General Manager

PG194958EP

No

General Manager

$68,000 - $72,100

40 hours per week; work hours may vary based on business needs; work schedule may include nights, weekends and holidays. May be required to work some overtime.

Raleigh, NC

NC State Dining

Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.
NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EHRA and SHRA employees.

As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone.
What we offer:

• Medical, Dental, and Vision
• Flexible Spending Account
• Retirement Programs
• Disability Plans
• Life Insurance
• Accident Plan
• Paid Time Off and Other Leave Programs
• 12 Holidays Each Year
• Tuition and Academic Assistance
• And so much more!
  
  

The primary purpose of this position is to serve as the General Manager and is responsible for the management of a residential dining unit within NC State Dining.

Duties include but are not limited to:
This position will be responsible for the strategic planning, analysis, and financial stewardship of the unit. This includes overall leadership, coordination, planning and innovation. The day to day management will be achieved by a team of culinary staff reporting directly to this position.

This position is responsible for the design and execution of the marketing program and strategies for the unit. This initiative is targeted not only at NC State University students, faculty and staff but also directed at corporate partners on campus. The person in this position must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University. This position must act as an entrepreneurial manager and change agent who is dedicated to supporting the ongoing development of the NC State Dining department and its culinary services.

Unit Management

• Provides administrative supervision of all dietary activities, including planning and establishment of menus.
• Collaborates with chefs, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining’s standards and policies.
• Develops working relationships with business partners on and around campus and encourages strong communication within a group setting.
• Identify operational gaps, assess workflow needs, and develop, document, and implement new Standard Operating Procedures (SOPs) to improve efficiency, consistency, and compliance.

• Effectively monitors and manages the financial performance of the unit. Participate in the budget development process. Monitor and manage food service operations to meet agreed upon targets.
• Establishes goals for the unit and plan daily, weekly, semester work to meet those goals and those of the unit. Meet goals by planning work operations, setting priorities and meeting deadlines. Set weekly goals and meet budget goals by monitoring labor and cost of goods.
• Runs and analyzes Micros and CBord reports to effectively project operational needs.
• Responsible for keeping the food service equipment in good working order and submitting requests for necessary repairs. Evaluates equipment needs and submits requests for new equipment that is compliant with available budget and departmental and university guidelines.
• Responsible for purchasing and inventory control for the unit. Maintains reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.
• Requests additional operational budget based on sound business decisions and forecast of future business.

• Assists in SHRA, temporary and student employees’ recruitment and selection. Hires, on-boards, and trains new staff assigned to the unit.
• Approves leave requests, recommends resolution of performance/disciplinary issues. Follows University procedures for creating work plans and completing appraisals for subordinate employees. Confers directly with departmental human resources director when appropriate on employee relations issues.
• Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
• Establishes clear expectations for every employee so they understand their responsibilities. Provides feedback to and coaches employees on job duties and responsibilities, and provides corrective action as necessary.
• Coordinates and executes staff training regularly and supports Campus Enterprises’ training programs.
• Motivates and constructively leads supervisors to have a successful food service operation.
• Encourages and supports team building projects to ensure completion dates are met.
• Identify current and future staffing gaps and recommend structural changes that enhance efficiency and service delivery.

• Adheres to all University policies, procedures, and regulations, and Division standard operating practices and protocols.
• Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition.
• Demonstrates and fosters an environment that is safe for employees and co-workers. Follows guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee’s attention. Maintains Grade A sanitation rating of 95% or better for the unit.
• Ensures that menus and recipes are followed in the units, and that food safety protocols are followed at all times.
• Follows proper guidelines in the storage of food to prevent contamination and spoilage.
• Adheres to all food allergen training and best practices.

• Communicates with guests in a professional manner, and accepts constructive feedback professionally.
• Ensures prompt service for customers by providing quality food in a prompt manner.
• Clearly communicates University-wide and Division-wide communication messages to staff to ensure staff have information available to them.
• Communicates regularly with head chef and director in order to meet and understand business needs.
• Actively listens and identifies ways to communicate with employees and customers.
• Exercises good judgement and leadership when communicating with work groups and encourages open communication to solve problems.
• Communicates with director regarding operational concerns.

• Models the Division’s mission and values, introduces the Division’s mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers.
• Understands the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture.
• Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
• Performs other duties as assigned to ensure NC State Dining business needs are met.

• Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; or Associate’s degree in a related discipline and three years of food management experience; or an equivalent combination of training and experience.

• Supervising staff in food service industry, including demonstrated experience with hiring, coaching and training employees, and team building.
• Providing outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
• Advanced knowledge of menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis. Proficient in the use of computers and have the ability to learn new software programs.
• Demonstrated experience of strong written and verbal communication; demonstrated communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.
• Demonstrated experience in problem solving complex and routine problems.
• Able to work in a fast-paced environment, follow written and verbal instructions, and maintain excellence in completing all tasks and performance goals efficiently and timely.
• Knowledge of equipment, cooking methods, measurements, and food safety.
• Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc.
• Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.
• Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation

• 3 years management experience (planning, forecasting, ordering, budgeting)
• 3 years supervisory experience with hiring, coaching and training employees
• 4 years advanced menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis
• 5 years demonstrated experience in problem solving complex and routine problems

• ServSafe certification or the ability to obtain within 90 days of employment.
• Certification must be maintained as a condition of employment.

No

No

10/12/2026

Open until filled

Please include as attachments a resume, cover letter, and contact information for at least 3 professional references.

This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship.

00046124

EPS/SAAO

1.00

12 Month Recurring

Mandatory - Adverse Weather

Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies

471511 - Dining Dining Halls

NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu.

Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.

NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.