"Unit Manager"

Job Description

Lead a team of exempt and hourly employees in the successful execution of a food service operation.

Job Specific Responsibilities:

Operational Management

• Lead team of non-exempt service staff in the overall management of a retail unit in full compliance with all food, occupational safety rules and regulations and customer service expectations.
• Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
• Operate a small, community-centric on-site café with innovative menus and responsive services.
• Implement and monitor FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Solicit, sell, plan and execute simple catered events including, but not limited to small meetings or group events and commencement week events.
• Develop and maintain positive and professional relationships with internal and external University stakeholders.
• Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational. Submits necessary requests for repair if necessary.
• Ensure Unit’s physical plant is organized and in good repair. This includes, but is not limited to: walls, ceilings, floors, storage and receiving areas, servery, kitchen space, dining rooms, etc. Submits requests for repair if necessary.
• Implement and manage Unit-specific sustainability goals and programs.

Fiscal Management

• Ensure financial viability of assigned Unit through development and management of budget based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.
• Accountable for financial management of the Unit including developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals, etc.
• Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
• Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.

Employee and Labor Management

• Provide leadership and direction to a diverse team of unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.
• Develop and maintain positive, professional relationships with front line service staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
• Develop and maintain professional relationships with Union Shop Stewards.
• Interview candidates and hire based on approved staffing pattern. Complete probationary employee evaluation form as required.
• Ensures performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
• In consultation with Human Resources, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
• Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.

Working Conditions:

• Ability to work evenings, weekends and holidays as needed
• Subject to wet floors, temperature extremes, and excessive noise
• Standing and walking for significant amounts of time is necessary

Physical Requirements:

• Position frequently involves long hours and widely diverse duties
• Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
• Ability to stand for extended periods of time

Qualifications

Basic Qualifications:

• Bachelor’s degree or equivalent work experience required
• Minimum of 5 years’ relevant work experience
• Supervisory experience

Additional Qualifications and Skills:

• 3-5 years of related food service management experience.
• Experience with the sale and execution of catered events.
• Proficiency in Microsoft Office applications (Word, Outlook, Excel).
• Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
• Operational experience with food service applications and computerized menu management systems.
• Associates or Bachelors Degree in Hospitality Management or related field.
• Strong record of business acumen including financial and human resource management.
• Ability to learn and adapt to new computer systems and applications as needed.
• Demonstrated ability to deliver exceptional customer service.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong time management, organizational and multi-tasking skills.
• Ability to meet multiple deadlines and manage competing priorities.
• Good professional judgment and ability to independently make sound business decisions.
• Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.
• Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
• Works professionally, ethically and with integrity; Uphold the vision and mission of HUDS and the University.
• A passion for food and knowledge of current food trends.
• Previous sales experience in an off-site catering environment.
• Experience managing in a unionized environment.
• Knowledge of Kronos timekeeping software or similar system.
• Knowledge of FoodPro Menu Management system.
• Ability to work nights, weekends and holidays and be on-call as needed.
• Schedule requires manager to be in Unit during dinner service.