Job Title: General Manager – Tim Ma Hospitality @ Johns Hopkins Student Center
Location: Johns Hopkins University Student Center (Baltimore, MD)
Reports To: Director of Operations / Tim Ma Hospitality
FLSA Status: Exempt
Employment Type: Full-Time
The General Manager is responsible for the strategic and day-to-day leadership of multiple dining outlets, including Mo’s Place (Restaurant/Bar), Lucky Danger (American Chinese Takeout kiosk), and Any Day Now (Espresso/Coffee kiosk), all within a high-volume university food hall. This role ensures the consistent delivery of high-quality food and service, operational efficiency, and student satisfaction while aligning with the university’s mission, sustainability goals, and financial objectives.
Key Responsibilities:Operational Leadership:
- Oversee daily operations of all food hall outlets, including quick-service, retail, and branded concepts.
- Ensure each outlet meets health, safety, and sanitation standards in compliance with university policies and local regulations.
- Monitor and optimize workflow, kitchen operations, front-of-house procedures, and guest experience.
Team Management:
- Recruit, train, mentor, and manage outlet managers, chefs, and hourly staff.
- Develop and implement staff schedules, performance evaluations, and development plans.
- Foster a positive and inclusive work culture that supports diversity and student engagement.
Financial Oversight:
- Develop and manage budgets, labor costs, food costs, and financial reporting for each outlet.
- Analyze P&L statements and implement cost-saving strategies without compromising quality.
- Ensure compliance with university procurement policies and vendor contracts.
Guest & Student Experience:
- Uphold service standards and ensure a welcoming and efficient dining environment for students, faculty, staff, and visitors.
- Address and resolve customer concerns or feedback promptly and professionally.
- Collaborate with marketing to promote offerings, events, and new menu items.
Menu & Concept Development:
- Partner with culinary teams to develop innovative, student-focused menus that reflect diverse dietary needs and food trends.
- Support local sourcing and sustainable food practices.
- Introduce new concepts or refresh existing outlets to maintain engagement and satisfaction.
Compliance & Reporting:
- Maintain documentation related to health inspections, training certifications, and safety audits.
- Report operational metrics to senior leadership, including sales data, staffing levels, and customer feedback.
Required:
- Bachelor’s degree in Hospitality Management, Business, Culinary Arts, or related field.
- Minimum 3 years of progressive experience in food service operations, with at least 1 year in multi-unit management.
- Strong leadership and team-building skills.
- Experience in high-volume, multi-concept operations (college/university dining experience a plus).
- Excellent communication, problem-solving, and organizational skills.
- Proficiency in Microsoft Office and POS/BOH systems
Preferred:
- Experience working within a university or institutional setting.
- ServSafe and/or other food safety certifications.
- TIPS or equivalent certified for alcohol management
- Familiarity with sustainability practices and nutrition standards in food service.
- Primarily based on-site in the university food hall.
- Must be able to stand/walk for extended periods, occasionally lift up to 25 pounds.
- Availability to work flexible hours including evenings, weekends, and special events as needed.
Compensation:
- Salary: Competitive and commensurate with experience and qualifications.
- Includes a full benefits package: medical, dental, vision, paid time off,
- Professional development opportunities and a collaborative, mission-driven work environment.
To Apply:
Submit a resume, cover letter, and references to