Assistant Food Service Manager, Non-Supervisor - 139547

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 team, you will be part of a self-funded unit with over 1,200 staff employees, over 2,000 student employees, and an annual operating budget of $371 million, providing housing and dining services to over 20,000 students, faculty, staff, and their families. At UC San Diego, we believe a job is more than just employment - it's a chance to be part of something meaningful. Along with competitive pay, we offer outstanding benefits, retirement plans, and a supportive environment that encourages both professional development and personal growth. Benefits begin on your first day! For Dining positions, we also provide a daily meal allowance.

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.

• Experience in high-volume food production, culinary arts, banquets and food and beverage service.

• Experience 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.

• Experience in all food service operational functions for maximum utilization and evaluation of personnel performance and staffing in normal functions and in emergencies.

• Ability to make recommendations and proposals for unit and departmental budgets as well as retail prices.

• 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: 1) identify unit level problems and/or needs; 2) develop solutions and/or needs proposals; 3) 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.

• Accounting and mathematical skills to maintain inventory, project service needs, complete service records, and control costs.

• 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. Background check required.

• Must posses a valid California Drivers license and be able to participate in the DMV Pull program.

CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18.