Inside Higher Ed
Overview
Residential & Dining Enterprises (R&DE) at Stanford University, located in Stanford, California, is a large auxiliary organization supporting the university mission. This role is part of the Stanford Dining, Hospitality & Auxiliaries (SDHA) division and is designated as essential and onsite with a Tuesday – Saturday 9:00am – 7:00pm schedule. Schedule: Tuesday – Saturday 9:00am – 7:00pm Job Purpose
Plan, organize, coordinate, and profitably manage multiple or single food service operations, or manage staffing transactions and operations for a significantly sized single operation. Typically lead for large or multiple units with more than $750,000 in revenue targets and a combined size of 15+ FTE, often supervising other leaders in addition to front-line staff. Core Duties
Perform all duties of lower-level food service manager jobs. Lead business optimization by compiling and analyzing data and reports to make corrective recommendations; utilize food management software to control revenue and expenses; prepare operational reports; review progress and adverse trends; and ensure compliance with labor laws, bargaining agreements, and university policy within assigned units. Optimize employee relations by participating in interviewing, hiring, training, counseling, mentoring, and evaluating staff at all levels. Lead local menu and marketing development by overseeing marketing trends, strategies, and features to enhance business and customer satisfaction. Lead health and safety standard compliance by conducting on-site quality, sanitation, maintenance, safety, and facility inspections. For retail locations: support marketing plans, hold events, manage expenses to meet revenue targets, calibrate operations based on traffic, ensure cash handling standards, and apply franchise SOPs to preserve brand and quality. Minimum Requirements
Education & Experience:
Bachelor’s degree in hospitality management or hotel & restaurant management, certification by a recognized culinary institution, or an equivalent combination of education and operational food service experience. Seven years of management experience, including five years in institutional, hotel, or restaurant food service facility management with large quantity production capabilities, or other relevant multi-unit management. Knowledge, Skills And Abilities
Proven track record of controlling costs and managing annual budgets exceeding $1,000,000. Ability to work independently with creativity and initiative on projects with minimal supervision. Ability to supervise and train a diverse work staff. Experience in staff training/development in a multi-unit restaurant environment. Proficiency in research, development, and implementation of new food products, with understanding of food trends and marketing concepts. Strong technical skills in food production and food safety. Proficiency with computerized culinary and menu management software. Ability to interpret data to recommend operational changes; experience with high-volume, dynamic menus. Daily planning and organization with attention to detail. For retail locations: two years of cash handling experience and ability to create localized marketing plans; decision-making related to department complaints, scheduling, marketing, and customer service. Certifications And Licenses
ServSafe CA Certification. Physical Requirements
Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Ability to bend, stoop, and perform extensive walking; ability to see and taste food for quality. Ability to move quickly around the facility to meet service and production demands. Working Conditions
Flexible and demanding hours; frequently long hours; exposure to wet floors, temperature extremes, and high noise levels. Work Standards
Interpersonal Skills: ability to work well with Stanford colleagues and external organizations. Promote Culture of Safety: commitment to personal responsibility and safety; communicate safety concerns; promote safe behaviors based on training. Comply with all applicable University policies and procedures, including personnel policies found in the University’s Administrative Guide. The expected pay range for this position is $100,000 to $105,000 per annum. Stanford provides pay ranges as a good faith estimate; actual pay will depend on scope, qualifications, budget, and market factors.
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Residential & Dining Enterprises (R&DE) at Stanford University, located in Stanford, California, is a large auxiliary organization supporting the university mission. This role is part of the Stanford Dining, Hospitality & Auxiliaries (SDHA) division and is designated as essential and onsite with a Tuesday – Saturday 9:00am – 7:00pm schedule. Schedule: Tuesday – Saturday 9:00am – 7:00pm Job Purpose
Plan, organize, coordinate, and profitably manage multiple or single food service operations, or manage staffing transactions and operations for a significantly sized single operation. Typically lead for large or multiple units with more than $750,000 in revenue targets and a combined size of 15+ FTE, often supervising other leaders in addition to front-line staff. Core Duties
Perform all duties of lower-level food service manager jobs. Lead business optimization by compiling and analyzing data and reports to make corrective recommendations; utilize food management software to control revenue and expenses; prepare operational reports; review progress and adverse trends; and ensure compliance with labor laws, bargaining agreements, and university policy within assigned units. Optimize employee relations by participating in interviewing, hiring, training, counseling, mentoring, and evaluating staff at all levels. Lead local menu and marketing development by overseeing marketing trends, strategies, and features to enhance business and customer satisfaction. Lead health and safety standard compliance by conducting on-site quality, sanitation, maintenance, safety, and facility inspections. For retail locations: support marketing plans, hold events, manage expenses to meet revenue targets, calibrate operations based on traffic, ensure cash handling standards, and apply franchise SOPs to preserve brand and quality. Minimum Requirements
Education & Experience:
Bachelor’s degree in hospitality management or hotel & restaurant management, certification by a recognized culinary institution, or an equivalent combination of education and operational food service experience. Seven years of management experience, including five years in institutional, hotel, or restaurant food service facility management with large quantity production capabilities, or other relevant multi-unit management. Knowledge, Skills And Abilities
Proven track record of controlling costs and managing annual budgets exceeding $1,000,000. Ability to work independently with creativity and initiative on projects with minimal supervision. Ability to supervise and train a diverse work staff. Experience in staff training/development in a multi-unit restaurant environment. Proficiency in research, development, and implementation of new food products, with understanding of food trends and marketing concepts. Strong technical skills in food production and food safety. Proficiency with computerized culinary and menu management software. Ability to interpret data to recommend operational changes; experience with high-volume, dynamic menus. Daily planning and organization with attention to detail. For retail locations: two years of cash handling experience and ability to create localized marketing plans; decision-making related to department complaints, scheduling, marketing, and customer service. Certifications And Licenses
ServSafe CA Certification. Physical Requirements
Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Ability to bend, stoop, and perform extensive walking; ability to see and taste food for quality. Ability to move quickly around the facility to meet service and production demands. Working Conditions
Flexible and demanding hours; frequently long hours; exposure to wet floors, temperature extremes, and high noise levels. Work Standards
Interpersonal Skills: ability to work well with Stanford colleagues and external organizations. Promote Culture of Safety: commitment to personal responsibility and safety; communicate safety concerns; promote safe behaviors based on training. Comply with all applicable University policies and procedures, including personnel policies found in the University’s Administrative Guide. The expected pay range for this position is $100,000 to $105,000 per annum. Stanford provides pay ranges as a good faith estimate; actual pay will depend on scope, qualifications, budget, and market factors.
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