Dining Manager, Cornell Dining

Cornell University•Ithaca, NY

1d•Onsite

About The Position

The Dining Manager, working in close collaboration with a Sr. Dining Manager, will play a key role in delivering an exceptional dining experience while ensuring the assigned all‑you‑care‑to‑eat unit(s) meet operational and financial goals. This position provides daily oversight of menu execution, product quality, and visual presentation, ensuring that every meal period reflects high standards of freshness, consistency, and guest satisfaction. The Dining Manager is also responsible for supporting staff training and ongoing skill development, reinforcing proper food safety, sanitation, and quality‑assurance practices to maintain a safe and compliant operation. In partnership with the Sr. Dining Manager, the Dining Manager will actively coach employees on the floor, offering real‑time feedback that strengthens performance, builds confidence, and supports professional growth. Through intentional leadership, the Dining Manager helps cultivate strong teamwork, effective communication, and a positive environment where all staff feel valued and empowered to contribute to the success of the unit. While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

Requirements

Associate's degree in culinary arts, food service, hospitality management, or business management, and/or at least two years of food service experience or a combination of education and experience.
Technical/computer skills, including experience with Microsoft Office Suite productivity tools
Highly effective verbal and written communication skills
Working knowledge of applicable food and health codes
Demonstrated skill in understanding cultural differences.
Varied work schedule, including availability on nights and weekends as needed.

Nice To Haves

Additional professional or educational experience, preferably in a high-quality collegiate dining program
Familiarity with board plan operations and menu cycles

Responsibilities

Deliver an exceptional dining experience while ensuring the assigned all‑you‑care‑to‑eat unit(s) meet operational and financial goals.
Provide daily oversight of menu execution, product quality, and visual presentation, ensuring that every meal period reflects high standards of freshness, consistency, and guest satisfaction.
Support staff training and ongoing skill development, reinforcing proper food safety, sanitation, and quality‑assurance practices to maintain a safe and compliant operation.
Actively coach employees on the floor, offering real‑time feedback that strengthens performance, builds confidence, and supports professional growth.
Cultivate strong teamwork, effective communication, and a positive environment where all staff feel valued and empowered to contribute to the success of the unit.
Foster a welcoming, service‑focused environment by building strong relationships with campus partners and ensuring excellent food and beverage service, including prompt responses to concerns.
Maintain a consistent management presence to ensure facilities remain clean, attractive, safe, and fully prepared for guests and staff.
Engage actively with staff, providing hands‑on training, daily coaching, and motivation to support strong performance and a productive team culture.
Understand key financial indicators and identify opportunities to improve efficiency, manage costs, and strengthen overall profitability.
Support regular shift meetings and help ensure daily staffing levels meet operational needs.
Uphold Dining and University policies by modeling consistent, positive adherence and reinforcing standards across the team.
Effectively manage competing priorities by staying organized and maintaining focus on both guest experience and operational needs.