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Manager, Pavilion Dining

Employer: University of San Diego
Location: San Diego

Employment Type: Full Time
Institution Type: Four-Year Institution

Job Details
Organization

Job Details

Manager, Pavilion Dining; Auxiliary Administration
Posting # 2955

Department Description:
Pavilion Dining is home to an array of unique dining concepts that fuse distinct ingredients and flavors to create delicious menus in an inviting environment. Menus were developed in partnership with the Culinary Institute of America at Greystone. Recipient of a Silver Loyal E. Horton Award presented by NACUFS for excellence in dining.

University Description:
The University of San Diego, a contemporary and engaged Roman Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges.

Detailed Description:
The University seeks an individual with a strong interest in working in a mission driven, faith-based institution. The role of the Pavilion Manager in working with the campus community and responsibilities of the position are significantly tethered in the university's contemporary Roman Catholic mission.

The manager is responsible for the coordination and execution of the functional operation of a Dining Services Unit that is open 7 days a week. They will be responsible for envisioning, executing and sustaining a dining department with high quality experiential and programmatic standards for the campus and its guests. The manager will ensure the financial health of the operation by monitoring inventory, financial data and staffing levels. They are responsible for
the training, coordination, and evaluations of full time and part time staff. This position is responsible for providing excellent quality products in a safe and aesthetically pleasing dining environment. Assures quality customer service and guest satisfaction and assists in the development of departmental goals. In partnership with the Unit's Chef, supports daily operations including, employee scheduling, inventory management, menu execution, promotional marketing opportunities, staff safety, and equipment and facility maintenance.

Duties & Responsibilities:
Maintains Controls/Financial

Control the compilation of expense figures for weekly operational reports

Maintains financial spreadsheets

Assures that service and product offerings meet campus needs in cost efficient manner

Controls use of labor through effective scheduling, proper training and supervision

Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed

Staffs dining unit to meet projected sales and/or customer counts.

Identifies deviations from desired financial results and develops and executes corrective action plans

Enforces proper cash handling procedures; ensures accurate and timely deposits

Oversees the coordination and ordering of supplies and small equipment for the department

Develops goals and incentives within units to increase revenue

Ensures proper monthly billing of all departmental charges

Maintains proper security of all areas, equipment and food products

Enforces policies and procedures for proper operation of the POS system

Analyzes operational situations such as staff and product shortages, equipment failures or other problems, provides timely solutions to problems

Assists in creating yearly budgets

Conducts accurate monthly inventories

Assists in the evaluation, development and implementation of proper policies and procedures.

In conjunction with the Director, evaluates, develops and implements policies and procedures for department.

Assists in establishing and maintaining goals, and in conjunction with the Director, assists in setting goals for the department.

Delegates responsibility and authority as appropriate to meet operational goals and objectives.

Customer Relations

Ensures prompt, friendly service.

Coordinates responsibilities for the smooth operation of the dining unit and all special events

Responsible for developing and maintaining good customer relations with other areas of dining services and the University community.

Fosters an environment of customer awareness by staff. Manager, Dining Services DecemberOctober 202017 Page 3 of 6

Responds to customer input through dining room contacts, customer comment cards and supervisor logs.

Responds promptly to customer complaints

Receptive to customers dietary restrictions and meets with customers as needed to establish daily contact that we are meeting their allergen and/or nutritional needs

Attends conferences and/or workshops that will benefit operation of units.

Employee Relations/Recruiting and Retention

Assures compliance with Dining Services policies and procedures

Develops part-time job descriptions

Responds to employee complaints

Provide leadership and mentorship to the dining team and monitor adherence to service and quality standards.

Responsible for developing and implementing accountability controls of staff to ensure maximum operational efficiency

Promotes teamwork among leaders and staff

Develops and maintains communication with staff

Develops and implements programs for employee recognition

Conducts thorough interviews on potential employees; researches all references

Selects employees to ensure adequate staffing levels

Teaches employees non-negotiable standards of performance.

Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements.

Sets a positive example for employees.

Provides opportunities for staff development.

Responsible for scheduling of part-time employees.

Takes corrective action to ensure acceptable employee performance, documents as appropriate

Provides both positive and corrective feedback to employees regarding performance and goals.

Conducts formal performance reviews.

Responsible for the supervision, training, discipline and evaluation of all employees

Periodically updates employee training manuals

Quality Products/Production

In conjunction with the Chef, plans the ingredient preparation to meet sales volume for the operation

Ensures products are made to specification including appearance, cooking and taste

Responsible for portion control and proper serving techniques

Responsible for ongoing review and upgrading of service, product and menus

Works from bids with purchasing manager to ensure best buys on purchases

Coordinates all product cuts and new food item purchases with the Director

Maintains adequate inventory levels.

Develops and maintains relationships with vendors, brokers and sales representatives to obtain equipment and best prices on purchases

Monitors inventory trends and bring in new menu items in a timely manner

Creates promotions to increases customer counts and revenue

Maintenance

Organizes areas to ensure ease of operation.

Maintains cleanliness/sanitation standards set by the department

Conducts preventive maintenance inspections and ensures that routine maintenance areis performed.

Responsible for employee development and training in proper safety and sanitation methods and techniques.

Implements and maintains proper safety and sanitation standards in the workplace.

Coordinates cleaning schedules for all employees.

Assists in the coordination and supervision of shutdown periods, including extensive cleanup operations.

Responsible for the timely reporting of all accidents and/or injuries, following proper procedures.

Reviews facilities and equipment to include redesign for maximum service and profitability.

Makes recommendations to Director of Dining Services as appropriate.

Reviews facilities and equipment to include routine maintenance and repair, replacement and upgrading.

Attractively markets and merchandises products and services to customers.

Develops consistent signage, effective product displays and product promotions.

Assures that high quality standards are maintained throughout the operating hours, including food quality, dining room appearance, and sanitation standards.

Job Requirements:
Minimum Qualifications:

Bachelor's degree in business, food management or related field; or equivalent

combination of education and experience to match educational requirement on a year-for-year basis.

At least 4 years of related experience and at least 3 years of supervisory experience.

Supervisory and leadership experience in commercial or university retail operations.

Nutritional background preferred but not required

Performance Expectations - Knowledge Skills and Abilities:

Ability to define and implement effective solutions to problems as they arise.

Possess good time management and communication skills, both written and oral.

Understanding of accounting procedures, including costing and menu pricing processes.

Appreciation for and ability to perform exceptional customer service and instill this quality in subordinates.

Excellent interpersonal skills: ability to interact with a diverse group of constituents.

General knowledge of safety and sanitation procedures and inventory techniques.

Knowledge of preventive maintenance and calibration techniques.

Ability to work effectively in a strong service-oriented environment with frequently changing priorities and deadlines.

Demonstrated commitment to high quality in food procurement, production and services.

General knowledge of marketing and merchandising techniques.

Ability to work effectively as a team member as well as independently, demonstrating

initiative and creativity.

Excellent skills in the use of specific equipment and tools as identified below.

Special Conditions of Employment:

Must be flexible on schedule to work nights, weekend s and/or special events as directed by the department Directors

Must complete the University's Hazard Communication program

Food Service Manager Certification required by the State of California

Tools & Equipment Used: Ovens, slicers, all kitchen equipment, personal computer, and general office equipment.

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.

Posting Salary:Commensurate with experience; Excellent Benefits.

The University of San Diego offers a very competitive benefits package, to include medical, dental, vision, a 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.

Special Application Instructions:
Resume, Cover Letter Required and Professional References
Visit https://careers.pageuppeople.com/867/cw/en/filter/?search-keyword=2955 to complete our online application. Please upload a cover letter and resume to your application profile for the hiring managers' review. In addition, please provide 3 professional references and their contact information. If you have any questions or difficulties please contact the Employment Services Team at 619-260-6806, or email us at jobs@sandiego.edu

Additional Details:
Hours: 40

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, visit http://www.sandiego.edu/smokefree.

Organization

The University of San Diego is a Roman Catholic institution committed to advancing academic excellence, expanding liberal and professional knowledge, creating a diverse and inclusive community, and preparing leaders dedicated to ethical conduct and compassionate service.

Located on 180 acres overlooking the city of San Diego, Mission Bay and the Pacific Ocean, the campus is a community treasure, with Spanish Renaissance-inspired buildings and breathtakingly beautiful landscapes.

Chartered in 1949, the university enrolls more than 7,000 students and is known for its commitment to teaching, the liberal arts, the formation of values and community service. In less than 60 years, the University of San Diego has grown from a local college with 50 students and a handful of professors to a nationally ranked university. This achievement is the direct result of a single, unwavering expectation: academic excellence.

USD offers more than 60 bachelor's, master's and doctoral degrees. The university adds depth to education by inspiring students to grow spiritually, morally and socially. The breadth of programs and depth of facilities means that students can easily find a course of study that ignites their intellectual fire. In the classroom, coursework across disciplines encourages students to develop their critical thinking skills.

Small class size means the instructors know their students and can stimulate curious minds with anything from participation in a research project to an after-class discussion on topic. Instructors welcome the free exchange of complex ideas in an environment of tolerance and civility. In this environment, students begin a lifelong habit of appreciating and cultivating their individual gifts.

To complement this instruction, the university's Honors program provides a challenging curriculum for USD's uniquely motivated students. The university also holds memberships in several honor societies, including Phi Beta Kappa.

While intellectual growth is key, USD adds depth to the education experience by inspiring students to grow spiritually, morally and socially. An active faith community invites widespread student participation. In the classroom, study is accompanied by an examination of ethics and values University of San Diego students inquire freely and challenge ideas, exercise moral, spiritual and social judgment, serve others, and contemplate social justice in their lives and in their chosen fields. These students are truly educated. These students achieve excellence.

Students, faculty and staff are active members of the community, volunteering time and expertise, fostering friendships, and working to preserve the region’s unique character. With a population of more than 7,500 students and approximately 2,000 employees, the university impacts the life of the area economically, politically and socially. In turn, the university welcomes the community to participate in campus life, through classes, special events, sports, forums and tours.

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