Career Center

The University of Washington (UW) is proud to be one of the nation’s premier educational and research institutions. Our people are the most important asset in our pursuit of achieving excellence in education, research, and community service. Our staff not only enjoys outstanding benefits and professional growth opportunities, but also an environment noted for diversity, community involvement, intellectual excitement, artistic pursuits, and natural beauty.

At the University of Washington, diversity is integral to excellence. We value and honor diverse experiences and perspectives, strive to create welcoming and respectful learning environments, and promote access, opportunity and justice for all.

UW's Housing & Food Services (HFS) has an outstanding opportunity open for a Non-Permanent Residential Dining General Manager.

PURPOSE

Manage dining operations located on the University campus.

RESPONSIBILITIES
Leadership

•Ensure that the vision, values and priorities of UW Dining and the Department are reflected in the unit’s work.
•Manage organizational changes from implementation to normalization.
•Model behavior that promotes a customer service-focused culture.
•Maintain visibility and accessibility with customers, building managers and staff members (during meal period 90% on floor, 10% in office).
•Ensure that unit work complies with all contracts, policies and procedures applicable to the operation.
•Conduct presentations that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.

Operations and Customer Service

•Create, manage and adjust staffing schedules to meet daily production and service needs.
•Maintain facilities, including front and back of the house areas in accordance with health and safety standards.
•Identify and utilize multiple venues for soliciting customer feedback and responds to complaints, questions and special requests.
•Respond immediately to health inspection reports.
•Normalize the use of the Food Service System (FSS) by:
oContinuously reflecting the value of FSS in streamlining work processes and reporting.
oEnsuring staff are trained to execute their functions.
oEnsuring that data is entered as required.
oAdhering to recipes, specified products and vendors and par levels.
oConducting inventory according to the prescribed schedule.
oPrescribing disposition and documentation of waste.
oMaintaining the prescribed stockroom set up.
•Identify and recommend strategies for introducing, promoting and evaluating new product lines.
•Serve as the primary contact for vendors.
•Minimize waste, including documentation of disposition using FSS.
•Identify and correct unsafe conditions; such as, malfunctioning or broken equipment or work habits that might lead to an accident. 
•Develop and maintain an ongoing cleaning schedule to ensure a consistent level of sanitation and cleanliness.
•Maintain security measures to prevent theft and vandalism.
•Use the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
•Ensure that signage, branding and promotions are supported through staff training.
•Engage and support students and student groups in planning special events.

Fiscal Management

•Develop business plans, processes, procedures and budgets in collaboration with Food Services leadership and HFS Budgeting & Finance staff.
•Present scheduled reports to UW Dining Leadership on unit financial performance.
•Establish and maintains proper controls over point of sale transactions.
•Monitor performance of products, services and programs and work collaboratively with UW Dining Administration to address concerns.
•Ensure that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.
•Monitor and review reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
•Report on probable causes for budget variances or discrepancies and make adjustments.

Culinary Focus and Results

•Use established systems and processes for product and new concept development.
•Collaborate with the executive chef, onsite management team and Assistant Director/ Administrator in the implementation of menus and services.
•Maintain currency with dining trends and share new ideas with the leadership team.

Supervision

•Interview and select staff, and ensure staff are on-boarded to the work unit and attend required HFS and UW required training.
•Evaluate probationary and trial service performance as scheduled and discuss performance issues with Assistant Director/Administrator.
•Administer consistent skill-based training content for onboarding new staff and staff reassigned to different locations.
•Administer consistent training and content for staff on compliance, including food safety, FSS, PCI compliance, providing periodic refreshers.
•Conduct in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service.
•Engage in regular feedback with all staff, ensuring appropriate productivity and quality.
•Conduct annual performance evaluations. 
•Provide guidance to direct reports on requirements and/or opportunities for learning and professional development.
•Engage with supervisor and HFS Human Resources when there a performance problem is not corrected through coaching and counseling. Consult appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies.

IMPACT TO THE UNIVERSITY

Units offer service and convenience to campus community for sit-down dining, quick refreshments and grab-and-go meals.

POSITION COMPLEXITIES

This position is a key partner with building staff, departments and/or student groups in providing programmatic support.

The diverse customer needs require a variety of cuisines and convenience foods, requiring that the incumbent have a broad understanding of many cuisines and types of operations.

WORKING CONDITIONS

While the position is not expected to work all hours of operation, scheduling is to occur in such a way that there is leadership available to staff and customers throughout the hours of operation.  In addition, the position is required to be present and visible during special University or HFS events that may occur in the evening and/or weekend.

QUALIFICATIONS

•Bachelor’s degree in hospitality, business administration or related field.
•Minimum of two years of supervision of staff and management in the food service industry.
•Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
•Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project.

Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

DESIRED QUALIFICATIONS

•Experience in an area of college or university.

CONDITIONS OF EMPLOYMENT

•A satisfactory outcome from the employment reference check processes and education verification.
•Possession of a Washington State Food Handler’s Card.
•ServSafe certification within three months of hire and maintenance of certification thereafter.
•Maintenance of a valid Washington State Driver’s License.


Application Process:

The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process.  These assessments may include Work Authorization, Cover Letter, and/or others.  Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.