Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.

As a division of Cornell Dining, Cornell Catering is the preferred catering service for Cornell University events and is uniquely qualified to serve the entire Cornell community and beyond. We are proud to work for Cornell and place a strong emphasis on Cornell Pride; our focus on students is one of the many concepts that differentiate Cornell Catering from other caterers. With its team of experienced professional staff, Cornell Catering is a full-service caterer that provides incredible food and beverages to guests at formal banquets for thousands, elegant weddings for hundreds, or intimate dinners for a few. Over the past thirty-five years, Cornell Catering has worked with clients to create customized events that meet specific objectives and budgets.

The Cornell Dining Restaurant, Catering, and Concessions Manager works closely with the Director of Catering and Concessions to maintain, promote, and enhance the programs and services provided by both Concessions and Moakley House for the Cornell community. This position provides overall daily oversight of all catering event execution within Moakley House, with the goal of fostering strong client relationships across campus while supporting the growth of current and future business. In addition, this person will lead the Concessions team, providing strategies toward revenue generation and operational efficiencies. The role works alongside the Director on business development and departmental growth, particularly in areas such as menu selection and costing, as well as the continued development of relationships between Moakley House, Athletics, and other community partners. The position also plays a key role in developing a dynamic, experiential learning and working environment for Cornell students and staff, while managing high‑profile client relationships with poise and diplomacy. This role requires experience in leading teams, operations management, cost control, merchandising, and sales within food service and catering operations, supporting events with staff and attendees ranging from 200 to 10,000 people. Experience and confidence in off‑premise catering or concessions service is critical, along with the ability to work long and varied hours and maintain strong knowledge of food safety and health codes.

While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

A successful Restaurant, Catering, and Concessions Manager will:

• Demonstrate strong communication and interpersonal skills to build and maintain positive relationships with clients, campus partners, and direct reports
• Exhibit diplomacy, tact, and professionalism when managing high‑profile client interactions and resolving issues
• Show leadership and collaboration by effectively guiding staff while working closely with senior leadership on shared goals
• Practice adaptability and problem‑solving, responding calmly and efficiently in a fast‑paced, high‑volume event environment
• Apply organizational and time‑management skills to oversee multiple events, priorities, and operational details simultaneously
• Foster a supportive, learning‑focused culture that promotes student development, staff engagement, and team accountability
• Exhibit attention to detail and accountability in upholding cleanliness standards throughout daily operations.

Required Qualifications:

• Bachelor's degree and two to three years of related experience, or the equivalent.
• Two years of food service catering supervisory experience required.
• Leadership, supervisory, coaching, communication, and customer-service skills are essential.
• Demonstrated skill in understanding cultural differences.
• Strong proficiency in Excel

This position requires a varied work schedule, including availability on nights and weekends as needed.

Preferred Qualifications:

• Previous Catering or Concessions experience in a university setting is preferred.