Manager of The Stable and Events at the Barn
Company: University of California - Riverside
Posted on: October 12, 2019
MANAGER OF THE STABLE AND EVENTS AT THE BARN
$41,300 - $81,400
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.
High school diploma or equivalent certification/experience.
Graduation from College, preferably with training in Food Service
Management or a related field.
Valid driver's license and clean driving record.
ServSafe Certification or equivalent certification.
Hired candidate must successfully complete and obtain the ServSafe
Certification with a minimum score of 75 within the first six (6)
months of employment.
6 - 10 years of related experience.
Supervisory experience, preferably in food service industry.
Experience with special event planning and execution.
Experience working in a campus environment, with University
policies and procedures, and experience with working within a union
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.
Experience with a full service restaurant operation.
Experience with on-line purchase order processing systems, on-line
scheduling systems, and automated timekeeping systems.
Experience in a union environment.
Hired candidate must successfully pass a background check through
the DOJ and FBI.
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
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
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
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
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.
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
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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