General Manager - Union Dining Operations

Working Title

General Manager - Union Dining Operations

Housing:
Retail Operations-12425

Ranked as one of the best employers in the state of Nebraska, the University of Nebraska is committed to providing a work environment and culture that fosters personal and professional success and satisfaction. By joining our team, you will be given opportunities to grow as an individual and contribute to the significant impact that we make within the University of Nebraska community and Nebraska’s economy each year.

• Vacation and sick leave pay
• Medical, dental, and vision insurance
• No-cost life insurance
• Employee Assistance Program
• Exclusive staff discounts
• Continuous improvement and innovation
• Professional development through training and education
• And much more!

The General Manager – Union Dining Operations provides comprehensive leadership and operational oversight for a diverse portfolio of five (5) dining concepts within the University Union(s), which includes both university-managed and licensed national brand operations. This role is directly responsible for ensuring exceptional customer satisfaction, high-quality food service delivery, strong fiscal performance, and outstanding staff development.

• Lead and direct the overall restaurant operational management of dining options within the Union.
• Build a customer service culture, by providing exceptional customer service.
• Ensure that Union dining concepts meet operational and food safety standards.
• Provide leadership and direction; assist with the recruitment, hiring, training, and development of managers and staff.
• Ensure proper inventory within each location and assist with conducting inventory on a scheduled basis.
• Proactively assist with the financial wellbeing of the individual dining concepts through analysis of sales, profit and loss, control of food and labor costs, and make recommendations for growth and profitability.

As an EO/AA employer, the University of Nebraska considers qualified applicants for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See (Use the "Apply for this Job" box below)..

• Bachelor’s or equivalent education/experience in Hospitality Management, Food & Nutrition, Business or related field.
• Four (4) years of food service management experience in a retail food or dining service operation required; equivalency considered. Experience supervising food or retail staff, food/labor/equipment/supply cost control, human resource management, purchasing, and inventory control required.
• Experience directing food safety and sanitation programs necessary. Experience managing a cash-handling operation necessary.
• Excellent skills in team building, communication, and customer relations essential. Knowledge of personal computers, word processing, spreadsheets, email, and the internet necessary.
• Must exhibit a firm knowledge of excellent food service management practices to include food production, service styles, menu planning, team building, hiring, staff development, and training.
• Must have knowledge of internal controls related to financial transactions, operational budgets, key metrics, and inventory management.
• Must have knowledge of appropriate purchasing procedures, including University standards and practices.
• Ability to communicate clearly and concisely, both orally and in writing essential.
• Ability to manage multiple situations simultaneously required.
• Must have ability to manage resources to ensure that established service levels are always achieved.
• Excellent interpersonal, organizational, planning and customer service skills essential.
  
  Knowledge of supervisory practices and procedures required
• Must have strong problem-solving, team building and leadership skills. Ability to coach and mentor others, plan and prioritize workload and handle confidential and sensitive information required.
• Food Handler’s permit or ability to obtain by passing the Safety and Sanitation test required.

• Experience managing a mix of services, specifically high-volume retail operations and/or licensed national or regional food and beverage brands.
• Previous multi-unit operational experience.
• Experience working in or with a fast casual dining atmosphere and/or national restaurant brands.

$60,000/yr minimum