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Restaurant Service Coordinator

Cabrillo College

Salary: See Position Description
Job Type: Part-time (50%-99%)
Job Number: 2024-01818
Closing: 7/15/2024 11:59 PM Pacific
Location: Aptos, CA
Department: Culinary Arts & Hosp Mgmt

Employment Opportunity

We need YOU! Cabrillo College is looking for staff to provide quality programs and services for a diverse student population promoting ever-evolving needs as our students grow toward their individual aspirational goals. Cabrillo is an Hispanic Serving Institution (HSI) with a special focus on enhancing the Latinx student experience. Come join our team, valuing high-level and innovative instruction, support services, a welcoming environment, and helping to change the world one student at a time!

This Part-time (52.5%, 21 hours per week) 9 months per year Restaurant Service Coordinator position coordinates and oversees front-of-the-house operations for the District's student-run fine dining restaurant, Pino Alto, as a skills learning laboratory for students in the Culinary Arts and Hospitality Management (CAHM) program; and performs related duties as assigned.

The ideal candidate will share Cabrillo's commitment to educating its racially and socioeconomically diverse student population. Cabrillo College serves approximately 11,400 students per term. In the Fall of 2022, 58% of Cabrillo students are members of minoritized populations, identifying themselves as LatinX (51%), Multi Ethnic (5%), Asian (2%), Black Non-Hispanic (1%), Filipino (1%), American Indian/Alaskan Native (<1%) and Pacific Islander (<1%). In 2006, Cabrillo College was designated a Hispanic-Serving Institution, reflecting the great responsibility that the College has to the educational attainment and economic well-being of the surrounding community.

Starting Salary Range: $2,461. to $2,849 per month; plus 5% annual increases up to step 7, maximum initial salary step placement on the classified salary schedule is step 4. Part-time (52.5%, 21 hours per week) assignment, 9 months per year. Tuesdays 11:00 a.m. to 4:30 p.m, Wednesdays and Thursdays 2:00 p.m. to 10:30 p.m., (Wednesdays and Thursdays include an additional 5% shift differential) with evenings and weekends as required.

Position scheduled to begin as soon as possible, pending continued categorical funding and Governing Board ratification. Salary is subject to proration based on the beginning date of assignment. Cabrillo is unable to sponsor work visas.

Benefits:

• This part-time assignment is not eligible for insurance-related benefits or PERS retirement benefits.

As a classified staff member at Cabrillo College, you will join a vibrant community of professionals and educators working together to provide a positive educational environment where our students experience diverse academic and cultural perspectives.

Examples of Duties

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.

• Coordinates and oversees front-of-the-house operations for the District's student-run fine dining restaurant, Pino Alto; monitors online Open Table reservations and makes reservations by telephone for evening food service; finalizes guest counts, updates the point-of-sale system and lays out the dining floor map plan and server assignments based on expected guest numbers.
• Oversees service operations to ensure customers receive excellent service; monitors and assists student servers, where appropriate, in proper service and delivery of food, wine and beer in accordance with American Food Service Standards and in clearing tables; works with guests to understand and resolve any concerns and complaints; operates the point-of-sale register for cash and credit card transactions; balances the cash draw and credit card sales and prepares daily cash reports and deposits; records cash and credit card deposits in appropriate systems.
• Trains students on front-of-the-house procedures and processes including room setup and table settings; demonstrates, models and provides training and coaching on customer service etiquette; demonstrates and trains students on the safe setup, use and storage of specialized restaurant equipment such as coffee grinders, urns and chafing dishes as well as specialized restaurant computer hardware and software.
• Observes and evaluates student performance in their server and restaurant manager roles and provides to the chef instructor for incorporation in weekly evaluations.
• Maintains and updates the restaurant's wine list and maintains and monitors the wine and beer inventory; prepares and submits purchase requisitions to replenish inventory items.

OTHER DUTIES

• Demonstrates sensitivity to and understanding of diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation and ethnic backgrounds of community college students, faculty and staff.
• Performs related duties as assigned.

Minimum Qualifications

EDUCATION AND EXPERIENCE
Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be:

• Understanding of, and sensitivity to, the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disability, and sexual orientation, of community college students, faculty and staff AND
• Completion of college-level course work in restaurant operations, culinary arts, hospitality management, food service technology, or a related field, AND at least three (3) years of progressively responsible experience in restaurant operations, one (1) of which was in a restaurant manager role OR
• An equivalent combination of training and experience

Experience in a fine dining restaurant is preferred.

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge of:

• Policies, procedures and best practices for restaurant front-of-the-house operations including American Food Service Standards particularly as applicable to a fine dining restaurant such as Pino Alto.
• Safe food handling, preparation and storage procedures.
• Methods and procedures for the safe operation and handling of specialized restaurant equipment.
• Effective instructional and coaching techniques applicable to assigned responsibilities.
• Uses and operations of computer-based reservations systems and point-of-sale computer/cash register equipment and software systems.
• Applicable county and District health and sanitation standards and requirements.
• Effective customer service principles, practices and etiquette including methods for resolving customer service problems and complaints.
• District cash handling and accounting procedures applicable to restaurant operations.
• Business math.
• Basic supervisory principles and practices applicable to overseeing the work of students being trained on front-of-the-house operations, including effective coaching and role modeling methods and techniques.

Skills and Abilities to:

• Coordinate and oversee the setup and efficient operations of the District's student-run fine dining restaurant.
• Balance attention between restaurant guests and student servers and managers to ensure excellent customer service and an appropriate, supportive skills-development environment for students.
• Perform duties in a fast-paced environment, sometimes involving upset individuals, while remaining calm and demonstrating excellent customer service skills.
• Analyze situations accurately, evaluating alternatives and adopting effective courses of action.
• Organize, set priorities and exercise sound, independent judgment within area of assigned responsibility.
• Interpret, apply and explain District policies and procedures and reach sound decisions in areas applicable to the work.
• Communicate effectively, both orally and in writing.
• Understand and follow written and oral instructions.
• Operate a computer and use standard business software.
• Establish and maintain effective working relationships .
• Uphold the District's mission, values and objectives including equity and Guided Pathways.
• Support an inclusive work environment that fosters diversity, respect and engagement.

LICENSES, CERTIFICATES AND OTHER REQUIREMENTS

• A valid California driver's license or ability to access and use alternative transportation.
• Possession of a Food Handler's Card or ServSafe Food Handler's Card or the ability to acquire such a card within the first month of employment.

Additional Information


Application Process:

1. Complete the application with a minimum of 3 Professional References and answer all supplemental questions; provide detailed information to aid in determining the minimum qualification requirements have been met
2. Attach resume
3. Attach all unofficial transcripts for college coursework completed, if applicable, displaying any degrees conferred (copies, photos, and downloads are acceptable). Foreign transcripts must be evaluated for U.S. equivalency at the applicant's expense - click here for more information

Please note: All application materials must be received by 11:59 pm on the closing date indicated above.

Attention Applicants

Only completed applications with the above required documents will be reviewed by the committee. Application materials not required (including cover letters or letters of reference) for this position will not be reviewed. Remove personally identifiable information such as personal photos, social security number, birth date, age, and gender from your application materials. Expenses related to the recruitment process are the responsibility of the applicant. Cabrillo is unable to sponsor work visas. A position eligibility pool may be established in order to fill other full-time, part-time, or substitute assignments as needs arise.

Questions? Concerns? Please contact HR as Departments, Divisions, and Committee Members are unable to discuss active recruitments with potential candidates.

Selection Procedure

A search committee will review and invite applicants for an interview. Meeting the posted requirements does not guarantee an interview. A written performance exercise and/or presentation may be a part of the interview, and finalists may be invited to return for a second interview. All notifications will be via email, and can also be accessed through your application profile.

Conditions of Employment

Selected candidates given a conditional offer of employment are required to submit tuberculosis screening clearance results, proof of eligibility to work in the United States, and present their Social Security card upon hire (for payroll purposes).

EEO Statement

Cabrillo College is an equal opportunity employer and actively seeks a diverse pool of qualified applicants. The policy of the College is to encourage applications from all persons. No person shall be denied employment because of ethnicity or race, color, sex or gender, gender identity, gender expression, age, religion, marital status, disability, sexual orientation, national origin, medical conditions, status or protected veteran status.

Accommodations

Persons with disabilities who require reasonable accommodation to complete the employment process must notify Human Resources at cabrillohr@cabrillo.edu.



To apply, please visit https://www.schooljobs.com/careers/cabrilloedu/jobs/4521548/restaurant-service-coordinator