Food Service Manager- Eagle Landing
University of North Texas

Job Info

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Title: Food Service Manager- Eagle Landing

Employee Classification: Food Service Manager

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility:

About Us - Values Overview:

Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and the University of North Texas Health Science Center at Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year. We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an inclusive environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team. Learn more about the UNT System and how we live our values at www.UNTSystem.edu.

Department Summary

Why work for UNT Dining? Our employees explain. - YouTube

It's About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service-all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department's innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates Mean Greens Café, the nation's first 100% vegan collegiate Dining Hall, and Kitchen West, Texas' first and only university Dining Hall Certified Free From™ the Big 8 Food Allergens and Gluten Kitchens with Confidence. In early 2021, UNT opened its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com and is also the recipient of the prestigious Loyal E. Horton Award and Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT contributes to groundbreaking research on plant-forward diets, food waste reduction, and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus.

Position Overview

To advance the mission of UNT through food service. Create an outstanding dining experience in the cafeteria built on culinary excellence and prompt and friendly customer service. Sees the customer in the dining hall as a guest; manages so that their experience is top notch (Service, Food, and Cleanliness).

Minimum Qualifications

Associate's Degree in related field and two years' of experience in food service management; or any equivalent combination of education, training, and experience.

Knowledge, Skills and Abilities

Thorough knowledge of food preparation and food service management in a large food service unit, employee health, kitchen cleanliness, and sanitation requirements, hazards to human life and health that can occur from improper food preservation and service, kitchen equipment, kitchen implements, and advanced food preparation and processing procedures. Skill in the preparation and service of food, and service etiquette. Skill in training, supervising, and evaluating the work of subordinates. Ability to maintain time and cash receipts records. Knowledge of safety and security precautions appropriate to work performed. Rigidity with compliance to documented service and production standards. Ability to identify and seek help when needed.

Preferred Qualifications

The preferred candidate will possess the following additional qualifications: Culinary background. Certification from an accredited culinary school.

Required License/Registration/Certifications

Job Duties:

• Maintains excellent grooming and overall appearance. Comes to work in uniform each day without exception. Wears nametag.
• FT and PT are in uniform without exception. Employees wear a name tag
• Personally accepts responsibility for unit operations; does not blame others or circumstances for mistakes or failures.
• Consistently enforces work standards and rules; follows up to guarantee all check points and master cleaning lists are completed each meal period.
• Takes appropriate action with employees for poor performance or work rule violation.
• Appoints a subordinate to be in charge when away from the job. Coaches subordinate supervisors regarding production and service expectations.
• Takes quick action to correct substandard conditions (poor merchandising, poor food preparation, poor sanitation, unsafe working conditions).
• Manages so that all staff are trained in operating procedures and area job descriptions.
• Visits with staff daily concerning meal production, and daily operational review. Holds formal weekly meetings to convey pertinent information to fulltime staff.
• Through tone of voice, facial expression, choice of words and body language always communicates in a positive manner the work life of the unit, department and the University.
• Maintains high visibility in dining room;. Is readily available to customers .
• Maintains equipment in perfect working condition. Manages facilities so that FOH and BOH are maintained (paint, fixtures, caulking)
• Is flexible with staffing in the event that Catering needs assistance; even if this causes shortages in your own unit.
• Manages menu so that fresh seasonal produce makes up the bulk of food offerings.
• Develops and implements weekly special events, Plans one WOW event per month.
• Manages so that all food meets standards (taste and visual appeal) before hitting the serving line.
• Is in food safety compliance 100 of the time. Scores 95 or above on monthly health inspections.
• Plans for the use of unused portions within 24 hours.
• Maintains a food cost of 1.40
• Maintains transactions per labor hour above 8
• Posts payroll target and actual transactions per man hour in a highly visible location in the kitchen.
• Creates weekly schedule in W2W for all employees and posts in kitchen each Thursday for the following week.

Work Schedule:

Hours Vary

Driving University Vehicle:

No

Security Sensitive:

This is a Security Sensitive Position.

Special Instructions:

Benefits:

For information regarding our Benefits, click here.

EEO Statement:

The University of North Texas System is firmly committed to equal opportunity and does not permit -- and takes actions to prevent -- discrimination, harassment (including sexual violence) and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, facilities and employment practices. The University of North Texas System immediately investigates complaints of discrimination and takes remedial action when appropriate. The University of North Texas System also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist or participate in an investigative proceeding or hearing.

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