Management & Leadership Jobs in San Diego, CA (Now Hiring) — 3,677 open — Page 104

5643

Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center.

USD Dining is a not-for-profit department within Auxiliary Services that proudly serves the campus community and annually allocates earnings back to the University of San Diego and students. USD Dining is consistently ranked among the best university dining programs in the nation. Tu Mercado is a convenient one-stop-shop that offers a market, groceries, deli, and espresso bar - all the essentials for home and campus living. The Spirit Shop features USD clothing, gifts, cards, Torero merchandise, and more.

The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity’s urgent challenges.

The Manager is responsible for the coordination and execution of the functional operation of a Dining Services Unit that is open 7 days a week. Responsible for envisioning, executing, and sustaining a dining department with high quality experiential and programmatic standards—including robust grab-and-go, grocery, and take-home meal offerings—for the campus and its guests. The manager will ensure the financial health of the operation by monitoring inventory, financial data and staffing levels. They are responsible for the training, coordination, and evaluations of all staff in the unit. This position is responsible for providing excellent quality products in a safe and aesthetically pleasing dining environment. Assures quality customer service and guest satisfaction and assists in the development of departmental goals. In partnership with the Unit’s staff, supports daily operations including employee scheduling, data-driven inventory management and menu forecasting via menu management software, menu execution, promotional marketing opportunities, staff safety, and equipment and facility maintenance. Other duties as assigned.

Duties and Responsibilities:

Customer Relations 

• Service Standards & Experience: Ensures prompt, friendly, and exceptional customer service; fosters a high level of customer awareness among staff, and develops innovative, experiential programming to elevate the guest experience.
• Store Appearance & Availability: Maximizes customer satisfaction by ensuring the retail market is consistently clean, organized, fully stocked, and visually appealing throughout all operating hours.
• Feedback Management: Resolves customer complaints promptly and proactively responds to guest input from store interactions, comment cards, and supervisor logs.
• Dietary Support: Meets directly with customers regarding dietary restrictions to ensure their specific allergen and nutritional needs are seamlessly accommodated.
• Community Relations: Develops and maintains positive, collaborative relationships with other dining services units and the broader University community.

Quality Products & Production 

• Menu Planning & Execution: Coordinates with the team to plan food preparation according to sales volume; ensures all products meet strict appearance, taste, cooking, and portion specifications.
• Technology-Driven Procurement: Utilizes menu management software (to accurately forecast production needs, minimize food waste, track item movement, and generate efficient inventory orders based on historical data.
• Vendor & Inventory Management: Maintains optimal stock levels and controls costs by evaluating vendor pricing and developing strategic relationships with brokers and sales representatives.
• Innovation & Quality Audits: Drives revenue by implementing promotional strategies, introducing timely retail trends, and managing the Unit’s campus take-home meal program. Conducts routine, unannounced evening and weekend audits to guarantee food quality, presentation, and product availability never drop during off-peak hours.

Maintains Controls/Financial 

• Budgeting & Financial Reporting: Maintains financial spreadsheets; compiles expense figures for weekly reports, coordinates monthly billing, and conducts accurate monthly inventories.
• Labor Optimization & Compliance: Utilizes scheduling software to align weekly schedules with projected sales and labor budgets. Ensures strict compliance with department guidelines by posting employee schedules at least two weeks in advance.
• Revenue & Cost Control: Maximizes profitability by identifying deviations from financial targets, developing corrective action plans, creating revenue-driving goals, and ensuring product offerings meet campus needs cost-effectively.
• Operational Risk Management: Analyzes daily operations to resolve product shortages, staff deficits, or equipment failures; enforces proper cash handling, POS procedures, and timely deposits; ensures secure storage of inventory and assets.
• Strategic Leadership: Partners with the Director to develop operational policies, set departmental goals, and delegate authority appropriately to meet organizational objectives.

Maintenance & Food Safety

• Operations & Layout: Organizes facilities, reviews equipment needs, and coordinates routine repairs or redesigns for maximum efficiency and profitability.
• Food Safety Compliance: Enforces department food safety systems, ensuring staff strictly adhere to handwashing protocols, log daily food/equipment temperatures, and complete required task lists.
• Sanitation Standards: Implements and maintains workplace safety and sanitation standards; coordinates daily cleaning schedules and oversees extensive deep-cleaning during shutdown periods.
• Audits & Reporting: Conducts daily audits of sanitation logs, operational checklists, and preventive maintenance metrics to guarantee continuous compliance with County Health Department regulations; ensures timely accident reporting.
• Merchandising & Presentation: Attractively markets products through consistent signage, effective displays, and promotions.
• Inventory & Availability: Ensures hot/cold cases, grab-and-go items, and grocery selections remain continuously fresh, fully stocked, and available throughout all operating hours while monitoring shelf-life to minimize waste.

Employee Relations, Training & Compliance

• Leadership & Culture: Provides mentorship and sets a positive example for the dining team; promotes teamwork, maintains open communication lines, and implements employee recognition programs.
• Recruitment & Onboarding: Manages and maintains necessary staffing levels by conducting thorough interviews, checking references, and selecting qualified personnel.
• Training & Performance Management: Maintains training manuals, instructs and trains staff on non-negotiable performance standards, and conducts individual or group training sessions. Provides regular feedback on performance, administers formal performance reviews, and documents corrective actions or discipline as required.
• Shift Operations & Auditing: Manages scheduling for all employees and actively connects with all shifts by making routine, targeted evening and weekend site visits to support staff and reinforce standards.
• Labor & Timeclock Compliance: Enforces proper timekeeping and timeclock usage (minimizing missed punches) and actively monitors staff to ensure all legally mandated rest and meal breaks are taken at appropriate times to avoid labor penalties.

Maintenance, Food Safety & Merchandising

• Food Safety & Sanitation Compliance: Enforces department safety systems by ensuring staff log daily food/equipment temperatures, execute mandatory handwashing protocols, and complete required task lists. Conducts daily audits of sanitation logs to guarantee strict compliance with County Health Department regulations.
• Facilities & Equipment Management: Coordinates daily employee cleaning schedules and supervises deep-cleaning operations during shutdown periods. Conducts preventive maintenance inspections, oversees routine equipment repairs or upgrades, and ensures timely accident reporting.
• Retail Merchandising & Presentation: Drives retail sales by developing consistent signage, effective product displays, and attractive promotions.
• Inventory Availability & Standards: Guarantees that hot/cold cases, grab-and-go selections, and grocery items remain continuously fresh and fully stocked across all operating hours. Monitors shelf-life and food aesthetics to maximize visual appeal while minimizing waste.

Certificates, Licenses, Registrations:

• Food Service Manager Certification required by the State of California

Special Conditions of Employment:

• Must be flexible on schedule to work nights, weekends and/or special events as directed by the department Director
• Must complete the University’s Hazard Communication program
• Schedule Expectations: This is an exempt, salaried position with a primary baseline schedule of Monday through Friday during core business hours. However, as this unit operates 7 days a week, the manager is expected to maintain regular operational visibility across all shifts. This includes routinely adjusting their schedule to work occasional evenings and weekends to audit off-shift operations, ensure quality and safety compliance, and support evening and weekend staff.

Background check:  Successful completion of a pre-employment background check.

Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. 

Minimum Qualifications:

• Bachelor’s degree in business, food management or related field required. Substitution: A high school diploma and two years of additional experience may substitute for Bachelor's degree, at the rate of one year of work experience is equivalent to two years of education.
• Minimum 4 years of related experience required
• Minimum 3 years of supervisory experience required.
• Supervisory and leadership experience in commercial or university retail operations required.
• Nutritional background preferred but not required

Preferred Qualifications:

• Experience with Food Menu Management Software, Scheduling Software, and/or food safety software (or equivalent enterprise platforms) is preferred.

Performance Expectations - Knowledge, Skills and Abilities:

• Regulatory Compliance: Comprehensive knowledge of County Health Department regulations, food safety compliance, equipment calibration, and strict sanitation auditing procedures.
• Financial & Retail Acumen: Solid understanding of food service accounting, including inventory techniques, food costing, menu pricing, and retail merchandising/marketing strategies.
• Leadership & Communication: Exceptional interpersonal, oral, and written communication skills; ability to deliver high-quality customer service and mentor subordinates to do the same.
• Operational Agility: Strong problem-solving, time-management, and organizational skills; demonstrated ability to work independently or collaboratively in a fast-paced environment with shifting priorities.

$5,858.67 - $5,988.04 per month; Excellent Benefits

The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers.  Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.  USD: Human Resources: Benefits

Education: Tuition opportunities supporting the education of employees and eligible dependents. Professional development. Culinary Institute of America Accredited Trainings.

Job Tools: Advancement opportunities. Complimentary tasting meals. Uniform, including (slip resistant) shoe reimbursement, provided.

Attractive Shifts: Minimal late night hours. Ten paid holidays. No Christmas Day or New Year’s Day shifts.

Discounts: USD Torero Store, Bartell Hotels, local event tickets. Free tickets to most USD sporting events.

The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget.

Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers’ review.  If you have any questions or difficulties please contact the Employment Services Team at [email protected].

Hours: 37.5 hours per week

Closing date: Open until filled

Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.

The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree.