Senior General Manager

Job Description

Reporting to the Director for Residential Dining Operations, the Senior General Manager provides leadership and oversight to the Freshman Dining Hall, Summer School Dining Program and the Fly-By/Grab & Go. This position has primary responsibility for all operational aspects of a quality dining service program, and for providing maximum customer satisfaction to students, Freshmen Dean, faculty, affiliated departments and University guests.

Job-Specific Responsibilities:

Operational Management

Lead exempt management team and non-exempt service staff in the overall management of the Freshman Dining Hall, Summer School Dining Program and the Fly-By/Grab & Go; in full compliance with all food, occupational safety rules and regulations and customer service expectations.

• Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
• In collaboration with the Management Team, implement and monitor FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Upon arrival to the University, meet individually with self identified students with allergies, intolerances or dietary preferences to obtain pertinent information regarding their individual needs and ensure those needs are being met.
• Develop and maintain positive and professional relationships with freshmen and their families; Participate in Parent’s Coffee House, Parents’ Visiting Weekend and Visitas.
• Develop and maintain positive and professional working relationships with Freshman Dean and other related personnel, as well as other internal and external stakeholders and affiliated departments. Participate in First Year Social Committee. Meet with the Director for Freshman Programming regarding activities and events.
• Provides orientation for Proctors prior to the opening of the academic semester and summer school program.
• Collaborate with multiple Deans and departments to coordinate a variety of Summer School meal plans for a diverse group of internal and external customers.
• Sell, plan and execute simple to complex catered indoor and outdoor events including, but not limited to dining hall events, (i.e.:Housing Day), campus-wide events (i.e.: President’s Convocation Ceremony), and Commencement and Alumni week events. Coordinate and implement multiple summer festive meals and other summer catering events.
• Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational. Submits requests for repair if necessary.
• Ensure Unit’s physical plant is organized and in good repair. This includes, but is not limited to: walls, ceilings, floors, storage and receiving areas, servery, kitchen space, dining rooms, etc. Submits requests for repairs when needed.
• Implement and manage Unit-specific sustainability goals and programs in conjunction with the Food Literacy Program representatives, student groups, and Office for Sustainability to achieve University goals

Fiscal Management

Ensure financial viability of Annenberg Dining Hall and affiliated programs through development and management of budgets based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.

• Accountable for financial management of the Unit and Summer School Program including developing and managing the annual operational budgets. This includes, but is not limited to management of MORS, anticipation of needs and management of food and labor cost goals, review of income and expense statements, etc.
• Submit all invoices and P-Card documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
• Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.

Employee and Labor Management

Provide leadership and direction to a diverse team of exempt and unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.

• Develop and maintain positive, professional relationships with all staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
• Develop and maintain professional relationships with Union Shop Stewards.
• Interview candidates and hire based on approved staffing pattern and budgetary guidelines. Complete probationary employee evaluation form as required.
• Ensures performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings. Conduct annual performance evaluation for exempt staff (Customer Service Managers, Operations Manager, Chef Production Managers, etc.).
• In consultation with Human Resources and HUDS leadership team, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
• In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
• Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
• In collaboration with Management Team, ensure Kronos timekeeping system is accurately and regularly reviewed. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.
• Assist with the development and implementation of new policies, procedures and trainings.

Working Conditions:

• Ability to work evenings, weekends and holidays as needed
• Subject to wet floors, temperature extremes, and excessive noise
• Standing and walking for significant amounts of time is necessary

Physical Requirements:

• Position frequently involves long hours and widely diverse duties
• Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
• Ability to stand for extended periods of time

Qualifications

Basic Qualifications:

• Bachelor’s degree or equivalent work experience required
• Minimum of 7 years’ relevant work experience
• Supervisory experience

Additional Qualifications and Skills:

• Associate’s or Bachelor’s degree in Hospitality Management, Food and Nutrition, or a related field preferred.
• Minimum 7 years of progressive leadership experience in food service management, in university or higher-education dining, with responsibility for multiple business lines/service units, preferred.
• Strong business acumen, including budgeting, financial analysis, and human resources management; able to exercise sound judgment and make independent, well-informed business decisions.
• Proven success delivering high-quality, customer-focused service in a fast-paced, complex operation.
• Effective people leader with experience supervising and developing exempt staff, working in a unionized environment, and navigating labor/employee relations.
• Excellent communication skills (verbal, written, interpersonal) and the ability to work effectively with a highly diverse community and a wide range of stakeholders.
• Strong organizational, time management, and multi-tasking skills, with the ability to manage multiple deadlines and competing priorities.
• Skilled in problem-solving and conflict resolution; able to address complex situations and negotiate successful outcomes.
• Flexible, resilient, and adaptable to frequent change; maintains professionalism and composure in high-pressure or stressful situations.
• Demonstrated professionalism, ethics, and integrity; committed to upholding the vision, mission, and core values of HUDS and the University.
• Passion for food and familiarity with current culinary, nutrition, and dining trends.
• Proficiency with Microsoft Office (Word, Outlook, Excel) and comfort with learning new software and systems.
• Experience with industrial kitchen operations and equipment (e.g., dishwashers, ovens, ventilation systems).
• Experience with food service technology and computerized menu management systems (e.g., FoodPro) and workforce/timekeeping systems (e.g., Kronos).
• Ability to obtain ServSafe certification within six months of employment.
• Ability and willingness to work nights, weekends, holidays, and serve in an on-call capacity as needed.