GENERAL MANAGER, District Market - Alder

University of Washington•Seattle, WA

15d

About The Position

Housing & Food Services (HFS) has an outstanding opportunity for a General Manager, District Manager - Alder. The District Market Alder General Manager provides strategic and operational leadership for a high-volume, full-service grocery, café and deli serving the UW community. This role ensures exceptional customer service, efficient day-to-day operations, and strong financial performance while fostering a positive, inclusive, and growth-oriented workplace culture. The manager oversees all aspects of staffing, merchandising, food safety, fiscal management, and facility standards to deliver a reliable, well-run, and student-centered retail market experience.

Requirements

Bachelor’s degree in hospitality, business administration or related field.
Minimum of three years of management experience in the food service industry.
Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
Proficiency with Microsoft Office (including Word, Excel, Outlook, PowerPoint and Project).
A satisfactory outcome from employment reference check.
Washington State Food Card within two weeks of hire and maintenance of thereafter.
ServSafe certification within three months of hire and maintenance of thereafter.

Nice To Haves

Experience in an area of college or university.
Grocery Store, Warehouse, Café Operations and Customer Service Experience
Familiarity with inventory control, merchandising and planogram applications

Responsibilities

Communicates the department’s mission, values and priorities, and ensures unit practices align with organizational goals.
Cultivates a workplace culture centered on exceptional customer service and continuous improvement.
Supervises and supports direct reports, ensuring productivity, quality, customer service, and compliance with UW and departmental policies.
Maintains regular presence on the floor (approx. 90% during peak periods) to remain visible and accessible to customers, staff, and building partners.
Monitors attendance, adjusting staffing levels to meet operational needs.
Ensures unit practices comply with all contracts, policies, and operational standards.
Leads hiring processes, provides onboarding, and ensures completion of all required HFS and UW trainings.
Trains and evaluates staff in safety, customer service, food safety, and job performance.
Supports direct reports with performance development, coaching, and opportunities for professional growth.
Conducts timely and accurate performance evaluations, providing clear, constructive feedback.
Works with HFS Human Resources to ensure adherence to UW, HFS, and bargaining-unit policies when addressing performance issues or corrective action.
Solicits customer feedback through multiple channels and responds to concerns, special requests, and service needs.
Monitors compliance with marketing standards and promotions, implementing corrective actions when necessary.
Directs daily operational practices and ensures staff understand and follow unit policies and procedures.
Collaborates with Food Services leadership to develop business plans, operational processes, and annual budgets.
Creates and maintains staffing schedules to meet customer service and production requirements.
Identifies and recommends new products and merchandising strategies to enhance customer experience.
Conducts in-service trainings on safety, food handling, and customer service.
Manages inventory from ordering to utilization, including purchasing, receiving, storage, production, display, and point-of-sale execution.
Serves as primary vendor contact for product availability, pricing, delivery, and quality concerns.
Ensures strong controls over inventory, equipment, and labor resources.
Maintains all service, prep, and storage areas in clean, sanitary, and orderly condition in compliance with health department standards.
Sets and maintains par levels to reduce waste and manages documentation and disposal of expired or unsellable product.
Identifies and addresses unsafe conditions, hazardous work habits, or malfunctioning equipment.
Develops and oversees cleaning programs to ensure consistent sanitation and facility upkeep.
Implements security protocols to prevent theft, loss, and vandalism.
Prepares and submits all required operational reports including payroll, production records, and service logs.
Utilizes the Online Accident Reporting System (OARS) for all workplace injuries and notifies appropriate personnel.
Partners with students and student groups in planning and executing special events.
Monitors product and service performance, collaborating with vendors to adjust offerings and improve revenue and service outcomes.
Reviews daily sales, P&L statements, and financial reports to identify operational and expense-management opportunities; implements appropriate actions.
Ensures proper controls and separation of duties across purchasing, receiving, inventory counting, and cash handling.
Monitors financial statements, production records, staffing schedules, and inquiries from the HFS Finance team.
Develops and enforces procedures for shrinkage control, waste reduction, and loss prevention.
Analyzes budget variances, identifies root causes, and recommends corrective adjustments.
Develops and implements new concepts and products that reflect customer needs and support campus and HFS initiatives.
In partnership with the Chef de Cuisine and Executive Chef, contributes to menu development, product consistency, costing, and recipe standards.
Collaborates with culinary leadership and the Assistant Director to enhance product quality, menu variety, and service offerings.
Stays informed on industry and campus dining trends and communicates new ideas to Food Services leadership.