The kitchen and living room of the University of Arizona, where everyone can eat, play, relax, and get involved!

The Arizona Student Unions is looking for a talented Manger (Culinary and Food Services Manager I) to join our team at Cork & Craft.

CORK & CRAFT

Come experience a delightful fusion of sophistication and innovation at Cork & Craft, a new restaurant serving upscale fare with local beer and select wine. Nestled in the heart of campus, Cork & Craft is poised to become the go-to destination for students, faculty, and the broader Tucson community seeking a unique culinary experience.

YOUR ROLE

As Manager at Cork & Craft, you'll lead a team dedicated to creating delicious food while prioritizing food safety. You'll oversee a dynamic and diverse team of cooks, bartenders, servers, cashiers, dining services attendants, and student workers in a large restaurant serving beer and wine, ensuring seamless operations, and maintaining a flexible work schedule for various roles. Your responsibilities include employee management within policy guidelines, enhancing service standards, optimizing costs, and maintaining top-notch food preparation standards. With a dedication to safety and service, you'll report to the Assistant Director of Dining and contribute to a vibrant dining experience.

Outstanding UA benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; UA/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to UA recreation and cultural activities; and more!

• Manager for daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food & beverage costs, budgeting, profit & loss development, and labor.
• Maintain excellent customer service by planning, developing, and implementing new ideas. Lead and monitor effective customer service practices within the unit.
• Hires, trains staff, and coordinates their work schedules. Communicates oral and written instructions to assigned staff.
• Monitors the work of assigned staff and notify the appropriate management personnel of the need for corrective action. Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints.
• Completes required records and reports, including, but not limited to, those addressing inventory control and personnel. Receives, distributes, follows, and enforces departmental cash procedures. Ensures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system.
• Additional duties as assigned.

Knowledge, Skills, and Abilities:

• Ability to interpret instructions and perform basic arithmetic calculations, typically acquired through the completion of a high school education or equivalent education and experience.
• Knowledge of computerized inventory control systems and experience in group leadership.
• Knowledge in scheduling, customer relations, and maintaining cash flow security.
• Knowledge in food service production, culinary, and service techniques and standards.

Physical Requirements:

• Ability to transport/move a maximum of 50 pounds.

• Bachelor's degree or equivalent advanced learning attained through professional level experience required.
• Minimum of 3 years of related work experience or equivalent combination of education and work experience required.
• Must be available to work weekends, evenings, holidays, and days to accommodate restaurant hours.