Overview

Princeton University invites applications for the position of Operations Manager for the Department of Graduate College Campus Dining. The Operations Manager is responsible for all aspects of service, production, personnel, and financial reporting.  This position provides hands on positive leadership to motivate and engage the team and provide the highest level of food and services.

 

Campus Dining, a division of University Services, is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus.  The residential dining program consists of six colleges, the graduate school, and a kosher facility.  Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus.  The retail dining program consists of seven cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house, and athletic concessions. 

 

Nutrition and sustainability are important initiatives of Campus Dining.  Menus provide options for a healthy diet and promote well-balanced meals.  Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs.  In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation. 

 

The Campus Dining food program is culinary-driven based on culinary principles of healthy and sustainable menus.  The food program focuses on scientific research, innovative menu concepts, and food and ingredients.  Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery.  Campus Dining’s Culinary Council and a team of Food and Beverage professionals develop unique memorable experiences for our students, faculty, and staff.  Campus Dining’s vision for the future engages our campus community in activity-based learning. 

 

Our guiding principles are: 

• Team and People:  to inspire our team of hospitality professionals. 
• Service Excellence:  to deliver excellence in food and beverage service and food and beverage production. 
• Efficiency and Effectiveness:  to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment. 

A Full job description will be furnished prior to interview.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Responsibilities

Principal Duties and Responsibilities:

Administrative:

• Manages annual budget, controlling inventory, revenue and expenses
• Assures the highest level of food and service is consistently provided to the Graduate College students.
• Creates and maintains strong relationships with administration of the Graduate College.
• Planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the team, ensuring the goals and objectives of the operation are met on a daily basis. 
• Supports all University departments and provide cost effective solutions to meet customer needs.
• Maintains the unit’s time collection for employees and process payroll for Grad/Catering.
• Coordinate rental equipment needs including tables, chairs, linen, china and glassware.
• Ensure proper inventory, billing, payroll, cash handling, and other business office procedures are effectively and efficiently implemented
• Monitor and maintain all equipment.
• Provide support to the sustainability programs on campus
• Monitors cleaning, maintenance, and repair.
• Performs other related duties as assigned or requested (including catering events on campus)

 Culinary:

• Along with the Executive Chef and Sous Chef, oversees and assists the front-line staff in all aspects of food and servery preparation and presentation during meal periods and catered events.
• Initiates innovation by conducting research on global culinary trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community by providing a variety of healthy food options.
• Maintains department standards for accuracy of recipes and evaluates customer preferences, making menu adjustments as necessary.
• Assists Sous Chef with development of new menus, recipes, and food ordering.
• Assists with the selection of special menus for a variety of theme meals.
• Monitors systems for controlling the cost of goods, using available software and basic computer skills.
• Supports staff initiatives and encourage new ideas and concepts brought forward by team members.

Food Safety: 

• Maintain standards of sanitation and safety in compliance with health and safety regulations
• In collaboration with the Executive Chef and Sous Chef initiates innovation by conducting research on global food trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community.
• Maintains standards for service levels and hospitality at all times, with special attention to signage, set up, and preparedness at Ability to deliver a consistent high standard service experience
• Oversees all aspects of an event, including set-up, menu selection and food presentation, serving and clean-up, while focusing on detail, quality, presentation, and customer
• Works closely with the Campus Dining Wellness Dietitian in assisting students and guests with food allergies and special needs

Team & Training: 

• Directly supervises all assigned front line associates.  Assists with recruiting, screening, hiring, and training associates.  Evaluates employee performance to support and nurture a highly inspired team, providing specific qualitative and quantitative feedback that the associate can act upon to enhance their work. 
• Provides guidance and feedback to assigned staff.  Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.  Counsels and disciplines employees as required. 
• Support sustainability programs, culinary labs, teaching kitchens, team building and all other Campus Dining objectives.
• Supports all departmental policies and communicates to staff.

 

Qualifications

ESSENTIAL QUALIFICATIONS:

• Bachelors Degree or equivalent work experience with emphasis on hospitality or related
• Minimum of 5-7 years’ experience in catering and or catering sales services with some high end catering/banquet experience.
• Knowledge and ability to learn health department’s rules and regulations including HACCP and
• Knowledge of culinary techniques: hot, cold, ambient, garde manger, display cooking and buffet
• Ability to negotiate and balance expectations and priorities of demanding stakeholders.
• Ability to collaborate with all business groups in Campus Dining.
• Demonstrated strong leadership and communication skills.
• The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently to meet deadlines.
• Excellent interpersonal and communication skills with the ability to interact with a diverse population and the ability to take and give direction.
• Must be effective at listening, understanding, and clarifying concerns and issues raised by team members and
• Ability to work flexible schedule, weekends and work outside of the unit required.
• Valid Driver’s License.
• Essential Personnel, https://hr.princeton.edu/policies/essential-services-during-emergencies-or-other-conditions

Physical Requirements:

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
• Sit for no more than 2 hours during an 8 hour day;
• Drive for no more than 30 minutes at one time;
• Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
• Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
• Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
• Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
• Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height.
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
• Possess physical agility, full range of motion, and ability to maintain balance. 

PREFERRED QUALIFICATIONS

• Bachelors degree in Hotel/Restaurant Management.
• Higher education or non-profit experience.
• Experience assisting others in attracting, recruiting, mentoring, coaching, motivating, and leading a strong, cohesive and a high-performing team.
• Experience managing in a union environment

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Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

Standard Weekly Hours36.25Eligible for OvertimeNoBenefits EligibleYesEssential Services Personnel (see policy for detail)YesPhysical Capacity Exam RequiredNoValid Driver’s License RequiredYes Experience LevelAssociate#LI-ST1