Dining Operations Manager

Description

The Dining Operations Manager oversees all aspects of dining center and retail food operations inventory, reporting, meal card program, signage and marketing, while ensuring efficient, high-quality service and compliance with health and safety regulations. This role drives revenue and cost control through budgeting, reporting, and operational improvements, and collaborates with culinary leadership on menu development and product selection. The manager also leads and develops staff through performance management, while maintaining a strong focus on customer satisfaction and stepping into daily operations as needed to support a fast-paced,dining environment.

Example of Duties

• Oversee operational invoicing and inventory management in the Dining Center and Retail Operations.
• Establish tools, procedures, and processes throughout the operation to better and more efficiently inventory, and invoice thereby reducing waste, shrinkage.
• Provide oversight of departmental marketing initiatives, including signage, menus and social media, in collaboration with the Director of Dining and Marketing Department.
• Works with the Executive Chef and retail outlets to strategically find new fiscally responsible quality product selection, menu development, etc.

Support revenue generation through development and implementation of plans, campaigns, and processes.

• Develop and submit regular management reports for operational results including revenues, costs, meal volumes and prepare all required paperwork.
• Provide timely and accurate reporting to monitor and control dining operations.
• Assist with departmental KPI's.
• Responsible for assisting in developing, managing, and achieving budgets for both operating costs and assets.
• Responsible for setting employee goals and conducting employee reviews.
• Maintain customer satisfaction and good public relations.
• Establish, monitor, and maintain dining operations guidelines to ensure a safe, efficient, cost-effective, high-quality dining operation.
• Work with the Director of Dining to develop and continuously improve training to support learning objectives in dining.
• Work with multiple dining areas to create weekly schedules.
• Manage meal card programs.
• Oversee and control cash and other receipts. Adhere to cash handling and reconciliation procedures in accordance with policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Assist in the selection and training of the staff and/or student employees.
• Other duties as assigned.

Qualifications

Education: A.S. in Business preferred; Hospitality emphasis preferred.

Experience:

• Supervisory experience of at least 5 years in similar environment
• Experience driving sales and controlling costs.
• Knowledge of cooking methods and food preparation
• Knowledge of and experience enforcing food and physical safety programs.
• Excellent oral communication and writing skills.
• Demonstrated knowledge of successful contract negotiations and management in the food service industry.
• Demonstrated successful operation in a foodservice establishment. Experience in higher education preferred.
• Demonstrated budgeting and inventory skills.
• Demonstrated computer skills with Microsoft Suite products. Skills with inventory management and budgeting software a plus.
• Strong leadership, interpersonal, hospitality, customer service and communication skills.
• Ability to work independently or with a team.
• Reliable attendance and diligence to the job at hand.
• Must be willing and available to be on campus to provide support as needed for any and all dining operations on campus.

Supplemental Information

HUSSON UNIVERSITY IS AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER

Exact compensation may vary based on skills, experience, and location.

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