General Manager

  • Stanford University
  • Stanford University, Serra Mall, Stanford, CA 94305, USA
Full time Hospitality-Hotel Management Restaurant-Food Service

Job Description

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:
Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.
 
Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.
 
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day.  In R&DE,“Excellence is defined by aligning our strategic goals and performance with our vision.”
 
Stanford and R&DE are committed to creating and sustaining a diverse environment. R&DE’s dedication to promoting diversity, multiculturalism, and inclusion is reflected in our work of providing service excellence to our students.  Diversity is more than a commitment—it is foundational to what we do. We are fully focused on equality and believe deeply in diversity of race, gender, sexual orientation, religion, ethnicity, national origin and all the other characteristics that make us different. 
 
ABOUT STANFORD HOSPITALITY & AUXILIARIES:
 
Stanford Hospitality & Auxiliaries, a division within R&DE at Stanford University is committed to excellence and the highest level of customer service. It is recognized nationally for operating at “the cutting edge” of the industry receiving exceptional service ratings and numerous awards, including the Restaurant & Institutions Magazine Ivy Award for excellence in food service and hospitality. The Ivy Award is one of the industry’s most prestigious and coveted awards, give to those operations that meet the highest standards of food, hospitality and service. With R&DE’s vision “to be the best in the business” Stanford Hospitality and Auxiliaries is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes that reduce solid waste and preserve natural resources. The highest Acterra Sustainability Award was received in 2006, in recognition of these initiatives
 
JOB PURPOSE:
 
Provide hands-on oversight during transaction periods of assigned units in larger and more complex operations to uphold customer service and food quality standards. Will typically be the leader for a standalone unit with more than $750,000 in revenue targets and 5 to 15 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE.
 
CORE DUTIES*:
 
Develop sales/marketing initiatives and nutritional programs
Hire, train, and develop culinary team and conduct performance appraisals (mid-year and year-end)
Develop training program/recruitment efforts
Develop catering program in conjunction with retail operation
Perform general management duties of the Food Service Manager 1, with a focus on controlling revenue and expenses, and provide strategic input into short and long term goals and talent decisions.
Uphold customer service standards, and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions.
Contribute to business optimization by compiling and analyzing data and reports to guide daily operational decisions, ensuring budgetary goals are met, monitoring and meeting the revenue and expenses control goals, establishing and managing annual operational budget, and balancing customer service with labor, cost, and food quality goals (activities include, but are not limited to, the scheduling of labor to meet or exceed budgetary guidelines and productivity standards and the managing of food costs to meet quality and budgetary guidance).
Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff.
Lead local menu and marketing development by suggesting marketing and merchandizing strategies and features, overseeing strategy implementation, collaborating with staff to create innovative programs and promotions, and planning and executing special events and theme dinners.
Lead health and safety standard compliance by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety and food handling practices, and staff and facility appearance inspections at assigned unit.
* - Other duties may also be assigned
 
MINIMUM REQUIREMENTS:
Education & Experience:
Bachelor's degree in institutional management, nutrition, dietetics, or hotel hospitality. Five years of institutional, hotel, or restaurant food service facility management experience, including large quantity production culinary skills and experience managing unionized employees.
 
Knowledge, Skills and Abilities:
Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.
Proficiency and experience with computerized culinary and menu management software, and knowledge of office and industry software applications.
Ability to work independently and show creativity and initiative on projects with minimal supervision.
Ability to effectively supervise and train a diverse work staff.
Demonstrated proficiency in the research, development, and implementation of new food products.
Strong technical skills and working knowledge of food production and food safety in a full service restaurant environment.
Demonstrated experience with a high volume, dynamic, and complex menu cycle that meets a variety of customer tastes.
Demonstrated experience with daily planning and daily organization.
 
Certifications and Licenses:
ServSafe CA Certification.  Allergen Certified.
 
PHYSICAL REQUIREMENTS*:
Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects.
Ability to bend, stoop, and perform extensive walking.
Ability to see and taste food for quality.
Ability to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.
* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.
WORKING CONDITIONS:
Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.
WORK STANDARDS:
Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu. 
 
Qualifications - External
 
JOB PURPOSE:
 
Provide hands-on oversight during transaction periods of assigned units in larger and more complex operations to uphold customer service and food quality standards. Will typically be the leader for a standalone unit with more than $750,000 in revenue targets and 5 to 15 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE.
 
CORE DUTIES*:
 
Develop sales/marketing initiatives and nutritional programs
Hire, train, and develop culinary team and conduct performance appraisals (mid-year and year-end)
Develop training program/recruitment efforts
Develop catering program in conjunction with retail operation
Perform general management duties of the Food Service Manager 1, with a focus on controlling revenue and expenses, and provide strategic input into short and long term goals and talent decisions.
Uphold customer service standards, and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions.
Contribute to business optimization by compiling and analyzing data and reports to guide daily operational decisions, ensuring budgetary goals are met, monitoring and meeting the revenue and expenses control goals, establishing and managing annual operational budget, and balancing customer service with labor, cost, and food quality goals (activities include, but are not limited to, the scheduling of labor to meet or exceed budgetary guidelines and productivity standards and the managing of food costs to meet quality and budgetary guidance).
Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff.
Lead local menu and marketing development by suggesting marketing and merchandizing strategies and features, overseeing strategy implementation, collaborating with staff to create innovative programs and promotions, and planning and executing special events and theme dinners.
Lead health and safety standard compliance by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety and food handling practices, and staff and facility appearance inspections at assigned unit.
* - Other duties may also be assigned
 
MINIMUM REQUIREMENTS:
Education & Experience:
Bachelor's degree in institutional management, nutrition, dietetics, or hotel hospitality. Five years of institutional, hotel, or restaurant food service facility management experience, including large quantity production culinary skills and experience managing unionized employees.
 
Knowledge, Skills and Abilities:
Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.
Proficiency and experience with computerized culinary and menu management software, and knowledge of office and industry software applications.
Ability to work independently and show creativity and initiative on projects with minimal supervision.
Ability to effectively supervise and train a diverse work staff.
Demonstrated proficiency in the research, development, and implementation of new food products.
Strong technical skills and working knowledge of food production and food safety in a full service restaurant environment.
Demonstrated experience with a high volume, dynamic, and complex menu cycle that meets a variety of customer tastes.
Demonstrated experience with daily planning and daily organization.
 
Certifications and Licenses:
ServSafe CA Certification.  Allergen Certified.
 
PHYSICAL REQUIREMENTS*:
Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects.
Ability to bend, stoop, and perform extensive walking.
Ability to see and taste food for quality.
Ability to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.
* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.
WORKING CONDITIONS:
Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.
WORK STANDARDS:
Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu.
The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.
 
Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.
Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
 
“This role is designated as essential and requires incumbents to report to the worksite.  Telecommute is not an option for this role.”