International Foodservice Manufacturers Association
Assistant Food Service Manager, Non-Supervisor
International Foodservice Manufacturers Association, San Diego, California, United States, 92189
UCSD Layoff from Career Appointment : Apply by 09/24/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.Special Selection Applicants : Apply by 10/03/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance.DEPARTMENT OVERVIEW
Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff.As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. RRSS is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.POSITION OVERVIEW
Under the direction of the Food Service Manager, the Assistant Food Service Manager is responsible for the operation of a Housing, Dining, Hospitality dining unit, retail sales facility, catering operation, functional area of a larger operation and/or food truck and acts as unit manager or production manager in their absence. The incumbent will also train, develop, schedule, evaluate and provide direction to the staff. Independent responsibilities include operations management, public relations, leadership and financial management. Duties also include project management, maintaining high product quality and customer relations, help in coordinating employee teambuilding activities and other special events.QUALIFICATIONS
Experience in volume food production, culinary arts, banquets and food and beverage service.Skills in personnel management including knowledge and skill in evaluating, communicating clearly and directly in an effective and amiable manner, thereby creating a positive climate for maximizing opportunities to provide training in critical areas.Skills in all food service operational functions for maximum utilization and evaluation of personnel performance and staffing in normal functions and in emergencies.Time management skills to organize tasks, to train, delegate, monitor, and evaluate staff in their progress in meeting their goals in work achievement.Knowledge of efficient methods of ordering, storing and receiving food samples, beverage, linens, decorations and catering supplies. Ability to develop production controls on quality and quantity of supplies.Proven experience and skills in designing special events and promotions including resourceful and creative presentation of food and beverage.Demonstrated ability to identify unit level problems and/or needs, develop solutions and/or needs proposals, and to implement action plans with limited assistance and input, always with the priority of customer service & good public relations.Written and verbal communication skills to write accurate and grammatically correct reports, develop sales plans including advertising, product descriptions, unit goals, evaluations, directing & training staff and interacting with customers.Knowledge of computer applications in a food service operation. This includes forecasting of inventory, production, labor, recipe file, access control, time and attendance.Technical computer systems knowledge and skill in basic software programs such as on-line purchasing, word processing, spreadsheet, data base management and e-mail.Ability to make recommendations and proposals for unit and departmental budgets as well as retail prices.Accounting and mathematical skills to maintain inventory, project service needs, complete service records, and control costs.SPECIAL CONDITIONS
Background check required. Must possess a valid California Drivers license and be able to participate in the DMV Pull program.Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).Employees may be required to perform other duties as assigned.
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Join the Residential, Retail and Supply Chain Services (RRSS) team at UC San Diego, a dynamic and innovative campus department dedicated to delivering exceptional service to the university community. As a valued RRSS team member, you will be contributing to a broad and complex organization consisting of five key units: Housing, Dining and Hospitality (HDH), Integrated Procure-to-Pay Solutions (IPPS), the UC San Diego Bookstore, Triton Print & Digital Media, and the Early Childhood Education Center (ECEC). With a focus on innovation and customer satisfaction, RRSS aims to inclusively meet the diverse needs of the UC San Diego community while fostering a sense of belonging for our students and staff.As a member of the HDH team, you will be part of a self-funded unit with over 900 staff employees, 1,000 student employees, and an annual operating budget of $250 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. RRSS is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division.POSITION OVERVIEW
Under the direction of the Food Service Manager, the Assistant Food Service Manager is responsible for the operation of a Housing, Dining, Hospitality dining unit, retail sales facility, catering operation, functional area of a larger operation and/or food truck and acts as unit manager or production manager in their absence. The incumbent will also train, develop, schedule, evaluate and provide direction to the staff. Independent responsibilities include operations management, public relations, leadership and financial management. Duties also include project management, maintaining high product quality and customer relations, help in coordinating employee teambuilding activities and other special events.QUALIFICATIONS
Experience in volume food production, culinary arts, banquets and food and beverage service.Skills in personnel management including knowledge and skill in evaluating, communicating clearly and directly in an effective and amiable manner, thereby creating a positive climate for maximizing opportunities to provide training in critical areas.Skills in all food service operational functions for maximum utilization and evaluation of personnel performance and staffing in normal functions and in emergencies.Time management skills to organize tasks, to train, delegate, monitor, and evaluate staff in their progress in meeting their goals in work achievement.Knowledge of efficient methods of ordering, storing and receiving food samples, beverage, linens, decorations and catering supplies. Ability to develop production controls on quality and quantity of supplies.Proven experience and skills in designing special events and promotions including resourceful and creative presentation of food and beverage.Demonstrated ability to identify unit level problems and/or needs, develop solutions and/or needs proposals, and to implement action plans with limited assistance and input, always with the priority of customer service & good public relations.Written and verbal communication skills to write accurate and grammatically correct reports, develop sales plans including advertising, product descriptions, unit goals, evaluations, directing & training staff and interacting with customers.Knowledge of computer applications in a food service operation. This includes forecasting of inventory, production, labor, recipe file, access control, time and attendance.Technical computer systems knowledge and skill in basic software programs such as on-line purchasing, word processing, spreadsheet, data base management and e-mail.Ability to make recommendations and proposals for unit and departmental budgets as well as retail prices.Accounting and mathematical skills to maintain inventory, project service needs, complete service records, and control costs.SPECIAL CONDITIONS
Background check required. Must possess a valid California Drivers license and be able to participate in the DMV Pull program.Operating needs of the department require varied work schedules, (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday).Employees may be required to perform other duties as assigned.
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