General Manager, Caltech Dining Services

California, United States
25 Jun 2019
End of advertisement period
25 Aug 2019
Contract Type
Full Time

Job Summary

The General Manager for Caltech Dining Services reports to the Director of Caltech Dining Services. The General Manager’s responsibilities include managing operations in excess of $6 million in annualized revenues, overseeing and providing direction to departmental managers. The General Manager monitors the operations of all unit food services and resources to achieve operation and finance goals. He/she will be responsible for analyzing and providing all residential and retail financial reports to the Director of Dining Services. He/she will conduct report reviews with direct reports to identify financial gains, loss, and opportunities to meet set financial goals. The General Manager supports the organization mission of providing students, the Caltech community, and guests with the highest quality dining service experience.

Job Duties

  • Provides management oversight and leadership to all aspects of Caltech dining and food services; supervises the Executive Chef to insure the highest quality of products, services, programs, and support are provided to all students and the campus community
  • In conjunction with the Director of Dining Services, the General Manager leads short and long range strategic management planning efforts in the areas of fine dining, marketing, events and catering; participates with building vision for Dining Services operations
  • Supports the Director of Dining Services with the development and management of the dining service master plan including a business plan, operating strategy, a retail plan strategy; facilities plan development and collaborates with managers and supervisors to set goals and objectives that complement and reinforce the mission and goals of Dining Services
  • Works closely with the dining team in all aspects of meal plan administration and ensure fiscally responsible implementation. Establishes and implements standards, processes and practices where efficiency, quality, performance and cost savings can be improved
  • Communicates to the Director of Dining Services on operational performance, customer needs, and new programs/services
  • Supports in development and implementation of concepts for all venues. Oversees changes in dining service programs, dining operations, and service levels and standards
  • Cultivates a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions
  • Provides direction and leadership to management staff and hourly associates to support achievement of overall dining, retail sales, and service objectives. Strategize and oversees staff development, training, customer service improvements, hiring, coaching, counseling and taking disciplinary action when necessary
  • Responsible for monitoring of all budgets for the operations. Supports the Director of Dining Services with the development of both short-term and long-term financial plans with clear accountabilities. Track and monitor financial targets to ensure fiscal responsibility and accountability at all levels
  • Evaluates operational performance and presents/develops reports for senior management review; recommends changes/enhancements
  • Other duties as assigned

Daily Job Duties:

  • Participates and/or oversees special events through direct involvement and/or event coordinators/project leads
  • Establishes and implements standards, operational polices, processes and practices where efficiency, quality and cost savings performance can be improved; and monitors compliance with purchasing policies and procedures
  • Monitors operations during serving periods/shifts to ensure high standards of service, develops rapport with and collects feedback from students and campus customers; develops budgets, staffing, menus, pricing, and inventory levels
  • Ensures compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (California Food Handler/SERVE-SAFE) and safety to ensure the highest standards for food and beverage service
  • Sets daily food production schedules
  • Manages café cash handling and accounting reconciliations
  • Maintain safe and sanitary work, serving and eating areas
  • Ensures that all customers are educated on our products and services
  • Maintains cleanliness of retail service areas during service period

Basic Qualifications

  • Five to ten years of General Manager experience including upscale dining and catering operations
  • Ability to communicate clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings
  • Must be able to manage others to ensure service execution
  • Must possess the ability to make independent decisions when warranted
  • Must possess the ability to work harmoniously with co-workers and have tact, patience and a cheerful disposition when dealing with customers
  • Proven track record of providing successful high quality food service program to retail environment
  • Demonstrate commitment to excellence. Thorough knowledge of health, safety and sanitation regulations and requirements, demonstrated commitment to maintain high level quality and production standards, and ability to instill this commitment in the organization
  • Proven leadership and management experience in a demanding and challenging service industry
  • Considerable knowledge of the principles and practices of modern nutrition and food preparation, quantity cooking, buying, menu planning, and food costs
  • Successful track record of creating and implementing sales and marketing programs to address customer needs and generate revenues
  • Previous responsibility for the profit and loss of a business or business unit with strong budget development and monitoring skills
  • Proven success in building a team and elevating performance levels of staff
  • Exceptional interpersonal and relationship building skills, coupled with strong written and verbal communication skills
  • May be required to lift, push, pull and move equipment supplies, etc. in excess of thirty-five (35) pounds
  • Frequently required to use hand to finger motions, handle or feel objects, reach with hands and arms
  • Regularly required to handle food and hot beverages
  • Requires walking or standing to a significant degree

Preferred Qualifications

  • Bachelor's Degree
  • Food service management experience in a higher education setting

Required Documents