MGR, GENERAL - Campus Dining - Texas Southern University- HOUSTON, TX

Compass Group•Houston, TX

27d•Onsite

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job SummaryChartwell's Higher Education is seeking a dynamic and growth minded GENERAL MANAGER to lead the CAMPUS dining and catering at Texas Southern University (HBCU) in HOUSTON, TX. In this key leadership role, you will be responsible for maintaining the P&L account in accordance with the approved budget while meeting client expectations. You will be expected to excel in relationship building with students, faculty, guests and the client, as well as other departments within the operation. The leadership team will be responsible for promoting the professional growth and development of the entire food service operation. You will also foster strong interdepartmental relations and integrate the catering and dining services department across the university! Chartwells is one of the most recognized leaders in campus dining, earning top national awards for innovation, sustainability, and culinary execution. TSU is a Historically Black College & University, which means dining is more than a service—it’s part of the campus culture and identity. Chartwells’ partnership emphasizes honoring tradition while elevating the experience, creating spaces that foster community, pride, and belonging. This is a new partnership (launched 2025), which is a big deal. Instead of inheriting a stagnant program, you’re helping reimagine dining from the ground up—from retail concepts like Tiger Social to modern convenience formats like Maroon Market. Operators who thrive on innovation, change management, and building culture will stand out fast in this kind of environment.

Requirements

Eight to ten years upscale food service experience, including six years’ experience at the management level
Experience in personnel management including hiring, supervision, evaluation and succession planning
Excellent leadership and organizational skills, and must possess attention to detail
Supervisory, scheduling, training and coaching skills
Effective problem solving and conflict management skills
Experience in food purchasing, food costs and inventory control
Ability to create budgets, flash reports, financial targets and forecasts
Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports
Must be knowledgeable on HACCP controls along with proper storage and use of food
Exceptional business etiquette and client relations
Manages time effectively and prioritizes tasks to meet deadlines
Strong catering experience required
Conformity to the highest standards of personal integrity and ethical behavior
Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint
ServSafe

Nice To Haves

Bachelor’s degree is preferred, or equivalent professional experience

Responsibilities

Participates in employee meetings, reviews and training programs
Manages in compliance with Company established policies and procedures
Manages in compliance with local, state, and federal laws and regulations
Maintains food cost while ensuring quality standards
Establishes and maintains good rapport with staff, client and guest and other departments
Manages financial acumen for all areas including financial reporting with sales reports, writing and adhering to annual budgets and cash handling
Analyzes and creates trends for financial data
Manages purchasing and inventory controls
Plans menus in consultation with chefs
Is knowledgeable on HACCP controls along with proper storage and use of food