"Dining Center Assistant Manager (On-site)"

Hiring Range

The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary range the University reasonably expects to pay for this position is $57,500 - $69,200/yr.

Job Closing Date

This posting will remain open until filled with initial applicant review expected to be on or around January 2, 2026.

Remote/Hybrid eligibility: This position is fully on-site.

About the Job

The Dining Center Assistant Manager will be responsible for assisting in the day-to-day operations of the Dining Department. This includes but is not limited to; supervision and leadership, culinary production, customer service support, vehicle maintenance, food safety and sanitation, cost controls, purchasing, food and material storage, maintenance and repair of food service production equipment and facilities, service systems and quality control. The incumbent will have the skills necessary to provide support to the dining center to ensure quality of service. Incumbent will also provide department-wide support for auxiliary services for large campus events or whenever needed. Working under strict deadlines and budgetary expectations, all Food Services Supervisors within the operation will work together to ensure the success of the operation. All Food Services Supervisors serve as key members of Dining Services Management and are responsible for all Dining Center operations as assigned.

KEY RESPONSIBILITIES

• Supervision, Administration and Customer Service: Closely supervise, coach, motivate & effectively direct the staff and student Dining workforce. Task include, but are not limited to; assigning work, training & development, performance management (including completing annual performance evaluations), ensure that policies and guidelines are followed, resolving complaints and grievances, scheduling, hiring, time tracking and approval. Organize and implement training of new staff and students assigned to the dining center based on operational guidelines. Ensure standards of customer service are being upheld by all staff and students assigned to the dining center. Responsible for the implementation of personnel policies & procedures. Ensure standards for policies and procedures are being upheld.
• Food Safety & Sanitation: Ensure staff and students are consistently following food safety standards at all times. Provide backup in recording holding temperatures of food on the service line. Be knowledgeable of food safety standards and hold self and others accountable.
• Cash Handling/Operations Supervision: Supervising operations by assuring that service & product offerings meet needs and cost efficiency. Responsible for the adherence to campus and Dining Services accounting and cash handling policies and procedures Responsible for the adherence to policy & goals of purchasing activity of Dining Services. Assist in long range strategic and /or operational planning and goal setting through comprehensive operational and financial analysis of existing contract operations and the identification and analysis of new business opportunities. Assist in ensuring the Dining Center cash float is accurate on a daily basis. Coordinate with Managers to ensure all cashiering staff are trained on the appropriate cash handling policies outlined by the University and Dining Services. Assist with the reporting of cash for all revenue centers and the reconciliation of cashier/revenue center reports and deposits.
• Facility Maintenance: Assist Managers in ensuring the upkeep of all food service equipment and the facility to maintain full operational ability. Communicate with the Production Manager and Assistant Food Service Manager to ensure maintenance is scheduled, as needed. Assist with the maintenance and organization of all areas within the operation.
• Other duties as assigned.

Qualifications

EDUCATION and REQUIREMENTS

• Bachelor's degree in related area.
• 2 years of directly related experience or 6 years of related experience in lieu of degree.
• ServSafe Certification or equivalent certification.

CRITICAL KNOWLEDGE AND SKILLS

• University food service lead or supervisory experience or equivalent restaurant supervisory or management experience.
• Working knowledge of safety and sanitation in food preparation in accordance with HAACP standards.
• Demonstrated skills in marketing, merchandising and inventory management.
• Must be proficient (or have good understanding of) excel, work, PowerPoint and outlook.
• Ability to perform basic mathematical equations.
• Ability to successfully communicate in English - read, write and follow oral and written instructions.
• Accuracy in handling money; knowledge of handling checks and credit cards.
• Ability to communicate effectively with a diverse group of people.
• Bilingual in Spanish, preferred.
• Expert knowledge of dining center operations and procedures is required for both front of the house and back of the house operations.