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

In this role, you will assist the Manager of Cork & Craft oversee a large dining unit, ensuring smooth operations with a flexible schedule. You'll supervise Dining Services Attendants, cashiers, and student workers while also handling employee management tasks within university policies. Your expertise in food cost management, menu production, and safe food preparation will contribute to a service-oriented dining facility that meets budgetary guidelines. Join us in creating a safe, sanitary, and delightful dining experience for our community.

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!

The University of Arizona has been recognized for our innovative work-life programs. For more information about working at the University of Arizona and relocations services, please click here.

• Assists manager with daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food 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.
• Other duties as assigned.

Knowledge, Skills and Abilities:

• Ability to interpret instructions and perform basic arithmetic calculations.
• Knowledge of computerized inventory control systems.
• Knowledge in scheduling, customer relations, and maintaining cash flow security.
• Knowledge in food service production, culinary, and service techniques and standards.
• Knowledge of job content, practices and procedures.
• Skills necessary to fully perform all aspects of the job.
• Skill with Computer.
• Knowledge with commercial and/or institutional food service equipment.
• Ability to communicate effectively.
• Ability to multi-task is essential.

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.

• Bar management experience.
• Experience in group leadership.