Campus Dining Manager

Campus Dining Manager

Syracuse University is committed to delivering an exceptional student experience through vibrant, engaged campus communities. This position is based at the Syracuse, NY campus location and requires regular in-person presence to support our students, collaborate with colleagues, and contribute to our thriving academic environment. Remote work arrangements are limited in accordance with University policy.

Pay Range - $69,000 - $80,000

Staff Level - S5

FLSA Status
- Exempt

Hours
- Standard University business hours8:30am – 5:00pm (academic year)8:00am – 4:30pm (summer

This role requires schedule flexibility, including evenings and weekends, based on operational needs.

Job Type
- Full-time

The Campus Dining Manager is responsible for the oversight and operational strategy of a designated Campus Dining location, supervising exempt supervisors and hourly employees. The manager is accountable for the overall operation of campus dining, managing, training, and holding all staff accountable.

The manager oversees all employment-related decisions, including hiring, training, evaluation, promotion, and termination within the unit. Additionally, the role involves planning and developing menus, forecast food needs, maintain inventory and service records, and developing budget recommendations. The Campus Dining Manager provides unit leadership to uphold all quality and safety standards as set by the Office of the Chief Operations Officer.

Bachelor's degree with 3-5 years of experience in food service management or an associate degree with 5-8 years of experience in food service management. Higher education employment experience in a leadership role preferred. Formal culinary training preferred. Union work environment experience preferred.

Excellent leadership, organizational, time management and communication skills. Well-developed analytical, technical, computer and oral and written communication are necessary for this position. Ability to make autonomous, data-driven decisions based on current business operations and defined departmental strategy. Knowledgeable in current culinary trends and specialty areas: i.e., Kosher and Halal dietary rules; international cuisine, national franchise brand standards. Must be able to teach and motivate all employees: supervisors, union, student, and temporary employees.

Must be able to support all areas of Campus Dining, including flexible/rotating work shift times.

Oversee, train, and provide strategic direction for exempt supervisors and hourly employees: including union, student, and temporary employees. Manage all aspects of employment, including evaluation, promotion, performance management, and termination decisions within the unit. Develop and maintain base staffing models for the unit location. Independently make data-driven decisions aligned with current business operations and departmental strategy. Utilize advanced analytical, technical, computer, and communication skills to ensure safe, efficient operations and deliver an exceptional culinary experience for customers.

Prepare and present unit operational business review reports to senior leadership. Partner with Executive Chef to plan and develop menus, forecast food requirements, and maintain accurate inventory and service records. Develop budget recommendations and adjust labor and food costs to meet departmental objectives. Lead the unit achieving all safety, sanitation and quality compliance metrics and audits. Ensure proper staff training and address any non-compliance issues.

Serve as a primary point of contact for all unit location inspections by university and government entities. Including supporting other Campus Dining work locations and the Catering Services Department at events as needed. All other duties as assigned.

In addition to completing an online application, please attach a resume and cover letter.