Food Service Manager

FOOD SVC SUPV 1 (005234)

UCPath Position ID: MI-DPT317000-JC005234-PD168344

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

601100

Approved Date:

3/11/2025 12:06:20 PM

Date Last Edited:

3/11/2025 12:06:13 PM

Last Action Effective Date:

7/1/2021

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

MI-DPT317000-JC005234-PD168344

Position Description ID

168344

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:

40038593

Reports to Payroll Title:

FOOD SVC SUPV 2

UCPath Department Head Position Number:

40053897

Department Head Payroll Title:

FOOD SVC MGR 1

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

5523

Cooks

11

5524

Assistant Cook

14

5651

Senior Food Service Worker

14

5652

Food Service Worker

50

POSITION SUMMARY

Under the general direction of the General Manager, Assistant General Manager, and/or Senior Housing-Dining Management Team, the Food Service Manager provides sound leadership and direction to the restaurant team for a high-volume campus restaurant.  Oversee all aspects of daily operations, customer service, and sanitation in a Residential Restaurant serving up to 6,000 customers a day.  Key duties encompass team supervision, scheduling, and training; overseeing meal set-up ensuring seamless meal service and cleanup; maintaining food and labor cost controls; upholding facility cleanliness and sanitation standards; managing equipment upkeep; controlling food and labor expenses; and contributing to overall restaurant management.  Efficiently prioritize tasks and duties in order to achieve departmental goals, fostering positive interactions with both team members and guests in a high-volume dining environment.  Additional duties may be assigned as needed.

At UCLA Housing & Hospitality Services (H&HS), you become part of UCLA's tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors. We believe there's more to a job than simply being employed. In addition to competitive salaries and comprehensive benefits and retirement plans, H&HS team members enjoy significant opportunities for professional and personal growth in a supportive work environment. No matter what your role, you will join more than 2,600+ H&HS team members who understand that our motto Hospitality First! means that a warm, gracious attitude makes a difference in the lives of the people we serve.

Food Service Operation, Facility Management and Cost Control

Ensure meal services are well-prepared, with stations stocked, staffed, and ready on time.

Manage meal execution, ensuring all stations are properly staffed and stocked throughout service.

Supervise meal breakdown, ensuring work areas are cleaned and sanitized correctly.

Provide floor coverage during meal hours to ensure guests receive quality food and service.

Maintain cleanliness, safety, and functionality of buildings, equipment, and resources.

Monitor and address pest control issues promptly.

Handle emergency situations appropriately.

Conduct annual food inventory following departmental procedures.

Manage cost controls for food, labor, and supplies.

Operate University Vehicles, including trucks and electric carts, for product transfers around campus as needed.

60%

Supervision Human Resources

Recruit, interview, and select qualified team members per University Policies and Procedures.

Ensure personnel are trained in University rules, departmental goals, and job requirements.

Conduct annual written evaluations for career team members.

Coach, counsel, and take corrective action, including disciplinary procedures.

Assist in determining staffing needs based on budget and workloads.

Prepare schedules and assign shifts to ensure smooth restaurant operations and maintain efficiency.

20%

Customer Service

Anticipate and address guest needs with proactive service solutions.

Foster positive relationships with guests, staff, and management.

Use positive body language to communicate attentiveness and friendliness.

Communicate clearly with active listening and respectful verbal skills.

Maintain a professional appearance to inspire guest confidence.

Train staff in creatively and attractively presenting food.

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

High School Diploma

Preferred

3-5 years

experience in hospitality or restaurant management; or an equivalent combination of education and experience.

Required

Demonstrated skill in providing sound leadership and direction to a large team in a high-volume food service operation.

Required

Demonstrated ability to control costs in a food service operation, including food, labor, and supply costs.

Required

Demonstrated ability to hire, train, supervise, schedule, and evaluate employees in a high-volume food service facility.

Required

Organize, delegate, and monitor work assignments of others to ensure tasks are completed accurately, thoroughly, and timely.

Required

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

Required

Lead team members to provide outstanding customer service to guests.

Required

Utilize software to prepare written reports and spreadsheets.

Preferred

Prepare and conduct group training sessions on customer service, food safety and sanitation, and other related topics.

Required

Work weekends, swing shifts, and overtime to complete job duties.

Required

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.

Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.

Backlifting Exam

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality-Dining

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

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

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

X

Operating motor vehicles and/or equipment

X

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.