Manager La Gran Terraza

Complete responsibility for the planning coordination and directing of the administrative operational and programmatic activities of La Gran Terraza restaurant including the creative planning costing and of special events.

Duties and Responsibilities:

Leadership and Accountability

• Develops and provides a vision with clear direction to the restaurant staff.
• Ensures prompt friendly customer service.
• Ensures coordination of responsibilities for the smooth operation of all special events. Analyzes operational situations such as staff and product shortages equipment failures or other problems provides timely solutions to problems.
• Ensures an environment of customer awareness by staff.
• Provides assistance to customers in selecting menus linens table arrangements and room setups for special events.
• Develops customized menus for specific customer requests.
• Coordinates and communicates special needs of customers with facilities management.
• Provides general oversight of special events to assure quality of product and service with direct oversight as appropriate.
• Develops positive working relationships with the University Center staff.
• Plans develops implement and evaluates marketing strategies for La Gran Terraza.
• Develops and maintains positive campus community relations and communications.
• Assures that high quality standards are maintained throughout the course of daily services including food quality room appearance and safety and sanitation standards.
• In conjunction with the Hospitality Director evaluates develops and implements policies and procedures for La Gran Terraza. Establishes and maintains goals for La Gran Terraza and in conjunction with the Hospitality Director assists in setting goals for the Hospitality Services.
• Prioritizes objectives for La Gran Terraza areas and communicates these to staff and leaders.
• Delegates responsibility and authority as appropriate to meet operational goals and objectives.

Budget Development Resource Management and Financial Analysis

• Responsible for all facets of budget development analysis and management within La Gran Terraza. Reconcile POS performances per shift on daily bases.
• Ensures that accurate monthly inventories are taken.
• Reviews manpower needs evaluates labor costs and proposes new staff positions as needed.
• Compiles extensive figures for monthly statements of operation. Manage the Tips pool for the FOH staff.
• Identifies deviations from desired results and develops and executes corrective action plans.
• Ensures proper monthly billing of all departmental charges.
• Updates reviews and standardizes pricing and costing for menus/service.
• Ensures maintenance of adequate inventory levels.
• Ensures daily communication among appropriate staff to adjust production according to changes in guarantees.
• Conducts weekly production meetings to review and clarify menus and quantities with production staff.
• Responsible for ongoing review and upgrading of service product and menus.
• Approves orders for supplies and small equipment for La Gran Terraza.

Personnel Supervision and Organizational Management

• Assures compliance with Hospitality Services and Auxiliary Services policy and procedures.
• Develops fulltime and parttime job descriptions.
• Responds to employee complaints.
• Promotes teamwork among leaders and staff.
• Develops and maintains communication with staff informally and through periodic meetings.
• Develops and implements programs for employee recognition. Conducts thorough multilevel interviews on potential employees. Researches all references. Selects employees to insure adequate staffing levels.
• Recommends employees for promotion.
• Conducts new fulltime employee orientation.
• Teaches employees nonnegotiable standards of performance.
• Conducts individual and group training sessions and gives instruction to employees to meet job requirements.
• Informs employees of policy and procedure changes.
• Sets a positive example for employee.
• Provides opportunities for staff development.
• Makes job assignments.
• Takes corrective action to ensure acceptable employee performance.
• Observes employee performance. Provides both positive and corrective feedback to employees regarding performance. Conducts formal performance reviews on a timely basis and ensures the timely completion of fulltime and parttime evaluations.

Safety and Sanitation

• Knows and administers the Dining Services Illness and Injury Prevention Program.
• Oversees the organization of all special events to ensure ease of operations.
• Ensures the maintenance cleanliness and sanitation for all catering areas.
• Conducts preventative maintenance inspections and insure that routine maintenance is performed.
• Responsible for employee development and training in proper safety and sanitation methods and techniques.
• Verifies employee sanitation certification (ServSafe) as well as hazmat training.
• Implements and maintains proper safety and sanitation standards in the work place.
• Responsible for the timely reporting of all accidents and/or injuries following proper procedures.
• Revises facilities and equipment to include redesign for maximum service and profitability.
• Reviews facilities and equipment to include routine maintenance and repair replacement and upgrading. Has general oversight responsibility for proper use cleaning return and storage of linen and equipment with the direct oversight as deemed appropriate.

Special Conditions of Employment:

Effective June 1 2023 based on CDC guidance the University strongly encourages all campus members to stay up to date with Influenza and COVID19 vaccination recommendations. For more regarding information USDs COVID19 protocols please visit sandiego/onward.

• Must be able to work a varied hourly work schedule including evenings early mornings weekends and holidays.

Background check: Successful completion of a preemployment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

Minimum Qualifications:

• Bachelor degree in food services or related field.
• At least three years of a la carte restaurant experience preferably in white tablecloth environment.
• At least two years of supervisory experience in a high volume restaurant environment.

Performance Expectations Knowledge Skills andAbilities:

• Demonstrate responsible management administrative and supervisory experience in a commercial a la carte restaurant.
• Proven problem solving ability. Ability to define and propose and implement effective solutions.
• Demonstrate commitment to high quality in food procurement production and services.
• Proven ability to work effectively in a strong service oriented environment with frequently changing priorities and deadlines.
• Proven skills in staff organization work flow use of controls and personnel management. Ability to effectively delegate responsibility.
• Ability to prioritize assignments to complete work in a timely manner.
• Good time management skills.
• Strong written and oral communication skills and the ability to direct motivate and counsel staff
• Strong public relations skills. Ability to work with multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner. General knowledge of marketing and merchandizing techniques
• General knowledge of accounting procedures including costing and pricing menu items
• General knowledge of safety and sanitation procedures
• General knowledge of inventory techniques
• Ability to function effectively in a university environment
• Ability to work effectively as a team member as well as independently demonstrating initiative and creative 15. Proven knowledge of table services styles and setups for special events

Certificates Licenses Registrations:

• Must complete ServSafe Food Safety Certification Class.
• Must complete a TIPS Alcohol Certification Class.
• Must complete Universitys hazard communication program

Hours: 40 hours per week

Closing date:Open until filled