JOB SUMMARY
Position: Manager, Residence Dining
Job category/Profile: M&P - AAPS / AAPS Salaried - Business Operations, Level D
Company: University of British Columbia
Job
Location: Okanagan Campus
Salary:
Job closing date: March 18, 2022 (Applications will be accepted until 11:59 PM on the day prior to the Posting End Date above)
WORK PERFORMED
Strategic Leadership
- Responsible for implementation of strategic plan and direction for on campus food services. Assesses and manages the risks of plans and organizational changes involved in future projects.
- In collaboration with the Food Services and SHHS leaders, establishes and communicates broad plans and goals consistent with the department's vision, values, and long-term business plans.
- Plans, develops, recommends and implements new organizational policies and procedures to improve product and service quality. Provides clarity and direction on policies and procedures to managers and staff.
- Responsible for the day-to-day operation of residence dining. Responsible for catering operations Oversees production and distribution of food items from multiple production areas for summer conferences, commissary distribution, and catering. Ensures food and service quality standards are met.
- Strategizes with Facilities on sustainability initiatives and waste management, and implements new procedures.
Operational & Administrative Responsibilities
- Manages catering functions, sets quality standards and ensures client expectations are met.
- Consults with clients and collaborates with Executive Chef on developing menus, negotiating services rates, developing and executing event contracts.
- Manages food, liquor and supplies including preparation of detailed function sheets to achieve budgeted function cost.
- Coordinates with external suppliers and service providers to ensure availability of items required for functions.
- Ensures financial records are current. Meets budget targets for catering with specific food on food and labour costs.
Training and Development
- Manages performance of food services staff, including coaching, motivating, recruiting, training, disciplining (up to and including termination of employment), in collaboration with SHHS Human Resources personnel and in accordance with collective agreement and administrative requirements.
- Determines proper staffing levels. Writes, reviews and manages employee schedules for all areas of responsibility to meet campus demand and budgetary targets.
- Ensures high standards of sanitation are maintained, and ensures work is performed in compliance with health board, Foodsafe, UBC policy, and WCB and University safety guidelines. Ensures compliance with liquor standards, liquor licensing requirements and “Serving it Right” standards including tracking of related training.
- Works to identify opportunities for ongoing development and training of catering service staff. Initiates, develops and delivers training programs for catering service staff. Performs ongoing assessments of required service skills and responding with related training programs.
Financial Responsibilities
- Manages hours of operation for units under their control to effectively meet marketplace service expectations while ensuring financial sustainability is achieved.
- Manages relationships with food trucks and local restaurants, including setting up new vendors as campus partners and scheduling food trucks on campus.
- Oversees and manages summer conference services to ensure financial success. Negotiates contracts and meets with clients and customers as required.
- Oversees the management and development of a successful product mix all locations, in partnership with the Executive Chef.
- Ensures sales and purchasing ledgers and general ledger reconciliations follow established procedures.
- Plans, forecasts and approves annual budgets for all areas of responsibility, in alignment with departmental financial plans.
- Manages the student meal plans in conjunction with finance and communications managers. Researches, assesses and makes adjustments to the programs as required.
- Oversees equipment maintenance and repair for the residence dining hall.
General Responsibilities
- Leads the assessment and evaluation of residence dining food services. Follows up with inquires and feedback with client, production kitchen and staff to ensure that established standards are being maintained. Provides feedback, coaching and guidance where necessary on any areas that do not meet established expectations
- Develops and maintains relationships with student leaders to facilitate regular, open dialogue and communication. Maintains forums for resident feedback, including but not limited to chairing a residence food committee and overseeing/participating in alternate feedback collection processes. Provides support and works directly with student groups as required.
- Participates on University and departmental committees.
- Prepares reports and special projects as required.
- Performs other duties as assigned.
QUALIFICATIONS
Minimum
Undergraduate degree in a relevant discipline. A minimum of 6 years of experience or the equivalent combination of education and experience.
Preferred
Undergraduate degree in a relevant discipline. A minimum of 6 years of experience or the equivalent combination of education and experience. University degree in business administration, commerce or hotel administration preferred. Experience with a large commercial food service operation, preferably in a University or College environment. Demonstrated experience in food production, administration, staff scheduling, and staff management in a unionized environment.
Articulate with demonstrated written and verbal communication skills. Supportive leadership style and demonstrated ability to be a team player. Effective problem resolution and analytical skills. Ability to demonstrate judgement, exercise decisions and implement strategies. Strong organizational management skills. Ability to exhibit tact and diplomacy. Demonstrated customer service skills. Demonstrated competence in financial management. Current knowledge on best practices or comparable work experience. Ability to work flexible hours and days of the week.
HOW TO APPLY
To Apply - Follow
the link to the company
website for further information.
