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Departmental Overview

In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focusing on culinary excellence, social responsibility and supporting the living/learning environment of our customers.

With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential "all you care to eat" dining, retail "a la carte" dining, stadium concession, 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 Food Service Manager plays a critical role in overseeing day-to-day Dining and food service operations in collaboration with chefs and management team. This position is responsible for ensuring the efficient and safe preparation, service, and presentation of food, beverages, and merchandise, as well as maintaining cleanliness and hygiene in dining areas and facilities. The Food Service Manager provides direct leadership to a team of food service staff, ensuring exceptional customer service, adherence to policies, and operational excellence.

Application Review Date

The First Review Date for this job is July 21, 2026. For full consideration, please apply on or before the first review date.

Responsibilities

Day-To-Day Operations

• Oversees and supervises staff operating and maintaining kitchens, dining areas, dish rooms, beverage stations, cafes, retail stands, and/or stores for residential dining, retail, and/or catering services.
• Ensures quality assurance standards are met across all areas, including beverage preparation and merchandising, to maintain high service levels and customer satisfaction.
• Directs employees to follow food safety guidelines, procedures and quality control standards & hazard analysis and critical control points (HACCP) systems.
• Assign tasks, monitor work areas frequently, and adjust staffing and work assignments based on service volume.
• Assist with auditing food prep processes to ensure compliance with quality assurance (QA) standards and food safety/security guidelines in collaboration with chefs.
• Ensure that loss prevention procedures, policies, and best practices are followed to prevent theft.
• Oversee the cleanliness, appearance, and maintenance of equipment and facilities.
• Manage preventative maintenance schedules.
• Ensure compliance with cash and payment handling policies and procedures.
• Confirms allergen and menu accuracy on assigned stations before service, and as changes are made to the menu.
• Support customer engagement by collaborating with student teams on various initiatives, including but not limited to supporting special events and pop-up activities.
• Addresses and resolves customer inquiries related to refunds, meal plan usage, and issues related to meal swipes or flex dollars to ensure a seamless customer experience.
• Support the maintenance, cleaning, fueling and use of university-owned vehicles per University guidelines and policies.
• Drive vehicle to transport, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger team.
• Depending on schedule, location, and operational needs incumbent may be the Vehicle key, or gas card custodian which may result in direct responsibility in refueling and/or maintaining the vehicle. Regardless of Dining location, the incumbent may be responsible for supporting Drivers with the maintenance of university-owned vehicles due to employees' time constraints and/or unit and departmental operational needs.

Supervision & Team Development

• Support staff training and coaching to maintain a positive work environment.
• Conduct performance evaluations and provide constructive feedback to help staff improve.
• Monitor employee attendance, address issues as needed, and escalate concerns when necessary.
• Adhere to labor laws and union contracts, resolving concerns in collaboration with the General Manager and Directors.
• Communicate safety, departmental, and operational information to staff through pre-shift meetings and other communications.
• Collaborate with other supervisors to create professional development opportunities for staff.