Requisition: 109369
Location: Stanford, California (on site). Full-time; weekend and dinner service hours are required. Telecommuting is not available.
The General Manager for Student Dining leads daily operations for an assigned residential dining hall, supporting student well-being and campus life. The role leads a standalone unit typically responsible for more than $750,000 in revenue targets and 5–15 FTE, or contributes to a larger multi-unit leadership team.
Responsibilities
- Lead a high-quality daily dining experience, student engagement, service consistency, and food quality.
- Manage labor, food costs, waste, revenues, expenses, and annual budgets; analyze data and reports to guide operations and meet unit targets.
- Hire, train, mentor, counsel, and evaluate staff; oversee staffing and service across meal periods, including late-night retail.
- Develop local menus, merchandising and marketing strategies, promotions, theme dinners, and special events.
- Ensure food-safety, ADA, sanitation, and university standards through regular inspections of food quality, service, equipment, safety practices, and facility appearance.
- Resolve customer concerns, respond to student feedback, and improve service with campus partners.
Qualifications
- Bachelor’s degree in institutional management, nutrition, dietetics, hospitality, or a related field.
- Five years of institutional, hotel, or restaurant food-service facility management experience, including large-quantity culinary operations and unionized employees.
- Experience managing annual budgets exceeding $1 million and computerized culinary/menu-management software.
- Strong food-production and food-safety knowledge; ServSafe California certification.
Pay: $76,735–$100,000 per year.
Source: Stanford University Careers.
