Food Service Administrator II - Illini Union

University of Illinois Urbana-Champaign•Urbana, IL

6d•Onsite

About The Position

Under the guidance of the Associate Director of Hospitality, the Food Service Administrator II helps develop and manage one or more Illini Union Food & Beverage Operations within the Retail Service Department. The role supports the Illini Union’s mission by balancing a complex budget and delivering services to students and the campus community. As a member of the Retail Operations staff, the administrator assists the Assistant Director with daily operations and plans and executes special projects at the discretion of the Assistant Director of Food and Beverage Operations, Senior Associate Director, or Illini Union Executive Director. The position manages a Food & Beverage retail store, such as a Starbucks, including sales planning, daily store operations, product and inventory management, records and reporting, staffing, employee development, customer service, financial analysis, and implementation of university or brand programs. The role is fully onsite at the University of Illinois Urbana-Champaign campus. The position is appointed on a 12-month basis and is 100% full-time Civil Service employment.

Requirements

High school diploma or equivalent.
Any one or combination totaling four years (48 months) from qualifying coursework in hospitality administration or management, culinary science, food services management, or a closely related field, and food service management work experience. Coursework is credited according to the posting’s conversion table: 30 semester hours equals one year; an associate’s degree (60 semester hours) equals 18 months; 90 semester hours equals two years; and a bachelor’s degree (120 semester hours) equals three years.
Knowledge of food service organization, operations, methods, and equipment, including institutional food service operations such as dormitory food service, catering, bakery, fast food, and sit-down dining.
Knowledge of food management techniques, including purchasing, food storage, inventory, food production and control, service personnel management, financial management, and facilities management.
Knowledge of sanitation procedures, safe food handling, food product rotation, and health and safety regulations.
Knowledge of computer programs relating to menu management, inventory management, catering programs, and point-of-sale systems, including preparing sales reports and using sales information to allocate resources.
Knowledge of business and management principles, including strategic planning, resource allocation, human resources management, production methods, and coordination of people and resources.
Knowledge of marketing strategies, merchandising, and promotional advertising.
Knowledge of curriculum and training design, teaching and instruction for individuals and groups, and measuring training effectiveness.
Skill in researching current trends to create and standardize recipes.
Strong communication, interpersonal, and customer service skills, including assessing customer needs, meeting service quality standards, and evaluating customer satisfaction.
Intermediate math skills, including cash handling, recordkeeping, and concise report preparation.
Skill in decision-making, independent judgment, initiative, leadership, operations analysis, organization, prioritization, and multitasking.
Ability to supervise, train, instruct, and discipline employees; work effectively with students, faculty, staff, and the public in a dynamic, fast-paced environment; interpret, follow, and enforce policies and procedures; meet deadlines; make sound decisions under pressure; and resolve employee and customer conflicts.
Ability to work under pressure in stressful situations and manage numerous projects simultaneously.

Nice To Haves

Bachelor’s degree in business, hospitality, or a related field.
At least four years of management experience in food and beverage and/or retail operations.
University training in business, hospitality, or a related field.

Responsibilities

Manage a Food & Beverage retail store’s sales plans, strategies, tactics, and business-growth opportunities.
Oversee and participate in daily operations, including food and beverage preparation, point-of-sale system operation, customer service, and compliance with licensed-brand standards.
Manage inventory and merchandise levels using sales reports, inventory systems, records, and turnover figures to maximize sales while maintaining adequate stock.
Maintain accurate records for sales, product purchases, sanitation inspections, equipment maintenance, payroll, scheduling, and required brand-standard reporting.
Coach, direct, and train the store team to achieve operational goals.
Review the store environment and key business indicators to identify problems, concerns, and opportunities for improvement, and provide appropriate coaching and direction.
Manage staffing levels, employee development, and talent acquisition; plan, communicate, and delegate responsibilities and practices to support smooth operations.
Communicate regularly with the store team, brand representatives, and other departments, using discretion to filter communications and ensuring clear, professional, concise, and accurate communication.
Promote exemplary customer service by training and holding staff accountable, and support team members across the organization.
Conduct employee performance assessments, provide feedback, and set goals to improve performance.
Use management information tools and financial reports to identify and address trends and issues in store performance.
Solicit customer feedback to understand the needs of customers, the university, and the local community.
Develop action plans and motivate and instruct the store team to implement university or brand-related programs and meet operational objectives.
Maintain a calm demeanor during high-volume periods or unusual events and manage transitions to keep the store operating to standard and set a positive example.