Skip to the content of the web site.

Area Manager, Operations

Date: September, 2013
Reports to (Job Title): Assistant Director or Director
Jobs Reporting (Job Titles): Dependant on specific area of responsibility – Manager, Supervisor, Assistant Supervisor, Chef, Head Baker, Full-time and Part-time hourly staff
Location: Main Campus

USG 9/10

35 hr/wk

Primary Purpose

Oversee day-to-day operations and collaborate with Senior Management to strategize, plan, execute and monitor initiatives in anticipation of changing business needs and priorities consistent with departmental objectives, University policies, procedures and CUPE 793 Collective Agreement.

Key Accountabilities:

1.  Oversee the daily operation of assigned areas


**Responsibilities may vary depending on the support and resources available within the units



2.  Strategic development - focusing on department wide emerging needs and priorities


3.  Responsible for effectively managing People Resources


4.  Financial Responsibilities


5.  Contribute in the delivery of positive and satisfying customer experience



6.  Other duties as assigned

Position Requirements




MS Word Excel PowerPoint Other
Basic Basic Not required
  • Proficient in proprietary restaurant software to manage day-to-day operations, inventory and payroll  
  • Experience with Point of Sale equipment

Nature and Scope

Interpersonal Skills:

Internally, communicates with all employees within specific units of all categories and levels to deal with, influence and motivate others including but not limited to members of the management and administration teams, Full-time and Part-time hourly staff.  Externally, this position interacts with customers, staff, faculty, students, vendors and suppliers.

Level of Responsibility:

oversee one or more areas’ (consisting of multiple units) operational functioning which includes direct supervision of applicable salaried staff, full-time unionized staff, casual part-time hourly staff, many of which could be students. 

Decision-Making Authority:

Required to make frequent, complex decisions and work under pressure with multiple deadlines.

Physical and Sensory Demands:

Typical of a Management position within a restaurant setting with extensive hands-on activities and requires moderate exertion of physical effort.

Working Environment:

performed in an open, often cramped work area with lack of privacy and exposed to pressure and constant interruptions. May be required to work in other UW Food Services units as needed (i.e. Conference Centre and Catering). Must maintain a flexible schedule to facilitate daily operations and catered events as assigned. This may require extended hours and a work rotation through day, evening and weekend shifts.