Unit Leader (La Gran Terraza)
University of San Diego
Department: La Gran Terraza
The Unit Leader assists in hiring, training and supervision of all part-time personnel. This position is responsible for the smooth running of a fine dining restaurant and during service oversees the front of the house at La Gran Terraza. This will include knowledge of banquet setup and service, bar setup and service, supervision of wait staff, and proper closing procedures. The Unit Leader will have complete responsibility for selling, scheduling and planning special events in any area of La Gran Terraza, and provide operational supervision for those events as assigned.Supervision received: general supervision from the Restaurant Manager; indirect general supervision from theDirector of Hospitality Services. Supervision exercised: close supervision over part-time supervisors and all part-time employees.
Examples of Work
Orients and trains part-time staff.
Maintains ongoing training and development.
Develops part-time job descriptions.
Develops training materials including written, visual and video aides.
Responsible for the scheduling of part-time staff.
Supervises the daily performance of part-time employees.
Responsible for the evaluation of part-time employee performance.
Enforces rules for employee conduct as established by management and reports infractions to management with a recommendation for appropriate actions.
Knows, follows and enforces University and Dining Services policies and procedures.
Takes remedial action as appropriate to deal with immediate personnel issues.
Interprets management's directions to employees.
Promotes an atmosphere of teamwork through training, feedback, and example.
Provides regular feedback to employees regarding performance.
Promotes a positive customer service attitude about USD Dining Services in communications and decisions.
Sets a positive example for employees.
Reviews event schedules with management daily or as determined appropriate and assists in staffing appropriately for the individual needs of each event.
Supervises daily operations including preparation, set up and clean up
Coordinates and assists with the setup and delivery of all events in the restaurant.
Assigns and coordinates the daily workload as needed.
Insures the completion of daily set up sheets including set up instructions.
Maintains quality control.
Assists in the ongoing public relations between the catering department and campus community.
Develops good communication lines with staff, management and University community.
Assigns employees to other tasks as necessary to complete the daily workload.
Checks comment sheets and journal to insure events occur as planned.
Maintains ongoing communications with catering cooks and other full-time staff.
Responsible to report daily with management about staff achievements and failures, event successes and problems, and the overall operational well-being.
Attend all required meetings.
Follows up on special event inquiries, confirms and schedules, thenhelps clients plan these events including menu, logistics, flow, theme, decoration etc
As assigned, works professionally and effectively with clients in development, organizing and assisting with event planning for example, suggesting menus and helping plan them.
Scrutinize upcoming catering schedules and menus for accuracy on a daily basis and communicates problems to manager.
Deliver food and preparation materials in carts or vans (depending on size of the event) to various campus locations.
Handle any client complaints or needs.
Assert a high standard of menu presentation using contrasting levels, florals and decoration for maximum effect.
Trains staff in proper service technique.
Controls the use of labor by enforcing the established work schedules.
Controls supplies and food as appropriate to reduce waste by instructing employees in proper techniques to operate in a cost-effective manner.
Accountable for security of assigned work areas.
Responsible for linen ordering and maintaining adequate par levels on napkins and tablecloths.
Maintains inventory of china, glassware and flatware and other supplies. Orders as necessary to maintain a par level of service ware items.
Analyzes operational situations such as staff shortage, product failures/equipment failures and provides timely solutions to problems.
Executes design layout, use of and storage of special event props, decor equipment and non-food supplies for all events.
Establishes systems and procedures to insure organized completion of routine functions.
Assists in maintaining daily communication with appropriate staff to adjust production according to changes in guarantees. Notes changes in orders that will effect billing.
Make changes to request forms in a timely manner with “change sheets.”
Assists in the ongoing review and upgrading of service, product and menus.
Safety and Sanitation
Enforces and maintains safe working conditions.
Reports safety and sanitation hazards to management in a timely manner.
Insures the cleanliness of all areas utilized for catered events.
Assists in the review of facilities and equipment to include routine maintenance and repair, replacement and upgrading.
Administers and coordinates required safety and sanitation tests and updates employee files to comply with applicable laws and regulations.
Knows and administers the Dining Services Illness and Injury Prevention Program.
Organizes all catering areas to insure ease of operation.
Supervises completion of cleaning schedules as assigned by manager.
Responsible for the timely reporting of all accidents and/or injuries, following proper procedures.
Minimum & Preferred:
Must have a high school diploma or GED.
Minimum of three year experience in a restaurant or university dining unit.
At least two years supervisory experience in a high volume environment, preferably in fine dining
Performance Expectations: Knowledge, Skills & Abilities
Experience in hiring, training, scheduling and evaluating personnel.
Skills in working as a team leader in coordinating the work of others to accomplish stated goals.
Understanding of basic sanitation requirements related to food handling practices and person hygiene.
Skill in interacting and communication with a broad variety of people in a helpful and concerned manner including customers, full-time and part-time staff and management.
Knowledge of quality food presentation and application of these principles.
Ability to work with multiple interruptions and with constantly changing deadlines.
Good organizational skills.
Good time management skills.
Ability to report to work promptly and daily as scheduled.
Demonstrated banquet operations background, especially in high volume applications, to include: knowledge of set ups, tear downs, linen, equipment and service techniques.
Thorough knowledge in use of tools and equipment as listed below.
Certificates, Licenses, Registrations
Must complete a 3 hour sanitation class as required by the San Diego Health Department
Must complete the University's Hazard Communication Program.
Special Conditions of Employment
Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. Must be able to work a flexible schedule to accommodate intersession and summer conference business.
Background check: Successful completion of a pre-employment background check.
Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.
Salary: $20.70 - $21.81 per hour; Excellent Benefits.
The University of San Diego offers a very competitive benefits package, to include medical, dental, vision, a 12% retirement contribution given to you by the University (with three year vesting period), and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits
Hours: 40 per week
Closing date: Open Until Filled
Note: External job postings will be up for at least five days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.
The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community.
The University of San Diego is a smoking and tobacco-free campus. For more information, visitwww.sandiego.edu/smokefree.
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