What are the responsibilities and job description for the Assistant General Manager (5235U) 27590 position at University of California Berkeley?
Assistant General Manager (5235U) 27590 About Berkeley
At the University of California, Berkeley, we are committed to creating a community that fosters equity of experience and opportunity, and ensures that students, faculty, and staff of all backgrounds feel safe, welcome and included. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff.
The University of California, Berkeley, is one of the world's leading institutions of higher education, distinguished by its combination of internationally recognized academic and research excellence; the transformative opportunity it provides to a large and diverse student body; its public mission and commitment to equity and social justice; and its roots in the California experience, animated by such values as innovation, questioning the status quo, and respect for the environment and nature. Since its founding in 1868, Berkeley has fueled a perpetual renaissance, generating unparalleled intellectual, economic and social value in California, the United States and the world.
We are looking for equity-minded applicants who represent the full diversity of California and who demonstrate a sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds present in our community. When you join the team at Berkeley, you can expect to be part of an inclusive, innovative and equity-focused community that approaches higher education as a matter of social justice that requires broad collaboration among faculty, staff, students and community partners. In deciding whether to apply for a position at Berkeley, you are strongly encouraged to consider whether your values align with our Guiding Values and Principles , our Principles of Community , and our Strategic Plan .
Departmental Overview
In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Cal Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Cal Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, stadium concession, training table, early childhood education meal production and catering. Cal Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations.
Application Review Date
The First Review Date for this job is: 12/8/2021
Responsibilities
Provides overall unit or functional leadership for dining, catering and/or concessions. Participates in coordinating activities, assigning work and training of employees on proper food preparation and service techniques. Exhibits expertise in all phases of food preparation and use of all equipment used for production and service. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Normally receives minimal instructions on daily work assignments with general instruction provided on new and or complex assignments.
Key responsibilities:
Human Resource and Fiscal Management
Develop schedules and set staffing levels to meet business need while managing labor costs effectively.
Closely oversees day to day activities of employees who operate and maintain food production and service areas. Adjust labor schedule and work assignments to match production volume.
Trains and directs employees in the preparation and service of meals using established food safety guidelines, procedures and quality control. Assigns tasks, checks work areas at frequent interval.
Ensures staff have knowledge and understanding of event details and specifications as well as any client expectations.
Maintains and follows appropriate personnel actions within organization.
Ongoing performance management and staff development, including: timely staff feedback, setting clear expectations, recognizing outstanding performance, supporting career development, training, writing annual performance evaluations
Ensures compliance with collective bargaining agreements and personnel policies.
Supervises and follows approved cash and payment handling policies and procedures.
Purchases food products and supplies as needed for special events and catering.
Conducts weekly inventories, making adjustments as necessary to maintain accurate budget information and precise accounting of food and non-food items.
Responsible for the maintenance and repair of food production equipment
Maintains food, labor and supply cost within budgetary requirements.
Ensures compliance with cash and payment handling policies and procedures.
Food Production
A portion of the time is spent performing individual tasks related to food service operations such as set-up/break-down, cleaning, and serving.
Prepare and assist in the production of menu items following department recipes in accordance with departmental policies and procedures.
Audits, trains, and ensures staff are meeting and adhering all times to: quality control; Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation; all food service health, safety, nutritional, recipe, policies and guidelines. Ensure the highest quality product is served to the customer.
Manages the maintenance and cleanliness of the food production areas, including the kitchen, service areas, storage areas, receiving, dock, and trash area.
Identifies and resolves a wide range of quality assurance issues in creative and imaginative ways.
Merchandises food as required for location.
Responsible for practicing good stewardship with university and customer resources.
Assists functional unit as needed. Operates a campus vehicle for deliveries, etc.
Customer Service
Maintains exceptional customer service standards. Ensures superior service during all on and offsite catered events.
Meet and exceed customer service expectations, anticipating needs and addressing issues.
Participates in ongoing customer service programs which include personal interaction with customers, responding to customer comments
Responsible for maintaining positive client relationship and exhibits a cheerful and helpful attitude.
Plan, organize and manage a variety of special events from set up to clean up both on site and off site as needed.
Accommodate last minute requests efficiently and courteously.
Ensure deadlines are met for service and event schedules.
IIPP Statement
Provides health and safety training, guidance on safe work practices, provides proper equipment, observes work practices and correct methods and investigates accidents. Works in a safe and responsible manner while not putting self or others at risk. This includes complying with applicable policies and regulations; using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.
Required Qualifications
Solid knowledge in food service and sanitation regulations.
Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel.
Intermediate computer applications skills.
Experience with concessions, catering and/or event services.
Ability to work evenings, weekends and holidays as needed
Education/Training:
High school diploma or equivalent certification/experience.
Lead/supervisory experience, preferably in food service industry.
Valid driver's license and clean driving record.
Licenses or certifications, if any:
Serve Safe Certification
Preferred Qualifications
2 years or more supervisory experience in food service or similar operation
Experience in a food service operation at college of university
Experienced with cash handling in a retail or restaurant environment
Ability to multitask and delegate to coordinate multiple events at one time
Exposure or education in sustainability and food security
TIPS Training preferred
Salary & Benefits
$61,000 - $70,000 annually. For information on the comprehensive benefits package offered by the University visit:
https://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html
At the University of California, Berkeley, we are committed to creating a community that fosters equity of experience and opportunity, and ensures that students, faculty, and staff of all backgrounds feel safe, welcome and included. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff.
The University of California, Berkeley, is one of the world's leading institutions of higher education, distinguished by its combination of internationally recognized academic and research excellence; the transformative opportunity it provides to a large and diverse student body; its public mission and commitment to equity and social justice; and its roots in the California experience, animated by such values as innovation, questioning the status quo, and respect for the environment and nature. Since its founding in 1868, Berkeley has fueled a perpetual renaissance, generating unparalleled intellectual, economic and social value in California, the United States and the world.
We are looking for equity-minded applicants who represent the full diversity of California and who demonstrate a sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds present in our community. When you join the team at Berkeley, you can expect to be part of an inclusive, innovative and equity-focused community that approaches higher education as a matter of social justice that requires broad collaboration among faculty, staff, students and community partners. In deciding whether to apply for a position at Berkeley, you are strongly encouraged to consider whether your values align with our Guiding Values and Principles , our Principles of Community , and our Strategic Plan .
Departmental Overview
In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Cal Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Cal Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, stadium concession, training table, early childhood education meal production and catering. Cal Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations.
Application Review Date
The First Review Date for this job is: 12/8/2021
Responsibilities
Provides overall unit or functional leadership for dining, catering and/or concessions. Participates in coordinating activities, assigning work and training of employees on proper food preparation and service techniques. Exhibits expertise in all phases of food preparation and use of all equipment used for production and service. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions. Normally receives minimal instructions on daily work assignments with general instruction provided on new and or complex assignments.
Key responsibilities:
Human Resource and Fiscal Management
Develop schedules and set staffing levels to meet business need while managing labor costs effectively.
Closely oversees day to day activities of employees who operate and maintain food production and service areas. Adjust labor schedule and work assignments to match production volume.
Trains and directs employees in the preparation and service of meals using established food safety guidelines, procedures and quality control. Assigns tasks, checks work areas at frequent interval.
Ensures staff have knowledge and understanding of event details and specifications as well as any client expectations.
Maintains and follows appropriate personnel actions within organization.
Ongoing performance management and staff development, including: timely staff feedback, setting clear expectations, recognizing outstanding performance, supporting career development, training, writing annual performance evaluations
Ensures compliance with collective bargaining agreements and personnel policies.
Supervises and follows approved cash and payment handling policies and procedures.
Purchases food products and supplies as needed for special events and catering.
Conducts weekly inventories, making adjustments as necessary to maintain accurate budget information and precise accounting of food and non-food items.
Responsible for the maintenance and repair of food production equipment
Maintains food, labor and supply cost within budgetary requirements.
Ensures compliance with cash and payment handling policies and procedures.
Food Production
A portion of the time is spent performing individual tasks related to food service operations such as set-up/break-down, cleaning, and serving.
Prepare and assist in the production of menu items following department recipes in accordance with departmental policies and procedures.
Audits, trains, and ensures staff are meeting and adhering all times to: quality control; Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation; all food service health, safety, nutritional, recipe, policies and guidelines. Ensure the highest quality product is served to the customer.
Manages the maintenance and cleanliness of the food production areas, including the kitchen, service areas, storage areas, receiving, dock, and trash area.
Identifies and resolves a wide range of quality assurance issues in creative and imaginative ways.
Merchandises food as required for location.
Responsible for practicing good stewardship with university and customer resources.
Assists functional unit as needed. Operates a campus vehicle for deliveries, etc.
Customer Service
Maintains exceptional customer service standards. Ensures superior service during all on and offsite catered events.
Meet and exceed customer service expectations, anticipating needs and addressing issues.
Participates in ongoing customer service programs which include personal interaction with customers, responding to customer comments
Responsible for maintaining positive client relationship and exhibits a cheerful and helpful attitude.
Plan, organize and manage a variety of special events from set up to clean up both on site and off site as needed.
Accommodate last minute requests efficiently and courteously.
Ensure deadlines are met for service and event schedules.
IIPP Statement
Provides health and safety training, guidance on safe work practices, provides proper equipment, observes work practices and correct methods and investigates accidents. Works in a safe and responsible manner while not putting self or others at risk. This includes complying with applicable policies and regulations; using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions.
Required Qualifications
Solid knowledge in food service and sanitation regulations.
Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel.
Intermediate computer applications skills.
Experience with concessions, catering and/or event services.
Ability to work evenings, weekends and holidays as needed
Education/Training:
High school diploma or equivalent certification/experience.
Lead/supervisory experience, preferably in food service industry.
Valid driver's license and clean driving record.
Licenses or certifications, if any:
Serve Safe Certification
Preferred Qualifications
2 years or more supervisory experience in food service or similar operation
Experience in a food service operation at college of university
Experienced with cash handling in a retail or restaurant environment
Ability to multitask and delegate to coordinate multiple events at one time
Exposure or education in sustainability and food security
TIPS Training preferred
Salary & Benefits
$61,000 - $70,000 annually. For information on the comprehensive benefits package offered by the University visit:
https://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html
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