Assistant General Manager (5235U), Berkeley Dining - #87338 About Berkeley
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Departmental Overview
In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers.
With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential all you care to eat dining, retail a la carte dining, training table, early childhood education meal production and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations.
Position Summary
The Assistant General Manager manages all aspects of food service operations, including the preparation, serving, and presentation of food and beverages, as well as dining area set-up, facility, equipment, tableware cleaning, and customer transactions. This position provides overall unit leadership for dining and/or catering. The Assistant General Manager coordinates activities, assigns work, and trains employees on proper food preparation and service techniques. This position exhibits expertise in all phases of food preparation and demonstrates good judgment in selecting quality assurance methods for obtaining solutions, typically operating with minimal instruction on daily assignments.
Application Review Date
The First Review Date for this job is: July 21, 2026. For full consideration, please apply on or before the first review date.
Responsibilities
Human Resource and Fiscal Management
Develop schedules and set staffing levels to meet business need while managing labor costs effectively.
Closely oversees the day-to-day activities of employees who operate and maintain food production and service areas.
Adjusts labor schedules and work assignments to match production volume.
Trains and directs employees in the preparation and service of meals using established food safety guidelines, procedures and quality control.
Assigns tasks, checks work areas at frequent interval.
Ensures staff have knowledge and understanding of event details and specifications as well as any client expectations.
Maintains and follows appropriate personnel actions within organization.
Ongoing performance management and staff development, including: timely staff feedback, setting clear expectations, recognizing outstanding performance, supporting career development, training, writing annual performance evaluations.
Ensures compliance with collective bargaining agreements and personnel policies.
Supervises and follows approved cash and payment handling policies and procedures.
Purchases food products and supplies as needed for special events and catering.
Conducts weekly inventories, making adjustments as necessary to maintain accurate budget information and precise accounting of food and non-food items.
Responsible for the maintenance and repair of food production equipment.
Maintains food, labor and supply cost within budgetary requirements.
Ensures compliance with cash and payment handling policies and procedures.
Food Production & Operations
A portion of the time is spent performing individual tasks related to food service operations such as set-up/break-down, cleaning, and serving.
Prepare and assist in the production of menu items following department recipes in accordance with departmental policies and procedures.
Audits, trains, and ensures staff are meeting and adhering all times to: quality control; Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation; all food service health, safety, nutritional, recipe, policies and guidelines.
Ensure the highest quality product is served to the customer.
Manages the maintenance and cleanliness of the food production areas, including the kitchen, service areas, storage areas, receiving, dock, and trash area.
Identifies and resolves a wide range of quality assurance issues in creative and imaginative ways.
Merchandises food as required for location.
Responsible for practicing good stewardship with university and customer resources.
Assists functional unit as needed.
Support the maintenance, cleaning, fueling and use of university-owned vehicles per University guidelines and policies.
Drive vehicle to transport, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger team.
Depending on schedule, location, and operational needs incumbent may be the Vehicle key, or gas card custodian which may result in direct responsibility in refueling and/or maintaining the vehicle.
Regardless of Dining location, the incumbent may be responsible for supporting Drivers with the maintenance of university-owned vehicles due to employees' time constraints and/or unit and departmental operational needs.
Customer Service
Maintains exceptional customer service standards.
Ensures superior service during all on and offsite catered events.
Meet and exceed customer service expectations, anticipating needs and addressing issues.
Participates in ongoing customer service programs which include personal interaction with customers, responding to customer comments.
Responsible for maintaining positive client relationship and exhibits a cheerful and helpful attitude.
Plan, organize and manage a variety of special events from set up to clean up both on site and off site as needed.
Accommodate last minute requests efficiently and courteously.
Ensure deadlines are met for service and event schedules.
Required Qualifications
Strong knowledge in food service and sanitation regulations.
Strong verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and the ability to multitask and ensure effective time management.
Strong decision-making and reasoning skills, and the ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
Effective interpersonal and work supervision skills to provide guidance to other personnel.
Intermediate computer applications skills.
Ability to work evenings, weekends, and holidays as needed.
Lead/supervisory experience, preferably in the food service industry.
Experienced with cash handling in a retail or restaurant environment.
Knowledge and experience responding to customer service requests.
Preferred Qualifications
Experience in catering and/or event services.
2 years or more supervisory experience in food service or a similar operation.
Exposure or education in sustainability and food security.
Ability to multitask and delegate to coordinate multiple events at one time.
Experience in a food service operation at college of university.
Education / Training
High school diploma or equivalent certification/experience.
Licenses / Certifications
ServSafe Food Protection Manager Certification or equivalent certification.
Valid driver's license and clean driving record.
TIPS Training (Preferred).
Salary & Benefits
For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.
Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions, including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience.
The budgeted annual salary range that the University reasonably expects to pay for this position is $70,000.00 - $80,000.00. The full pay scale for this classification is $68,700.00 - $119,900.00.
This is an exempt, monthly-paid position.
This is a full-time (40 hours/week) Career position eligible for UC benefits.
