Job Details
Posting Number: PG194957EP
Internal Recruitment: No
Working Title: General Manager
Anticipated Hiring Range: $64,000 - $68,000
Work Schedule: 40 hours per week; work hours may vary based on business needs; work schedule may include nights, weekends and holidays. May be required to work some overtime.
Job Location: Raleigh, NC
Department: NC State Dining
About the Department
Campus Enterprises is NC State University's division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.
NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees.
Wolfpack Perks and Benefits
As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone.
What we offer:
- Medical, Dental, and Vision
- Flexible Spending Account
- Retirement Programs
- Disability Plans
- Life Insurance
- Accident Plan
- Paid Time Off and Other Leave Programs
- 12 Holidays Each Year
- Tuition and Academic Assistance
- And so much more!
Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community.
Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered.
Essential Job Duties
The General Manager is responsible for the overall leadership, strategic planning, financial stewardship, and operational oversight of a premier retail dining unit with NC State Dining. The incumbent is responsible for the strategic planning, analysis, and financial stewardship of the unit. This includes overall leadership, coordination, planning and innovation. The day to day management will be achieved by a team of culinary staff reporting directly to this position.
Duties include but are not limited to:
Design and execute the marketing program and strategies for the unit, targeted not only at NC State University students, faculty and staff but also directed at corporate partners on campus. The person in this position must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University. This position must act as an entrepreneurial manager and change agent who is dedicated to supporting the ongoing development of the NC State Dining department and its culinary services.
We are looking for a professional who balances bold leadership with meticulous attention to detail. You should be someone who remains calm and respectful under pressure, views challenges as opportunities for innovation, and is dedicated to providing “The Wolfpack” with an outstanding retail dining experience.
Unit Management
- Provides administrative supervision of all dietary activities, including planning and establishment of menus.
- Collaborates with chefs, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining’s standards and policies.
- Develops working relationships with business partners on and around campus and encourages strong communication within a group setting.
Financial Administration
- Effectively monitors and manages the financial performance of the unit. Participate in the budget development process. Monitor and manage food service operations to meet agreed upon targets.
- Establishes goals for the unit and plan daily, weekly, semester work to meet those goals and those of the unit. Meet goals by planning work operations, setting priorities and meeting deadlines. Set weekly goals and meet budget goals by monitoring labor and cost of goods.
- Runs and analyzes Micros and NetMenu reports to effectively project operational needs.
- Responsible for keeping the food service equipment in good working order and submitting requests for necessary repairs. Evaluates equipment needs and submits requests for new equipment that is compliant with available budget and departmental and university guidelines.
- Responsible for purchasing and inventory control for the unit. Maintains reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.
- Requests additional operational budget based on sound business decisions and forecast of future business.
Leadership and Administration
- Assists in SHRA / EPS and temporary employees’ recruitment and selection. Hires, on-boards, and trains new staff assigned to the unit.
- Approves leave requests, recommends resolution of performance/disciplinary issues. Follows University procedures for creating work plans and completing appraisals for subordinate employees. Confers directly with division’s human resources team when appropriate on employee relations issues.
- Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
- Establishes clear expectations for every employee so they understand their responsibilities. Provides feedback to and coaches employees on job duties and responsibilities, and provides corrective action as necessary.
- Coordinates and executes staff training regularly and supports Campus Enterprises’ training programs.
- Motivates and constructively leads supervisors to have a successful food service operation.
- Encourages and supports team building projects to ensure completion dates are met.
Compliance and Safety
- Adheres to all University policies, procedures, and regulations, and Division standard operating practices and protocols.
- Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition.
- Demonstrates and fosters an environment that is safe for employees and co-workers. Follows guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee’s attention. Maintains Grade A sanitation rating of 95% or better for the unit.
- Ensures that menus and recipes are followed in the units, and that food safety protocols are followed at all times.
- Follows proper guidelines in the storage of food to prevent contamination and spoilage.
- Adheres to all food allergen training and best practices.
Communication and Customer Service
- Communicates with guests in a professional manner, and accepts feedback professionally.
- Ensures prompt service for customers by providing quality food in a prompt manner.
- Clearly communicates University-wide and Division-wide communication messages to staff to ensure staff have information available to them.
- Communicates regularly with unit chef and director in order to meet and understand business needs.
- Identifies ways to communicate with employees and customers.
- Exercises good judgement and leadership when communicating with work groups and encourages open communication to solve problems.
Other Responsibilities:
- Model the Division’s mission and values, introduce the Division’s mission and values to the employees, and foster a positive, cohesive workplace and congeniality among co-workers.
- Understand the goals and culture of the organization, and understand how employees’ work activities, teamwork, and customer service impact clients. Work with supervisor and colleagues to understand these goals and the workplace culture.
- Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
- Perform other duties as assigned to ensure NC State Dining business needs are met.
Minimum Education and Experience
- Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; or Associate’s degree in a related discipline and three years of food management experience; or an equivalent combination of training and experience.
Other Required Qualifications
- Experience supervising that includes hiring, training, employee relations, coaching and team building.
- Food service management knowledge; including knowledge of equipment, cooking methods, food safety and sanitation, and safety and health codes
- Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University. Actively listen to the needs of the customer, provide accurate responses, and adjust communication style to ensure understanding.
- Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations.
- Require bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions. Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation.
Preferred Qualifications
- Extensive retail food service management experience (planning, forecasting, ordering, budgeting) in a high-volume restaurant or university setting.
- Proficient technology utilization of Microsoft Office or Google Suite, email, food service point of sale (POS) systems, and menu management software, with the ability learn additional software.
Required License(s) or Certification(s)
- ServSafe certification or the ability to obtain within 90 days of employment. Certification must be maintained as a condition of employment.
- Must obtain Brand specific certification, if applicable, as required by location within 90 days of employment.
Valid NC Driver's License required: No
Commercial Driver's License required: No
Job Open Date: 10/12/2026
Anticipated Close Date: Open until filled
Special Instructions to Applicants
Please include as attachments a resume, cover letter, and contact information for at least 3 professional references.
This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship.
Position Number: 00108558
Position Type: EPS/SAAO
Full Time Equivalent (FTE) (1.0 = 40 hours/week): 1.00
Appointment: 12 Month Recurring
Mandatory Designation - Adverse Weather: Mandatory - Adverse Weather
Mandatory Designation - Emergency Events: Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies
Department ID: 471509 - Dining Talley
EEO:
NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact [contact details available in the full listing] to speak with a representative of the Office of Equal Opportunity.
If you have general questions about the application process, you may contact Human Resources at [contact details available in the full listing] or [contact details available in the full listing].
Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.
NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.
