Manager, Residential Dining

University of Rochester•City of Rochester, NY

11d

About The Position

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Oversees the daily operations of a residential dining location of the University of Rochester's dining program, ensuring the delivery of high-quality food services to students, faculty, and staff. Recruits, interviews, hires, trains, and supervises lower-level supervisors and other staff members, including represented (Union), agency, and student employment staff. Ensures food safety compliance, oversees budget management, and provides excellent customer service. Collaborates with dining services leadership to develop programs and events that enhance the student, faculty, and staff dining experience.

Requirements

Associate’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field, and 3 years of experience in food service management required.
Or equivalent combination of education and experience required.
Experience in a leadership role within a university, food service, or related environment required.
Experience working with a diverse population, including students required.
Ability to lead and supervise diverse staff, as well as the ability to effectively engage staff in team-building activities required.
Excellent communication and interpersonal skills required.
Knowledge of food safety and sanitation regulations required.
Ability to develop and implement strategies to enhance the dining experience required.
Ability to manage budgets, analyze financial data, and optimize operations required.
Strong problem-solving skills and the ability to be adaptable required.
Ability to work flexible hours, including evenings and weekends, based on operational needs required.
ServSafe and other applicable certifications required within 12 months of hire.

Nice To Haves

Bachelor’s degree preferred.
Knowledge of sustainability practices preferred.
Knowledge of culinary, baking, and pastry techniques preferred.

Responsibilities

Manages day-to-day operations of a residential dining location, including meal planning, food production, tracking appropriate inventory levels, monitoring cost control, and service delivery.
Collaborates with the culinary team to plan diverse, nutritious, and culturally inclusive menus.
Ensures food quality standards, presentation, and portion control are maintained consistently across all dining locations.
Ensures the residential dining location provides exceptional customer service.
Addresses and resolves customer complaints, feedback, and concerns to maintain high satisfaction levels.
Develops initiatives to improve the dining experience based on customer needs.
Plans and coordinates special dining events, promotions, and themed meals to engage students and enhance the dining program’s visibility.
Works closely with student groups, faculty, and other departments to support University-wide events.
Recruits, interviews, approves hiring decisions, orients, and trains new employees.
Recognizes employees.
Provides leadership and oversight to a diverse team, including direct supervision of supervisors, as well as represented (Union), agency, and student employees.
Ensures appropriate employee selection and training in all aspects of food production and customer service.
Develops and maintains measures of accountability for supervisors and other staff.
Maintains adequate supervisory staffing coverage.
Provides leadership and guidance to supervisory staff, ensuring they are effectively managing their teams.
Identifies and facilitates development opportunities for both supervisors and their direct reports.
Serves as the primary performance evaluator for supervisory personnel, setting clear expectations and holding them accountable for team outcomes.
Champions a positive, inclusive, and high-performing work culture across all levels.
Addresses personnel issues and actions, including corrective discipline up to and including discharging subordinates, when necessary, of supervisory, student, and agency staff, including represented staff, in accordance with University policies and procedures and the Collective Bargaining Agreement, where applicable.
Collaborates with department leadership and Labor Relations on all Collective Bargaining Agreement (CBA) matters pertaining to represented staff.
Attends employee grievances and NYS unemployment hearings as needed.
Conducts routine operational meetings with staff.
Ensures that student employment staff provide documentation and complete training programs in alignment with the University of Rochester’s Student Employment Office.
Assists in the development and maintains established Key Performance Indicators (KPIs).
Monitors and manages the dining location's budget, ensuring adherence to financial goals and cost controls.
Assists with data collection and evaluation of data as needed, related to all operating and capital budgets.
Analyzes financial reports, identifies areas for improvement, and implements strategies to optimize profitability while maintaining quality service and meeting department goals.
Forecasts and orders food and supplies from external vendors for University Dining menus and any food-related retail sales using both manual and computer systems.
Ensures that adequate food supplies are received (or appropriate alternate arrangements are made) in a timely manner to meet the needs of respective customers while controlling food waste.
Ensures strict adherence to all health, safety, and food sanitation regulations, including the appearance and cleanliness of employees.
Ensures sanitation requirements, quality standards, and department goals are met and the work is completed in a timely and cost-effective manner.
Conducts regular audits of kitchen and dining facilities to guarantee compliance with university and local health standards.
Promotes sustainability initiatives within dining operations, such as waste reduction, composting, and sustainable sourcing of food products.
Promotes effective communication with other support service areas, including Housekeeping, Facilities, and Environmental Health and Safety, to ensure the sanitation and safety of the work environment.
Participates in the department’s Quality Assurance program by ensuring records of quality control are maintained.
Manages relationships with food and supply vendors, ensuring timely delivery and quality of products.
Manages inventory levels and implements strategies to reduce waste and improve supply chain efficiency.
Resolves customer complaints regarding food quality and customer service.
Identifies and implements strategies to retain and attract customers.
Addresses food service issues that cannot be resolved through standard procedures or within typical timeframes.
Other duties as assigned