General Manager, Residential Dining (multiple opportunities)

University of Washington•Seattle, WA

1d•Onsite

About The Position

Housing & Food Services (HFS) has an outstanding opportunity for a General Manager for Residential Dining to join their team. Reporting to Assistant Director of Dining, the General Manager for Residential Dining is responsible for managing a large residential dining facility and all food service operations within the space. This position is a key partner with building staff, departments and/or student groups in providing programmatic support. Additionally, the position must manage a highly-prescribed franchise with a dedicated manager while balancing the business needs of HFS. The diverse customer needs require a variety of cuisines and convenience foods, requiring that the incumbent have a broad understanding of many cuisines and types of operations.

Requirements

Bachelor’s degree in hospitality, business administration or related field.
Minimum of three years of management in the food service industry to include supervision of staff.
Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project.
Possession of a Washington State Food Handler’s Card.
ServSafe certification within three months of hire and maintenance of certification thereafter.

Nice To Haves

Experience in an area of college or university.
Valid Washington State Driver’s License, to operate UW Vehicles.

Responsibilities

Ensures that the vision, values and priorities of UW Dining and the Department are reflected in the unit’s work.
Maintains visibility and accessibility with customers, building managers and staff members.
Creates, manages and adjusts staffing schedules to meet daily production and service needs.
Maintains facilities, including front and back of the house areas in accordance with health and safety standards.
Identifies and recommends strategies for introducing, promoting and evaluating new product lines.
Develops business plans, processes, procedures and budgets in collaboration with Food Services leadership and HFS Budgeting & Finance staff.
Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
Uses established systems and processes for product and new concept development.
Collaborates with the executive chef, onsite management team and Associate Director in the implementation of menus and services.
Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
Engages with supervisor and HFS Human Resources when there a performance problem is not corrected through coaching and counseling.
This position performs essential services and may be required to work during any period of declared suspended operation.