Unit Leader

University of San Diego; San Diego (CA); On-site; USD 30,059 - 39,812; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Retirement contribution

Access to on-campus fitness centers

Job summary

The University of San Diego is seeking a Unit Leader for Pavilion Dining. This position is responsible for supervising daily operations, staffing, and ensuring customer satisfaction in a fast-paced environment.

Key responsibilities include staff hiring and training, managing labor costs, overseeing event management, and adhering to safety and sanitation standards. Candidates should have a high school diploma and relevant experience in food services and leadership.

This role offers a competitive hourly rate of $21.82 to $28.90, along with a comprehensive benefits package.

Qualifications

• At least 2 years of related experience in food operations.
• Minimum one year of supervisory experience.
• Experience in hiring, training, scheduling, and evaluating personnel.

Responsibilities

• Oversees daily operations and staff performance.
• Manages labor costs through timekeeping compliance.
• Ensures customer satisfaction and maintains safety standards.

Skills

Hiring and training staff

Team leadership skills

Food presentation principles

Time management

Education

High school diploma or GED

Tools

Labor management platforms

Digital tracking systems

Job description

Position Title & Department:

Unit Leader; Pavilion Dining

Detailed Description:

The Unit Leader assists in hiring, training, and supervising full- and part‑time personnel. Depending on the dining services area assigned, this position may be responsible for the smooth running of the front‑of‑house during events, including setup, service, bar service, supervision of wait staff and custodial personnel, and proper breakdown procedures. The unit leader may also oversee the daily operations of a retail unit and will have complete responsibility for direct supervision of catered events. In the absence of the Director, the Unit Leader assumes responsibility for banquet and catering event management and assists with event master software. Other duties are assigned as needed.

Duties and Responsibilities:

Personnel:

• Orients and trains part‑time staff; maintains ongoing training and development.
• Assists in the development of part‑time job descriptions and training materials.
• Supervises daily performance and assists in employee evaluation.
• Enforces employee conduct rules, reports infractions, and recommends actions.
• Knows, follows, and enforces University and Dining Services policies and procedures.
• Monitors time‑keeping compliance and addresses misuse promptly.
• Takes remedial action for immediate personnel issues.
• Interprets management directions for employees.
• Promotes teamwork and a positive customer service attitude.
• Serves as a professional role model for staff in appearance, demeanor, and attitude.

Operations:

• Reviews work schedules with management and collaborates on operational forecasts.
• Supervises daily operations, including preparation, setup, and cleanup.
• Uses the department's electronic menu management system and order scheduler.
• Assigns and coordinates daily workload of all front‑of‑house staff.
• Prepares daily setup sheets and assists in marketing and merchandising.
• Maintains public relations and communication with staff, management, and the University community.
• Provides input on ordering food and supplies.
• Assigns employees to other tasks as necessary.
• Checks comment sheets and journals to ensure events run as planned.
• Reports daily to management on staff achievements and operational status.
• Attends required meetings and works efficiently with clients on event planning.
• Scrutinizes upcoming event schedules and menus for accuracy daily.
• Delivers food and materials to campus locations as needed.

Controls:

• Manages labor costs via the time‑keeping system.
• Monitors staffing levels and scheduling to align with budgets.
• Mitigates unauthorized overtime and meal premium penalties.
• Controls food and supply use to reduce waste.
• Monitors menu system data to match production numbers with forecasts.
• Ensures duties are completed within allotted time.
• Secures assigned work areas and maintains financial records.
• Handles cash receipts and secures them.
• Orders linen and maintains par levels.
• Maintains inventories of service ware and foodstuffs.
• Handles emergency situations and provides solutions.
• Designs layout and stores special event props and décor.
• Establishes procedures for routine functions.
• Maintains the dish room area and trains staff in the dish machine and Biodigester.
• Monitors custodial staff duties and schedules cleanup tasks.

Customer Satisfaction:

• Maintains good customer relations through attitude, appearance, and attention to detail.
• Ensures consistent, high‑quality standards and tests finished products for taste, texture, appearance, and temperature.
• Ensures foods are attractive and displayed properly.
• Maintains products within holding times.
• Serves customers with urgency and quality service.
• Reports customer feedback to the supervisor.

Safety and Sanitation:

• Enforces and maintains safe working conditions.
• Monitors hand hygiene system compliance.
• Logs daily unit temperatures and verifies dishwashing machine temperatures.
• Reports safety and sanitation hazards promptly.
• Maintains cleanliness of areas utilized for events.
• Assesses facilities and equipment for maintenance, repair, and upgrade.
• Coordinates required safety and sanitation tests.
• Administers the Dining Services Illness and Injury Prevention Program.

Certificates, Licenses, Registrations:

• Complete a 3‑hour sanitation class as required by the San Diego Health Department.
• Complete the University’s Hazard Communication Program.

Tools and Equipment Used:

• Personal computer and software applications (word processing, spreadsheets, time‑tracking systems, menu management/order scheduler).
• Hand sanitation system, digital temperature probes, service ware, dish machine, kitchen equipment, gas carts, and vans.

Special Conditions of Employment:

• Work a varied hourly schedule, including evenings, weekends, and holidays; overtime may be required.

Background check: Successful completion of a pre‑employment background check.

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

Job Requirements:

Minimum Qualifications:

• High school diploma or GED required.
• At least 2 years of related experience in a hotel, restaurant, off‑premise catering establishment, or retail food operation.
• At least one year of supervisory experience.

Performance Expectations – Knowledge, Skills and Abilities:

• Experience in hiring, training, scheduling, and evaluating personnel; proficiency in labor management platforms.
• Team‑leader skills coordinating others to accomplish goals.
• Understanding of basic food sanitation and use of digital tracking systems.
• Skill in communicating with a broad variety of people.
• Knowledge of food presentation principles.
• Ability to work with multiple interruptions and changing deadlines.
• Knowledge of food portioning, inventory control, and ordering procedures.
• Good organization and time‑management skills.
• Reliability to report to work promptly and daily.
• Background in event operations, including setups, teardowns, linen, equipment, and service techniques.
• Thorough knowledge of the listed tools and equipment.

$21.82 - $28.90 per hour; Competitive benefits package includes medical, dental, vision, a retirement contribution, and access to on‑campus fitness centers.