UNT Dining Services, Eagle Landing - Food Service Manager

Employee Classification: Food Service Manager | Campus: University of North Texas | Division: UNT-Student Affairs | Department: UNT-Dining-Residential | Location: Denton | FTE: 1.000000 | Retirement Eligibility: TRS Eligible

About Us - Values Overview

The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the Dallas-Fort Worth region, employing more than 14,000 employees, educating over 49,000 students, and awarding nearly 12,000 degrees each year. We champion a people-first values-based culture where we care about each other and those we serve, fostering an environment of respect, belonging, and access for all.

Department Summary

As the largest self-supported food service department in North Texas, UNT Dining Services sets the standard for campus dining with five Dining Halls, over 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering. The department is led by professionally trained chefs and hospitality experts and is recognized as a national leader in university dining.

• Home to Mean Greens Café, the nation’s first 100% vegan collegiate dining hall.
• Kitchen West, Texas’ first and only university dining hall certified Free From™ the Big 8 food allergens and gluten.
• Eagle Landing, the university’s first standalone dining hall, inspired by urban food halls with seven distinct restaurant concepts.
• Ranked No. 2 nationwide for best college food by Delish.com.
• Recipient of the Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services.
• Founding member of the Menus of Change University Research Collaborative, pioneering research on plant-forward diets, food waste reduction, and sustainable menus.

About the Role

The Food Service Manager plays a key leadership role in supporting the University of North Texas mission by delivering a high-quality campus dining experience at UNT Eagle Landing. This position oversees all kitchen and dining operations, ensuring a dynamic, student-centered environment that reflects the university’s commitment to excellence. The manager fosters a culture of culinary quality, exceptional customer service, and operational integrity while maintaining a welcoming and efficient atmosphere for students, faculty, staff, and guests.

Responsibilities

• Oversee food quality and presentation consistently aligned with established standards and customer expectations.
• Develop and implement strategies to enhance service quality and refine food offerings based on supervisory feedback.
• Provide comprehensive training to equip staff with skills needed for exceptional service and food safety.
• Create a collaborative and supportive team culture that encourages open communication and employee engagement.
• Adhere to all University policies, health codes, and safety standards, regularly reviewing practices to ensure compliance.
• Lead teams with a focus on consistency, engagement, and hospitality to reflect professionalism and care in every guest interaction.
• Uphold rigorous standards for food quality, safety, sanitation, and cleanliness, including strict adherence to HACCP guidelines and Standard Operating Procedures.

Requirements

• Associate's degree in a related field and two years of experience in food service management; or any equivalent combination of education, training, and experience.
• ServSafe Certification (or equivalent) in food safety and sanitation, or ability to obtain within 6 months.
• Strong knowledge of food preparation and food service operations in a high-volume dining environment.
• Understanding of food safety, sanitation, employee health standards, and proper food handling and storage practices.
• Knowledge of kitchen equipment, tools, and standard food production methods used in large-scale dining operations.
• Ability to train, supervise, and evaluate team members effectively.
• Basic recordkeeping skills, including tracking time, production, and cash handling when applicable.
• Commitment to following established production standards, recipes, and service procedures with accuracy and consistency.

Preferred Qualifications

• At least two years of food service management experience.
• Strong work ethic and a positive, professional attitude.
• Outgoing, team-oriented, and motivated to contribute to the growth and success of UNT Residential Dining operations.

Skills

• Strong communication skills for exchanging information with team members and guests.
• Ability to lift and move objects up to 50 pounds.
• Capability to perform repetitive motions involving wrists, hands, and/or fingers.
• Comfort with sedentary work that primarily involves sitting and standing.