Dining Center Manager (On-site)

The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary or hourly range the University reasonably expects to pay for this position is $71,300 - $76,300/yr.

Initial applicant review will begin on or around September 11, 2025. Posting will remain open until filled.

Remote/Hybrid eligibility: This position is fully on-site.

The University of California, Merced, is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced is a smaller, more intimate campus compared to its sister campuses, while equipped and staffed as a cutting edge, 21st century research institution. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships and a growing community in the heart of the San Joaquin Valley, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff.

Ranked in the top 30 among the best public universities in the nation by U.S. News and World Report and #1 for social mobility by the Wall Street Journal, UC Merced is uniquely equipped to provide world class educational opportunities to dynamic and enterprising students in the Valley and throughout the state. In partnership with UC San Francisco, UC Merced has launched a rigorous medical education program that will supply the Valley with culturally competent providers dedicated to improving local access to quality care. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and is accelerating the continued economic development of the region.

The Food Service Supervisor 2 will be responsible for supervising the day-to-day operations of the Dining Department in areas for which they are assigned. This includes but is not limited to; supervision and leadership, culinary production, customer service support, vehicle maintenance, food safety and sanitation, cost controls, purchasing, food and material storage, maintenance and repair of food service production equipment and facilities, service systems, and quality control. The incumbent will have the skills necessary to provide support to the dining operations to ensure quality of service. Incumbent will also provide department-wide support for auxiliary services for large campus events or whenever needed. Working under strict deadlines and budgetary expectations, all Food Services Supervisors within the operation will work together to ensure the success of the operation. All Food Services Supervisors serve as key members of Dining Services Management and are responsible for all Dining operations as assigned.

KEY RESPONSIBILITIES

General Supervision, Administration, and Customer Service:

• Closely supervise, coach, motivate & effectively direct the staff and student Dining workforce. Tasks include, but are not limited to; assigning work, training & development, performance management (including completing annual performance evaluations), ensure that policies and guidelines are followed, resolving complaints and grievances, scheduling, hiring, time tracking, and approval.
• Organize and implement training of new staff and students assigned to the dining operations based on operational guidelines. Develop and maintain training manuals for each work location and follow up with all employees to ensure that standards are being upheld. Ensure standards of customer service are being upheld by all staff and students assigned to the dining operations. Responsible for the implementation of personnel policies & procedures. Ensure standards for policies and procedures are being upheld. Provides direction to employees according to established policies and management guidance. Administers policies that directly affect subordinate employees. Recommends changes to unit or sub-unit policies and practices. Identifies risks and responds accordingly. Participate in hiring committees for the department and the campus. Assess job safety and tasks to prevent injuries on a continuous basis. Ensure customers receive the best quality service and products at all times. Maintain all customer relations via email and in person as necessary. Facilitate tour groups dining in the facility with the Visitor's Center to ensure quality of service for all customers. Coordinate summer conference groups. Maintain menus and signage in the facility to best inform customers.

Food Safety & Sanitation:

• Ensure staff and students are consistently following food safety standards at all times. Provide backup in recording holding temperatures of food on the service line. Be knowledgeable of food safety standards and hold self and others accountable.

Cash Handling/Operations Supervision:

• Supervising operations by assuring that service & product offerings meet needs and cost efficiency.
• Responsible for the adherence to campus and Dining Services accounting and cash handling policies and procedures. Responsible for the adherence to policy & goals of purchasing activity of Dining Services. Assist in long-range strategic and /or operational planning and goal setting through comprehensive operational and financial analysis of existing contract operations and the identification and analysis of new business opportunities. Ensure the Dining operation cash float is accurate on a daily basis. Coordinate with Managers to ensure all cashiering staff are trained on the appropriate cash handling policies outlined by the University and Dining Services. Assist with the reporting of cash for all revenue centers and the reconciliation of cashier/revenue center reports and deposits.
• Provide schedules for front house cashier to provide quick and efficient service to all customers.
• Ensure POS is functioning at all times and that all staff are knowledgeable of systems and any related emergency procedures.

Facility Maintenance:

• Ensure the upkeep of all food service equipment and the facility to maintain full operational ability.
• Ensure maintenance is scheduled, as needed. Assist with the maintenance and organization of all areas within the operation. Maintains and coordinates upkeep and repair of Dining operations for Facilities as assigned. Manage both on-site and off-site storage of equipment and supplies. Provide training and support for cases of emergency in which food provisions are needed to the campus until outside assistance is available. Establish preventative maintenance procedures to ensure that all equipment and Facilities are upheld and provide a safe working environment. Uphold Pest Control Services as needed and as a preventative measure. Within the Zero Waste goals for the campus, participate in projects to reduce waste. Maintain all Dining Services vehicles and ensure all employees are abiding by campus and state-regulated policies.

Cost Control:

• Enforce the budget outlined and specified to provide the best cost for value and service of food products to customers. Analyze cost savings and efficiencies utilizing customer count reports, profit/loss reports, velocity and sales reports, and adjust menus based on season pricing issues. Maintain programs to monitor food production and keep food waste to a minimum.

Culinary and Production Support:

• Ensure that all food prepared meets strict standards for freshness and quality. Monitor production in each station/work area to ensure standards are consistently met and to keep food costs down.
• Ensure food quality and safety standards are maintained to fall within public health standards, working in cooperation with campus Environmental Health & Safety. Oversee food production and maintain recipe catalog to assist with training and maintain consistency and quality of service. Assist in testing new recipes and cooperate in menu planning and development under the supervision of the Executive Chef. Ensure all equipment is maintained to meet quality and health and safety standards. Meet with vendors to ensure unit is keeping up to date on trends and to get the best pricing possible.

General Management:

• Works as a team member with other departments and campus managers to effectively achieve the goals and objectives of Dining Services. Participate in campus-wide programs for staff development and in industry-related organizations. Work with an ethnically diverse student body and staff and ensure understanding, respect, and value of diversity in the workforce, with customers, and other constituents of Dining. Develop, promote, and adhere to safety rules, standards, and techniques as an integral part of the business. Work as a team player to ensure that all Dining and Auxiliary operations are successful. Affirms and implements the departmental strategic plan by designing goals and objectives that relate to the vision statements.

Purchasing and Merchandising:

• Maintain par levels and keep items stocked on a daily basis to maintain quality of service. Oversee weekly inventory of food and supplies, including dishware for service and production. Train and oversee staff to ensure that quality of service, portion control, food presentation, and health and safety standards are being upheld. Coordinate and schedule deliveries with vendors, working with campus Transportation and Parking Services and ensuring that product is delivered in a timely manner.

EDUCATION and REQUIREMENTS

• Bachelor's degree in related area.
• 3 years of directly related experience, or 7 years of related experience if no degree.
• ServSafe Certification or equivalent certification. Preferred

CRITICAL KNOWLEDGE AND SKILLS

• Two years university food service lead or supervisory experience or equivalent. (Preferred)
• Working knowledge of safety and sanitation in food preparation in accordance with HAACP standards.
• Demonstrated skills in marketing, merchandising and inventory management. (Preferred)
• Experience with Excel, Word, PowerPoint and Outlook.
• Ability to perform basic mathematical equations.
• Ability to successfully communicate in English - read, write and follow oral and written instructions.
• Accuracy in handling money; knowledge of handling checks and credit cards.
• Ability to communicate effectively with a diverse group of people.
• Bilingual in Spanish. (Preferred)
• Expert knowledge of dining operations is required for both front of the house and back of the house operations.
• Experience in or solid knowledge of safety and sanitation in food preparation in accordance with HAACP standards.
• Experience in supervising and scheduling staff, including professional staff and students.

Background check required.

How to Apply:
An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu.

As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.

Equal Employment Opportunity:
The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy.

Smoke and Tobacco Free Policy:
The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu.

E-Verify:
All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check.

Pay, Benefits & Work Schedule:
For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/