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Manager of The Stable and Events at the Barn

Company: University of California - Riverside
Location: Riverside
Posted on: October 12, 2019

Job Description:

MANAGER OF THE STABLE AND EVENTS AT THE BARN

JOB NUMBER
FULL/PART TIME
SCHEDULE
SALARY

201909186523
Full Time
Other
$41,300 - $81,400

POSITION INFORMATION

UC Riverside s Housing, Dining, and Hospitality Services is recruiting for the Manager of The Stable and Events at the Barn. The Barn is comprised of a quick service restaurant with four distinct platforms (deli, salads, hot entrees, grill, and beverages) with 90 seats and an exit POS design, a Faculty/Staff Restaurant with 60 seats, two 3rd party Bars, an outdoor patio with 110 seats, and an outdoor patio with stage of 260 seats, and an outdoor entertainment venue. The Barn complex is the first of its kind at UCR and will serve as a destination for students, staff, and faculty alike while providing a sense of purpose, place, and community for campus constituents to come together for food, drinks, and entertainment. The Barn includes a robust entertainment and event schedule to meet fiscal goals which will be coordinated between the venue leadership team and a Talent Buyer contractor. The Manager of The Stable and Events at the Barn will plan, organize, manage, and direct the day-to-day activities, work, customer service, and maintenance/custodial functions of The Stable bar and restaurant. The Manager will participate in the preparation of the annual budget and lead the daily monitoring of the unit budget to ensure proper fiscal controls with an emphasis on food and labor. The Manager will supervise the ordering, receiving, storage, and issuing of all assigned products. The Manager will develops methods for creatively driving visitation to the restaurant (happy hour, late night menu, etc.), as well as be a key stakeholder in the planning and execution of all special events that occur at the Barn (concerts, special events, meetings). The Manager will also participate in the selection, training, supervision, and performance evaluation of assigned staff.

EDUCATION

Education Requirements

DEGREE
REQUIREMENT

High school diploma or equivalent certification/experience.
Required

Graduation from College, preferably with training in Food Service Management or a related field.
Preferred

Licenses

LICENSE
REQUIREMENT

Valid driver's license and clean driving record.
Required

Certifications

CERTIFICATION
REQUIREMENT

ServSafe Certification or equivalent certification.
Preferred

Conditions

CONDITION
REQUIREMENT

Hired candidate must successfully complete and obtain the ServSafe Certification with a minimum score of 75 within the first six (6) months of employment.
Required

EXPERIENCE

EXPERIENCE
REQUIREMENT

6 - 10 years of related experience.
Required

Supervisory experience, preferably in food service industry.
Preferred

Experience with special event planning and execution.
Preferred

Experience working in a campus environment, with University policies and procedures, and experience with working within a union environment.
Preferred

Experience in a management role including responsibility for hiring, staffing, evaluating, directing, organizing, prioritizing work, discipline, training and complaint resolution; ability to maintain strict confidentiality through the chain of command in personnel and department matters.
Preferred

Experience with a full service restaurant operation.
Preferred

Experience with on-line purchase order processing systems, on-line scheduling systems, and automated timekeeping systems.
Preferred

Experience in a union environment.
Preferred

SPECIAL CONDITIONS

SPECIAL CONDITION
REQUIREMENT

Hired candidate must successfully pass a background check through the DOJ and FBI.
Required

MINIMUM REQUIREMENTS

Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Strong computer applications skills to include food service applications such as point of sale and inventory control software.
Solid verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
Mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
Solid and effective interpersonal and work supervision skills to provide guidance to other personnel and work effectively with partners on joint projects.
Solid knowledge in food service and sanitation regulations.
Skill in directing, organizing and prioritizing workload to meet required deadlines and departmental objectives. Knowledge of a supervisory role responsible for hiring, training, evaluating, directing, disciplining and complaint resolution and skill in using professional judgment in addressing issues.
Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering.
Ability to work effectively as an individual, a team member, with department staff, with campus and the outside community and with diverse groups.
Superior communication skills to effectively and professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to create written documentation, manuals and written protocols using correct spelling, grammar and punctuation.
Skill within a customer service oriented environment responding to and meeting/exceeding the needs of the customer. Skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service.
Knowledge with inventory control functions, including in physical inventory counts, receiving, and the storage of materials. Skill in analyzing inventory data and identifying discrepancies between the physical inventory counts and the recorded inventory counts.
Skill in creating spreadsheets and reports using Word, Access, Excel, or other software applications. Skill in creating and editing documents in word processing applications using moderately advanced features.

PREFERRED QUALIFICATIONS

Demonstrated knowledge of financial systems, including financial analysis and budget preparation, online purchasing systems, timekeeping systems and menu management systems such as Kronos, Schedule Source and Food Pro.

Knowledge of current food trends, with food preparation in large multiunit operations and skill practicing and in supervising a food production staff in the basic principles of food preparation and handling, including standardized recipes, batch cooking, and proper temperatures for storage and service.

Present or previous involvement with the National Association of College and University Food Services (NACUFS).

Skill in planning, organizing and coordinating the work of food service workers and culinary staff to accomplish daily operational goals in multiple locations and in leading a diverse staff in the execution of all menu items.

ADDITIONAL INFORMATION

In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.

UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.

* UC Riverside was included in the (August 2018) edition of The Princeton Review's "The Best 382

Keywords: University of California - Riverside, Riverside , Manager of The Stable and Events at the Barn, Executive , Riverside, California

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