Manager SAU Dining Operations

About the role

RIT Dining serves thousands of students, faculty, and staff each day, creating meaningful moments across campus. As a university‑owned operation, we're committed to delivering personalized culinary experiences while providing valuable growth opportunities for both full‑time employees and student workers. You'll work alongside an enthusiastic team, which includes students from many backgrounds to create a welcoming environment. Your contributions enhance the student experience as customers and support employees in building the teamwork, confidence, and real‑world skills that drive long‑term success.

Job Level Overview: Management and People Leadership Level 2 — Manages the operations of a function within a department. Shapes overall success within team or department through planning, coordination, resource allocation, strategy execution, and determination of staffing to ensure achievement of operational results.

Responsibilities

• Manages the preparation, assembly, and service of various food and dining options in a professional manner.
• Assists with steaming, frying, reheating, and garnishing food displays as needed.
• Ensures food service stations are set up, stocked, and maintained.
• Oversees sanitation of food service preparation facilities and equipment in compliance with applicable standards and protocols.
• Inspects equipment to ensure proper working condition.
• Supervises dining operations to maintain quality customer service.
• Leads by example when greeting and welcoming students, faculty, staff, and other diners.
• Promotes a warm and hospitable atmosphere.
• Adheres to university values with every interaction.
• Manages food and beverage sales.
• Ensures cash management, including sales, cash drawers, and deposits, is compliant with university procedures in the department point‑of‑sale (POS) system.
• Collaborates with team members to manage inventories, order supplies, and manage budgets and revenue.
• Trains and coaches team members.
• Encourages and empowers staff to maintain positive attitudes, provide quality customer service, and uphold university values.
• Other duties as assigned.

Requirements

Knowledge, Skills, & Abilities:

• Knowledge of food service production and service techniques and standards
• Knowledge of food sanitation and safety standards and protocols
• Knowledge of point‑of‑sale (POS) systems operation and management
• Skill in time management, organization, and multi‑tasking in high‑volume environments
• Skill in identifying, evaluating, developing, and implementing solutions to resolve complex problems
• Ability to plan, delegate, train, and coach the work of others

Minimum Education & Experience:

• Associate