University Of Washington Hiring for Manager – UW District Market – Alder Full Time

MANAGER, UW DISTRICT MARKET – ALDER
(payroll title: Manager Of Program Operations)

Thank you for considering Housing & Food Services at the University of Washington, Seattle.

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.

HFS provides on-campus housing to over 10,000 student residents and operates over 40 dining and café locations that serve the entire campus community. In order to successfully accomplish this, we employ over 1,200 students, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement—working together to enhance student life—teamwork and service to our students and customers are at the heart of our business.

To learn about our commitment to diversity, equity, and inclusion at UW Housing & Food Services, you are encouraged to review our Diversity, Equity, and Inclusion Statement Training.

PURPOSE
Manage the operational and financial performance of District Market Alder and Husky Grind Cafe on the UW campus.

RESPONSIBILITIES

Leadership:

• Ensures that staff members understand the vision, values and priorities of the Department and that work within the unit is in alignment.
• Promotes and ensures a culture that focuses on the practice of excellent customer service.
• Supervises the work completed by direct s, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures.
• Maintains visibility and accessibility with customers, building managers and staff members (during meal period 90% on floor, 10% in office).
• Monitors attendance and adjusts staffing to meet daily production needs.
• Ensures that unit work complies with all contracts, policies and procedures applicable to the operation.
• Interviews and selects staff, and ensures staff are on-boarded to the work unit and attend required HFS and UW required training.
• Trains and monitors performance in unit safety, payment process, customer service and food safety.
• Provides guidance to direct (s) on requirements and/or opportunities for learning and professional development.
• Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback.
• Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems.
• Identifies and utilizes multiple venues for soliciting customer feedback and responds to complaints, questions and special requests.
• Monitors compliance with established marketing standards and promotions, and take corrective action when necessary.
• Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.

Operations and Customer Service:

• Direct staff on unit operation policies and procedures.
• Develop the business plan, processes, procedures and budget in collaboration with Food Services leadership.
• Schedules employees to ensure proper staffing levels are maintained to meet customer service standards.
• Identify and recommend strategies for introducing, promoting and evaluating new product lines.
• Conducts in-service training as needed on unit safety, payment process, food safety, food/beverage preparation and customer service.
• Manage the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors.
• Establish and maintain proper controls over resources, including payment process, inventory and labor.
• Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards.
• Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste.
• Identify and correct unsafe conditions, such as, poor equipment or work habits that might lead to an accident.
• Develops and maintains an ongoing cleaning schedule to ensure a consistent level of sanitation and cleanliness.
• Maintains security measures to prevent theft and vandalism.
• Prepares and submits required s, including payroll, production and service records.
• Utilizes the Online Accident ing System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
• Work with students and student groups in planning special events.

Fiscal Management:

• Monitors performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.
• Reviews daily sales, profit and loss, and other financial s to identify sales and expense control opportunities, and takes action as needed.
• Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.
• Monitors and review s, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
• Develops and enforces policies and procedures for shrinkage control and loss prevention.
• on probable causes for budget variances or discrepancies and make adjustments.

CBORD:

• Oversee CBORD FSS functions performed as part of normal business operations, including purchasing, inventory, transfers and service menus. This position may be required to perform some tasks directly while reviewing or approving work delegated to staff.
• Ensure unit staff are properly trained on using CBORD FSS system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback.
• Use CBORD FSS ing functions to monitor unit performance by reviewing key metrics related to purchasing, inventory, menu mix and costing. Notify Dining Systems of suspected errors or issues.

Supervision:
Manages, supervises and evaluates multiple levels of classified employees and student staff. May have direct or indirect oversight of other professional staff.

IMPACT TO THE UNIVERSITY
Units offer convenience to campus community for groceries, fresh produce, quick refreshments and grab-and-go meals.

POSITION COMPLEXITIES
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.

S TO
General Manager

QUALIFICATIONS

• Bachelor’s degree in hospitality, business administration or related field.
• Minimum of two years of management experience 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.

Job Type: Full-time

Pay: $5,593.00 per month

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Professional development assistance
• Retirement plan
• Tuition reimbursement

Schedule:

• 8 hour shift

Work Location: One location