HRTMS Job Description Management
| Assistant General Manager FOOD SVC SUPV 2 (005235) UCPath Position ID: MI-DPT317000-JC005235-PD168356 | | |
Position Description History/Status | For Reference ONLY - PeopleAdmin JA Number: | 601408 | Approved Date: | 10/15/2024 4:14:54 PM | Date Last Edited: | 10/15/2024 4:14:50 PM | Last Action Effective Date: | 2/1/2021 | 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-JC005235-PD168356 | Position Description ID | 168356 | UC Payroll Title: | FOOD SVC SUPV 2 (005235) | Business Title: | Assistant General Manager | Personnel Program | Professional and Support Staff (PSS) | Salary Grade: | Grade 20 | 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 | | | |
Level of Supervision Received | GENERAL DIRECTION - Indicates that the incumbent receives guidance in terms of broad goals and overall objectives and is responsible for establishing the methods to attain them. Generally the incumbent is in charge of an area of work, and typically formulates policy for this area but does not necessarily have final authority for approving policy. |
Positions Directly Supervised | Job Code | Job Code Description | Total FTEs | 005234 | FOOD SVE SUPV 1 | 2-8 | | | | | |
Positions Indirectly Supervised | Job Code | Job Code Description | Total FTEs | 5523 | Cooks | 11 | 5524 | Assistant Cooks | 14 | 5651 | Senior Food Service Workers | 14 | 5652 | Food Service Workers | 50 | 5058 | Storekeepers | 2 | | | | | |
POSITION SUMMARY | Under the general direction of the Assistant Director of Housing Dining Residential Operations or the Associate Director of Housing-Dining, the Assistant General Manager position provides leadership for all aspects of meal preparation and customer service in a Residential Dining Restaurant. The role supervises managerial, career, and casual staff, overseeing all operational services and maintaining fiduciary responsibility for the department's budget. Responsibilities include ensuring friendly customer service, high-quality food, and excellent presentation while promoting a positive image and maintaining good customer relations at all levels. The position also fosters positive team relations, coordinating production, scheduling, training, communication, and overall operations. The ability to independently prioritize tasks and duties is essential to meet departmental strategic goals and profitability targets. Additionally, the role requires active interaction with team members and guests in a high-volume dining environment, as well as carrying out other responsibilities as assigned by management. | | | |
Department Summary | 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. |
Key Responsibilities and Essential Functions | Function | Responsibilities | % Time | Supervision of Human Resources/Customer Service | 1. Recruit, interview, and select qualified personnel for Dining Services, ensuring staff are trained on University rules and departmental goals. 2. Establish staffing needs based on budget and operational requirements, addressing labor shortages to maintain smooth operations. 3. Conduct personnel evaluations, recommend merit increases, and implement corrective actions as needed. 4. Direct and train management and student service staff to ensure compliance with customer service standards and productivity methods. 5. Maintain accurate personnel records and develop training programs covering cash handling, food safety, and customer service. 6. Foster positive relationships and communication with staff at all levels, ensuring effective collaboration within the department. | 50% | Financial Management & Control | 1. Develop and monitor the annual budget, ensuring alignment with departmental goals and using software for financial analysis. 2. Justify and prioritize major maintenance projects, aligning them with departmental objectives and resource availability. 3. Ensure budget adherence by reviewing expenditures and implementing effective cost control measures. 4. Reconcile General Ledgers and correct discrepancies in accordance with auditing standards. 5. Oversee supply procurement processes, ensuring compliance with purchasing guidelines and effective inventory management. | 30% | Food Service Operation/Facility Management & Long Range Planning/Product Innovations | 1. Maintain clean, safe, and acceptable conditions for buildings, equipment, and furnishings while ensuring sanitation and safety in the kitchen and dining areas. 2. Monitor pest control measures and assess the need for new equipment or furnishings, conducting annual inventory verification. 3. Supervise food production forecasts and ensure adherence to recipe specifications through daily production meetings and regular inspections. 4. Direct management staff in recipe development based on customer feedback and ensure sufficient food supplies to meet cycle menu specifications. 5. Train team members on inventory control and compliance with food handling standards. 6. Participate in marketing and merchandising efforts, researching new food products and trends to enhance presentation. | 20% | | | | | |
Other Requirements - Applies to all Positions | • | 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. | | | |
Educational Requirements | Education Level | Education Details | Required/ Preferred | And/Or | High School Diploma | | Preferred | | | | | | | | |
Experience Requirements | Experience | Experience Details | Required/ Preferred | And/Or | 4-6 years | experience in hospitality or restaurant management; or an equivalent combination of education and experience. | Required | | | | | | | | |
Licenses, Certifications and Professional Affiliations | Valid driver's license and clean driving record. | | Required | | ServSafe Certification or equivalent certification. | | Preferred | | | | | | | | |
Knowledge, Skills and Abilities | KSAs | Required/ Preferred | Communication Skills: Read, write, and speak English effectively to prepare reports, schedules, and conduct unit business. | Required | Food Safety Knowledge: Understand food safety rules and health standards in food production areas. | Preferred | Staff Supervision: Supervise, delegate, and motivate staff to achieve departmental goals efficiently. | Preferred | Analytical Skills: Analyze administrative and technical problems, identify solutions, and formulate conclusions. | Preferred | Organizational Skills: Organize and monitor assignments to complete work amidst changing priorities and deadlines. | Preferred | Interpersonal Skills: Interact tactfully with diverse personnel and the public, including students. | Preferred | Adaptability: Perform effectively under fluctuating workloads, including overtime and varying shifts. | Preferred | Guest Interaction: Engage effectively with guests and team members in a high-volume setting using active listening and problem-solving techniques. | Preferred | Technical Proficiency: Utilize software such as Word, Excel, Kronos Time Keeping, and food production management systems. | Preferred | Budget Management: Prepare and analyze budgets and control costs effectively. | Preferred | Inspection Skills: Conduct on-site inspections for quality control and maintenance, ensuring compliance with standards. | Preferred | | | |
SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT |
Reporting and Background Check Requirements | 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. |
Other Special Conditions of Employment | List the other special conditions of employment for this position. | Description | Required/ Preferred | 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 | | | |
Physical Requirements | The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. | Physical Requirements | Never 0 Hours | Occasional Up to 3 Hours | Frequent 3 to 6 Hours | Continuous 6 to 8+ Hours | Is Essential | 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 | | | | | | | | | | | | | | | |
Environmental Requirements | The environmental requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. | Exposures | Never 0 Hours | Occasional Up to 3 Hours | Frequent 3 to 6 Hours | Continuous 6 to 8+ Hours | Is Essential | 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 | | | | | | | | | | | | | | | |
Mental Requirements | The mental requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. | Exposures | Never 0 Hours | Occasional Up to 3 Hours | Frequent 3 to 6 Hours | Continuous 6 to 8+ Hours | Is Essential | Sustained attention and concentration | | X | | | X | Complex problem solving/reasoning | X | | | | | Ability to organize & prioritize | | X | | | X | Communication skills | | | X | | X | Numerical skills | | X | | | X | Mental demands other | X | | | | | | | | | | | | | | | |
Blood/Fluid Exposure Risk | The exposure described here is what can be expected of an employee in performing the essential functions of this position. | 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. | | | |
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