WHAT YOU'LL DO Work with the Business Management Senior Director and the Office Experience & Events team to 1) ensure the smooth day-to-day operation and consistently high level of customer experience and support services for the Houston office, and 2) oversee the strategy and delivery of office meetings, affiliation events, and engagement initiatives. Office Experience responsibilities include: Efficiently manage the amenities and resources devoted to ensuring an excellent staff and guest experience in the Houston office Organize and support the implementation of all general business services including concierge, catering, mail services, supplies and purchasing Manage vendor relationships and agreements as required including catering, equipment, supplies, maintenance, and other services and products Liaise with building/property management, including oversight of general maintenance and repairs, janitorial, security, and landlord relationships Contribute to appearance and inventory of kitchens, conference rooms, and common areas as needed, including stocking drinks and snacks, assisting with catering set-ups, etc. Project manage, collaborate, and execute on special projects as needed Oversee local Incident Response Team in partnership with Business Management Director including all safety and security plans, evacuation procedures, and emergency drills Represent Houston office on North American Office Experience Leadership Team: share best practices and participate in regional meetings and initiatives Events responsibilities include: Drive staff affiliation, morale, and connection by strategically planning and executing creative office events, including annual holiday party, summer retreat, offsite staff meetings, partner-hosted dinners, cohort events, happy hours, community service projects, etc. Oversee and assist in executing event marketing plans and communication - generate engagement, promote attendance, prepare guest lists and invitations, send confirmations, track RSVPs Develop office-wide events calendar and communications plan, acting as a liaison for office committees such as Social Impact, Affiliation Committee, diversity cadres, etc. Create and manage event budgets and expenses with high level of detail and accountability Research and develop relationships with all types of event vendors, including caterers, venues, entertainment and more. Conduct site visits, negotiate preferred pricing, conduct preliminary contract reviews Measure staff engagement and event success through surveys, focus groups and other methods People manager responsibilities include: Plan and manage workload across the team ensuring appropriate balance, while also meeting individual goals and growth opportunities Manage individual and team performance with clear roles and responsibilities, sharing timely and growth-oriented feedback, and ensuring expectations are met Drive Performance, Develop, Grow (PDG) cycle for four OE & Events employees including goal-setting, check-ins, and year-end review process Support, mentor, and coach team members, providing psychological safety As a member of the Houston BST Leadership Team, partner with other Leadership Team members in contributing toward office-wide goals, bettering employee experience, and suggesting and pursuing opportunities for improvement YOU'RE GOOD AT Anticipating customer needs and having an uncanny attention to detail Thinking on your feet - solving problems and handling difficult situations with poise, understanding and tact; possessing the ability to settle disagreements as they arise Juggling competing priorities, keeping constant sight of the overall objectives Generating excitement and enthusiasm among your peers and co-workers Estimating and managing budgets, tracking expenses Fostering a stimulating work environment within your team and encouraging collaboration across functions throughout the office Demonstrating effective, empathetic, and fair-minded team leadership YOU BRING (EXPERIENCE & QUALIFICATIONS) Bachelor's degree preferred with 5+ years of experience in a professional services firm, ideally in a supervisory position Strong hospitality mindset, with a service orientation and sensitivity in responding to customer needs Demonstrated strong interpersonal, communication and facilitation skills High degree of flexibility in a fast-paced environment High degree of integrity, a positive attitude, and the ability to maintain absolute confidentiality Computer proficiency in Windows, Word, Excel, PowerPoint and Outlook and ability to quickly learn new applications and technology tools Infrequent travel may be required Occasional evening and weekend work may be required YOU'LL WORK WITH Our business management and operations team members work to ensure that BCG is running smoothly, efficiently, and productively. We are made up of executive and administrative (or case team) assistants, visual service artists, receptionists, facilities staff, and the team leaders and office coordinators who manage these operations and business management jobs.
May 02, 2024
Full time
WHAT YOU'LL DO Work with the Business Management Senior Director and the Office Experience & Events team to 1) ensure the smooth day-to-day operation and consistently high level of customer experience and support services for the Houston office, and 2) oversee the strategy and delivery of office meetings, affiliation events, and engagement initiatives. Office Experience responsibilities include: Efficiently manage the amenities and resources devoted to ensuring an excellent staff and guest experience in the Houston office Organize and support the implementation of all general business services including concierge, catering, mail services, supplies and purchasing Manage vendor relationships and agreements as required including catering, equipment, supplies, maintenance, and other services and products Liaise with building/property management, including oversight of general maintenance and repairs, janitorial, security, and landlord relationships Contribute to appearance and inventory of kitchens, conference rooms, and common areas as needed, including stocking drinks and snacks, assisting with catering set-ups, etc. Project manage, collaborate, and execute on special projects as needed Oversee local Incident Response Team in partnership with Business Management Director including all safety and security plans, evacuation procedures, and emergency drills Represent Houston office on North American Office Experience Leadership Team: share best practices and participate in regional meetings and initiatives Events responsibilities include: Drive staff affiliation, morale, and connection by strategically planning and executing creative office events, including annual holiday party, summer retreat, offsite staff meetings, partner-hosted dinners, cohort events, happy hours, community service projects, etc. Oversee and assist in executing event marketing plans and communication - generate engagement, promote attendance, prepare guest lists and invitations, send confirmations, track RSVPs Develop office-wide events calendar and communications plan, acting as a liaison for office committees such as Social Impact, Affiliation Committee, diversity cadres, etc. Create and manage event budgets and expenses with high level of detail and accountability Research and develop relationships with all types of event vendors, including caterers, venues, entertainment and more. Conduct site visits, negotiate preferred pricing, conduct preliminary contract reviews Measure staff engagement and event success through surveys, focus groups and other methods People manager responsibilities include: Plan and manage workload across the team ensuring appropriate balance, while also meeting individual goals and growth opportunities Manage individual and team performance with clear roles and responsibilities, sharing timely and growth-oriented feedback, and ensuring expectations are met Drive Performance, Develop, Grow (PDG) cycle for four OE & Events employees including goal-setting, check-ins, and year-end review process Support, mentor, and coach team members, providing psychological safety As a member of the Houston BST Leadership Team, partner with other Leadership Team members in contributing toward office-wide goals, bettering employee experience, and suggesting and pursuing opportunities for improvement YOU'RE GOOD AT Anticipating customer needs and having an uncanny attention to detail Thinking on your feet - solving problems and handling difficult situations with poise, understanding and tact; possessing the ability to settle disagreements as they arise Juggling competing priorities, keeping constant sight of the overall objectives Generating excitement and enthusiasm among your peers and co-workers Estimating and managing budgets, tracking expenses Fostering a stimulating work environment within your team and encouraging collaboration across functions throughout the office Demonstrating effective, empathetic, and fair-minded team leadership YOU BRING (EXPERIENCE & QUALIFICATIONS) Bachelor's degree preferred with 5+ years of experience in a professional services firm, ideally in a supervisory position Strong hospitality mindset, with a service orientation and sensitivity in responding to customer needs Demonstrated strong interpersonal, communication and facilitation skills High degree of flexibility in a fast-paced environment High degree of integrity, a positive attitude, and the ability to maintain absolute confidentiality Computer proficiency in Windows, Word, Excel, PowerPoint and Outlook and ability to quickly learn new applications and technology tools Infrequent travel may be required Occasional evening and weekend work may be required YOU'LL WORK WITH Our business management and operations team members work to ensure that BCG is running smoothly, efficiently, and productively. We are made up of executive and administrative (or case team) assistants, visual service artists, receptionists, facilities staff, and the team leaders and office coordinators who manage these operations and business management jobs.
Job Description Reporting to the Director of Banquets, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and engaging service Lead and manage the Banquet team in all aspects of the department and ensure service standards are followed Address guest concerns and react quickly and professionally Train colleagues Balance operational, administrative and Colleague needs Conduct regularly scheduled departmental meetings Work closely with the Culinary and Stewarding team to ensure all banquet meeting requirements are in place Work with the Conference Services & Catering department to ensure that revenues and guest satisfaction levels are maximized Assist in managing the departmental budget Follow Banquet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned
May 01, 2024
Full time
Job Description Reporting to the Director of Banquets, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and engaging service Lead and manage the Banquet team in all aspects of the department and ensure service standards are followed Address guest concerns and react quickly and professionally Train colleagues Balance operational, administrative and Colleague needs Conduct regularly scheduled departmental meetings Work closely with the Culinary and Stewarding team to ensure all banquet meeting requirements are in place Work with the Conference Services & Catering department to ensure that revenues and guest satisfaction levels are maximized Assist in managing the departmental budget Follow Banquet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 01, 2024
Full time
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Location Description: Black Desert Resort, located in the stunning landscape of Southern Utah, offers a unique luxury experience amidst breathtaking natural scenery. Our resort features a championship 19-hole golf course designed by Tom Weiskopf, luxurious accommodations, and a variety of amenities including upscale dining options, a state-of-the-art conference spacem, spa, and retail options. We cater to discerning guests seeking a unique and high-end experience, offering them impeccable accommodations, world-class amenities, and an unforgettable stay. Job Overview: The Senior Banquet Manager oversees the planning, organization, and execution of all banquet functions at the resort, ensuring a high level of quality and guest satisfaction. The Senior Banquet Manager will play a key role in maintaining and enhancing the resort's reputation for hosting exceptional events. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $85,000 - $90,000 + Commission. Actual pay will be adjusted based on experience. Job Responsibilities but not limited to: Lead and manage all banquet operations, including staff management, event planning, setup, execution, and breakdown. Work closely with Catering Sales and clients to understand their event needs and preferences, and tailor banquet services to meet these requirements. Collaborate with the culinary team to design menus and coordinate food service for events. Ensure all banquet spaces are impeccably maintained and set up according to event specifications. Oversee the hiring, training, and development of banquet staff, ensuring a high standard of service. Manage banquet budget, including cost control and revenue generation, and provide regular financial reports. Develop and implement policies and procedures to improve the efficiency and quality of banquet services. Coordinate with other departments (sales, marketing, housekeeping) to ensure seamless event execution. Address and resolve any issues or concerns raised by clients or staff promptly and professionally. Stay updated with the latest trends in event management and strive to enhance the resort's banquet offerings. Bachelor's degree in Hospitality Management, Event Management, or a related field. Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting. Strong leadership and team management skills, with the ability to motivate and inspire a team. Excellent organizational, planning, and multitasking abilities. Strong communication and interpersonal skills, with a focus on customer service. Proficient in banquet management software and Microsoft Office Suite. Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules. Compensation details: 0 Yearly Salary PI16faa1edf28d-3073
Apr 26, 2024
Full time
Location Description: Black Desert Resort, located in the stunning landscape of Southern Utah, offers a unique luxury experience amidst breathtaking natural scenery. Our resort features a championship 19-hole golf course designed by Tom Weiskopf, luxurious accommodations, and a variety of amenities including upscale dining options, a state-of-the-art conference spacem, spa, and retail options. We cater to discerning guests seeking a unique and high-end experience, offering them impeccable accommodations, world-class amenities, and an unforgettable stay. Job Overview: The Senior Banquet Manager oversees the planning, organization, and execution of all banquet functions at the resort, ensuring a high level of quality and guest satisfaction. The Senior Banquet Manager will play a key role in maintaining and enhancing the resort's reputation for hosting exceptional events. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $85,000 - $90,000 + Commission. Actual pay will be adjusted based on experience. Job Responsibilities but not limited to: Lead and manage all banquet operations, including staff management, event planning, setup, execution, and breakdown. Work closely with Catering Sales and clients to understand their event needs and preferences, and tailor banquet services to meet these requirements. Collaborate with the culinary team to design menus and coordinate food service for events. Ensure all banquet spaces are impeccably maintained and set up according to event specifications. Oversee the hiring, training, and development of banquet staff, ensuring a high standard of service. Manage banquet budget, including cost control and revenue generation, and provide regular financial reports. Develop and implement policies and procedures to improve the efficiency and quality of banquet services. Coordinate with other departments (sales, marketing, housekeeping) to ensure seamless event execution. Address and resolve any issues or concerns raised by clients or staff promptly and professionally. Stay updated with the latest trends in event management and strive to enhance the resort's banquet offerings. Bachelor's degree in Hospitality Management, Event Management, or a related field. Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting. Strong leadership and team management skills, with the ability to motivate and inspire a team. Excellent organizational, planning, and multitasking abilities. Strong communication and interpersonal skills, with a focus on customer service. Proficient in banquet management software and Microsoft Office Suite. Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules. Compensation details: 0 Yearly Salary PI16faa1edf28d-3073
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
May 01, 2024
Contractor
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
May 01, 2024
Contractor
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
May 01, 2024
Full time
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
May 01, 2024
Full time
We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary agency that provides year-round work in Corporate, University Dining and Catering Operations. We are currently seeking reliable, professional wait-staff/bartenders who have 2 years of experience, a great work ethic, professional presentation, and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services, banquet, a la carte) which allows us to offer a wide array of temporary and long-term opportunities. Responsibilities: Set up of catering service according to client/customer requests and banquet event orders. Serves food and beverage to guests. Maintains appearance and cleanliness of food service areas during event. Replenishes food and beverage product during event. Breaks down and cleans food service areas and equipment post event; returns equipment to proper storage area. Provides excellent customer service, anticipating guests' needs. Maintains a positive attitude towards guests, customers, clients, co-workers, etc. Adheres to safety policies and procedures including proper food safety and sanitation. Ensures security of company assets. Other duties and tasks as assigned by manager. Qualifications: Dining/Banquet Services experience preferred Must be able to read, write, and speak fluent English TIPS Certification preferred Professional in attitude, demeanor, and dress Good organizational skills and ability to work under pressure and meet deadlines COMPANY OVERVIEW We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged
University of California System
La Jolla, California
Payroll Title: ADMIN OFCR 2 CX Department: HOUSING/DINING/HOSPITALITY Hiring Pay Scale $30.45 - $38.61/Hour Worksite: Campus Appointment Type: Career Appointment Percent: 100% Union: CX Contract Total Openings: 1 Work Schedule: Days, 8 hrs/day, See additional comments Personnel & Onboarding Specialist Filing Deadline: Sun 4/28/2024 Apply Now UC San Diego values equity, diversity, and inclusion. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply. This is a UC San Diego Internal Recruitment open to UC San Diego Career Employees Only UCSD Layoff from Career Appointment: Apply by 04/23/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Special Selection Applicants: Apply by 04/28/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance. Hybrid work schedule: Monday - Friday 7am - 3:30pm or 8am - 4:30pm subject to change due to operational need. 2 days onsite and 3 days remote. DEPARTMENT OVERVIEW UC San Diego Housing, Dining and Hospitality provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million. HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even. HDH is in the midst of implementing an aggressive building plan that will added 10,000 new beds in the next 10 years and will almost double our square footage by 2032. Housing, Dining and Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As Housing, Dining and Hospitality we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing, Dining and Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division. POSITION DESCRIPTION Under the direction of the HRIS Manager, independently coordinate the onboarding process to ensure the seamless integration of new hires into HDH. Lead and manage the complex workflow associated with onboarding, overseeing operational aspects from entry into the HRIS system to I-9 compliance. Collaborate with stakeholders to ensure timely completion of required steps and adherence to applicable policies, laws and regulations. Additionally, assist with coordinating student job postings by working closely with managers to gather necessary information and ensure postings meet compliance standards. Provide guidance and training to HDH Personnel & Timekeeping Coordinators and student employees on onboarding procedures, personnel actions, and general timekeeping. Assist with submission and approval of HRIS system entries and transactions. Delegate tasks as necessary and follow up to ensure accurate execution. Continuously review and refine processes, seeking opportunities to streamline workflows and enhance efficiency. Collaborate closely with other areas of HDH HR as well as department and campus partners to maintain smooth workflow of business operations. Exercise leadership related to personnel actions and onboarding matters as well as delegation of tasks related to special projects. Apply professional concepts to address ongoing administrative and operational issues, resolving problems of moderate scope. Conduct research and analysis for special projects, processes, budgets, and procedures. This includes setting priorities, providing work direction, and handling several tasks at once while maintaining professionalism and strict confidentiality standards. Will use a variety of computer applications to include, but not limited to, UCPath, Handshake, I-9 Tracker, Kuali, HRSD, Microsoft Suite (Word, Access, Excel, Outlook, PowerPoint, and Publisher), UKG, Ecotime, and SharePoint. QUALIFICATIONS Knowledge of personnel and payroll procedures. Experience in payroll and timekeeping process. Experience establishing, organizing and maintaining organized filing systems for payroll reports, personnel files, correspondence and other related management files. Knowledge of common organization-specific computer application program including Microsoft Word, Excel and Outlook. Ability to read and interpret computer manuals. Solid organizational skills and ability to multi-task with demanding timeframes. Proven organization skills including skills to set priorities and organize assignments and workload to meet established deadlines. Demonstrated ability to work efficiently in a busy, customer service oriented office with frequent interruptions, varied work assignments, and fluctuating priorities while meeting deadlines. Strong communication and interpersonal skills to communicate effectively with all levels of staff verbally and in writing. Skill to communicate information clearly and effectively in person and on the phone with a variety of people including staff and students. Ability to use discretion and maintain confidentiality. Excellent interpersonal skills including tact, confidentiality, diplomacy, and flexibility to work diplomatically and effectively with a diverse public clientele. Proven ability to work independently and make independent judgments with a minimum of instruction and supervision. Ability to use sound judgment in responding to issues and concerns. Demonstrated ability to exercise good judgment for problem solving and ability to anticipate problems. Demonstrated ability to independently understand, analyze, and interpret written material. SPECIAL CONDITIONS Job offer is contingent upon satisfactory clearance based on Background Check results. Occasional overtime may be required to meet deadlines. If driving a university vehicle, must have current CA Driver license, maintain good driving record and participate in the DMV pull program. CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18. Pay Transparency Act Annual Full Pay Range: $63,580 - $98,282 (will be prorated if the appointment percentage is less than 100%) Hourly Equivalent: $30.45 - $47.07 Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable). Apply Now If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements. To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community. UC San Diego is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status. For the University of California's Affirmative Action Policy please visit: For the University of California's Anti-Discrimination Policy, please visit: UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.
Apr 26, 2024
Full time
Payroll Title: ADMIN OFCR 2 CX Department: HOUSING/DINING/HOSPITALITY Hiring Pay Scale $30.45 - $38.61/Hour Worksite: Campus Appointment Type: Career Appointment Percent: 100% Union: CX Contract Total Openings: 1 Work Schedule: Days, 8 hrs/day, See additional comments Personnel & Onboarding Specialist Filing Deadline: Sun 4/28/2024 Apply Now UC San Diego values equity, diversity, and inclusion. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply. This is a UC San Diego Internal Recruitment open to UC San Diego Career Employees Only UCSD Layoff from Career Appointment: Apply by 04/23/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Special Selection Applicants: Apply by 04/28/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance. Hybrid work schedule: Monday - Friday 7am - 3:30pm or 8am - 4:30pm subject to change due to operational need. 2 days onsite and 3 days remote. DEPARTMENT OVERVIEW UC San Diego Housing, Dining and Hospitality provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million. HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even. HDH is in the midst of implementing an aggressive building plan that will added 10,000 new beds in the next 10 years and will almost double our square footage by 2032. Housing, Dining and Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As Housing, Dining and Hospitality we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing, Dining and Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division. POSITION DESCRIPTION Under the direction of the HRIS Manager, independently coordinate the onboarding process to ensure the seamless integration of new hires into HDH. Lead and manage the complex workflow associated with onboarding, overseeing operational aspects from entry into the HRIS system to I-9 compliance. Collaborate with stakeholders to ensure timely completion of required steps and adherence to applicable policies, laws and regulations. Additionally, assist with coordinating student job postings by working closely with managers to gather necessary information and ensure postings meet compliance standards. Provide guidance and training to HDH Personnel & Timekeeping Coordinators and student employees on onboarding procedures, personnel actions, and general timekeeping. Assist with submission and approval of HRIS system entries and transactions. Delegate tasks as necessary and follow up to ensure accurate execution. Continuously review and refine processes, seeking opportunities to streamline workflows and enhance efficiency. Collaborate closely with other areas of HDH HR as well as department and campus partners to maintain smooth workflow of business operations. Exercise leadership related to personnel actions and onboarding matters as well as delegation of tasks related to special projects. Apply professional concepts to address ongoing administrative and operational issues, resolving problems of moderate scope. Conduct research and analysis for special projects, processes, budgets, and procedures. This includes setting priorities, providing work direction, and handling several tasks at once while maintaining professionalism and strict confidentiality standards. Will use a variety of computer applications to include, but not limited to, UCPath, Handshake, I-9 Tracker, Kuali, HRSD, Microsoft Suite (Word, Access, Excel, Outlook, PowerPoint, and Publisher), UKG, Ecotime, and SharePoint. QUALIFICATIONS Knowledge of personnel and payroll procedures. Experience in payroll and timekeeping process. Experience establishing, organizing and maintaining organized filing systems for payroll reports, personnel files, correspondence and other related management files. Knowledge of common organization-specific computer application program including Microsoft Word, Excel and Outlook. Ability to read and interpret computer manuals. Solid organizational skills and ability to multi-task with demanding timeframes. Proven organization skills including skills to set priorities and organize assignments and workload to meet established deadlines. Demonstrated ability to work efficiently in a busy, customer service oriented office with frequent interruptions, varied work assignments, and fluctuating priorities while meeting deadlines. Strong communication and interpersonal skills to communicate effectively with all levels of staff verbally and in writing. Skill to communicate information clearly and effectively in person and on the phone with a variety of people including staff and students. Ability to use discretion and maintain confidentiality. Excellent interpersonal skills including tact, confidentiality, diplomacy, and flexibility to work diplomatically and effectively with a diverse public clientele. Proven ability to work independently and make independent judgments with a minimum of instruction and supervision. Ability to use sound judgment in responding to issues and concerns. Demonstrated ability to exercise good judgment for problem solving and ability to anticipate problems. Demonstrated ability to independently understand, analyze, and interpret written material. SPECIAL CONDITIONS Job offer is contingent upon satisfactory clearance based on Background Check results. Occasional overtime may be required to meet deadlines. If driving a university vehicle, must have current CA Driver license, maintain good driving record and participate in the DMV pull program. CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18. Pay Transparency Act Annual Full Pay Range: $63,580 - $98,282 (will be prorated if the appointment percentage is less than 100%) Hourly Equivalent: $30.45 - $47.07 Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable). Apply Now If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements. To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community. UC San Diego is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status. For the University of California's Affirmative Action Policy please visit: For the University of California's Anti-Discrimination Policy, please visit: UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.