Area Manager - West Campus

About the role

The Dining Services Area Manager for West Campus oversees daily operations for multiple dining units, ensuring exceptional food quality, safe operations, and strong financial performance. This role fosters a welcoming environment for students and collaborates with various stakeholders to enhance the dining experience.

Responsibilities

• Operational Leadership and Accountability
• Oversee daily operations for all dining units on west campus.
• Demonstrate ownership, reliability, and initiative in resolving issues.
• Ensure service and food quality meet established standards.
• Identify opportunities to enhance efficiency, customer satisfaction, and revenue.
• Follow through on improvements with clear accountability.
• Staff Management and Development
• Train, schedule, supervise, and evaluate the performance of staff.
• Foster a positive, respectful, and inclusive work environment.
• Address performance concerns constructively and coach employees.
• Promote teamwork and knowledge sharing across all dining units.
• Encourage collaboration, accountability, and continuous learning.
• Collaboration and Communication
• Work closely with dining leadership, culinary teams, campus partners, and vendors.
• Communicate expectations, updates, and goals regularly to all dining staff.
• Create an environment where every team member feels valued and empowered.
• Customer Engagement and Service Quality
• Engage with guests respectfully and responsively.
• Model service that reflects the interconnectedness of the campus community.
• Respond to customer feedback professionally and constructively.
• Collaborate with culinary teams to refine menus and service operations.
• Financial and Inventory Management
• Responsible for the timely processing of all invoices and C-Bords requisitions.
• Maintain budgets, cost controls, labor planning, and financial performance.
• Review budget updates weekly and stay within target budgets.
• Bring recommendations to directors for negative variances in food/labor/expense.
• Manage proper ordering and receiving procedures for all vendors.
• Maintain proper inventory levels and conduct daily inventories for ordering.
• Organize storerooms and walk-ins.
• Update Cbord with correct par levels and forecast.
• Food Safety, Sanitation, and Workplace Safety
• Ensure compliance with food safety regulations, sanitation requirements, and allergen-safe protocols.
• Supervise food prep and production.
• Maintain accurate production sheets and temperature logs.
• Maintain clean, safe, and compliant environments.
• Act as a trustworthy steward of university resources.
• Product Mix
• Ensure the correct product mix is being offered.
• Seek student and staff feedback.
• Track industry trends and benchmarks within the local area and markets.
• Manage Micros computer menu management and product pricing.
• Run daily and monthly product reports.
• Marketing and Merchandising
• Assist the Marketing team and location managers in developing and marketing special promotions.
• Perform additional duties and assist with special projects and events.
• Represent the operations at weekly manager meetings.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Equivalent work experience considered.
• Current ServSafe Certification preferred (must be updated within 3 months of accepting the position).
• Strong leadership, communication, interpersonal, and problem-solving skills.
• Awareness of and sensitivity to a diverse population.
• Self-motivated with a sense of urgency.
• Adaptable and able to respond flexibly to rapid change.
• Proven ability to delegate and follow up while managing time effectively.
• Experience providing consistently high levels of customer service.
• Allergy awareness training preferred.

Physical Requirements and/or Unusual Work Hours

• Special Message to Applicants: Schedule during normal operating hours Sunday – Thursday 12pm – 9pm, special events as needed.