General Manager, Don James Center Athletic Training Table

University of Washington•Seattle, WA

3d•Onsite

About The Position

The General Manager for the Don James Center (DJC) works for Housing and Food Services (HFS) and manages day-to-day dining services for UW Intercollegiate Athletics (ICA). The role ensures programming and services meet the needs of UW athletes and teams by leading and supporting the DJC team, maintaining positive relationships with ICA partners, and planning in coordination with ICA dietitians. The General Manager leads dining operations, customer service, staffing, compliance, financial management, culinary programming, and employee supervision. The position works with the DJC executive chef and culinary management team and dietitians to develop menus and services, maintain food quality and safety, and use CBORD data to inform operational and culinary decisions. The position requires regular, full-time onsite work. Duties include working in administrative, production, and service areas; depending on assignment, travel to different sites on the Seattle Campus; and daily computer use for transactions, email, virtual meetings, and training.

Requirements

Bachelor’s degree in hospitality, dining operations, or a related field; equivalent education and/or experience may substitute for minimum qualifications where legally permissible.
Four years of senior-level management experience in hospitality or dining operations.
Comprehensive understanding of dining or hospitality operations, including front-of-house operations, customer service, communication, financial acumen, and dietary restrictions or food allergies.
Leadership experience in a high-volume seated restaurant, hotel, contract food service, university dining venue, or athletic dining facility.
Effective leadership of high-volume dining or hospitality operations.
Effective relationship development and communication with internal and external partners and stakeholders.
Depth and breadth in concept development, hospitality management, staffing, and cost controls.
Effective staff training and leadership.
Effective interpersonal, organizational, analytical, communication, and problem-solving skills.
Effective staff supervision, including training, constructive feedback, and addressing performance through progressive corrective action.
Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint, and Project.
Regular, full-time onsite work presence; ability to adapt to a variety of working conditions and venues.
Daily computer use for transactions, email, virtual meetings, and training.

Nice To Haves

Success working in a contemporary college or university dining environment.
At least three years of culinary management experience in an athletic nutrition setting, such as a professional sports team, collegiate athletic department, or Olympic team setting.

Responsibilities

Build professional relationships with student-athletes, guests, staff, managers, and campus partners; lead team meetings, training, communications, and day-to-day support.
Provide customer service and respond to feedback, questions, concerns, and special requests; work with HR on employee performance issues and follow UW, HFS, and union policies.
Serve as a key contact for ICA partners, dietitians, athletic teams, and UW Dining; lead daily dining operations, including staffing, customer service, policies, and resource use.
Maintain a clean, safe facility that complies with health and safety standards; coordinate special events and meals with dietitians and athletic teams; prepare and maintain spaces for operations and events.
Monitor products, services, and programs against financial and service goals; help develop the unit budget and business plan; review reports, ensure accurate billing, control costs, and manage budget concerns.
Maintain controls for purchasing, receiving, inventory, and other resources.
Lead the DJC executive chef and culinary management team, in collaboration with dietitians, to develop menus and dining services; ensure food quality, presentation, consistency, labeling, and food safety.
Monitor production and service results, address issues, support new menu ideas and programs, and provide ideas and information for promotions and communications.
Interview, hire, and onboard employees; ensure required training is completed; supervise staff and uphold quality, productivity, service, and policy standards.
Train employees, support learning and professional development, coach staff, address performance issues, and complete performance reviews with timely feedback.
Review CBORD reports and data concerning recipe costs, production, menus, vendors, products, purchasing, and operations; work with the Dining Systems team to keep CBORD information accurate and current.
Maintain a daily presence in administrative, production, and service areas to meet employees, address operational issues, provide training, and observe and interrupt unsafe food and occupational health practices.
Use a computer workstation or laptop daily to review or approve transactions, correspond by email, and participate in virtual meetings and training.