Residential Dining Manager

Job Summary

The Residential Dining Manager provides strategic and operational leadership for multiple residential dining units, overseeing daily operations and supervising unionized dining staff while supporting a structured student employment program. This role is responsible for budgeting, workforce planning, scheduling, and ensuring efficient, high-quality food production and service delivery. The Manager promotes a culture of excellence through staff training, coaching, and performance management, while fostering a respectful, inclusive, and collaborative work environment. They ensure compliance with all regulatory, safety, and sanitation standards, and drive continuous improvement through innovative practices and customer-focused service. Working closely with Human Resources, union representatives, and campus partners, the Manager supports positive labor-management relations and ensures adherence to collective bargaining agreements. The role requires strong communication, sound judgment, and the ability to build effective working relationships across departments.

Take appropriate actions to support a diverse workforce and participate in the College's efforts to create a respectful, inclusive, and welcoming work environment.

Essential Functions

Management & Leadership (30%):

• Provides direct supervision of unionized dining staff and professional staff, ensuring compliance with collective bargaining agreements, college policies, and established procedures.
• Manages the full employee lifecycle in collaboration with Human Resources, including:
  • Hiring and onboarding
  • Training and development
  • Coaching and mentoring
  • Performance evaluation and discipline
• Interprets and applies collective bargaining agreements, addressing workplace issues, grievances, and disciplinary matters consistent with just cause principles.
• Sets clear expectations, monitors performance, and provides regular feedback to promote accountability and professional growth.
• Addresses employee relations matters, including conflict resolution, to foster a respectful, inclusive, and collaborative work environment.
• Develops and implements operational policies and procedures that support consistent, high-quality service delivery.
• Allocates resources, establishes priorities, and makes operational decisions aligned with departmental and institutional objectives.

Operations, Planning and Communications (30%):

• Oversees daily dining operations to ensure high standards of food quality, service, sanitation, and safety, in compliance with college policies and federal, state, and local regulations.
• Develops and implements menus that balance customer satisfaction, nutritional needs, and cost efficiency, including accommodations for students with dietary restrictions.
• Utilizes food production systems to support menu planning, inventory management, and purchasing specifications.
• Ensures proper maintenance and functionality of facilities and equipment within assigned dining units.
• Leads planning and execution of summer dining programs, including staffing, menu development, and budget implementation.
• Oversees weekend dining operations, as assigned.
• Promotes inclusive practices through menu development, programming, and engagement with a diverse campus community.
• Facilitates regular operational communication with staff to ensure alignment, training, and continuous improvement.

Student Worker Program (20%):

• Leads the development and administration of a comprehensive student employment program within dining operations.
• Designs and implements structured recruitment, onboarding, and training programs for student employees.
• Develops staffing models that align student labor with operational needs.
• Creates meaningful employment experiences that support student skill development, engagement, and retention.
• Ensures compliance with college policies, payroll processes, and applicable guidelines related to student employment.

Budget and Financial Management (10%):

• Monitors and manages unit budgets to ensure alignment with departmental and institutional financial goals.
• Controls costs related to food, supplies, equipment, and labor while maintaining high standards of quality and service.
• Reviews and approves payroll for staff, and monitors accuracy of student payroll and related records.
• Participates in the evaluation, selection, and procurement of equipment and resources in accordance with budget constraints.

Project Assignments Collaboration (10%):

• Collaborates with the Dining Services leadership team and other campus partners on special projects, initiatives, and events.
• Represents Dining Services on institutional committees, task forces, and working groups.
• Plans and facilitates meetings to promote operational alignment, strategic planning, and continuous improvement.
• All employees are expected to participate in the College's efforts to create a respectful, inclusive, and welcoming work environment.
• Perform other duties as assigned by management.

MINIMUM REQUIRED Qualifications:

• Bachelor's Degree - Field: Hospitality Management, Food Service Management, Business Administration, or a related field, or an equivalent combination of education and experience.
• 5 or more years experience - Area: In progressive experience in food service or dining operations, including supervisory experience.

Required Certification(s):

Food safety, sanitation, and regulatory compliance standards (ServSafe), ServSafe Alcohol, Anti-Choke, Allertrain or Mass Allergen Certification, Clean Driving Record (to be a Campus Credentialed Driver) or within 1 year of hire

Knowledge of:

• Experience working in or supporting a unionized environment or demonstrated ability to interpret and apply collective bargaining agreements.
• Demonstrated experience in budgeting, cost control, and operational planning.
• Experience using food production, inventory, or point-of-sale systems.

Skills:

• Demonstrated leadership and people management skills, with the ability to effectively supervise, engage, and motivate diverse teams.
• Knowledge of labor relations practices, including the interpretation and application of collective bargaining agreements.
• Excellent communication and interpersonal skills, with the ability to build and sustain effective working relationships across all levels of the organization.
• Strong conflict resolution, problem-solving, and decision-making abilities.
• Financial acumen, including experience with budget management, forecasting, and cost control.
• Proven ability to manage multiple priorities in a fast-paced, service-oriented environment.
• Demonstrated commitment to diversity, equity, and inclusion in both workforce practices and service delivery.
• Proficiency in computer systems and operational software related to food service management, scheduling, and reporting.

Knowledge of:

• Experience in higher education dining or large-scale institutional food service.
• Experience supervising both unionized staff and student employees.

Please note: This position requires flexible hours, including some evenings and weekends. Rotating schedule.

Compensation

In addition to a competitive benefits package, annualized pay for this role is typically between $59,789.52 - $80,891.70 covering the middle half of market compensation. Actual compensation will vary based on individual qualifications and work schedule if less than full-time.

Position Type

Regular

Please attach BOTH a current resume and a cover letter in order for your application to be considered for this position. Be sure you have provided all attachments before submitting your application.

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Review of applications will begin May 18, 2026