UNT System Overview:
Welcome to the University of North Texas System, or UNT World as we like to call ourselves. UNT World includes the University of North Texas in Denton, the University of North Texas at Dallas and the University of North Texas Health Science Center in Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region and we are committed to transforming lives and creating economic opportunity through education. We are growing with the DFW region, enrolling a record 47,000+ students across our system and awarding nearly 12,000 degrees each year.Posting Title:
DentonFull Time/Part Time:
Salary Commensurate with ExperienceDepartment Summary:
It’s About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, hydroponic garden, central scratch bakery and catering service—all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department’s innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates Mean Greens Café, the nation’s first 100% vegan collegiate Dining Hall, and also Kitchen West, Texas’ first and only university Dining Hall Certified Free From™ the Big 8 Food Allergens and Gluten by Kitchens with Confidence. In early 2021, UNT will open its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com, and is also the recipient of the prestigious Loyal E. Horton Award and Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT contributes to groundbreaking research on plant-forward diets, food waste reduction and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus.Position Overview:
This position primarily is responsible for management of banquet events and at times supports other food and beverage operations such as retail and dining hall as needed. This position ensures overall food quality, service associated with it, customer service and retention goals are met. This position is usually the senior manager at a large complex food operation.Minimum Qualifications:
Bachelor’s Degree in related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.Knowledge, Skills and Abilities:
• Extensive knowledge of dining, retail, and/or catering service operations.
• Thorough knowledge of the principles and practices of dietetics management knowledge and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating. Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop.
• Knowledge of cost and quality control techniques.
• Demonstrates good leadership skills and judgment.
• Skill in training, supervising, and evaluating the work of subordinates.
• Ability to develop and present formal and informal training and development programs.
• Knowledge of safety and security precautions appropriate to work performed.
• Superior attention to detail to ensure that high profile catering events or special events are executed to meet the department’s high quality standards.
HOURS VARYDriving University Vehicle:
This is a security sensitive position.EEO Statement:
The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices.Classification Title:
Senior Food Service ManagerPhysical Requirements:
Ability to communicateo:
•Knowledge and understanding of executing banquet events to include deliveries, food and beverage breaks, seated plated events, receptions, galas, cook-outs and other off-premise events.o:
•Superior attention to detail to ensure that high profile banquet events or special events are executed to meet the department’s high quality standards.o:
•Clear understanding of event management with emphasis on hospitality and customer service to meet and exceed guest satisfaction for each event.o:
•Be able to read, understand, extract information and execute events as detailed in BEO’s using all processes and systems in place. Set up sheet, roll call, POG’s, assignment sheets, room diagrams, set-up and service standards, staff presentation, demeanor and closing procedures.o:
•Ensuring all policies of time, attendance, uniform and meal policies are followed.o:
•Be able to execute multiple banquet events in different locations simultaneously, following all processes and policies. Work will include high proportion of off-premise banquet events.o:
•Be able to drive golf carts, vans and light trucks to transport materials, supplies, equipment, food, beverages and staff to different locations as required for the events.o:
•Be able to lift and load supplies into those vehicles as needed, using correct loading techniques.o:
•Proficient in software associated with event paperwork, employee management and office work associated with operations.o:
•Ability to work other dining services operations to include dining halls and retail outlets.o:
•Ability to work flexible schedule to include weekends and some holidays as needed.o:
•Demonstrates good leadership skills and judgment.o:
•Commits to providing world class service of food & beverage in banquet environment.o:
•Actively demonstrates commitment to food quality by establishing specific quality standards with regard to the look, taste, aroma, texture and temperature of all food and takes immediate intervention and corrective measures for any food that does not meet established standards.o:
•Develops, plans and implements department training programs; supervisory training, preparation classes, sanitation classes, inspection training, employee wellness, and nutrition education programs.Posting Number:
S1974PQuicklink for Posting: