UNT Dining, Eagle Landing - Senior Food Service Manager

Title: UNT Dining, Eagle Landing - Senior Food Service Manager

Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible

The Senior Food Service Manager at Eagle Landing plays a vital leadership role within Dining Services, overseeing daily operations in a high-volume, all-you-care-to-eat dining environment. This position is responsible for managing food production, ensuring compliance with food safety standards, controlling costs, and supervising both student employees and full-time staff.

Key responsibilities include directing food preparation, training and mentoring team members, maintaining high standards for food quality and presentation, and fostering a positive dining experience for students, faculty, staff, and guests. Reporting directly to the General Manager, the Senior Food Service Manager is essential to the overall success and efficiency of Burger Dining operations.

Bachelor's degree in a related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.

Extensive knowledge of dining, retail, and/or catering service operations. Thorough knowledge of the principles and practices of dietetics management and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating. Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop. Knowledge of cost and quality control techniques.

Demonstrates good leadership skills and judgment. Skill in training, supervising, and evaluating the work of subordinates. Ability to develop and present formal and informal training and development programs. Knowledge of safety and security precautions appropriate to work performed. Superior attention to detail to ensure that special events are executed to meet the department’s high quality standards.

• Minimum of two years of supervisory or management experience in a food service or related environment.
• Strong work ethic with a commitment to operational excellence.
• An outgoing and engaging personality with the ability to lead and motivate teams.
• Demonstrated enthusiasm for professional growth and contributing to the continued success of Residential Dining operations.

Serv Safe Certification (or equivalent) in food safety and sanitation, or ability to obtain within 6 months.

• Oversees food quality, customer service, and overall management of the assigned area in Dining Services. Possess a strong understanding of dietetics management principles and demonstrate leadership skills in business operations, including planning, budgeting, organizing, controlling, and evaluating processes.
• Exhibits strong leadership abilities and sound judgment. Proficient in training, supervising, and assessing the performance of team members. Capable of creating and delivering both formal and informal training and development programs. Knowledgeable in food safety practices related to the tasks at hand.
• Delivers an exceptional dining experience in the cafeteria, centered on culinary excellence and prompt, friendly service. Treats every customer in the dining hall as a valued guest, ensuring their experience is exceptional. Fosters a collaborative and supportive team culture that promotes open communication and encourages employee engagement.
• Ensures adherence to university policies, health codes, and safety standards by regularly reviewing practices for compliance. Oversees kitchen operations to maintain strict adherence to HACCP and SOP processes at all times.

Communicating with others to exchange information.
Lifting and moving objects up to 50 pounds.
Repeating motions that may include the wrists, hands, and/or fingers.
Sedentary work that primarily involves sitting or standing.

No adverse environmental conditions expected.

Hours vary.

Yes.