University of Arizona Hiring for Culinary and Food Services Manager I (Multiple Positions) (UPDATED) at Tucson, AZ  Full Time

Note: This posting has updated the number of vacancies from 3 to 5.

Manages a dining unit that is open 7 days a week. Maintaining a flexible work schedule the incumbent supervises the work of Dining Services Attendants Seniors, Cashiers, and students. Assists in interviewing, selecting, disciplining, counseling, coaching, and evaluating employees within University policy framework. Enhance the service orientation of the dining facility. Demonstrate knowledge, cost, and food items, food service equipment, and supplies. Utilize food cost and menu production knowledge for ordering and receiving. Oversee the proper use of food, supplies, and human resources to meet budgetary guidelines. Instruct, implement, and monitor all aspects of safe, sanitary, and service-oriented food preparation. Reports to C-Store Division Manager.

Outstanding UA benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; UA/ASU/NAU tuition reduction for the employee and qualified family members; state and optional retirement plans; access to UA recreation and cultural activities; and more!

The University of Arizona has been recognized for our innovative work-life programs. For more information about working at the University of Arizona and relocations services, please .

Manager for daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food costs, budgeting, profit & loss development and labor.

Maintain excellent customer service by planning, developing and implementing new ideas. Lead and monitor effective customer service practices within the unit.

Hires, trains staff and coordinates their work schedules. Communicates oral and written instructions to assigned staff.

Monitors the work of assigned staff and notify the appropriate management personnel of the need for corrective action. Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints.

Completes required records and reports, including, but not limited to, those addressing inventory control and personnel. Receives, distributes, follows, and enforces departmental cash procedures. Insures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system.

• Bachelor’s degree or equivalent advanced learning attained through professional level experience required.
• Minimum of 3 years of related work experience or equivalent combination of education and work experience required.