Senior Operations and Infrastructure Manager

About the role

Caltech Dining Services (CDS) is seeking a Senior Operations and Infrastructure Manager to oversee the front-of-house operations of Browne Dining Hall and Broad Café, supervise key staff, and ensure a successful, high-volume dining operation for a campus community of 2,000. CDS operates four dining units and a burgeoning catering department, serving over 950 students seven days a week.

Responsibilities

• Oversee the Broad Assistant Manager in daily operations, including hiring, training, scheduling, and staff performance.
• Instruct cooks in proper cooking methods, techniques, food safety processes, and procedures.
• Manage food costs of Broad Café with the Assistant Manager.
• Supervise the General Helper Supervisor to ensure sanitation and upkeep of all units meet health department standards.
• Oversee storeroom operations, organization, and maintenance.
• Coordinate Caltech Dining Services’ sanitation and safety program, including health department visits and addressing areas of concern.
• Conduct frequent walk-throughs, submit repair orders, and ensure all kitchen equipment is in proper working condition.
• Work with third-party vendors to maintain health department safety standards.
• Create and maintain vendor relations, processes, procedures, and training manuals with senior management.
• Utilize customer feedback to adjust menu mix and services offered.
• Cultivate a positive and productive workplace through clear communication, teamwork, and ownership.
• Perform daily assessments of staff and service to improve performance.
• Collaborate with Sous Chefs and senior management on menu adjustments based on sales data and customer feedback.
• Ensure employee work areas are ready for service and coordinate support staff covering workstations.
• Prepare and plan all food service needs well in advance of service dates.
• Actively listen and address concerns of employees and customers.
• Work varying shifts due to unforeseen events or department needs; assist other locations as required.
• Confront challenges or adverse situations with calm and resolve.

Requirements

• 5+ years of food service management experience.
• Demonstrated leadership and team-building ability.
• ServSafe Manager Certification or ability to obtain immediately after hire.
• Physical ability to stand for long periods, move, bend, twist, lift, push, pull, squat, reach, and walk with ease and urgency.
• Ability to lift up to 50 lbs.

Preferred Qualifications

• Strong understanding of a multi-unit food service operation’s infrastructure and framework.
• Food and restaurant experience at a high-volume organization.

Pay

Hiring range: $73,800 – $93,500 per year. The salary of the finalist(s) will be set based on factors including internal equity, experience, education, specialty, and training.

Benefits

• Comprehensive health, dental, and vision insurance.
• Retirement savings plans.
• Generous paid time off (vacation, holidays, sick time, parental leave, bereavement, etc.).
• Tuition reimbursement.
• Additional benefits for eligible employees and their dependents; limited benefits (e.g., onsite counseling, sick time) for non-benefit eligible employees.