Manager, Restaurant​/Food Service

General Manager Campus Restaurant Operations

Run a high-volume campus restaurant through two focused semesters, then get the rest of the year back on full salary. Most restaurant management jobs run fifty weeks a year with no end in sight. This one follows the academic calendar.

During the roughly thirty-two-week peak season you lead every part of a fast, full operation. During the off-season your workload drops significantly while your salary and benefits continue year-round. You stay on as a full-time, salaried leader twelve months a year, with real time to recharge, travel, or pursue your own goals, inside a growing multi-brand company with clear paths to advance.

• Year-round salary. Full-time and salaried twelve months a year, with full benefits and roughly twenty-two weeks of significantly reduced workload built in.
• A campus, not a chain box. An operation embedded in campus life, with the energy and rhythm of the school year.
• Steadier, high-volume business. Campus meal-plan infrastructure means more predictable traffic than a typical independent restaurant.
• Real room to grow. Strong GMs move into multi-unit and field leadership as we expand.
• Genuine ownership. Full P&L responsibility and real decision-making authority over your restaurant.

• Lead your team. Recruit, hire, train, coach, and retain a strong front- and back-of-house team, and build a culture of accountability and hospitality.
• Run the operation. Direct daily operations, hold high standards for food quality, cleanliness, and safety, and manage inventory, ordering, and vendors.
• Own the numbers. Carry full P&L accountability, drive revenue, and manage labor, food cost, and controllables using your sales and operational data.
• Drive the guest experience. Set the standard for hospitality, resolve concerns, and keep brand standards consistent every day.

• 3 to 5 years of restaurant management with growing responsibility
• At least 2 years leading managers, supervisors, or large hourly teams
• Strong leadership, financial acumen, and decision-making in a fast, high-volume environment
• A real commitment to hospitality and the guest experience

• Up to 60 hours per week during the ~32-week peak season, including evenings, weekends, and holidays as business requires
• Competitive year-round salary, maintained through the reduced-workload off-season
• Healthcare, dental, vision, paid time off, sick time, and 401(k)
• Performance-based advancement and clear paths into multi-unit and field leadership
• Able to stand and move for extended periods and lift up to 50 lbs