"Senior General Manager"

JOB PURPOSE:

Plan, organize, coordinate, and profitably manage multiple or single food service operations, or manage staffing transactions and operations for a significantly sized single operation. Will typically be the leader for large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE. Often manage other leaders in addition to the front-line staff.

CORE DUTIES:

• Perform all duties of lower-level food service manager jobs.
• Lead business optimization efforts by compiling and analyzing data and reports to make appropriate business correction recommendations, utilizing food management software systems to control revenue and expenses, preparing operational reports, reviewing progress and adverse trends and making appropriate corrective recommendations, and leading overall labor law, bargaining agreement, and university policy compliance within assigned units.
• Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff.
• Lead local menu and marketing development by overseeing and introducing contemporary marketing and merchandizing trends, strategies, and features to enhance business and customer satisfaction.
• Lead health and safety standard compliance by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety and food handling practices, and staff and facility appearance inspections at assigned unit(s).
• For retail locations, the following duties also apply: Support and employ innovative marketing according to plan(s) and hold events, including collateral development to support the event; ensure marketing standards are met; manage expenses and/or accelerate bottom-line growth to meet or exceed the established revenue targets; perform daily calibration of the operation (e.g., monitoring and changing schedules based on enterprise-wide traffic and labor needs and tracking costs impacted by food price changes); ensure unit's adherence to cash handling standards; execute franchise standard operating procedures to preserve brand and quality standards.

MINIMUM REQUIREMENTS:

Education & Experience:

Bachelor's degree in hospitality management or hotel and restaurant management, certification by a recognized culinary institution, or an equivalent combination of education and operational food service experience. Seven years of management experience, with five years of institutional, hotel, or restaurant food service facility management experience, including large quantity production culinary skills, or other relevant management in large and multi-unit dynamic restaurant environments.

Knowledge, Skills and Abilities:

• Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.
• Ability to work independently and show creativity and initiative on projects with minimal supervision.
• Ability to effectively supervise and train a diverse work staff.
• Demonstrated experience in staff training/ development in a multi-unit restaurant environment with different levels of staff and competencies.
• Demonstrated proficiency in the research, development, and implementation of new food products, incorporating an understanding of food trends and marketing concepts.
• Strong technical skills in food production and food safety.
• Proficiency and experience with computerized culinary and menu management software.
• Ability to interpret, analyze, and recommend operational changes based on data, budgets, and goals.
• Demonstrated experience with a high volume, dynamic, and complex menu cycle that meets a variety of customer tastes.
• Demonstrated experience with daily planning and daily organization with attention to detail.
• For retail locations, additional qualifications also apply: Two years of cash handling experience in a retail environment. Demonstrated ability to create and drive localized marketing plans. Demonstrated ability to make decisions related to department complaints, real-time scheduling, marketing, and customer service.

Certifications and Licenses:

ServSafe CA Certification.

PHYSICAL REQUIREMENTS:

• Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects.
• Ability to bend, stoop, and perform extensive walking.
• Ability to see and taste food for quality.
• Ability to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.

WORKING CONDITIONS:

Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.

WORK STANDARDS:

Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu.

The expected pay range for this position is $106,000 to $125,000 per annum.

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required.