Senior Dining Services Manager - Campus Food Operations

University of California, Santa Cruz; California (MO); On-site; USD 70,000 - 86,000; Full time

Benefits offered by this job

Medical, Dental & Vision Plans

UC Retirement Plans

Group Term Life Insurance

Legal Insurance

Pet Insurance

Paid Holidays plus accrued vacation

Employee Meal

Uniform Provided

Job summary

UC Santa Cruz is seeking a Senior Food Service Manager to oversee dining facilities, catering, bakery, and retail operations. You will ensure high quality food production, customer service, and safety standards while managing staff and budgets on campus.

The role involves directing operations, training staff, coordinating with CHES/DSAS units, and maintaining cost-effective scheduling and labor practices in a dynamic university dining environment.

Qualifications

• Strong experience in management within food services (hotel, restaurant, retail or catering).
• Experience in financial and labor management, employee relations and training.
• Supervisory leadership to manage teams effectively.
• Ability to set performance standards and improve morale and productivity.
• Experience with menu development, food production, safety and quality control.

Responsibilities

• Supervise service and/or production staff in meals at locations or catering events; train staff in service standards and food quality.
• Maintain cleanliness and ensure a welcoming, safe dining environment for guests and staff.
• Control labor and scheduling to meet budget and workload needs; monitor productivity.
• Ensure allergen display and clear communication with customers.
• Maintain equipment and facilities safety and proper operation; enforce unit policies.

Skills

Food service management

Budgeting

Staff training

Customer service

HACCP knowledge

English proficiency

Education

BA/BS in management or hospitality

Job description

UC Santa Cruz is seeking a Senior Food Service Manager to oversee dining facilities, catering, bakery, and retail operations. You will ensure high quality food production, customer service, and safety standards while managing staff and budgets on campus.

The role involves directing operations, training staff, coordinating with CHES/DSAS units, and maintaining cost-effective scheduling and labor practices in a dynamic university dining environment.