ASUCLA's positions are listed by title alphabetically and will remain posted until the position is filled. Resumes are accepted only through this webpage application process. ASUCLA cannot accept unsolicited resumes.
Summary of Key Responsibilities:
Under general direction of the NCSC Division Manager, oversees all operational activities of the department with emphasis on back-of-house. This includes responsibility for: front-of-house customer service; ordering of food/supplies; food preparation, presentation and promotion; menu development; food quality/quantity control; portion control; inventory control; cash/security control; safety/sanitation; equipment maintenance; vendor relations; special programs; budget preparation/monitoring. Hires, schedules, trains, supervises and evaluates staff in all activities. Assists with facility/equipment upgrades projects. Performs special assignments. Hours include evenings, weekends and variable shifts
Requires 2+ years related food service management experience. Experience must demonstrate: effective supervision of a large staff; the development and achievement of realistic budgets; PC word processing/spreadsheet and food production systems proficiency; effective follow through on assignments and projects; effective communication skills with diverse groups and individuals. BA/BS (preferably in hotel/restaurant management) required, or the equivalent combination of education and experience. Directly and indirectly supervises professional and part-time/student staff. Requires frequent walking, standing, bending, stooping, reaching, gripping and lifting of up to 50 lbs. Fingerprinting Background Verification required.