Manager SAU Dining Operations

Rochester Institute of Technology•Union, NY

6d•Onsite

About The Position

RIT Dining is a university-owned operation serving students, faculty, and staff across campus. The Manager SAU Dining Operations manages food preparation, assembly, service, sales, and daily dining operations at the Kitchen at Brick City. This role ensures quality customer service, food safety, sanitation, equipment readiness, and compliance with university procedures. The manager also oversees inventory, supply ordering, budgets, revenue, and staff training and coaching. The position is classified as exempt and is an on-campus role. The anticipated schedule is Monday through Friday, 6:30 a.m. to 3 p.m., with Saturdays and Sundays off; schedules may fluctuate for university-wide events and academic breaks.

Requirements

Associate's degree in a related field.
Five years of supervisory experience; an equivalent combination of experience and education may be considered.
Knowledge of food service production and service techniques and standards.
Knowledge of food sanitation and safety standards and protocols.
Knowledge of point-of-sale (POS) system operation and management.
Time management, organization, and multitasking skills in high-volume environments.
Ability to identify, evaluate, develop, and implement solutions to resolve complex problems.
Ability to plan, delegate, train, and coach the work of others.
Must be eligible to work in the United States.

Responsibilities

Manage the preparation, assembly, and professional service of food and dining options.
Assist with steaming, frying, reheating, and garnishing food displays as needed.
Ensure food service stations are set up, stocked, and maintained.
Oversee sanitation of food preparation facilities and equipment in compliance with applicable standards and protocols.
Inspect equipment to ensure it is in proper working condition.
Supervise dining operations to maintain quality customer service.
Lead by example in greeting and welcoming students, faculty, staff, and other diners and promote a warm, hospitable atmosphere.
Adhere to university values in every interaction.
Manage food and beverage sales.
Ensure cash management, including sales, cash drawers, and deposits, complies with university procedures in the department point-of-sale system.
Collaborate with team members to manage inventories, order supplies, and manage budgets and revenue.
Train and coach team members, encouraging positive attitudes, quality customer service, and adherence to university values.
Perform other duties as assigned.