Dining Services Manager

Western Dakota Technical College•Rapid City, SD

7d•Onsite

About The Position

Responsible for the overall management and daily operations of Western Dakota Technical College Dining Services, including dining, grab-n-go convenience options, and on-campus catering services for college and community events and activities. The Dining Services Manager plans and oversees food service operations, staffing, menu development, purchasing, inventory, food quality, customer service, sanitation, and regulatory compliance. The Manager works closely with the Finance Department to develop and monitor budgets, revenues, expenses, pricing, staffing, and equipment needs while ensuring Dining Services effectively meets the needs of students, employees, and campus guests.

Requirements

Associate degree in Hospitality Management, Food Service Management, Culinary Arts, Business, or a related field and three years of progressively responsible food service experience, including supervisory or leadership experience; or an equivalent combination of education and experience necessary to successfully perform the essential duties of the position.
Demonstrated knowledge of food service operations, inventory and purchasing, food cost management, sanitation and food safety requirements, menu planning, customer service, and employee supervision.
Experience managing budgets, vendors, and food service operations in an educational, institutional, hospitality, or similar environment preferred.
Knowledge of federal, state, and local food handling, sanitation, safety, and health inspection requirements.
Knowledge of food service operations, menu planning, food preparation, nutrition, portioning, presentation, and quality standards.
Knowledge of inventory management, purchasing, vendor relations, food costing, pricing, and waste control.
Knowledge of commercial kitchen equipment, appliances, utensils, and safe operating practices.
Ability to plan, organize, and manage multiple food service and catering operations and priorities.
Ability to supervise, schedule, train, coach, and evaluate employees and work-study employees.
Ability to analyze operational and financial information and make sound decisions regarding purchasing, pricing, staffing, and resource allocation.
Strong organizational, planning, problem-solving, and time-management skills.
Strong interpersonal and customer-service skills with the ability to work effectively with students, employees, community members, vendors, and campus partners.
Ability to remain composed under pressure and maintain respectful and professional working relationships in a fast-paced environment.
Ability to use technology and food-service systems necessary to manage ordering, inventory, sales, scheduling, and other operational functions.

Responsibilities

Manage the daily operations of College Dining Services and catering services in compliance with federal, state, local, and WDTC policies, procedures, health codes, and food safety requirements.
Collaborate with the Finance Department to develop and manage the Dining Services budget; monitor revenues, expenditures, food costs, and other financial activity to ensure responsible use of resources and alignment with departmental goals.
Plan, develop, evaluate, and adjust menus and food offerings based on student and campus needs, customer preferences, seasonal demand, nutritional considerations, product availability, and cost.
Oversee food preparation, portioning, presentation, service, and quality to ensure consistent standards for taste, appearance, freshness, safety, and customer satisfaction.
Manage food and supply inventory, including forecasting needs, ordering, receiving, verifying quantity and quality, monitoring inventory levels, and minimizing spoilage and waste.
Develop and maintain relationships with food vendors and suppliers; evaluate pricing, product quality, availability, and delivery performance.
Monitor food costs, revenues, expenses, pricing, inventory, and other operational measures; work with the Finance Department to develop and monitor the Dining Services budget and identify opportunities for efficient use of resources.
Interview, select, supervise, schedule, train, coach, and evaluate Dining Services employees and work-study employees; establish performance expectations and ensure employees are trained in food safety, sanitation, equipment use, customer service, and operating procedures.
Maintain appropriate schedules to support daily dining operations, catering activities, and changing campus needs.
Work closely with campus rental coordinators and other departments to plan and provide catering for college and community events.
Develop catering menus and pricing; coordinate food preparation, staffing, event setup, presentation, service, and cleanup.
Prepare and maintain appropriate catering documentation, including invoices and records necessary for payment and financial tracking.
Maintain Dining Services facilities, equipment, food preparation areas, and serving areas in accordance with sanitation, safety, and operational standards; identify equipment maintenance and replacement needs.
Maintain required food service establishment licensure, certifications, documentation, and readiness for state and local inspections.
Maintain and oversee Dining Services technology and systems, including the automated kiosk ordering system.
Develop, implement, and maintain Dining Services operating procedures and standards and make recommendations regarding long-term operational, equipment, staffing, and service needs.
Evaluate Dining Services operations and recommend improvements to menus, services, procedures, equipment, staffing, and customer experience.