Food & Beverage Manager job vacancy in UCLA – Jobs in California

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Job Details
Company Name : UCLA
Company Location : Los Angeles, CA
Job Position : Food & Beverage Manager
Job Category : Jobs in California

Job Description :
Under general direction of and in conjunction with the General Manager, the Food & Beverage (F&B) Manager is responsible for the management of the overall food service operation at the Faculty Center including all food and beverage outlets, banquets, meeting spaces, and events.

F&B Manager ensures the efficient operation and profitability of the Faculty Center dining facility while providing team leadership in all aspects of meal preparation and customer service. This role will supervise all operational functions and staff within the dining, as well as support the staff in the serving of alcoholic beverages. Ensuring team members deliver products and services utilizing the highest standards of the hospitality industry and culinary arts.

The environment is high-volume and fast-paced and the successful candidate will require an in-depth industry knowledge and demonstrated experience in guest service, leadership, strategic planning, food production, alcoholic beverage service, and operational and personnel management. Extensive experience with financial reporting for weekly/monthly presentation of operating statements, variance reports, and inventory. Experience in restaurant and event operation with the ability to quickly and effectively assess and implement menu and service changes to stay ahead of guests’ needs; all which are essential attributes needed for success. Incumbent must be able to work a varied schedule that may include nights, weekends and holidays.

Percentage of Time:
100

Shift Start:
variable

Shift End:
variable

Qualifications for Position

23
Records

Qualifications

Required/Preferred

At least 5 years of progressive experience and responsibility in a food and beverage management position or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

Required

Advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

Required

Demonstrated skill in managing fiscal, human and capital resources. Review current and prior performance and identify performance above and below budget/target.

Required

Skill in recognizing long-range objectives based on documented strategic and tactical planning.

Required

Demonstrated record of budget preparation, analysis, and controlling costs of multi-million-dollar budgets.

Required

Demonstrated knowledge of financial long-term planning which allows for growth and change to physical inventory.

Required

Demonstrated skill in leadership and supervision of managers and line team members.

Required

Working knowledge of organizational assessment, training, and performance management.

Required

Ability to recruit, interview, hire, manage, and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, and providing training.

Required

Excellent analytical skills to organize data and material to draw appropriate conclusions and make recommendations for solution, decision-making, and problem solving.

Required

Ability to effectively resolve customer complaints and to maintain a high level of customer satisfaction and quality.

Required

Ability to quickly establish rapport, professional credibility and cooperative working relationships among all levels of the organization and campus.

Required

Must possess effective organizational skills and be able to function under time constraints and deadlines with attention to detail.

Required

Skill in negotiating and exchanging ideas with others to formulate policies and programs and to arrive jointly at decisions, conclusions or solutions.

Required

Must possess excellent knowledge of food, kitchen and catering operations; As well as have experience in high volume production.

Required

Demonstrated computer skills, proficient with MS Office (Word, Excel, Outlook, PowerPoint etc.)

Required

Skill in public relations in communicating on a day-to-day basis with guests, vendors, and other customers.

Required

Must have excellent strategic planning skills coupled with the ability to deliver results through effective time management.

Required

Understanding of food service, quick-chill equipment, product trends and food costs.

Required

Strong presentation, problem solving and negotiation skills are required.

Required

Ability to work a varied schedule that may include nights, weekends and holidays.

Required

TIPS certification

Preferred

Ability to stand for extended periods of time, bend, sit, stoop, and lift object weighing up to 30 pounds.

Required

Additional Posting Information

Bargaining Unit:
99-Policy Covered

Application Deadline:
08-31-2022

External Posting Date: