Dining Services Manager (Multiple)

Join the University of Arizona Student Unions as a Dining Services Manager, where you will oversee the daily operations of an assigned campus dining location and help create an exceptional experience for students, faculty, staff, and guests. This position provides leadership and supervision to Dining Services Attendant Seniors, Dining Services Attendants, Cashiers, and Baristas, while supporting employee hiring, training, coaching, performance management, and development in accordance with University policies.
The Dining Services Manager also oversees food ordering, receiving, preparation, and service while ensuring the effective use of food, supplies, equipment, and staffing resources within established budgetary guidelines. The position promotes a safe, sanitary, efficient, and service-focused environment while maintaining high standards for food quality, operational excellence, and customer satisfaction.

Visa sponsorship is not available for this position.

Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!

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• Assists with
  daily front and back-of-house operations, including ordering, inventory
  control, food preparation, budgeting, labor and food costs, and profit
  & loss development.
• Ensures the
  food service unit is properly opened, closed, and operationally ready
  according to established procedures, while maintaining security protocols.
• Monitors
  employee performance, work methods, sanitation practices, and adherence to
  safety standards; provides input on staffing decisions.
• Determines
  necessary food supplies, places inventory orders, and verifies accuracy
  upon receipt.
• Maintains food
  service equipment, arranges repairs as needed, and oversees ordering and
  receiving of materials through the Culinary Services procurement system.
• Participates in
  planning related to budgets, menus, pricing, and operational procedures.
• Leads and
  monitors effective customer service practices, implements new service
  ideas, addresses complaints, and communicates process or quality issues to
  appropriate personnel.
• Supervises and
  monitors the work of assigned staff, ensuring quality standards are met
  and notifying leadership when corrective action is needed.
• Ensure adherence to payment
  handling, internal controls and administrative procedures.
• Partners with the Dietitian and other
  appropriate personnel to address dietary and accessibility requirements.
• Hires, interviews and selects temporary and/or student employees; trains staff
  and provides oral and written instructions.
• Plans, assigns, and schedules
  daily work activities; coordinates work schedules and oversees overall
  staff productivity.
• Evaluates employee performance, takes corrective
  action when necessary.
• Ensures
  compliance with applicable food-safety, sanitation, health, organizational, and
  franchise requirements.
• Maintains inspection readiness and coordinates
  corrective action for identified food-safety concerns.

Knowledge, Skills, and Abilities:

• Skills
  in group leadership
• Knowledge of
  computerized inventory control systems.
• Knowledge in
  scheduling, customer relations, and maintaining cash flow security.
• Knowledge and
  experience in food service production, culinary and service techniques and
  standards.

Physical Requirements:

• Must be
  able to lift, move or transport a maximum of 50 lbs.

This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.

• Bachelor's degree or equivalent advanced learning attained through professional level experience required.
• Three (3) years of related work experience or equivalent combination of education and work experience.
• Must be available to work
  evenings, days, weekends and holidays.