UCSD Layoff from Career Appointment: Apply by 03/08/19 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Special Selection Applicants: Apply by 03/19/19. Eligible Special Selection clients should contact their Disability Counselor for assistance.
Under the direction of the Food Service Manager, the incumbent 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 team-building activities and other special events.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with approximately 700 career employees, 1000 to 1200 student employees and an annual operating budget of greater than $170 million. HDH provides housing for approximately 15,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering approximately 6 million sq. ft. HDH is in the midst of implementing an aggressive building plan which will add 5000 new beds and almost double our square footage by 2021.
Currently, HDH houses 38% of UCSD's enrolled students with a goal of housing 50% in the near future. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors.
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 take off (vacation or temporary layoff) during scheduled operational shutdown periods, such as Christmas, Spring & Summer breaks.
Health codes require prescribed uniform, hair covering, and good personal hygiene. Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all Dining Services employees. Employees may be required to change work location on a daily basis as needed or for an indefinite time period.
To learn more about our department, please visit the Housing Dining Hospitality website - http://hds.ucsd.edu/
Demonstrated skill and background in volume food production, culinary arts, banquets and food and beverage service.
Proven knowledge and skills in all food service operational functions for maximum utilization and evaluation of personnel performance and staffing in normal functions and in emergencies.
Excellent time management skills to organize tasks, to train, delegate, monitor, and evaluate staff in their progress in meeting their goals in work achievement.
Strong written and verbal communication skills to write accurate and grammatically correct reports, develop sales plans including advertising, product descriptions, unit goals, evaluations, directing and training staff and interacting with customers.
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.
Demonstrated experience and skills in designing special events and promotions including resourceful and creative presentation of food and beverage.
Strong computer systems skills in software programs such as online purchasing, word processing, spreadsheet, database and email. Knowledge of computer applications in a food service operation, including forecasting of inventory, production, labor, recipe file, access control, time and attendance.
Proven accounting and mathematical skills to maintain inventory, project service needs, complete service records, and control costs. Ability to make recommendations and proposals for unit and departmental budgets as well as retail prices.
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.
Job offer is contingent upon a satisfactory clearance based on background check results.
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