Senior General Manager
About Residential & Dining Enterprises:
]Founded in 1891, Stanford University is among the top academic institutions in the country, excelling in a wide range of fields from the humanities to information technology to the health sciences and medicine. The university is located near Palo Alto, 35 miles south of San Francisco, on an 8,800-acre campus.
Residential & Dining Enterprises, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the highest quality services to students and other members of the university community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, and provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations and over 500,000 meals at Athletic Concessions events, and hosts 20,000 conference guests annually. Additionally, R&DE comprises 660 FTE staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology.
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.”
About Stanford Dining:
R&DE Stanford Dining, a division of Residential & Dining Enterprises, serves over 12,000 meals per day. Its operations include11 undergraduate dining halls, two late-night dining operations, Schwab Executive Dining, an athletic training table program, the Teaching Kitchen @ Stanford, Community BeWell Gardens, and summer conference dining. As the dining department of the world’s premier research and teaching institution, R&DE Stanford Dining promotes food as a multidisciplinary educational experience and engages students in food issues such as those related to health, the environment, social equity and the global economy. R&DE Stanford Dining has been recognized for its culinary excellence by awards such as the prestigious industry Ivy Award by Restaurants and Institutions for its environmental leadership role, by numerous awards such as the Acterra Award for Sustainability, and most recently was named Most Vegan-Friendly College by peta2 for its vegan and vegetarian offerings, and certified as a Responsible Epicurean and Agricultural Leadership (REAL) restaurant by the United States Healthful Food Council for its use of nutrition and sustainability best practices. For more information, please visit www.dining.stanford.edu.
Plan, organize, coordinate, and profitably manage multiple or single food service operations, or manage staffing transactions and operations for a significantly sized single operation. Will typically be the leader for large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE. Often manage other leaders in addition to the front line staff.
- Perform all duties of lower-level food service manager jobs.
- Lead business optimization efforts by compiling and analyzing data and reports to make appropriate business correction recommendations, utilizing food management software systems to control revenue and expenses, preparing operational reports, reviewing progress and adverse trends and making appropriate corrective recommendations, and leading overall labor law, bargaining agreement, and university policy compliance within assigned units.
- 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 overseeing and introducing contemporary marketing and merchandizing trends, strategies, and features to enhance business and customer satisfaction.
- 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(s).
- For retail locations, the following duties also apply: Support and employ innovative marketing according to plan(s) and hold events, including collateral development to support the event; ensure marketing standards are met; manage expenses and/or accelerate bottom-line growth to meet or exceed the established revenue targets; perform daily calibration of the operation (e.g., monitoring and changing schedules based on enterprise-wide traffic and labor needs and tracking costs impacted by food price changes); ensure unit's adherence to cash handling standards; execute franchise standard operating procedures to preserve brand and quality standards.
Education & Experience:
- Bachelor's degree in hospitality management or hotel and restaurant management, certification by a recognized culinary institution, or an equivalent combination of education and operational food service experience. Seven years of management experience, with five years of institutional, hotel, or restaurant food service facility management experience, including large quantity production culinary skills, or other relevant management in large and multi-unit dynamic restaurant environments.
Knowledge, Skills and Abilities:
- Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.
- 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 experience in staff training/ development in a multi-unit restaurant environment with different levels of staff and competencies.
- Demonstrated proficiency in the research, development, and implementation of new food products, incorporating an understanding of food trends and marketing concepts.
- Strong technical skills in food production and food safety.
- Proficiency and experience with computerized culinary and menu management software.
- Ability to interpret, analyze, and recommend operational changes based on data, budgets, and goals.
- 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 with attention to detail.
For retail locations, additional qualifications also apply:
- Two years of cash handling experience in a retail environment.
- Demonstrated ability to create and drive localized marketing plans.
- Demonstrated ability to make decisions related to department complaints, real-time scheduling, marketing, and customer service.
Certifications and Licenses:
ServSafe CA Certification.
- 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 obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.
Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.
- 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 all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu.
Job Code: 7633
Employee Status: Regular
Requisition ID: 84943