TWO POSITIONS: ASSISTANT MANAGER – CENTER TABLE; ASSISTANT MANAGER – LOCAL POINT
Thank you for considering HFS UW Dining, a unit within Housing & Food Services at the University of Washington—Seattle.
At the University of Washington, diversity is integral to excellence. We value and honor diverse experiences and perspectives, strive to create welcoming and respectful learning environments, and promote access, opportunity and justice for all.
HFS provides on-campus housing to over 10,000 student residents and operates over 40 dining and café locations that serve the entire campus community. In order to successfully accomplish this, we employ over 1,200 students, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement—working together to enhance student life—teamwork and service to our students and customers are at the heart of our business.
This position serves as a member of the leadership team for CenterTable, a residential dining facility on the UW campus, in the management of operations and service to student residents, staff, faculty and visitors.
Operations and Customer Service (40%): •Maintain visibility and accessibility with customers, HFS and UW partners and staff members during peak meal periods and special events. •Address issues as they occur during production and service, including interrupting unsafe practices, requesting repairs and addressing injuries and accidents. •Manage staffing from service period start to finish, including reviewing schedule and call-outs in advance of the shift start and making adjustments as needed to meet production and service goals. •Monitor staff performance and productivity during the shift, providing inservice training as needed. •Serve as a visible resource for customer complaints and for questions about ingredients and allergens. •Ensures compliance with food safety, handling and storage. •Ensures that equipment and facilities receive scheduled routine/preventive maintenance. •Prepares ad hoc and scheduled reports to provide continuity between shifts for unit leader colleagues. •Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel. •Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests. •Ensures signage, displays and and marketing collateral are in place and staff trained on maintaining them and understand the details of specific promotions and how to account for them in the point of sale system. •Works with Residential Life staff, students and student groups in planning special events.
Fiscal Management (20%): •Participate as the member of the unit leadership team in budgeting and development of business plans, product and vendor selection, menus and service standards. •Uses the FSS for daily, weekly, monthly and annual monitoring of key unit performance metrics including purchasing, inventory, menu mix, costing. Prepare variance reports for the unit manager, Assistant Director and Director. •Fulfills Personal Credit Information Act (PCI) requirements for point of sale transactions including reviewing the terminals for signs of tampering and/or malfunctions. •Oversees staff use of FSS in performing delegated functions including reporting on par levels, taking inventory, transferring goods and printing menus and recipes. •Maintains proper controls over resources, including cash, inventory and labor, including separation of controls between purchasing, receiving and counting inventory. •Evaluates the performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals. •Analyzes and reviews staffing schedules and actual labor expenditures using Workday and the HFS financial system, providing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. •Reports on probable causes for budget variances or discrepancies and make adjustments. •Participates in the development of the business plan, processes, procedures and budget in collaboration with Food Services leadership.
Supervision (20%): •Interviews, selects, hires and onboards staff. •Ensures that staff are equipped to perform their work through understanding of their working and learning environment and needs. •Supervises the work completed by direct reports, ensuring appropriate productivity and quality. •Evaluates the work completed by direct reports and foster venues for feedback up and down the organization to support and affirm individual, unit and Department success. •Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. •Ensures staff are trained and competent in operating the point of sale system. •Schedules and monitor employee attendance in payroll/timekeeping systems to ensure accuracy and that unplanned overtime, absences and tardiness are minimized to meet production and customer service standards.
Leadership (20%): •Identify, articulate and model values and behaviors that support an organizational culture characterized as inclusive, positive, productive and committed to serving staff and students. •Serve as a member of the unit’s leadership team. •Maintain relationships with internal and campus colleagues and stakeholders to foster collaboration and maintain regular feedback loops to ensure awareness of their concerns, policies and/or legal constraints. •Serve on and encourage others to lead unit teams and lead or serve on Department and professional organization committees.
IMPACT TO THE UNIVERSITY The residence halls are located on West and North Campus and serve students, faculty, staff and visitors. Local Point partners with the Residential Life team in producing living, learning and social programming for residents.
POSITION COMPLEXITIES While this position focuses on the front of the house, it will spend about 40% of the time as the manager on duty. This requires supervision of the service and culinary staff, including oversight of food production.
The residence halls serve a large population of students as their “home away from home. This requires fostering an atmosphere of inclusion where students can gather and relax on their schedule that includes late-night dining and menu items that are authentic to a diversity of cuisines. While this position focuses on the front-of-the house service, it must understand all facets of service including production and tasting of menu items for authenticity and portioning.
WORKING CONDITIONS Local Point and CenterTable operates seven days a week from early morning until late night. While the position is not expected to work all hours of operation, scheduling is to occur in such a way that there is leadership available to staff and customers throughout the hours of operation. This may require irregular shifts. In addition, the position is required to be present and visible during special University or HFS events that may occur outside the regular work schedule.
REPORTS TO General Manager
QUALIFICATIONS •Bachelor’s degree, preferably in hospitality, business administration or related field or accredited culinary certification •1 year of food service experience
Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.
DESIRED QUALIFICATIONS •Excellent customer service experience addressing customer inquiries and service issues •Leadership experience •Establishing and maintaining controls for kitchen and food safety and sanitation •Experience with inventory, purchasing/production records or budgeting •Dining management system experience. •Effective communication skills •Using Microsoft Office products for communication through MS Teams and Outlook and preparing documents, reports and presentations using Word and Excel •Experience in a college/university student customer base
CONDITIONS OF EMPLOYMENT •A satisfactory outcome from the employment reference check processes and education verification. •Possession of a Washington State Food Handler’s Card. •ServSafe certification within three months of hire and maintenance of certification thereafter.
Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These assessments may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.
Founded in 1861, the University of Washington is one of the oldest public institutions in the west coast and one of the preeminent research universities in the world. The University of Washington is a multi-campus university comprised of three different campuses: Seattle, Tacoma, and Bothell. The Seattle campus is made up of sixteen schools and colleges that serve students ranging from an undergraduate level to a doctoral level. The university is home to world-class libraries, arts, music, drama, and sports, as well as the highest quality medical care in Washington State and a world-class academic medical center. The teaching and research of the University’s many professional schools provide undergraduate and graduate students the education necessary toward achieving an excellence that will serve the state, the region, and the nation. As part of a large and diverse community, the University of Washington serves more students than any other institution in the Northwest.