THE UNIVERSITY OF BRITISH COLUMBIA
BUSINESS TITLE: Manager, The Point Grill and Hungry Nomad Food Truck
EMPLOYMENT GROUP: Management & Professional (AAPS)
JOB FAMILY: Business Operations Management
JOB CODE: TBD
VP/FACULTY: VP Students
DEPARTMENT: SHHS, Food Services
PAY GRADE: 6
SALARY LEVEL: C ($53,163.00 - $63,821.00 (Annual))
This position is responsible for the day to day operation of a full-service restaurant, the Point Grill, through the achievement of effective operational management, sales and marketing, financial management, leadership and people management; and developing and maintaining community relationships and partnerships. Additionally, this position oversees and manages a mobile kitchen (“food truck”), the Hungry Nomad, which is a quick-service food outlet at the UBC Point-Grey campus.
Reports to the Associate Director, Catering and Restaurant Services; works closely with the culinary leadership and Food Service management teams. Provides leadership and supervision to supervisors, commissary chef and unionized food service workers. Interacts regularly with Student Housing and Hospitality Services (SHHS) management and employees; other UBC departmental students, staff, faculty, clients, guests, and internal and external suppliers.
The Point Grill is a licensed casual-dining restaurant which provides year-round service to students, faculty, staff and guests. The manager will work a flexible schedule and will organize work to ensure that they are present during peak service and operational times including evenings and weekends.
1. Operational Management
Oversees the day to day operations of the restaurant and the mobile kitchen/food truck.
Implements quality control policies and procedures. Ensures that a high quality of food and service is maintained in areas of responsibility.
Maintains policies, internal controls, systems and procedures to ensure efficient operations.
Promotes and evaluates customer satisfaction and continuously monitors all aspects of customer service. Responds to customer feedback and shares it with the team
Oversees, approves and reviews the purchase of food, supplies and equipment based on unit requirements and budget per established department policies and procedures.
Monitors inventory levels, arranges regular inventory counts and implements controls. Purchases liquor; ensures compliance with liquor standards and arranges for appropriate business and liquor licenses as required. Ensures compliance with "Serving it Right" standards including tracking of related training.
Ensures systems for daily sales, cash collections / controls, banking, ledger reconciliation and petty cash are in place. Ensures related procedures are followed accurately and on a timely basis.
Remains proficient in technical software programs that are used in the unit. This includes the point of sale system for the restaurant.
Works with the culinary leadership team in designing and implementing new menu items and setting price points. Specifically, participates in the testing, standardizing and costing of recipes.
Maintains high safety, cleanliness and sanitation standards in compliance with the health board, Food Safe practices and UBC Food Services policy and UBC policy.
Coordinates and oversees the repair and maintenance of equipment for the facility per established department policies and procedures.
2. Sales and Marketing
Plans, executes, and oversees the implementation of sales and marketing programs to maintain and increase sales at or above budget that positively impact the bottom line and promotes the visibility of the restaurant. Assesses and evaluates the results of marketing tools and revises tools to ensure their effectiveness at generating business development and sales growth.
Responsible for the Point Grill and the Hungry Nomad annual sales growth and business development including:
o Accountable for achieving sales quotas and sales goals as determined in consultation with the Associate Director, Catering and Restaurant Services.
Works closely with the SHHS Communications and Marketing department to ensure sales and marketing strategies, initiatives and materials align with SHHS and UBC brand and communication standards.
Works with campus groups to partner on tours and promotions for the restaurant and the mobile kitchen.
Researches and reports restaurant, food presentation and menu market trends on an ongoing basis.
3. Financial Management
Participates in long term strategic planning of the restaurant and mobile kitchen with the Associate Director. Implements short range plans.
Plans, forecasts and submits an annual budget for the restaurant and the food truck.
Manages the operating budget. Manages revenues and monitors all areas of responsibility for cost controls, including food, labour, liquor, overhead and other related costs impacting net profit. Prepares reports and statistical data as required for comparison and tracking purposes.
Maintains sales and purchasing ledgers and general ledger reconciliations according to established procedures. Compiles and submits month end financial information to accounting department.
4. Leadership & People Management
Manages and provides strong leadership to the staff team. Specifically,
o Directs, guides, and coaches staff team to achieve departmental goals and outcomes.
o Sets and manages resources and workload of direct reports including initiates action to ensure objectives are met.
Manages staff including recruiting, training, supervising, scheduling and performance management up to and including termination, in accordance with the collective agreement and in consultation with SHHS Human Resources personnel.
Implements, coordinates and delivers training programs for service staff.
Develops staff schedules; Schedules and oversees staff scheduling changes to meet operational requirements. Reviews vacation schedules and requests for time off.
Oversees staff payroll and employee records. Ensures employee payroll records are up to date.
5. Community Relationships & Partnerships
Develops relationships and a network to support student initiatives in the residence community. This includes but is not limited to relationships with the department’s Residence Life Managers.
Develops and implements year-round initiatives (menus, promotions, functions) to support campus-life and community events (e.g. Dine-Out Vancouver).
Meets with clients and prospective clients to sell the facilities and the products, present menu options, review floor plans and all other function requirements.
6. Contributes to the Catering and Restaurant Services Team
Works in close partnership with the Associate Director, Catering and Restaurant Services and culinary team.
Acts as a representative of the Food Services management team.
Participates on University and departmental committees as required.
Prepares reports and special projects as required.
Assists in the development of policies and procedures.
Performs other related duties in keeping with requirements of the position.
Consequence of Error/Judgment
The Department of Food Services is an ancillary service and therefore is non-funded. This position is responsible for the financial accountability and success of The Point Grill and the Hungry Nomad Food Truck. These operations provide services to a unique market segment for on and off campus clients. Failure to maintain quality, service and value would result in loss of customers, adverse financial results, and loss of prestige to the Food Service department. Makes decisions regarding planning and budgeting for a specialized business operation.
Works with latitude within an overall business plan. Work is reviewed in achievement of specific goals. Reports to the Director, Catering and Restaurant Services.
Manages staff directly and indirectly through subordinate supervisors. This position manages three (3) supervisors, one (1) commissary chef and approximately thirty (30) unionized food service workers, including cooks, sales attendants, and general workers.
Undergraduate degree in a relevant discipline. Minimum of five years related experience, or the equivalent combination of education and experience. Degree in Business Administration or Commerce preferred. Experience managing a full-service and licensed restaurant. Demonstrated experience in business management, restaurant / retail sales, administration and staff management, preferably in a unionized environment.
Demonstrated experience developing and maintaining a respectful, team-oriented and fun work environment.
Demonstrated experience developing community relationships and partnerships to grow business, grow sales and increase the visibility (and brand) of a restaurant.
Effective verbal and written communication, sales, presentation, marketing, supervisory, organization, prioritization, interpersonal skills.
Proficient computer skills required (Word, Excel, & Outlook).
Ability to delegate, lead, motivate, coach and train.
Ability to interpret and analyze financial data and information.
Ability to plan and work independently with a high degree of accuracy.