Unit Leader

About the role

The Unit Leader assists in hiring, training, and supervising full- and part-time personnel. Depending on the dining services area to which assigned, this position may be responsible for the smooth running of the "front of the house" during events, including knowledge of setup and service, bar set up and service, supervision of wait staff, and custodial personnel, and proper breakdown procedures; or may oversee the daily operations of a retail unit. The Unit Leader will have complete responsibility for direct supervision of catered events as assigned. In the absence of the Director, assumes complete responsibility for Banquets and Catering event management. Will assist with Event master software.

Responsibilities

• Orients and trains part-time staff.
• Maintains ongoing training and development.
• Aids in the development of part-time job descriptions.
• Aids in the development of training materials, including written, visual, and video aids.
• Supervises the daily performance of supervised employees.
• Aids in the evaluation of employee performance.
• Knows, follows, and enforces University and Dining Services policies and procedures.
• Monitors employee time and attendance compliance; ensures all staff use the timekeeping system correctly and addresses any misuse or compliance issues promptly.
• Takes remedial action as appropriate to deal with immediate personnel issues.
• Interprets management’s directions to employees.
• Promotes an atmosphere of teamwork through training, feedback, and example.
• Promotes a positive customer service attitude about USD Dining Services in communications and decisions.
• Serves as a professional role model for staff in appearance, demeanor, and attitude.
• Reviews work schedules with management weekly or as determined appropriate.
• Collaborates regularly with the unit manager to review operational forecasts and plan upcoming production and menu requirements.
• Supervises daily operations as determined by management, including some preparation, setup, and cleanup.
• Utilizes the department's electronic menu management system and its order scheduler module to accurately place food and supply orders.
• Sets up and coordinates the daily workload of all FOH staff as needed.
• Prepares daily setup sheets, including setup instructions.
• Aids in marketing and merchandising of products and services.
• Maintains quality control.
• Responsible for ongoing public relations between the department and campus community; develops good communication lines with staff, management, and the University community.
• Orders food and supplies.
• Assigns employees to other tasks as necessary to complete the daily workload.
• Checks comment sheets and journals to ensure events occur as planned.
• Maintains ongoing communication with cooks and other full-time staff.
• Reports daily with management about staff achievements and failures, event successes and problems, and the overall operational well-being.
• Attends all required meetings.
• Works professionally and efficiently with clients in developing, organizing, and assisting with event planning.
• Scrutinizes upcoming event schedules and menus for accuracy on a daily basis.
• Delivers food and preparation materials in carts or vans (depending on the size of the event) to various campus locations.
• Controls labor costs using the timekeeping system to build, monitor, and enforce established work schedules.
• Maintains daily financial records as developed by the Manager.
• Secures cash receipts in a safe.
• Maintains ongoing inventories of all service ware items (china, glassware, etc.) and/or foodstuffs as appropriate.
• Analyzes emergency situations such as staff shortages and product and/or equipment failures and provides timely solutions to problems.
• Establishes systems and procedures to ensure organized completion of routine functions.
• Maintains the dish room area and trains staff in the use of the dish machine and the Biodigester.
• Maintains the cleanliness of all areas utilized for events.
• Aids in the review of facilities and equipment to include routine maintenance and repair, replacement, and upgrading.
• Administers and coordinates required safety and sanitation tests.
• Updates employee files to comply with applicable laws and regulations.
• Knows and administers the Dining Services Illness and Injury Prevention Program.
• Completes a 3-hour sanitation class as required by the San Diego Health Department.
• Completes the University’s Hazard Communication Program.
• Uses personal computer, software applications (word processing and spreadsheets, time-tracking systems, and menu management/order scheduler platforms).
• Uses hand sanitation system, digital temperature probes, service ware, dish machine, kitchen equipment, gas carts, and vans.
• Must be able to work a varied hourly work schedule, including evenings, weekends, and holidays. Some overtime may be required.
• Background check: Successful completion of a pre-employment background check.
• Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.

  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 required.
  • At least one year of supervisory experience required.
  • Experience in hiring, training, scheduling, and evaluating personnel, including proficiency in utilizing labor management platforms to optimize staffing against a budget and monitor timekeeping compliance.
  • Skills in working as a team leader in coordinating the work of others to accomplish stated goals.
  • Understanding of basic sanitation requirements related to food handling practices and personal hygiene, and the ability to utilize digital sanitation tracking systems to log daily food and dishwashing equipment temperatures.
  • Ability to work with multiple interruptions and with constantly changing deadlines.
  • Knowledge of food portioning, inventory control, and ordering procedures, including the ability to analyze forecasting data and navigate computerized menu management systems and ordering schedulers.
  • Good organization and time management skills.
  • Ability to report to work promptly and daily as scheduled.
  • Demonstrated background in event operations, especially in high volume applications, including knowledge of setups and teardowns, linen, equipment, and service techniques, or background in managing small retail units.
  • Thorough knowledge of the use of tools and equipment as listed below.

  Benefits

  The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.