Associated Students UCLA, as a responsive student-centered organization, provides innovative and excellent services, programs, products, and facilities for the entire UCLA community. ASUCLA was created when the campus first opened in 1919. Even in the very early years, ASUCLA meant student government, student publications, and student services such as a bookstore and cafeteria. Today, ASUCLA has evolved into a four-part organization. These four entities collectively make up the largest student association in the country. The four entities are:
Goals of Associated Students UCLA: Products - To provide essential and convenient items that are easily accessible, of high quality, and low cost, including, but not limited to, academic support, food, trademark merchandise, and convenience products. In addition, to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community. Facilities - To provide a welcoming environment that contains as much space as possible for the optimal functioning of general academic support, student governments, student organizations, and social gatherings. To have state-of-the-art venues for programming and efficient, aesthetic, and multi-functional commercial outlets. Programs - To provide and support a diversified array of programming by prioritizing student-run, student-initiated, student-centered programming that reflects the needs of the campus community in order to enhance educational, cultural, and developmental social interaction. Services - To provide an outstanding level of support to student government, student groups, and student programs through the state-of-the-art office and community spaces, and by providing adequate financial resources and personnel to ensure an active and vibrant campus life. Special Events Division Manager Salary Range: $65,500- $95,000 Department: Catering Summary of Key Responsibilities: Under the general direction of the Assistant Director of Food Operations, provides leadership and oversight for Catering, Central Commissary, and Greenhouse Salad Bar operations. Responsible for strategic planning and daily management of customer service, food production, menu development, quality assurance, inventory management, security controls, safety and sanitation compliance, equipment maintenance, vendor relations, special programs, budgeting, financial monitoring, and reporting. Recruits, trains, schedules, supervises, and evaluates both career and student staff. Assists with facility and equipment improvement projects and performs special assignments as needed. Position requires flexibility to work evenings, weekends, and variable shifts. Qualifications: Requires seven or more years of progressive food service management experience in a high-volume, multi-unit operation. Demonstrated success in leading and developing large teams, managing complex operations, and achieving budgetary and financial performance goals. Must possess proficiency in Windows-based business applications, including word processing, spreadsheet software, and food production management systems. Proven ability to effectively manage projects and assignments from inception through completion, with strong organizational skills and attention to detail. Exceptional written and verbal communication skills are required, along with the ability to build productive relationships and collaborate effectively with individuals from diverse backgrounds and organizational levels. A bachelor's degree in a related field is required, or an equivalent combination of education and relevant professional experience. Supervises: Directly and indirectly supervises professional and part-time/student staff. Physical Requirements: Requires frequent walking, standing, bending, stooping, reaching, gripping and lifting of up to 50 lbs. Background Verification: Fingerprinting Background Verification required. |