General Manager

Position Number: 40033856

Payroll Title: FOOD SVC MGR 2

Job Code: 0394

Job Open Date: 7/15/2025

Application Review Begins: 8/6/2025

Department Code (Name): FDFT-Campus Dining

Percentage of Time: 100%

Union Code (Name): 99 - Non-Represented (PPSM)

Employee Class (Appointment Type): Staff: Career

FLSA Status: Exempt

Salary Grade: MSP/24

Pay Rate/Range: Hiring/Budgeted Salary or Hourly Range: The budgeted salary range that the University reasonably expects to pay for this position is $97,200-$103,200/yr. Posting Salary Range: The full salary range for this position is $97,200-$105,200/yr. Salary offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of fair, equitable, and consistent pay practices at the University.

Work Location: Portola Dining Commons

Working Days and Hours: Monday-Friday, 9:30am-6:00pm (Days and hours may vary)

Benefits Eligibility: Full Benefits

Type of Remote or Hybrid Work Arrangement, if applicable: N/A

Special Instructions:

For full consideration, please include a resume and a cover letter as part of your application.

Department Marketing Statement:

Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.

Benefits of Belonging

Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC

Brief Summary of Job Duties:

The General Manager serves as a member of the Dining Management Team in Housing, Dining & Auxiliary Enterprises (HDAE) under the general direction of the Director of Residential Dining Services, sharing responsibilities for the overall Dining operations serving 5,500 residents daily, 22,000+ conferees yearly, 10,000

guests and 2,500 off campus meal plan participants yearly with an annual operating budget of $21 million and 200 FTE. Functional responsibilities include the administration and management of a dining facility, including the care and upkeep of the physical plant, design and direction of the various dining programs within, and the management of food safety and production during both the academic year and summer conference season.

Required Qualifications:

Education

• Bachelor's Degree in related area required; or equivalent combination of education and experience required

Work Experience

• 4-6 Years: thorough knowledge in food service operations and sanitation regulations required; and the following requirements--
  • Thorough verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
  • Excellent decision making and reasoning skills, and excellent ability to develop original ideas to solve problems and perform operations analysis and quality control analysis.
  • Excellent and effective interpersonal and work leadership skills to provide guidance to all levels of personnel.
  • Strong computer application skills.
• Or equivalent combination of education and experience required

Special Conditions of Employment:

• Satisfactory criminal history background check
• UCSB is a Tobacco-Free environment
• Current Servsafe Certification or within 60 days of employment required

Misconduct Disclosure Requirement:

As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegation or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.

"Misconduct" means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct:

• UC Sexual Violence and Sexual Harassment Policy
• UC Anti-Discrimination Policy
• Abusive Conduct in the Workplace

Job Functions and Percentages of Time:

• Residential Dining Leadership - 75%

-Provides leadership and vision for a complex array of programs in a large facility designed to meet the needs of residents and customers year-round.

-Reviews and analyzes unit needs, staffing models, and operational costs to cover academic year, summer conferences and additional programs per annual budget allocations.

-Provides leadership for staff hiring, development, worker safety, discipline, training and motivation for a staff of 5-7 Managers, 40-50 career employees and 100 - 150 student staff members and limited employees.

-Provides a positive leadership style and creates training opportunities for staff development, teamwork and collaboration, hospitality and customer service, and safety and sanitation.

-Projects staffing models based on analytical review of historical data and programs projected one to three years.

-Develops systems to trace and control food and labor costs and monitors weekly and monthly fiscal data to meet budget targets. Actively and continuously communicates with the leadership team to adjust spending in real time to reach established goals. Monitors and holds the team accountable for purchasing policies, separation of duties, and sustainable purchasing.

-Provides leadership for a dining program that reflects our mission, efficiencies, product effectiveness, life-cycle serviceability and methods to survey clients and determine satisfaction.

-Develops and evaluates best practices as part of the Senior Dining Leadership Team in the areas of staff sourcing, recruitment, quality assurance, building maintenance and upkeep, leadership development, budget adherence, etc.

-Meets expectations of diverse clients, including Freshmen, upper division students, live-in staff, campus constituents, youth and adult conferees and guests.

-Meets various program needs, including customer expectations for take out meals, low fat foods, vegan and vegetarian options, while mitigating impact of pricing, availability and seasonal change on various foods.

-Establishes clear lines of communication and develops positive relationships with all team members, holds weekly one-on-one and group meetings with the leadership team. Establishes ongoing small and large group team member meetings to promote teamwork as well as unit, departmental, and campus goals.

-Studies trends and participates in NACUFS workshops and other industry events to gain insight on state-of-the-art food and service delivery systems.

-Develops benchmark measurements for standards and efficiencies in food production, custodial practices, customer service, safety and sanitation to establish best practice models.

-Ensures measurements are being taken and goals met by periodic reviews.

-Provides leadership in hiring, training, discipline & motivation of employees.

-Manages union agreement compliance for service unit and clerical staff.

-Ensures performance evaluations are conducted yearly. Oversees goal development, professional development and accountability for staff. Reviews all job descriptions for consistency and accuracy.

-Develops programs and materials to communicate with culturally diverse staff whose second language is English.

-Researches, develops and implements comprehensive technical training programs customized for menu variations, food trade specialties, risk-based food management, and all equipment utilized.

-Establishes technical baselines for performance and methods of skill assessment. Coordinates personal skill development and mentoring for staff members at all levels.

-Plans effective and progressive programs and menus through analysis, research and periodic market studies. Responsible for weekly menu cycle, recipe development, and adherence to menu format agreements.

-Engages residents by the planning and implementation of food service events, such as special theme meals, tasting tables, and nutrition education.

-Initiates and implements marketing studies to assist with future product and service planning.

-Manages proper inspection, handling and storage of all inventories of food, supplies, and equipment.

-Insures supplies meet university specifications and purchasing requirements and foods are weighed and inspected upon receipt.

-Reviews, researches, specifies and plans yearly major maintenance projects and equipment purchases.

-Ensures that established food quality and safety standards are maintained to achieve the highest public health standards and reduce the risk of foodborne illness. Holds the team accountable to consistently and correctly complete all food safety tracking tools, logs, and menu signage.

-Maintains partnerships with EH&S and adheres to the California Restaurant Association's Serving Safe Food Program.

-Develops tools to track and ensure all FTE and Student Staff are current and in compliance with mandatory campus training.

-Coordinates all furnishings and equipment planning and installation within the facility.

-Researches, develops and implements procedures, policies and systems to enhance employee and client safety and security. Establishes security controls to ensure the safekeeping of all food, equipment and supplies.

-Coordinates disaster preparedness and emergency response procedures. Manages injury prevention.

• Summer Conference Program - 20%

-Provides overview and direction for the short and long range planning of dining programs for summer conferences. This includes goal setting, staffing models, menu format, analysis of existing conditions, an evaluation process and refinement and summarization of the program.

-Coordinates meal service for 22,000+ summer guests in 100-150 programs.

-Assesses and manages programs and needs of diverse clients that range from teen camps to adult educational programs. Helps generate income in excess of $10 million.

• Other Duties - 5%

-Works closely with other department and campus managers to achieve Housing, Dining & Auxiliary Enterprises' goals & objectives.

-Participates in the Program Managers Leadership Group.

-Supports Director to achieve the goals and mission of Housing, Dining & Auxiliary Enterprises'

-Affirms and implements departmental "Strategic Plan" designing goals and objectives that support the vision.

-Participates in campus-wide programs for staff development and in professional organizations such as NACUFS, WACUHO, ACUHO-I, National Restaurant Association & the National Association of Equipment Manufacturers.

UC Vaccination Programs Policy:

As a condition of employment, you will be required to comply with the University of California Policy on Vaccinations Programs. As a condition of Physical Presence at a Location or in a University Program, all Covered Individuals** must participate in any applicable Vaccination Program by providing proof that they are Up-to-Date with any required Vaccines or submitting a request for Exception in a Mandate Program or properly declining vaccination in an Opt-Out Program no later than the Compliance Date (Capitalized terms in this paragraph are defined in the policy.). Federal, state, or local public health directives may impose additional requirements.

For more information, please visit University of California Policy on Vaccinations - https://policy.ucop.edu/doc/5000695/VaccinationProgramsPolicy

**Covered Individuals: A Covered Individual includes anyone designated as Personnel or Students under this Policy who physically access a University Facility or Program in connection with their employment, appointment, or education/training. A person accessing a Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the public, is not a Covered Individual.

Equal Employment Opportunity:

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.

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