Food Service Operations Manager; Hopkins Dining

Food Service Operations Manager (Hopkins Dining)

We are seeking a Food Service Operations Manager who will provide the day-to-day oversight and direction for the food service location on the Mt. Washington campus, reporting to the Director of Catering. With a focus on client and customer satisfaction, engagement, quality execution, and service, they will work closely with the Director of Catering and Catering Chef to ensure consistency and create the right experience for customers in the dining locations.

Focusing on the customer experience and quality execution will be vitally important in the role. This leader will be responsible for developing and growing the location's operational team. They will support the overall cafe operation as needed under the direction of the Director of Catering.

• Leads all daily operations at the location and provides direction for all employees at the location.
• Collaborate with the culinary team on culinary execution at the location.
• Manages a team of 4 bargaining unit members.
• Supports scheduling and direction of employee workflow to include team leaders and bargaining unit members.
• Builds and maintains strong relationships with customers, campus constituents, and dining team members.
• Responds and assists in any service issues.
• Ensures team members have the tools necessary to complete their jobs.
• Ensures show quality standards are maintained at all times.
• Supports and communicates University initiatives.
• Works with the Marketing Team to create and execute marketing initiatives.
• Assists Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.
• Ensures the location's physical plant and equipment are maintained and in good working condition.
• Works closely with the department of facilities and real estate to ensure timely response to facility‑related work orders.
• Ensures authenticity in menus, including the digital signage.
• Sets high expectations for customer service, product knowledge, and education among all staff (BU team members).
• Works with the Hopkins Dining Support team to ensure all areas are represented in the location, and there is intentional collaboration between the Support team, the location management, and BU team members.

• Ensures cost controls are in place and being adhered to.
• Oversees completion of required location reports.

• Ensures that all security, safety, and sanitation standards are achieved.
• Employs good safety and sanitation practices.
• Oversees control of the food, equipment, and smallware's inventories in the location.

• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Interviews, hires, trains, and develops team members according to Dining Standards.
• Displays a positive attitude towards team members.
• Mentors department management to develop their skills and leadership abilities.

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Able to communicate effectively with the management team, students, and team members
• Ability to taste and evaluate food and beverage products.

• This position is considered essential personnel and will be asked to be on‑call via phone or in person as needed during the semester as a point of contact for the location team.
• This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends.

• Associate's Degree or culinary Degree equivalent.
• Minimum 3 years of Food Service Management experience, with at least 1 year in a supervisory role.
• Serv Safe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
• Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

• Bachelors Preferred

Classified

Title:

Food Services Manager

Job Posting Title (Working Title):
Food Service Operations Manager (Hopkins Dining)

Role/Level/Range: ACRP/03/MC

Starting Salary Range: $48,000 - $84,100 Annually (Commensurate w/exp.)

Employee group:
Full Time

Schedule:

40‑hour work week, some weekend and night work may be necessary

FLSA Status:
Exempt

Location:

Mount Washington Campus

Department name:
Hopkins Dining

Personnel area:
University Student Services