinates sales promotional activities and prepares food displays and advertising.
Develops and implements new menu items that respond to customer needs and meets profitability goals.
Implements operational plans to achieve profit and growth goals.
Resolves customer issues and complaints to ensure customer satisfaction.
Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
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.
Responsible for recruitment, training, development and evaluation or managerial, full-time, and part-time staff.
Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations.
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.
Other duties as assigned.
Minimum Education, Training & Experience:
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.
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, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 265-7504 | | Back to top |
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