Dining Center Manager (On-site)

University of California Merced; California; On-site; USD 72,000 - 79,000; Full time

Job summary

University of California Merced seeks a Food Service Supervisor 2 to lead daily dining operations on-site. You will supervise staff, ensure high customer service, manage safety and sanitation, and oversee budget and equipment maintenance to support campus events and daily service.

Working under deadlines and budget expectations, you will contribute to overall dining operations and staff development within Dining Services Management.

Responsibilities

• Supervise the day-to-day dining staff and student workforce; assign work, train, evaluate performance, and ensure policy compliance.
• Organize training of new staff, develop manuals, and maintain service standards across locations.
• Maintain food safety and sanitation; monitor holding temperatures and ensure compliance with safety standards.
• Oversee cash handling, POS operations, and adherence to campus accounting policies.
• Coordinate maintenance of food service equipment and facilities; manage storage and repairs as needed.

Job description

Hiring Range

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 range the University reasonably expects to pay for this position is $72,000 - $79,300.

Job Closing Date

This posting will remain open until filled with initial applicant review expected to be on or around July 27, 2026.

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

About UC Merced

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.

About The Job

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. This position requires responsibility for supervising, directing, and evaluating the work of subordinate employees, and exercising independent judgment in the administration of department policies and procedures.

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. Oversees, mentors, and develops staff, setting team goals and performance standards. Provides guidance on complex and sensitive issues, assigns work, and monitors team progress. Manages staffing needs, including recruitment, hiring, performance evaluations, and professional development to ensure operational efficiency. Recommends actions related to compensation, promotions, reclassifications, discipline, and grievance resolutions.

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.