"Campus Dining Manager"

Campus Dining Manager

Job #: 042239

Location: Syracuse, NY

Pay Range: $75,000 - $80,000

Hours:
Standard University business hours
8:30am - 5:00pm (academic year)
8:00am - 4:30pm (summer)
Hours may vary, with the expectation of working a flexible schedule that includes early mornings, evenings, weekends, and occasional holidays.

Job Type: Full Time

Job Description:

The Campus Dining Manager serves as a departmental authority for Campus Dining Services, acting as the primary liaison to internal and external customers, the university community, and the public. This role requires independent judgement and coordination with senior leadership to provide strategic operational direction to a campus dining location. The Campus Dining Manager will be responsible for training exempt staff, oversee all operational aspects of the location such as menu planning and development, forecasting, inventory management, and service monitoring, and ensuring compliance with all union contracts, relevant policies and laws.

The Campus Dining Manager establishes goals and standards for unit personnel, monitors their performance, and ensures alignment with these objectives. This role encompasses responsibility for all unit performance metrics, including safety compliance, quality assurance audits, sales and labor cost. Additionally, the Manager maintains regular communication with the Associate Director and Director of Campus Dining discuss and adjust operational strategies as needed.

Education and Experience:

• Bachelors degree with three (3) plus years of experience in food service management or an associate degree with five (5) plus years of experience in food service management.
• Higher education employment experience in a leadership role preferred.
• Formal culinary training preferred.
• Union work environment experience preferred.

Skills and Knowledge:

• Excellent leadership, organizational, time management and communication skills.
• Well-developed analytical, technical, computer and oral and written communication are necessary for this position.
• Ability to make autonomous, data-driven decisions based on current business operations and defined departmental strategy.
• Knowledgeable in current culinary trends and specialty areas: i.e., Kosher and Halal dietary rules; international cuisine, national franchise brand standards.
• Must be able to teach and motivate all employees: supervisors, union, student, and temporary employees.
• Must be able to support all areas of Campus Dining, including flexible/rotating work shift times.

Responsibilities:

• Oversee, train, and provide strategic direction for exempt supervisors and hourly employees: including union, student, and temporary employees. Manage all aspects of employment, including evaluation, promotion, performance management, and termination decisions within the unit.
• Develop and maintain base staffing models for the unit location.
• Independently make data-driven decisions aligned with current business operations and departmental strategy.
• Utilize advanced analytical, technical, computer, and communication skills to ensure safe, efficient operations and deliver an exceptional culinary experience for customers.
• Prepare and present unit operational business review reports to senior leadership.
• Partner with Executive Chef to plan and develop menus, forecast food requirements, and maintain accurate inventory and service records.
• Develop budget recommendations and adjust labor and food costs to meet departmental objectives.
• Lead the unit achieving all safety, sanitation and quality compliance metrics and audits.
• Ensure proper staff training and address any non-compliance issues.
• Serve as primary point of contact for all unit location inspections by university and government entities.
• All other duties as assigned.
• Including supporting other Campus Dining work locations and the Catering Services Department at events as needed.

To apply, visit https://www.sujobopps.com/postings/110876