About Berkeley
At the University of California, Berkeley , we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom, and belonging makes it a special place for students, faculty, and staff, who are among the most talented and accomplished anywhere, including Nobel laureates, Pulitzer Prize winners, and MacArthur Fellows. Since our founding in 1868, we have been an engine for innovation - driving intellectual, economic, and social progress that…
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At Berkeley, the best careers are built on a foundation of continuous learning and growth. We actively support professional development by providing all full-time staff employees with at least 80 hours of paid time per year and provide space for supportive colleague communities via numerous employee resource groups.
We invite applicants who are inspired by our Principles of Community and who are eager to be part of our exciting Strategic Plan, which charts Berkeley's next era of excellence.
Learn more about some of our accomplishments at Points of Pride.
Departmental Overview
In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers.
With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential all you care to eat dining, retail a la carte dining, training table, early childhood education meal production and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations.
Position Summary
The Assistant General Manager manages all aspects of food service operations, including the preparation, serving, and presentation of food and beverages, dining and serving area set up, and the cleaning of facilities, equipment, and tableware. This position provides overall unit or functional leadership for dining, catering, and/or concessions, while coordinating activities, assigning work, and training employees on proper food preparation and service techniques. The Assistant General Manager utilizes expertise in all phases of food production and equipment use to ensure quality assurance and operational efficiency under general direction.
Application Review Date
The First Review Date for this job is: November 3, 2026. For full consideration, please apply on or before the first review date.
Responsibilities
Human Resource and Fiscal Management - 50%
- Develop schedules and set staffing levels to meet business need while managing labor costs effectively.
- Closely oversees the day-to-day activities of employees who operate and maintain food production and service areas. Adjusts labor schedules and work assignments to match production volume.
- Trains and directs employees in the preparation and service of meals using established food safety guidelines, procedures and quality control. Assigns tasks, checks work areas at frequent interval.
- Ensures staff have knowledge and understanding of event details and specifications as well as any client expectations.
- Maintains and follows appropriate personnel actions within organization.
- Ongoing performance management and staff development, including: timely staff feedback, setting clear expectations, recognizing outstanding performance, supporting career development, training, writing annual performance evaluations
- Ensures compliance with collective bargaining agreements and personnel policies.
- Supervises and follows approved cash and payment handling policies and procedures.
- Purchases food products and supplies as needed for special events and catering.
- Conducts weekly inventories, making adjustments as necessary to maintain accurate budget information and precise accounting of food and non-food items.
- Responsible for the maintenance and repair of food production equipment
- Maintains food, labor and supply cost within budgetary requirements.
- Ensures compliance with cash and payment handling policies and procedures.
Food Production & Operations - 30%
- A portion of the time is spent performing individual tasks related to food service operations such as set-up/break-down, cleaning, and serving.
- Prepare and assist in the production of menu items following department recipes in accordance with departmental policies and procedures.
- Audits, trains, and ensures staff are meeting and adhering all times to: quality control; Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation; all food service health, safety, nutritional, recipe, policies and guidelines. Ensure the highest quality product is served to the customer.
- Manages the maintenance and cleanliness of the food production areas, including the kitchen, service areas, storage areas, receiving, dock, and trash area.
- Identifies and resolves a wide range of quality assurance issues in creative and imaginative ways.
- Merchandises food as required for location.
- Responsible for practicing good stewardship with university and customer resources.
- Assists functional unit as needed.
- Support the maintenance, cleaning, fueling and use of university-owned vehicles per University guidelines and policies and/or the ability to learn.
- Drive vehicle to transport, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger team.
- Depending on schedule, location, and operational needs incumbent may be the Vehicle key, or gas card custodian which may result in direct responsiblity in refueling and/or maintaining the vehicle. Regardless of Dining location, the incumbent may be responsible for supporting Drivers with the maintenance of university-owned vehicles due to employees' time constraints and/or unit and departmental operational needs.
Customer Service - 10%
- Maintains exceptional customer service standards. Ensures superior service during all on and offsite catered events.
- Meet and exceed customer service expectations, anticipating needs and addressing issues.
- Participates in ongoing customer service programs which include personal interaction with customers, responding to customer comments
- Responsible for maintaining positive client relationship and exhibits a cheerful and helpful attitude.
- Plan, organize and manage a variety of special events from set up to clean up both on site and off site as needed.
- Accommodate last minute requests efficiently and courteously.
- Ensure deadlines are met for service and event schedules.
Other duties as assigned and professional development - 10%
- Other duties as assigned and professional development.
Required Qualifications
- Strong knowledge of food service and sanitation regulations.
- Strong verbal and written communication in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multitask and ensure effective time management.
- Strong decision-making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis.
- Effective interpersonal and work supervision skills to provide guidance to other personnel.
- Intermediate computer applications skills.
- Ability to work evenings, weekends, and holidays as needed
- Lead/supervisory experience, preferably in the food service industry.
- Experienced with cash handling in a retail or restaurant environment
- Knowledge and experience responding to customer service requests
Preferred Qualifications
- Experience with catering and/or event services.
- 2 years or more supervisory experience in food service or similar operation
- Exposure or education in sustainability and food security
- Ability to multitask and delegate to coordinate multiple events at one time
- Experience in a food service operation at a college or university
Education / Training
- High school diploma or equivalent certification/experience.
Licenses / Certifications
- ServSafe Food Protection Manager Certification or equivalent certification
- Valid driver's license and clean driving record.
- TIPS Training (Preferred)
Salary & Benefits
For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website.
Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions, including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience.
The budgeted annual salary range for this position is $77,000-$97,100. However, the expected hiring range is $77,000-$85,000, commensurate with experience and qualifications. The exact offer is contingent on the selected candidate's qualifications, level, and years of experience. An offer above $85,000 may be considered for an exceptionally strong and highly qualified candidate.
- This is an exempt, monthly-paid position.
- This is a full-time (40 hours/week) Career position eligible for UC benefits.
How to Apply
To apply, please submit your resume and cover letter.
Driving Required
Required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.
Other Information
- This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee.
Conviction History Background
This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check.
Mandated Reporter
This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults, or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter.
Misconduct
As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.
"Misconduct" means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: