Dining Hall Manager – Stanford University
This role is accountable for delivering high-quality meals and exceptional hospitality that support student success, well-being, and the overall campus experience. The Dining Hall Manager ensures that all aspects of the dining operation are executed consistently at a high level, including food quality, service standards, cleanliness, and operational reliability.
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. The position typically leads a standalone unit with revenues exceeding $750,000 and staff of 5 to 15. It may also be part of the overall leadership team for multiple units combined FTE of 15 or more.
CORE DUTIES
- Execute a high‑quality daily dining experience by consistently meeting standards for food quality, presentation, and hospitality while achieving unit‑level student satisfaction targets.
- Deliver strong student engagement by maintaining high participation rates and responding to feedback to create a welcoming, inclusive dining environment.
- Ensure compliance with food safety, ADA, and university standards and implement accommodations for all students.
- Achieve financial and operational targets by managing labor, food cost, and waste within established benchmarks.
- Maintain excellence in service across all meal periods, including late‑night retail, ensuring proper staffing and throughput.
- Perform general management duties of a food service manager, focusing on controlling revenue and expenses and providing strategic input into short‑ and long‑term goals.
- Uphold customer service standards and address inquiries and complaints through interactive customer discussions.
- Compile and analyze data and reports to guide daily operations, monitor budgetary goals, and balance labor, cost, and quality objectives.
- Optimize employee relations through interviewing, hiring, training, counseling, and evaluating staff.
- Lead local menu and marketing development, collaborate on innovative programs, and plan special events and theme dinners.
- Lead health and safety compliance by conducting regular on‑site inspections of food quality, merchandising, sanitation, equipment maintenance, and safety practices.
- 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 controlling costs and managing annual budgets exceeding one million dollars.
- Proficiency with computerized culinary and menu management software and knowledge of office and industry applications.
- Ability to work independently and show creativity and initiative on projects with minimal supervision.
- Ability to supervise and train a diverse work staff.
- Experience researching, developing, and implementing new food products.
- Strong technical skills and working knowledge of food production and food safety in a full‑service restaurant environment.
- Experience with a high‑volume, dynamic, complex menu cycle that meets diverse customer tastes.
- Experience with daily planning and organization.
CERTIFICATIONS AND LICENSES
- ServSafe CA Certification.
PHYSICAL REQUIREMENTS
- Occasionally lift up to 50 pounds or move objects that require minimal force constantly.
- Ability to bend, stoop, and perform extensive walking.
- Ability to see and taste food for quality.
- Ability to move quickly throughout the facility as service demands require.
- University will provide reasonable accommodation to employees with disabilities.
WORKING CONDITIONS
- Flexible and demanding hours; frequent long hours and wet floors, temperature extremes, and excessive noise.
WORK STANDARDS
- Interpersonal Skills: Demonstrates ability to work well with colleagues, clients, and external organizations.
- Promotion of Safety Culture: Demonstrates commitment to personal responsibility for safety, communicates concerns, and promotes safe behaviors.
PAY RANGE
Expected pay range: $76,735 to $100,000 per annum.
ADDITIONAL INFORMATION
- Schedule: Full‑time
- Job Code: 7632
- Employee Status: Regular
- Grade: H
- Requisition ID:
- Work Arrangement: On Site
EEO STATEMENT
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.
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