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Job Description
Job Id:
714
# of Openings:
1
Goals of Associated Students UCLA:
Products - To provide essential and convenient items that are easily accessible, of high quality, and low cost, including, but not limited to, academic support, food, trademark merchandise, and convenience products. In addition, to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community.
Facilities - To provide a welcoming environment that contains as much space as possible for the optimal functioning of general academic support, student governments, student organizations, and social gatherings. To have state-of-the-art venues for programming and efficient, aesthetic, and multi-functional commercial outlets.
Programs - To provide and support a diversified array of programming by prioritizing student-run, student-initiated, student-centered programming that reflects the needs of the campus community in order to enhance educational, cultural, and developmental social interaction.
Services - To provide an outstanding level of support to student government, student groups, and student programs through the state-of-the-art office and community spaces, and by providing adequate financial resources and personnel to ensure an active and vibrant campus life.
Assistant Director of Food Operations
Salary Range: $105,000- $115,000
Department: Restaurant Operations
Associated Students UCLA, as a responsive student-centered organization, provides innovative and excellent services, programs, products, and facilities for the entire UCLA community. ASUCLA was created when the campus first opened in 1919. Even in the very early years, ASUCLA meant student government, student publications, and student services such as a bookstore and cafeteria. Today, ASUCLA has evolved into a four-part organization. These four entities collectively make up the largest student association in the country. The four entities are:
- Undergraduate Students Association – elected representatives of the undergraduate student body.
- Graduate Students Association – elected representatives of the graduate student body.
- Student Media – this includes the Daily Bruin, UCLARadio.com, the Bruin Life Yearbook, and seven different magazines.
- Services & Enterprises – this division is designed to meet the everyday needs of students and the campus community. Major divisions are the Student Union, Event Services, UCLA Restaurants, UCLA Store, UCLA Photography, and Trademarks & Licensing.
Goals of Associated Students UCLA:
Products - To provide essential and convenient items that are easily accessible, of high quality, and low cost, including, but not limited to, academic support, food, trademark merchandise, and convenience products. In addition, to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community.
Facilities - To provide a welcoming environment that contains as much space as possible for the optimal functioning of general academic support, student governments, student organizations, and social gatherings. To have state-of-the-art venues for programming and efficient, aesthetic, and multi-functional commercial outlets.
Programs - To provide and support a diversified array of programming by prioritizing student-run, student-initiated, student-centered programming that reflects the needs of the campus community in order to enhance educational, cultural, and developmental social interaction.
Services - To provide an outstanding level of support to student government, student groups, and student programs through the state-of-the-art office and community spaces, and by providing adequate financial resources and personnel to ensure an active and vibrant campus life.
Assistant Director of Food Operations
Salary Range: $105,000- $115,000
Department: Restaurant Operations
Summary of Key Responsibilities:
Under general direction of the Director of Food Operations, oversees Food Service Division daily activities and coordinates the strategic business/financial plans and management of all food locations in operational and strategic areas including: customer service; food preparation, presentation and promotion; menu development; quality control; inventory control; cash/security control; safety/sanitation; equipment maintenance; vendor relations; special programs; budget preparation/monitoring, financial reporting.
Develops general division operating policies/procedures/practices; performs regular monitoring and assessment of internal performance/compliance of operations/policies/procedures for all locations with an emphasis on human health and safety: food safety & code compliance; cash management & security; timekeeping & payroll; inventory management; product development; equipment maintenance; and other areas as assigned. Makes recommendations for new and enhanced systems/practices as needed.
Oversees managers and staff in: planning; management of resources and operations; reporting and analysis; policy and procedure development and compliance; relations with campus and external entities. Acts as lead coordinator of major facility and capital projects throughout Division and assists in the development and coordination of other Division improvements; special events; advertising and promotions with effective service area execution of events; operating policies/procedures.
Assists in the development and monitoring of the Food Service Division budget and monthly financials. Hires, schedules, trains, evaluates and counsels staff in all activities. Responds to inquiries on behalf of Food Service Division management, verbally and in writing. Performs special assignments and assists in other areas of the Division. Hours include evenings, weekends and variable shifts.
Develops general division operating policies/procedures/practices; performs regular monitoring and assessment of internal performance/compliance of operations/policies/procedures for all locations with an emphasis on human health and safety: food safety & code compliance; cash management & security; timekeeping & payroll; inventory management; product development; equipment maintenance; and other areas as assigned. Makes recommendations for new and enhanced systems/practices as needed.
Oversees managers and staff in: planning; management of resources and operations; reporting and analysis; policy and procedure development and compliance; relations with campus and external entities. Acts as lead coordinator of major facility and capital projects throughout Division and assists in the development and coordination of other Division improvements; special events; advertising and promotions with effective service area execution of events; operating policies/procedures.
Assists in the development and monitoring of the Food Service Division budget and monthly financials. Hires, schedules, trains, evaluates and counsels staff in all activities. Responds to inquiries on behalf of Food Service Division management, verbally and in writing. Performs special assignments and assists in other areas of the Division. Hours include evenings, weekends and variable shifts.
Qualifications:
Requires 8+ years progressive management experience in a high volume, multi-unit food service organization with 2+ years in a senior-level management capacity. Experience must demonstrate: in-depth knowledge of current food service management practices; oversight of major capital and organizational project work; effective personnel management, organization and development practices; strong communication skills and effective interface with diverse users/groups; effective proposal and presentation development/delivery; and a broad range of experience in financial planning and expense control.
Must possess extensive hands-on purchasing knowledge including contract negotiations, deviated pricing, rebate management, Group Purchasing Organization (GPO) experience, and Request for Proposal (RFP) development and administration. Proven cost control experience is required, especially in managing large-scale catering operations in both sales and operational environments. Strong accounting, financial analysis, and budgeting experience is essential, including labor management, forecasting, and P&L oversight. Executive Chef experience is required, with demonstrated expertise in menu development, culinary operations, food quality standards, and kitchen management. Ability to multitask effectively in a fast-paced, high-volume environment while balancing operational, financial, and customer service priorities.
Must possess extensive hands-on purchasing knowledge including contract negotiations, deviated pricing, rebate management, Group Purchasing Organization (GPO) experience, and Request for Proposal (RFP) development and administration. Proven cost control experience is required, especially in managing large-scale catering operations in both sales and operational environments. Strong accounting, financial analysis, and budgeting experience is essential, including labor management, forecasting, and P&L oversight. Executive Chef experience is required, with demonstrated expertise in menu development, culinary operations, food quality standards, and kitchen management. Ability to multitask effectively in a fast-paced, high-volume environment while balancing operational, financial, and customer service priorities.
Requires PC word processing/spreadsheet and food production systems proficiency. Related BA/BS required, MBA preferred or the equivalent combination of education and experience.
Supervises:
Direct and indirect supervision of professional and part-time/student staff.
Physical Requirements:
Frequent walking, standing, sitting, reaching, bending, stooping, pushing, pulling; occasional lifting up to 50 lbs.
Background Verification:
Fingerprinting Background Verification required.
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