Unit Manager

Major/Essential Functions

• Personnel responsibilities include hiring, documenting and evaluating. Hires full-time, student assistants, and temporary staff maintaining appropriate levels according to unit hours of operation while maintaining financial goals. Trains staff in all areas of the operation such as food preparation methods, best practices, use of equipment, sanitation guidelines and safety standards. Evaluate/document team members are adhering to job description expectations, university/department policies and procedures.
• Maintain current knowledge of industry trends and assist in identifying new products. Responsible for receiving food products, inventory rotation, preparation, presentation ensuring proper food safety and sanitation-handling procedures. Directly involved in portion cost, and inventory controls through proper accountability.
• Must be able to perform a wide variety of positions within the area of supervision and obtain and/or fill-in schedules and positions that become vacant at all times, including late nights and weekends. Monitor concept availability according to customer flow maximizing sales and profits through effective use of resources.
• Financial responsibilities include, but not limited to, ensuring proper cash handling/deposit policies/procedures, submitting timely daily/weekly reports as required, and supervise areas to achieve maximum financial results by ensuring profitable P&L statements.
• Directly involved in providing and maintaining proper customer service levels by providing necessary feedback and/or responding to customer requests and complaints.
• Attend weekly meetings as scheduled and semi-annual and annual meetings as needed by the university and/or department.
• Supports Hospitality Services mission and vision statements. 

• Completed Sanitation Certification course. I.E. ServSafe.
• At least five (5) years of experience in retail or university food service management with strong background experience in computerized food management, menu planning and development, quality assurance, and knowledge of foods, basic and advanced food preparation and presentation.