Johns Hopkins University
Food Service Operations Manager (Hopkins Dining)
Johns Hopkins University, Baltimore, Maryland, United States, 21276
We are seeking a Food Service Operations Manager
who will provide the day-to-day oversight and direction for the food service locations on Homewood Campus, reporting to location managers. With a focus on student satisfaction and engagement, quality execution and service, they will work closely with the Director of Residential Dining Operations and Assistant Director of Retail Operations to ensure consistency across venues and creating the right experience for students in the dining locations.
Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the location's operational team.
They will support the overall residential operation as needed under the direction of the Director of Residential Dining.
Specific Duties & Responsibilities Operations
Lead all daily operations at the location and provides direction for all team leaders at the location. They will collaborate with the culinary team on culinary execution at the location.
Assist in the management of a team of 60 employees, including team leaders and bargaining unit (BU) members.
Support scheduling and direction of employee workflow to include team leaders and bargaining unit members.
Build and maintain strong relationships with students, campus constituents, and dining team members.
Respond and assist in any service issues.
Ensure team members have the tools necessary to complete their jobs.
Ensure show quality standards are maintained at all times.
Support and communicate University initiatives.
Work with the Marketing Team to create and execute marketing initiatives.
Assist Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.
Ensure the location's physical plant and equipment are maintained and in good working condition.
Work closely with the department of facilities and real estate to ensure timely response to facility-related work orders.
Ensure authenticity in menus, including the digital signage.
Set high expectations for customer service, product knowledge, and education among all staff (BU team members and team leaders).
Work with the Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration between the Support team, the location management, and BU team members.
Finance
Ensure cost controls are in place and being adhered to.
Oversee completion of required location reports.
Controls
Ensure that all security, safety, and sanitation standards are achieved.
Employ good safety and sanitation practices.
Oversee control of the food, equipment, and smallware's inventories in the location.
Leadership and Internal Relationship Building
Use engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
Promote a cooperative work climate, maximizing productivity and morale.
Interview, hire, train, and develop team members according to Dining Standards.
Display a positive attitude towards team members.
Serve as a mentor to department management to develop their skills and leadership abilities.
Additional Information
This position is considered essential personnel and will be asked to be on-call via phone or in person as needed during the semester as a point of contact for the location team.
This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends.
Minimum Qualifications
Associate's Degree or Culinary Degree equivalent.
Minimum 3 years of Food Service Management experience, with at least 1 year in a supervisory role.
ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.
Preferred Qualifications
Bachelor's Degree.
Special Knowledge, Skills and Abilities
Proven ability to lead and develop a diverse team.
Ability to maintain organization in a changing environment.
Exhibits initiative, responsibility, flexibility, and leadership.
Able to communicate effectively with management team, students, and team members
Ability to taste and evaluate food and beverage products.
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who will provide the day-to-day oversight and direction for the food service locations on Homewood Campus, reporting to location managers. With a focus on student satisfaction and engagement, quality execution and service, they will work closely with the Director of Residential Dining Operations and Assistant Director of Retail Operations to ensure consistency across venues and creating the right experience for students in the dining locations.
Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the location's operational team.
They will support the overall residential operation as needed under the direction of the Director of Residential Dining.
Specific Duties & Responsibilities Operations
Lead all daily operations at the location and provides direction for all team leaders at the location. They will collaborate with the culinary team on culinary execution at the location.
Assist in the management of a team of 60 employees, including team leaders and bargaining unit (BU) members.
Support scheduling and direction of employee workflow to include team leaders and bargaining unit members.
Build and maintain strong relationships with students, campus constituents, and dining team members.
Respond and assist in any service issues.
Ensure team members have the tools necessary to complete their jobs.
Ensure show quality standards are maintained at all times.
Support and communicate University initiatives.
Work with the Marketing Team to create and execute marketing initiatives.
Assist Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.
Ensure the location's physical plant and equipment are maintained and in good working condition.
Work closely with the department of facilities and real estate to ensure timely response to facility-related work orders.
Ensure authenticity in menus, including the digital signage.
Set high expectations for customer service, product knowledge, and education among all staff (BU team members and team leaders).
Work with the Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration between the Support team, the location management, and BU team members.
Finance
Ensure cost controls are in place and being adhered to.
Oversee completion of required location reports.
Controls
Ensure that all security, safety, and sanitation standards are achieved.
Employ good safety and sanitation practices.
Oversee control of the food, equipment, and smallware's inventories in the location.
Leadership and Internal Relationship Building
Use engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
Promote a cooperative work climate, maximizing productivity and morale.
Interview, hire, train, and develop team members according to Dining Standards.
Display a positive attitude towards team members.
Serve as a mentor to department management to develop their skills and leadership abilities.
Additional Information
This position is considered essential personnel and will be asked to be on-call via phone or in person as needed during the semester as a point of contact for the location team.
This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends.
Minimum Qualifications
Associate's Degree or Culinary Degree equivalent.
Minimum 3 years of Food Service Management experience, with at least 1 year in a supervisory role.
ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.
Preferred Qualifications
Bachelor's Degree.
Special Knowledge, Skills and Abilities
Proven ability to lead and develop a diverse team.
Ability to maintain organization in a changing environment.
Exhibits initiative, responsibility, flexibility, and leadership.
Able to communicate effectively with management team, students, and team members
Ability to taste and evaluate food and beverage products.
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