General Manager🔍Residential & Dining Enterprises, Stanford, California, United States📁Food Services📅Sep 11, 2019 Post Date📅84618 Requisition #GeneralManager (Food Services Manager 2)

JobFamily: Food Services

JobSeries: Food Services Manager

JobCode: 7632

Grade:H

Exemption:Exempt Effective/Revision

Date:04/01/2015

JobSeries Matrix URL: View PDF

Note:Not all unique aspects of the job are covered by this job description

Anticipated Shift:The anticipated shift is based on the operational needs and canchange at any time with notice.

Monday- Friday 9am to 7pm.

RESIDENTIAL & DININGENTERPRISES (R&DE):

Residential &Dining Enterprises, the largest auxiliary organization at Stanford University,supports the academic mission of the University by providing the highestquality services to students and other members of the university community.R&DE has an annual operating budget of over $270 million, oversees a 5million sq. ft. physical plant across the campus, provides housing for over12,000 students, serves over 18,000 daily meals at 30 dining and retaillocations and over 500,000 meals at Athletic Concessions events, and hosts20,000 conference guests annually. R&DE comprises 1100+ staff in thefollowing divisions: the Office of the Senior Associate Vice Provost (SAVP),Student Housing Operations, Stanford Dining, Stanford Hospitality &Auxiliaries, Stanford Conferences, and a team of R&DE strategic businesspartners: Finance & Administration, Human Resources, InformationTechnology, Maintenance Operations and Capital Projects, and StrategicCommunications.

JOB PURPOSE:Provide hands-on oversight duringtransaction periods of assigned units in larger and more complex operations touphold customer service and food quality standards. Will typically be theleader for a standalone unit with more than $750,000 in revenue targets and 5to 15 FTE. May also be part of the overall leadership team responsible for alarge or multiple units with more than $750,000 in revenue targets and acombined size of 15 or more FTE.

CORE DUTIES*:

Perform general management duties of the food service manager 1, with a focus on controlling revenue and expenses, and provide strategic input into short and long term goals and talent decisions.

Uphold customer service standards, and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions.

Contribute to business optimization by compiling and analyzing data and reports to guide daily operational decisions, ensuring budgetary goals are met, monitoring and meeting the revenue and expenses control goals, establishing and managing annual operational budget, and balancing customer service with labor, cost, and food quality goals (activities include, but are not limited to, the scheduling of labor to meet or exceed budgetary guidelines and productivity standards and the managing of food costs to meet quality and budgetary guidance).

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 suggesting marketing and merchandizing strategies and features, overseeing strategy implementation, collaborating with staff to create innovative and fun programs and promotions, and planning and executing special events and theme dinners.

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.

* - Other duties may also beassigned

MINIMUM REQUIREMENTS: Education & Experience: Bachelor's degree in institutionalmanagement, nutrition, dietetics, or hotel hospitality. Five years ofinstitutional, hotel, or restaurant food service facility managementexperience, including large quantity production culinary skills and experiencemanaging unionized employees.

Knowledge, Skills and Abilities:

Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.

Proficiency and experience with computerized culinary and menu management software, and knowledge of office and industry software applications.

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 proficiency in the research, development, and implementation of new food products.

Strong technical skills and working knowledge of food production and food safety in a full service restaurant environment.

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.

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.

* Consistent with its obligationsunder the law, the University will provide reasonable accommodation to anyemployee with a disability who requires accommodation to perform the essentialfunctions of the job.

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 allapplicable University policies and procedures, including but not limited to thepersonnel policies and other policies found in the University's AdministrativeGuide, http://adminguide.stanford.edu.


Job Code: 7632

Grade: H

"Consistent with its obligations under the law, theUniversity will provide reasonable accommodation to any employee with adisability who requires accommodation to perform the essential functions of thejob."

Additional Information

• Schedule: Full-time
• Job Code: 7632
• Employee Status: Regular
• Grade: H
• Requisition ID: 84618