Req #: 239310 Department: HOUSING & FOOD SERVICES Job Location Detail: 100% in person on-site Posting Date: 09/27/2024 Closing Info: Closes On 10/11/2024 Salary: $5,847 per month Shift: First Shift Notes: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here. (https://hr.uw.edu/benefits/wp-content/uploads/sites/3/2018/02/benefits-professional-staff-librarians-academic-staff-20230701\_a11y.pdf) **ASSISTANT MANAGER - DISTRICT MARKET OAK** As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills, and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits, and natural beauty. Housing & Food Services (HFS) supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service. In Housing & Food Services, our DEI statement reads: HFS will become an organization that prioritizes inclusive workplace communities, centered on belonging and opportunity for all staff. All HFS staff must accept responsibility to identify and interrupt biases, privilege, barriers, and power dynamics. We challenge ourselves to engage in open dialogue, active listening, and empathic learning. **DUTIES AND RESPONSIBILITIES** As a member of the leadership team, manage the grocery and front of the house sales transactions at District Market – Oak, an express market/café located on North Campus. Operations and Customer Service: + Maintains visibility and accessibility with customers, building managers and staff members during special events and peak meal periods. + Addresses issues as they occur during production and service, including interrupting unsafe practices, requesting repairs and addressing injuries and accidents. + Manages staffing from service period start to finish, including reviewing schedule and call-outs in advance of the shift start and making adjustments as needed to meet production and service goals. + Monitors staff performance and productivity during the shift, providing inservice training as needed. + Serves as a visible resource for customer complaints and for questions about ingredients and allergens. + Ensures that the facility is cleaned and food is stored in compliance with safety standards and arranged/rotated to ensure use while at peak quality + Ensures that equipment and facilities receive scheduled routine/preventive maintenance. + Prepares ad hoc and scheduled reports to provide continuity between shifts for unit leader colleagues. + Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel. + Identifies and utilizes multiple venues for soliciting customer feedback and respond to complaints, questions and special requests. + Ensures grocery signage, planograms and and marketing collateral are in place and staff trained on maintaining them and understand the details of specific promotions and how to account for them in the point of sale system. + Works with students and student groups in planning special events.Fiscal Management: + Participates as the member of the unit leadership team in budgeting and development of business plans, product and vendor selection, menus and service standards. + Uses the FSS for daily, weekly, monthly and annual monitoring of key unit performance metrics including purchasing, inventory, menu mix, costing. Prepare variance reports for the unit manager, Assistant Director and Director. + Fulfills Personal Credit Information Act (PCI) requirements for point of sale transactions including reviewing the terminals for signs of tampering and/or malfunctions. + Oversees staff use of FSS in performing delegated functions including reporting on par levels, taking inventory, transferring goods and printing menus and recipes. + Maintains proper controls over resources, including cash, inventory and labor, including separation of controls between purchasing, receiving and counting inventory. + Evaluates the performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals. + Analyzes and reviews staffing schedules and actual labor expenditures using Workday and the HFS financial system, providing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. + Reports on probable causes for budget variances or discrepancies and make adjustments. + Participates in the development of the business plan, processes, procedures and budget in collaboration with Food Services leadership. + Manages the identification and recommended strategies for introducing, promoting and evaluating new product lines for the grocery area.Supervision: + Interviews, selects, hires and onboards staff. + Ensures that staff are equipped to perform their work through understanding of their working and learning environment and needs. + Supervises the work completed by direct reports, ensuring appropriate productivity and quality. + Evaluates the work completed by direct reports and foster venues for feedback up and down the organization to support and affirm individual, unit and Department success. + Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. + Ensures staff are trained and competent in operating the point of sale system. + Schedules and monitor employee attendance in payroll/timekeeping systems to ensure accuracy and that unplanned overtime, absences and tardiness are minimized to meet production and customer service standards. + Supervises four Food Service Workers 2 and approximately 10 FTE’s of student employees.Leadership: + Identify, articulate and model values and behaviors that support an organizational culture characterized as inclusive, positive, productive and committed to serving staff and students. + Serve as a member of the unit’s leadership team. + Maintain relationships with internal and campus colleagues and stakeholders to foster collaboration and maintain regular feedback loops to ensure awareness of their concerns, policies and/or legal constraints. + Serve on and encourage others to lead unit teams and lead or serve on Department and professional organization committees. **IMPACT TO THE UNIVERSITY** The market serves as a social hub for North Campus students, staff, faculty and visitors and engages with students and student organizations in planning special events involving food and beverages. **POSITION COMPLEXITIES** The grocery area is a high-volume, low-profit margin area of business that requires the Assistant Manager to maintain constant vigilance over inventory, sales and the evolving preferences of the customers. In addition, marketing, signage and displays must be responsive to special promotions, events and holidays.While the three managers in this unit will overlap, they will also be the only manager on site during some service times and must understand all areas of the market and the expectations for recipe production and service in the deli and coffee areas. **WORKING CONDITIONS** The market operates seven days a week from early morning until late night. While the position is not expected to work all hours of operation, scheduling is to occur in such a way that there is leadership available to staff and customers throughout the hours of operation. This may require irregular shifts. In addition, the position is required to be present and visible during special University or HFS events that may occur outside the regular work schedule. **REPORTS TO** District Market: Oak Manager **MINIMUM REQUIREMENTS** + Bachelor’s degree in hospitality, business administration or related field or accredited culinary certification and one year of experience that demonstrates successful supervisory experience including: + Addressing customer inquiries and service issues. + Hiring, training and managing the performance of culinary support and service staff. + Establishing and maintaining controls for kitchen and food safety and sanitation. + Controlling costs through analysis of financial reports, inventory, purchasing and production records and online payroll, budgeting and financial systems. + Communicating effectively one-on-one, in groups and through presentations to live and virtual audiences. + Using Microsoft Office products for communication through MS Teams and Outlook and preparing documents, reports and presentations using Word and Excel. **Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.** **DESIRED QUALIFICATIONS** + Experience in grocery store/deli with a college/university student customer base. + Operating and troubleshooting espresso beverages and equipment. **CONDITITONS OF EMPLOYMENT** + A satisfactory outcome from the employment reference check processes and education verification. + Possession of a Washington State Food Handler’s Card. + ServSafe certification within three months of hire and maintenance of certification thereafter. **Application Process:** The application process may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These assessments may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select “Apply to this position”. Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your “My Jobs” page. If you select to take it later, it will appear on your "My Jobs" page to take when you are access ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed. University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.