General Manager

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.This posting is for a position at University Towers, which will be Dining's 5th residential dining location.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 ManagementProvides 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.Financial AdministrationEffectively monitors and manages the financial performance of the unit. Participates in the budget development process. Monitors and manages 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. Meets goals by planning work operations, setting priorities and meeting deadlines. Sets 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.Leadership and AdministrationAssists in SHRA and temporary 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.Intervenes, mediates, and resolves problems among employees. Actively participates in and executes 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.Compliance and SafetyAdheres 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.Communication and Customer ServiceCommunicates with guests in a professional manner, and accepts 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 unit chef and director in order to meet and understand business needs.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.