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Manager, Operations

Date: July 2013
Reports to (Job Title):

Assistant Director or Area Manager

Jobs Reporting (Job Titles): Dependant on specific area of responsibility - Supervisor, Assistant Supervisor, Full-time and Part-time hourly staff
Location: Main Campus
Grade:

USG 8

35 hr/wk


Primary Purpose

Manage one or more UW Food Service units, consistent with departmental objectives, University policies, procedures and CUPE 793 Collective Agreement.

Key Accountabilities:

1.

Responsible for effectively managing People Resources

  • Oversee the work of applicable salaried staff, full-time and part-time hourly staff - Depending on the assigned work location.
  • Determine staffing needs and assignments; schedule appropriately to meet the specialized and variable production requirements. 
  • Recruit, train, coach and motivate staff on an ongoing basis while providing a constructive and positive working environment.
  • Promote and foster student employment with UW Food Services.
  • Take corrective action and performance manage staff when needed or as directed and in consultation with Human Resources/Employee Relations area.
  • Work closely with Chef(s) for culinary support.

 

2. 

Responsible for the day-to-day Operations

  • Take initiative to carry out assigned duties with minimal supervision, to maintain an efficient, effective and cooperative work environment.
  • Oversee kitchen preparation in an efficient manner to handle daily requirements; ensure all food prepared is of the highest quality, facility cleanliness and address general operational issues.
  • Accountable for the cash handling procedures for assigned cash registers on a daily basis.  This will include completion of bank deposits, cash float/change fund preparation, and submission of required reports to the administrative office.
  • Recommend menu selections within the unit(s).  In consultation with the Area Manager/Assistant Director, establish prices and products being sold to maximize revenue.
  • Responsible for supply ordering, inventory control, cash controls, and security of all storage and servery areas.
  • Ensure proper turnover of food and materials minimizing waste and spoilage.
  • Consult with franchise head office regarding operational guidelines, retail pricing, products being sold to maximize revenue and control operating expenses under advisement of the Assistant Director/Area Manager – depending on assigned work location
  • Ensure the maintenance of health, safety, and sanitation standards.

 

3. 

Fulfill administrative duties in a timely and accurate manner

  • In close cooperation with the administrative office or as directed by the Area Manager/Assistant Director, handle a variety of tasks of an administrative nature.  This will include but not limited to preparation of information for bi-weekly payroll submission, charge vouchers, cheque requests and invoices.
4. 

Financial Responsibilities

  • May authorize purchases up to a value of one thousand dollars ($1,000.00).
  • Achieves acceptable financial results by adequately scheduling labour, controlling of food and supply expenses, strict portion control, and increasing customer participation.
  • Assists in the development of a comprehensive, commercially-oriented activity based budget.  Monitor performance to budget throughout the year and propose corrective action to Area Manager/Assistant Director.

 

5. 

Contributes in the delivery of positive and satisfying customer experience

  • Provides input into continual improvement in customer flow, unit appearance, product merchandising, messaging, signage and unit atmosphere in consultation with Marketing Coordinator.
  • Maintain high customer service levels by initiating as needed improvement tactics and coaching staff.
  • Interact with customers to handle a variety of customer service issues.  
  • Work with a high degree of professionalism and courtesy when dealing with students, members, guests, staff and faculty
  • Assist in continuous updating of menus and recipes for assigned units and participate in product selection.
  • Participate in planning, controlling and execution of all special projects, renovations and program introductions.
  • Actively participate in departmental and other related committees

 

Position Requirements

Education:

Experience:

Technical:

MS Word Excel PowerPoint Other
Basic Basic Not required
  • Proficient in proprietary restaurant software to manage day-to-day operations, inventory and payroll  
  • Experience with Point of Sale equipment

Nature and Scope

Interpersonal Skills:

Internally, communicates with all employees within specific units of all categories and levels to deal with, influence and motivate others including but not limited to Area Manager/Assistant Director, members of the UW Food Services management and administration teams, Full-time and Part-time hourly staff.  Externally, this position may interact with customers including staff, faculty, students and suppliers.

 

Level of Responsibility:

manage one or more units’ operational functioning which includes direct supervision of applicable salaried staff, full-time unionized staff, casual part-time hourly staff, many of which could be students. 

Decision-Making Authority:

Required to make frequent, complex decisions and work under pressure with multiple deadlines.

Physical and Sensory Demands:

Typical of a Management position within a restaurant setting with extensive hands-on activities and requires moderate exertion of physical effort.

 

Working Environment:

performed in an open, often cramped work area with lack of privacy and exposed to pressure and constant interruptions. May be required to work in other UW Food Services units as needed (i.e. Conference Centre and Catering). Must maintain a flexible schedule to facilitate daily operations and catered events as assigned. This may require extended hours and a work rotation through day, evening and weekend shifts.