Unit Manager - Law School Operations

About the role

The Unit Manager leads and manages the Law School Operations including the Café and Legal Grounds. This includes personnel management, financial responsibility, food safety and sanitation, overall safety, ordering/inventory, presentation of food, equipment/supplies and product mix.

Responsibilities

• Staff Management - Responsible for the overall supervision of all staff which includes hiring, scheduling, training, discipline and termination. Monitors and evaluates all staffing levels and performance expectations. Responsible for all unit specific training. Responsible for employee morale and maintaining friendly, courteous customer service. Responsible for payroll for all full and part time associates and student staff. This includes updating and monitoring time, sick time, holiday and vacation. Monitors and schedules all management coverage of operations with the assistance from the Area Manager. Responsible for the safety of staff and all accident reporting. Responsible for yearly evaluation of employees.
• Financial - Responsible for the timely processing of all invoices and C-Bord requisitions. Operates POS system. Manages in order to meet and/or exceed financial targets. Reviews budget need and guidelines with the Area Manager
• Culinary - Includes Food Safety, Sanitation, Customer Flow and Presentation of Food. Not only supervises food prep and production but is hands on in the kitchen with lunch service. Ensure recipe consistency and planning lunch specials. Responsible for maintaining all accurate production sheets and temperature logs. Ensures that all products are wholesome and all product produced on premises follow our food safety and sanitation guidelines. Routinely inspects operations to be in compliance with all board of health regulations. Enforces safety and sanitation policies and procedures including daily, weekly, and monthly cleaning assignments.
• Ordering/Inventory/Cost Control and Menu Planning - Responsible for proper ordering and receiving procedures for all vendors. Proper inventory levels are maintained and daily inventories are conducted for ordering and inventory compilation is conducted during breaks. Assists with the organization in all storerooms and walk-ins. Maintains and updates Cbord with correct par levels including forecasting and postcasting. Responsible for menu development and managing food costs. Opening of the operations – responsible for the opening of all locations for the start of business. Reviews call outs and makes adjustments as needed for coverage.
• Nonessential Job Functions - Perform additional duties and assists with special projects and events as assigned. Represents the operation at all weekly manager meetings for the department.

Qualifications

• Formal Education: Bachelor’s degree/culinary degree or commensurate work experience may be acceptable with 3 – 5 year minimum culinary and/or supervisory experience.
• Specific Job Knowledge: Knowledge of food safety, sanitation and allergy awareness. Knowledge in human relations – training, coaching, evaluating performance, counseling, disciplining and motivating. Knowledge of food quality and presentation which includes marketing and nutritional trends with a focus on sustainability initiatives. Knowledge of payroll, scheduling, attendance tracking.
• Minimum Work Experience: 3 – 5 years minimum experience in a food service supervisory position, preferably in a higher education institution.
• Work Skills: Experience in leadership and management. Awareness of and sensitivity to a diverse population (customers and staff). Effective written and oral communication skills. Ability to work independently under general supervision. Self-motivated with a sense of urgency. Proven ability to be flexible, deal with rapid change and to meet deadlines. Excellent levels of customer service and ability to handle complaints and/or concerns.
• Equipment Knowledge: Knowledge of preventive maintenance on all equipment. Ability to set-up, operate, break down, and clean all kitchen equipment. Computer skills necessary POS technology – Micros/C-BORD.
• Preferred Qualifications: Current ServSafe Certification preferred. If certification has expired, it must be updated within 3 months of accepting the position. Allergy awareness training preferred.

Physical Requirements and/or Unusual Work Hours

• Tools, machinery and equipment used: All Kitchen equipment
• Environmental Conditions: Ability to use chemicals daily as required, and use proper protective equipment as called for by the specific chemical and task
• Physical Requirements: Minimum lifting requirement of 30 pounds or more. Standing for extended period of time. Ability to withstand extreme weather conditions (hot and cold). Ability to push/pull up to 30 pounds independently