Job Description

Staff - Non Union
Job Category M&P - AAPS
Job Profile AAPS Salaried - Business Operations, Level D
Job Title Manager, Food Services and Nutrition Programs
Department UBCO | Management | Food Services
Compensation Range $8,305.08 - $12,952.33 CAD Monthly
The Compensation Range is the span between the minimum and maximum base salary for a position. The midpoint of the range is approximately halfway between the minimum and the maximum and represents an employee that possesses full job knowledge, qualifications and experience for the position. In the normal course, employees will be hired, transferred or promoted between the minimum and midpoint of the salary range for a job.
Posting End Date July 13, 2025
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date
This position is expected to be filled by promotion/reassignment and is included here to inform you of its vacancy at the University.
At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career.
Job Summary
The Manager, Food Services and Nutrition Programs is responsible for the strategic leadership, planning, and management of UBC Okanagan's residence dining operations and campus nutrition initiatives. This role oversees all aspects of food service operations and administrative functions while also leading programs that promote student health and wellbeing through food and nutrition. Working collaboratively with culinary, wellness, communications, and housing teams, the Manager ensures exceptional food service experiences aligned with UBC's values of sustainability, diversity, and wellness.
Organizational Status
Reports to the Associate Director, Food Services. Acts as a key member of the Food Services leadership team and works closely with the Executive and Sous Chefs, Retail Food Services Manager, Communications and Marketing Manager, SHCS staff, Residence Life teams, and student leaders. Provides direct supervision to supervisory staff, the Nutrition Coordinator, and indirect supervision to front-line food service workers. May supervise Work Learn students and volunteers involved in nutrition and wellness programs.
Work Performed
Strategic Leadership

• Develops and implements the strategic vision for residence dining and nutrition programs across Food Services at the Okanagan campus.
• Leads initiatives that align with UBC's food vision, values, and wellbeing commitments.
• Assesses and manages risks related to new projects, sustainability efforts, and service innovations.
• Fosters partnerships with health, housing, academic departments, and other institutions to support student wellness.

Operational Management

• Manages all aspects of food service operations for residence dining, nutrition programs, and wellness initiatives, ensuring operational efficiency and high standards across multiple locations.
• Oversees daily, weekly, monthly, and annual planning to drive operational success and optimize revenue.
• Plans, forecasts, and approves annual budgets for residence dining and wellness initiatives, ensuring alignment with departmental financial plans and monitoring monthly financial reviews and analysis (e.g., COL, COGS, supplies).
• Develops and implements operational strategies and systems to improve financial performance, including cost control, labor management, and inventory systems.
• In conjunction with the Executive Chef, oversees up to $10M in annual revenue, ensuring financial performance aligns with targets.
• Leads strategic growth planning, exploring new service delivery models and potential new locations or initiatives to increase revenue.
• Monitors food service performance metrics, including sales, labor costs, customer satisfaction, and financial health, and conducts reviews with operational teams.
• Improves operational efficiency by creating and updating service models, SOPs, and internal systems. Ensures high levels of customer satisfaction and quality food service delivery.
• Ensures food safety, occupational health, and environmental standards are upheld, including participation in safety inspections and training.
• Oversees student meal plan operations, managing discrepancies and ensuring seamless functionality.
• Collaborates with culinary leadership on menu development, product offerings, and pricing strategies.
• Participates in planning and overseeing food service equipment maintenance, facility planning, and renovations.
• Plans and oversees promotional calendars, special events, and wellness campaigns across residence dining, nutrition, and wellness initiatives.
• Supports strategic planning related to location launches, closures, and renovations.

Staff Leadership and Development

• Recruits, trains, and supports a team of supervisors and front-line workers in compliance with health and safety regulations, food safety, and customer service standards.
• Oversees the Nutrition Coordinator in managing allergen information for menu items and ensuring accurate and clear communication regarding dietary concerns and allergens.
• Provides leadership and support through scheduled and unscheduled site visits and performance reviews.
• Leads staffing processes, including hiring, onboarding, training, performance management, and terminations in accordance with university policies and collective agreements.

Student Engagement & Support

• Leads and coordinates wellness campaigns and initiatives across the residence dining and nutrition programs, focusing on improving student health and wellbeing.
• Provides one-on-one student support related to food choices, wellness, and nutrition.
• Maintains regular communication with student groups, Residence Life teams, and housing committees.
• Gathers and integrates student feedback into food and nutrition service improvements.
• Oversees the delivery of wellness campaigns, education on healthy eating, and one-on-one student nutrition support.

Financial and Resource Management

• Prepares and manages operational budgets for residence dining and wellbeing initiatives, ensuring alignment with the department's financial goals.
• Manages food, labor, and equipment costs to ensure alignment with budget targets.
• Oversees student meal plan operations, providing insight into budgeting and program improvements.
• Ensures financial accountability in all areas of responsibility, from food production to service delivery.

Communication & Promotion

• Works closely with the Communications & Marketing team and the Nutrition Coordinator to create content for blogs, social media, websites, and promotional materials focused on health and wellbeing.
• Represents UBC Okanagan Food Services in campus wellbeing committees and working groups.

Consequence of Error/Judgement
Failure to deliver high-quality, inclusive, and safe food services could negatively impact student health, departmental finances, and UBC's reputation. Inaccurate nutritional advice or inadequate allergy controls could pose health risks and potential liability.
Supervision Received
Operates with a high level of independence. Receives direction from the Associate Director, Food Services, and is evaluated based on long-term strategic goals and operational success.
Supervision Given

• Directly supervises approximately 30 front-line food services employees.

Directly supervises the Nutrition Coordinator, who is responsible for allergen information on menus and dietary accommodations. * May supervise Work Learn students or volunteers engaged in nutrition and wellness programs.
Minimum Qualifications
Undergraduate degree in a relevant discipline. Minimum of six years of related experience, or the equivalent combination of education and experience.
- Willingness to respect diverse perspectives, including perspectives in conflict with one's own
- Demonstrates a commitment to enhancing one's own awareness, knowledge, and skills related to equity, diversity, and inclusion
Preferred Qualifications

• Undergraduate degree in a relevant field such as Business Administration, Nutrition, Hospitality, or Health Sciences.
• Relevant experience in food service operations and/or health and wellness programming, or an equivalent combination of education and experience.
• Registered Dietitian in good standing with the College of Dietitians of BC (or eligible).
• Experience working in a post-secondary, hospitality, or unionized environment.
• Demonstrated leadership in food services, training, financial management, and staff development.
• Knowledge of allergy management, nutritional labeling, and public health regulations.
• Exceptional organizational, communication, and interpersonal skills.
• Strong commitment to equity, diversity, inclusion, and student success.