Assistant Restaurant Manager

FOOD SVC SUPV 1 (005234)

UCPath Position ID: MI-DPT319200-JC005234-PD168524

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1112690

Approved Date:

5/3/2024 5:44:10 PM

Date Last Edited:

5/3/2024 5:44:08 PM

Last Action Effective Date:

12/7/2023

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR         

Division Code:

5901D

Division:

ADMINISTRATION                         

Department:

319200 - LUSKIN CONFERENCE CENTER

Position Details

UCPath Position Number:

MI-DPT319200-JC005234-PD168524

Position Description ID

168524

UC Payroll Title:

FOOD SVC SUPV 1 (005234)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 18

Job Code FLSA:

Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

Employee Relations Code:

C: Supervisor - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40062339

Reports to Payroll Title:

FOOD SVC SUPV 2

UCPath Department Head Position Number:

40040346

Department Head Payroll Title:

ADMIN MGR 2

GENERAL SUPERVISION - Indicates that the incumbent develops procedures for performance of variety of duties; or performs complex duties within established policy guidelines.

005652

FOOD SVC WORKER

7

005451

FOOD SVC WORKER SR

25

POSITION SUMMARY

The Assistant Restaurant Manager ensures the restaurant operates efficiently and profitably and provides team leadership in all aspects of meal preparation and customer service for Plateia Restaurant. The incumbent will manage and guide restaurant staff and support the beverage manager in serving alcoholic beverages. The Assistant Restaurant Manager ensures all guests receive quality products and gracious service.

The Luskin Conference Center (LCC) is a 300,000-square-foot, 7-story property on the UCLA campus. The LCC is comprised of 254 guest rooms, approximately 25,000 square feet of meeting space, a 160-seat restaurant, a fitness center, and a business center. The LCC is an academic meeting and conference destination supporting UCLA's education and research mission.

The Luskin Conference Center is a no-tipping environment.

Supervision of  Restaurant Front of house staff/Customer Service

 • Assist Restaurant Manager with recruiting, interviewing, and selection of qualified workforce personnel for restaurant production and customer service positions, following University Policies and Procedures.

 • Ensure personnel are trained and knowledgeable of University rules and regulations, departmental goals, and the technical requirements of their job

 • In coordination with the Restaurant Manager, provide six-month and annual written performance evaluations and reviews for career staff. Recommend merit increases and incentive awards as appropriate. Coach employees and consult with HR on corrective actions with employees when necessary

 • Establish staffing needs according to budget and varying workloads, and schedule personnel to maintain required staffing levels to ensure a smooth flow of operations. Anticipate labor staffing problems and take action to see that tasks are completed if labor shortages arise

 • Responsible for approval of vacation and certification of time reporting in automated time and attendance systems

 • Provide direction to all restaurant staff for all tasks and duties performed

 • Analyze ongoing service needs and results to ensure services are maintained at the established standards. Recommend changes in service standards to meet customer needs

 • Establish standards and develop and maintain training programs for the food service operation. These programs include cash handling, food handling and storage practices, proper use of equipment and chemicals, inventory control, sanitation, safety, and personnel issues as well as customer service

 • Develop effective communication channels and maintain a positive working relationship with all staff, management, and other campus departments. Promote effective teamwork with staff

 • Instruct staff in merchandising and displaying of foods, attractively and creatively, in an appetizing presentation while maintaining proper food handling procedures and safe food temperatures at all times

 • Establish internal service, finance, and guest-related goals with management staff and provide gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's targeted budget and program

 • Utilize body language such as eye contact, facial expressions, gestures, and posture that reflect an outgoing, friendly, attentive, and responsive communication to guests

 • Utilize clear communication skills, including active listening and professional and respectful verbal communication with guests and team members that ensure a balance in the speed of service in a hospitality environment

 • Ensure that personal grooming and uniform appearance follow established departmental standards of a professional image

 • Conduct departmental staff meetings in the Restaurant Manager's absence

50%

Financial Management and Control

 • Develop, prepare, and monitor the annual budget by integrating department goals and program plans for the academic and summer calendars within administrative and resource guidelines. Utilize standard divisional software applications to generate financial data and perform analysis of operating results

 • Assist the Restaurant Manager in developing plans and preparing justifications for annual major maintenance projects

 • Ensure adherence to the departmental budget by reviewing and controlling expenditures to maintain effective cost controls

 • Ensure reconciliation of General Ledgers for areas of responsibility and ensure all discrepancies are corrected per proper auditing procedures

 • Direct staff in methods of cost control, ensuring the security of assets, portion control, efficient staffing, and increasing productivity

 • Manage and oversee the use of the online reservations system and point of sale (POS) system

 • Establish and monitor means to efficiently procure supplies. Ensure proper purchasing guidelines are incorporated into daily routines, that proper receiving, storage, and inventory of items occurs and that effective methods of inventory control are applied

30%

Food Service Operation/Facility Management and Long Range Planning/Product Innovations

 • Ensure building, equipment, furnishings, and physical resources are maintained at a clean, safe and acceptable level

 • Establish and monitor pest control and initiate actions as needed to control problems

 • Participate in annual verification of restaurant inventorial equipment

 • Assess the need for new equipment and furnishings as needed and research and analyze options

 • Under the direction of the Restaurant Manager, ensure adequate measures are implemented to protect and provide security for building, cash, and electronic credit card transactions and guest and University property

 • Establish and maintain sanitation and safety requirements within the kitchen and dining room

 • Accurately prepare food production forecast and ensure production team members adhere to the proper appropriate recipe/menu specifications

 • Review weekly pre-cost and post-cost per plate to ensure a level of acceptable consistency in the menu items

 • Ensure production meetings are held daily with appropriate team members and conduct frequent inspections of storage, kitchen, and dining areas

 • Ensure quality of work, giving constant feedback regarding work methods and materials/equipment used when necessary

 • Ensure that all food and non-food items are on hand to properly adhere to all cycle menu and service specifications and that vendors meet UCLA and LCC services standards. Notify the Restaurant Manager or Executive Chef when vendors do not acceptably meet University quality requirements

 • Train and monitor team members in the appropriate maintenance of the automated food service system, including service records, recipe extensions, menu corrections and additions, inventory control, and analysis review

 • Direct frontline staff in developing and monitoring standards for handling food in a clean and sanitary environment while following departmental and state policies

 • Actively participate in marketing/merchandising committees and Food Managers' meetings while seeking new ideas for food preparation and presentation

 • Oversee the opening or closing activities of the restaurant

20%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

2+ years

Experience in restaurant management

Required

2+ years

Experience in hotel restaurant management

Preferred

TIPS California Responsible Beverage Server (RBS) Certification

Preferred

Highly developed interpersonal communication skills including political acumen, social perceptiveness, and the ability to engage with diverse populations in a respectful and culturally responsive manner

Required

Excellent verbal and written communication skills to effectively communicate with diverse populations with competing priorities

Required

Experience maintaining a high productivity standard within a broad scope of responsibility despite frequent interruptions, changing priorities, changes in workload, and competing requirements. Ability to complete a large volume of diverse tasks efficiently, meeting established deadlines

Required

Skill in interacting effectively with guests, team members, and managers in a high-volume, public setting using positive body language, direct eye contact, active listening, and friendly and professional demeanor

Required

Demonstrated skill in supervising staff including delegating work to accomplish departmental goals and objectives efficiently and effectively, while motivating individuals to work together as a team

Required

Proficient skill using standard business software (e.g. Microsoft Office Suite), food service applications and software, and hospitality sales software

Required

Skill in writing grammatically correct business English, such as schedules, memos, performance evaluations, and other routine correspondence

Required

Working knowledge of safety and sanitation rules and procedures for food service facilities

Required

Math skills sufficient to properly adhere to production and customer payment transactions

Required

Ability to accurately assemble material and equipment inventories and monitor usage of supplies and equipment to control costs 

Required

Skill in budget preparation, analysis, and controlling costs

Required

Working knowledge of University and departmental policies and procedures related to employee recruitment, training, performance evaluations, disciplinary procedures, and time reporting

Preferred

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Must be available to work varying schedules, including evenings, weekends, and holidays based on departmental needs

Required

Must be at least 21 years of age or older

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Luskin Conference Center

•

General office equipment

•

Point of sale (POS) devices

•

Two-way radios

•

Restaurant equipment such as coffee brewers, tea brewers, soda machines, dishware washers, hydraulic lifts and trash compactors

•

Bar equipment such as blenders, mixers, muddlers, corkscrews, bottle openers, and other basic bartender hand tools 

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

X

Physical requirements other

X

X

Other Physical Requirements

If "Physical requirements other" was selected above, please explain (e.g., ability to differentiate color):

Lift trays above shoulder height

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.