14255: Dining Services Manager

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Human Resources is located at 677 East 12th Ave., Suite 400. Our mailing address is: 5210 University of Oregon, Eugene OR, 97403-5210.

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UNIVERSITY OF OREGON
HUMAN RESOURCES

Dining Services Manager
University Housing

Posting: 14255
Location: Eugene
Closes: Open Until Filled

Closes: Open Until Filled –To ensure consideration, please submit application materials by Friday, August 8, 2014.  The position will remain open until filled.

The University of Oregon is currently accepting applications for Dining Services Manager.  This position offers a competitive salary with excellent benefits on a great campus located in the desirable city of Eugene, Oregon.  

The Division of Student Life supports the University’s academic mission through comprehensive programs and services that promote and advance student learning and success while fostering an inclusive and vibrant campus community.  The Division is comprised of eight departments: Career Center, University Counseling and Testing Center, Office of the Dean of Students, Erb Memorial Union, University Health Center, Holden Center for Leadership and Community Engagement, University Housing and the Department of Physical Education and Recreation.          

General Description of Duties

60%    Operations: Hands-on management of the daily operations of one or more dining venues. Insures the service of safe, great tasting foods.  Insure efficient, effective financial management and provides responsive, outstanding customer service.

Ensures adequate staffing, equipment, supplies, food and beverages are readily available and prepared for service.  Utilize computerized menu and inventory management system (Eatec) to track sales and inventory, cost recipes, place orders and requisitions and run management reports. 

Provide adequate cash and inventory controls utilizing point of sale system (Micros), monitoring use of product and conducting regular product inventory. 

Order foods, food supplies, fresh produce, baked goods, dairy, meats, small equipment and cleaning supplies.

Maintain operation within budgetary guidelines.

15%   Staffing: Hire, train, orient, direct, evaluate and mentor staff.  Maintain adequate staffing levels for the business needs.  Meet with staff weekly to provide support and leadership.  Provide written annual performance appraisals for staff. Identify training needs and provide training programs to address those needs.  Hold staff accountable for excellent results and fosters an environment of teamwork through two-way communication using honesty and candor.  Develop strong lead staff through ongoing training, feedback and coaching.  

15%   Sales, Menus and Marketing: Develop menus and products that exceed customer’s expectations for taste and quality.  Seek out customer feedback and take appropriate action to continually improve products and services.  Develop programs, specials and services that effectively market the operation and grow the venues sales.

10%   Safety and Sanitation: Ensure facility and staff operates in compliance with safety, sanitation and health regulations of the laws of the city, county and state.  Ensure foods are prepared using the safest food handling standards in the industry – utilizing HACCP systems in all locations.  Ensure kitchen and service areas are clean, well organized and well maintained.  Ensure staff receives appropriate and ongoing training in workplace safety and safe food handling standards.      

Is responsible for compliance with safety, sanitation and health regulations and laws of the city, county and state.

Is responsible for adhering to the Service Standards set by Housing Food Services and sets the example for all staff.

Performs other duties as required.

Upholds all affirmative action rules, regulations and guidelines.  Performs expected duties and uses equipment and supplies in a safe and non-hazardous manner according to instructions and training provided by manufacturer and/or directions provided on equipment and labels and accepted practices within the classification.

Supervises 20 classified staff and approximately 100 student staff.

Minimum Qualifications

  • A minimum of four years full time work experience in a Chef or Manager capacity in the food service industry, preferably in a large scale commercial food service operation such as a large restaurant, hotel, catering or institutional setting.

  • Demonstrated culinary skill and an understanding of commercial kitchen operations.

  • A minimum of three years experience in supervising or leading the work of others.  Experience must include assigning and evaluating work, and dealing with disciplinary issues.

  • Demonstrated experience with and/or commitment to working effectively with individuals from diverse backgrounds, in support of an inclusive and welcoming environment.

  • Requires a willingness to work a flexible schedule that can include weekends and evening.

  • Food Handler’s Card or ability to obtain.

Preferred Qualifications

One or more of the following:

  • A culinary degree from a 2 or 4 year program

  • A bachelor’s degree

  • Experience working with computerized food service management systems and   point of sale systems

  • Experience managing a unionized food service staff

  • Experience in a college or university food service operation

Salary:

Annual starting salary of $42,000-$48,000 based on qualifications and experience; highly competitive benefits package.

Position subject to criminal background check

Application Procedures

Please note: Cover letter, resume, and answers to supplemental question(s) should clearly demonstrate how applicant meets the requirements of the position.  Please send all documents as separate email attachments, not in the body of the email.

For full consideration, applicants must submit:

  • Cover letter which expresses your interest in the position

  • Current resume, which includes dates of employment

  • Complete Unclassified Employment Application, available at http://ups.uoregon.edu/sites/ups.uoregon.edu/files/ups/EmplAppShort%20rev%201113.pdf

  • Name, email address and phone number of at least three professional references, one of which must be current or most recent supervisor (if not currently employed).  Applicant will be notified prior to references being contacted.

  • Answers to the following supplemental questions:

  1. The Division of Student Life is intentionally creating a multicultural organization that actively includes and engages everyone.  What does this mean to you, AND if you are selected as the Dining Services Manager, how will you help the Division of Student Life achieve this goal?

  2. Describe how your combination of education and experience has prepared you to fulfill the duties of this position.

  3. This position requires hands-on management of the daily operation of dining venues on campus.  Describe what it means to you to provide hands on management of a dining operation.

  4. Describe the methods you use to ensure excellent customer service in a busy food service operation.

  5. Describe your experience leading and supervising a  food service staff including the number of employees and their positions and your role in training, directing, scheduling, hiring and evaluating the work of these employees.

To ensure consideration, please submit application materials by Friday, August 8, 2014.  The position will remain open until filled.  You may submit application materials by email to:  donnaw@uoregon.edu (Preferred)

Or by U.S. Postal Service mail to:

Marla Dodson

University Housing

1220 University of Oregon

Eugene, Or 97403

EO/AA//Veterans/Disability institution committed to cultural diversity.