Collegiate Foodservice Opportunities

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Job Detail

294
Summer 2021
Coffee Shop Manager
University of California - Riverside
Competitive

UC Riverside's Housing, Dining, and Hospitality Services is currently recruiting for a Coffee Shop Manager. Housing, Dining, and Hospitality Services supports the global campus community by nourishing and delighting our student guests, faculty and staff with outstanding cuisine, cutting-edge menus and delivering exceptional customer service. The selected candidate will work daily with a team of committed professionals focused on "above the line" accountability and results! We are looking for accomplished professionals interested in continuing our cultivation of the latest trends in collegiate retail and residential services, promoting and shaping sound sustainable business practices. This position is a critical position as we look to re-build and re-open all of our dining locations following the pandemic. The Coffee Shop Manager is responsible for daily operations of our current coffee shop concepts, is focused on accountability and results while cultivating the latest trends, and promotes and shapes sound, sustainable business practices. Under the direction of the Director of The Barn and Retail Dining, the Coffee Shop Manager plans, organizes, manages and directs day-to-day activities, work assignments, customer service and maintenance functions in their assigned locations. This position participates in the selection, training, daily supervision and performance evaluation of assigned staff (including custodial and maintenance functions).
Education & Experience Requirements

Education Requirements

Degree

Requirement

High school diploma or equivalent certification/experience.

Required

Graduation from College, preferably with training in Food Service Management or a related field.

Preferred



Experience Requirements

Experience

Requirement

6 - 10 years of related experience.

Required

Supervisory experience, preferably in food service industry.

Preferred



License Requirements

License

Requirement

ServSafe Certification or equivalent certification.

Preferred

Valid driver's license and clean driving record.

Preferred



Certification Requirements

Certification

Requirement

ServSafe Certification or equivalent certification.

Preferred



Educational Condition Requirements

Condition

Requirement

Ability to successfully complete Serve Safe Food Safety Certification with a minimum score of 75 within the initial probation period.

Required



Key Responsibilities

Description

% Time

Oversees activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of employees.

  • Supervise staff on the proper handling of food and supplies, from receiving to service, according to established safety and sanitation requirements. Train and monitor staff on proper use of revenue recording equipment/Point of Sale and verify the accuracy of facility receipts, sales records, and invoices. Ensure that all employees are properly trained in areas of food handling and safety and sanitation procedures prior to work assignments. Monitor adherence and compliance to set procedures, policies, etc. throughout the year. Review schedules and implement a substitution plan for unfilled positions, illnesses, injuries, vacations or any other absences. Prepare staff schedules on-line for all assigned employees and post as required. Monitor schedules routinely, maintain a focus on labor costs and overtime usage. Complete required personnel paperwork in a timely manner and in accordance with departmental and University Policies and Procedures, review daily time reports to identify potential time and attendance issues and initiate disciplinary action for any employee not adhering to department and University standards or established policies and procedures.

20

Oversees assignment of tasks, checks work areas at frequent intervals, and maintains schedules.

  • Assure posting of menus and supervise service staff in the proper portion control, ingredient verification, item identification, prices and presentation. Initiate a daily inventory of products necessary for meal preparation, recording shortages and determining appropriate substitutions. Notify staff of daily changes. Conduct performance evaluations on all direct reports and review all performance evaluations prepared by direct reports for their staff to ensure accuracy and timely completion. Make recommendations and manage staffing concerns related to discipline and corrective actions. Recognize and appropriately deal with sensitive or confidential information or situations. Maintain strict confidentiality in all personnel and departmental matters, through the chain of command.

20

Develops and maintains exceptional customer service standards.

  • Models, teaches, and audits customer service levels to ensure guest experience is always excellent.

20

Oversees direction of employees to complete services using established food safety guidelines, procedures and quality control.

  • Coordinate and place orders for required product with attention to food cost and budget goals. Coordinate with commissary for required food needs. Ensure recipes are adhered to and products produced are accurate and consistent.

10

Audits and ensures compliance of food prep to QA standards and safety / security related to handling and preparation of food.

  • Enforce proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality standards. Initiate action directly with vendor should any received goods not meet established quality standards set by the department and University. Coordinate products, materials, personnel and equipment needs for assigned areas. Monitor inventory levels and conduct weekly/monthly audits to ensure accuracy of records.

10

Responsible for cultivating a positive working environment with open channels of communication, welcoming diversity, encouraging productivity and remaining consistent with department and University Policies and Procedures. Maintain effective communication through regular staff meetings, posted notices and one-on-one communication to ensure staff awareness of all department and University Policies and Procedures, Labor Agreements and other campus resources.

10

On rare occasions, may assist functional unit.

  • May be required to operate a campus vehicle.

5

Ensures compliance with cash and payment handling policies and procedures.

5

Knowledge, Skills & Abilities

Knowledge/Skill/Ability

Requirement

Experience in planning, organizing and coordinating the work of food service workers and culinary staff to accomplish daily operational goals in multiple locations and experience in leading a diverse staff in the execution of all menu items.

Required

Experience in directing, organizing and prioritizing workload to meet required deadlines and departmental objectives. Experience in a supervisory role responsible for hiring, training, evaluating, directing, disciplining and complaint resolution and skill in using professional judgment in addressing issues.

Required

Intermediate computer applications skills to include food service applications such as point of sale and inventory control software.

Required

Solid knowledge in food service and sanitation regulations.

Required

Superior communication skills to effectively and professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to create written documentation, manuals and written protocols using correct spelling, grammar and punctuation.

Required

Mathematical and cash control skills to accurately complete drawer counts and prepare deposits.

Required

Ability to work effectively as an individual, a team member, with department staff, with campus and the outside community and with diverse groups.

Required

Knowledge of menu management systems and similar financial and food service software and skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications; skill in creating and editing documents in word processing applications using moderately advanced features.

Required

Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering.

Required

Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service.

Required

Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects.

Required

Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.

Required

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.

Required

Experience with inventory control functions, including experience in physical inventory counts, receiving, and the storage of materials; skill in analyzing inventory data and identifying discrepancies between the physical inventory counts and the recorded inventory counts.

Required

Demonstrated experience with financial systems, including financial analysis and budget preparation, online purchasing systems, timekeeping systems and menu management systems such as Kronos, Schedule Source and Food Pro.

Preferred

Present or previous involvement with the National Association of College and University Food Services (NACUFS).

Preferred

Experience working in a union environment.

Preferred

Knowledge of current food trends, experience with food preparation in large multi-unit operations and skill practicing and in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service.

Preferred

Experience working in a franchise operation with standard franchise operations expectations, oversight and emphasis of coffee house.

Preferred



Special Requirements & Conditions

Special Condition

Requirement

Valid Drivers License

Required

Public Driving Record

Required

Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours)

Required

Hired candidate must successfully pass a background check through the DOJ and FBI.

Required



Other Special Requirements & Conditions



Level of Supervision Received

Direction



Environment

Working Environment

Campus



Other Requirements

Items Used

  • Standard Office Equipment
  • standard kitchen equipment
  • standard coffee house equipment
  • vehicles
  • gem carts



Physical Requirements

  • Bend: Frequently
  • Sit: Occasionally
  • Squat: Frequently
  • Stand: Frequently
  • Crawl: Occasionally
  • Walk: Frequently
  • Climb: Occasionally



Mental Requirements

  • Read/Comprehend: Constantly
  • Write: Constantly
  • Perform Calculations: Frequently
  • Communicate Orally: Constantly
  • Reason & Analyze: Constantly



Environmental Requirements

  • Is exposed to excessive noise: Yes
  • Is around moving machinery: No
  • Is exposed to marked changes in temperature and/or humidity: Yes
  • Drives motorized equipment: Yes
  • Works in confined quarters: No
  • Dust: No
  • Fumes: No



Critical Position

Is Critical Position: Yes

 

Apply Here: https://www.click2apply.net/j7ag4LiAQd87iXrrHl2Er

144649534

NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.