Manager, Residence Dining

3 weeks ago

Vancouver, Canada University of British Columbia Full time

Staff - Non Union

Job Category

M&P - AAPS

Job Profile

AAPS Salaried - Business Operations, Level B

Job Title

Manager, Residence Dining

Department

Leadership | Residence Dining | UBC Food Services | Student Housing and Community Services

Compensation Range

$6,068.92 - $8,724.25 CAD Monthly

The Compensation Range is the span between the minimum and maximum base salary for a position. The midpoint of the range is approximately halfway between the minimum and the maximum and represents an employee that possesses full job knowledge, qualifications and experience for the position. In the normal course, employees will be hired, transferred or promoted between the minimum and midpoint of the salary range for a job.

Posting End Date

April 22, 2024

Note: Applications will be accepted until 11:59 PM on the day prior to the Posting End Date above.

Job End Date

At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career.

Job Summary

Manages the food service operation at Gather (Place Vanier) overseeing a single cost centre, including front of house service for the dining hall and collaborative management of food production requirements for Food Services within Student Housing and Community Services (SHCS).

Organizational Status

Reports to the Associate Director, Residence Dining. Works closely with the Sous Chef Residence Dining, Executive Sous Chef Residence Dining, Executive Chef, and other Food Service Managers, as well as members of the University community.

Works collaboratively with other residence dining managers on the residence dining experience. Works closely with all Food Services Managers and the Food Services Executive Sous Chef. Works closely with and provides hands on support for summer conference provision with the Manager, Residence Dining and Summer Conferences. Interacts regularly with Food Services Management and employees, Human Resources (SHCS), and other UBC departments, suppliers and clients. Supervises a large team of supervisory staff, food service workers and student workers.

Work Performed- Manages the operations for food production and the delivery of service in the dining room and servery on a daily basis. Sets and maintains quality control standards for food and customer service.- Manages and supervises, front of house supervisors (4-6), approximately 40 food service workers and 20 student workers.- Reviews and supports the development of menus and production schedules presented by the Sous Chef Residence Dining and Executive Sous Chef Residence Dining.- Provides input on menus for the dining room in partnership with Executive Sous Chef Residence Dining and Sous Chef Residence Dining.- Develops, plans and implements special events and promotions for residence dining, including the development of an annual plan that addresses key areas of event details: marketing and promotions, costing, staff and resources and implementation. Ensures the plan is focused on engaging, retaining and serving guests.- Responds to the students’ questions, requests and concerns. Establishes opportunities to interact with guests, soliciting feedback in dining spaces. Responds to feedback collected and implements changes as required. Provides support and works directly with student groups as required.- Manages the student meal card system at the operations level. Handles meal plan questions and discrepancies- Maintains a strong working knowledge of the POS system. Troubleshoots the system as required.- Administers the various take-out options that supports first year students, including but not limited to take out lunches, athlete meal programs, religious observance and medical or illness related issues.- Works with the Residence Dining Multi Cost Centre manager, other residence dining manager and unit sous chef to plan, forecast and submit annual budgets for unit.- Manages operating budgets and monitors food cost, labour cost and other key indicators on an ongoing basis. Responsible for driving daily sales and exceeding sales budgets. Prepares reports and statistical data as required for comparison and tracking purposes.- Coordinates the operations of services to summer conference guests as required.- Ensures systems for daily sales, cash collections/controls, banking and petty cash are in place. Ensures related procedures are followed accurately and on a timely basis.- Maintains sales and purchases ledgers and general ledger reconciliations according to established procedures. Compiles and submits month end financial information to accounting department.- Uses and maintains inventory management system. Manages the ordering and maintenance of appropriate inventory levels for food, supp

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