Inside Higher Ed
About Stanford University and Residential & Dining Enterprises
Stanford University, founded in 1891, is a world‑leading teaching and research university located in Silicon Valley. It offers academic excellence across seven schools and is an engine of innovation that moves ideas from labs into the world. The university’s mission is to create and share knowledge and prepare students to be curious, think critically, and contribute to society.
Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford, supports the academic mission by providing high‑quality services to students and the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet—one‑third of the campus footprint. It provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 dining venues and 32 culinary enterprises, and delivers executive services, conference operations, and guest lodging.
Job Purpose Plan, organize, coordinate, and profitably manage single or multiple food service operations, or manage staffing transactions and operations for a significantly sized single operation. Typically lead large or multiple units with revenue targets >$750,000 and a combined size of 15 + FTE, often including 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 recommend appropriate business corrections; use food management software to control revenue and expenses; prepare operational reports and review progress and adverse trends.
Ensure compliance with labor law, bargaining agreement, and university policy within assigned units.
Optimize employee relations through interviewing, hiring, training, counseling, mentoring, and evaluating staff at all levels.
Lead local menu and marketing development by overseeing contemporary marketing and merchandising trends, strategies, and features.
Lead health and safety compliance by conducting regular on‑site food quality, merchandising, sanitation, equipment maintenance, real‑time safety, and food handling practices inspections.
For retail locations, support and employ innovative marketing according to plan(s), hold events, manage expenses, accelerate bottom‑line growth, and perform daily calibration of the operation (e.g., monitoring labor needs and tracking food price impacts).
Ensure unit’s adherence to cash handling standards and execute franchise standard operating procedures.
Minimum Requirements
Education & Experience:
Bachelor’s degree in hospitality or hotel/restaurant management, or equivalent combination of education and operational food service experience. Seven years of management experience, including five years of institutional, hotel, or restaurant food service facility management experience.
Experience managing large quantity production culinary skills or other relevant management in large and multi‑unit dynamic restaurant environments.
Knowledge, Skills, and Abilities
Track record of controlling costs and managing annual budgets exceeding $1 million.
Ability to work independently and show creativity and initiative on projects with minimal supervision.
Effective supervision and training of a diverse workforce; demonstrated experience in staff training/development in a multi‑unit environment.
Proficiency in researching, developing, and implementing new food products and marketing concepts.
Strong technical skills in food production and food safety.
Proficiency and experience with computerized culinary and menu management software.
Ability to interpret, analyze, and recommend operational changes based on data, budgets, and goals.
Experience managing a high‑volume, dynamic, complex menu cycle that meets a variety of customer tastes.
Experience with daily planning and organization with attention to detail.
For retail locations: two years of cash handling experience, ability to create and drive localized marketing plans, and make decisions on complaints, real‑time scheduling, marketing, and customer service.
Certifications and Licenses ServSafe CA Certification.
Physical Requirements Ability to lift up to 50 lbs occasionally or a negligible amount continuously; bend, stoop, and perform extensive walking; see and taste food for quality; move quickly between facility areas as demands require.
Working Conditions Flexible and demanding hours; frequent long hours completing diverse duties; exposure to wet floors, temperature extremes, and excessive noise.
Work Standards
Interpersonal Skills: Work well with Stanford colleagues, clients, and external organizations.
Promote Culture of Safety: Demonstrate commitment to personal responsibility and safety; communicate safety concerns and promote safe behaviors.
Compliance: Subject to all applicable University policies and procedures.
Pay Range $106,000 to $125,000 per annum.
Why Stanford Is For You
Freedom to grow: Career development programs, tuition reimbursement, course auditing and learning opportunities.
A caring culture: Retirement plans, generous time‑off, family care resources.
A healthier you: Access to world‑class exercise facilities, health and fitness classes, and excellent health care benefits.
Discovery and fun: Historic sculptures, trails, museums, and community spaces.
Enviable resources: Free commuter programs, ridesharing incentives, discounts.
EEO Statement Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
Additional Information
Schedule: Full‑time
Job Code: 7633
Employee Status: Regular
Grade: J
Requisition ID: 107876
Work Arrangement: On Site
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Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford, supports the academic mission by providing high‑quality services to students and the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet—one‑third of the campus footprint. It provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 dining venues and 32 culinary enterprises, and delivers executive services, conference operations, and guest lodging.
Job Purpose Plan, organize, coordinate, and profitably manage single or multiple food service operations, or manage staffing transactions and operations for a significantly sized single operation. Typically lead large or multiple units with revenue targets >$750,000 and a combined size of 15 + FTE, often including 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 recommend appropriate business corrections; use food management software to control revenue and expenses; prepare operational reports and review progress and adverse trends.
Ensure compliance with labor law, bargaining agreement, and university policy within assigned units.
Optimize employee relations through interviewing, hiring, training, counseling, mentoring, and evaluating staff at all levels.
Lead local menu and marketing development by overseeing contemporary marketing and merchandising trends, strategies, and features.
Lead health and safety compliance by conducting regular on‑site food quality, merchandising, sanitation, equipment maintenance, real‑time safety, and food handling practices inspections.
For retail locations, support and employ innovative marketing according to plan(s), hold events, manage expenses, accelerate bottom‑line growth, and perform daily calibration of the operation (e.g., monitoring labor needs and tracking food price impacts).
Ensure unit’s adherence to cash handling standards and execute franchise standard operating procedures.
Minimum Requirements
Education & Experience:
Bachelor’s degree in hospitality or hotel/restaurant management, or equivalent combination of education and operational food service experience. Seven years of management experience, including five years of institutional, hotel, or restaurant food service facility management experience.
Experience managing large quantity production culinary skills or other relevant management in large and multi‑unit dynamic restaurant environments.
Knowledge, Skills, and Abilities
Track record of controlling costs and managing annual budgets exceeding $1 million.
Ability to work independently and show creativity and initiative on projects with minimal supervision.
Effective supervision and training of a diverse workforce; demonstrated experience in staff training/development in a multi‑unit environment.
Proficiency in researching, developing, and implementing new food products and marketing concepts.
Strong technical skills in food production and food safety.
Proficiency and experience with computerized culinary and menu management software.
Ability to interpret, analyze, and recommend operational changes based on data, budgets, and goals.
Experience managing a high‑volume, dynamic, complex menu cycle that meets a variety of customer tastes.
Experience with daily planning and organization with attention to detail.
For retail locations: two years of cash handling experience, ability to create and drive localized marketing plans, and make decisions on complaints, real‑time scheduling, marketing, and customer service.
Certifications and Licenses ServSafe CA Certification.
Physical Requirements Ability to lift up to 50 lbs occasionally or a negligible amount continuously; bend, stoop, and perform extensive walking; see and taste food for quality; move quickly between facility areas as demands require.
Working Conditions Flexible and demanding hours; frequent long hours completing diverse duties; exposure to wet floors, temperature extremes, and excessive noise.
Work Standards
Interpersonal Skills: Work well with Stanford colleagues, clients, and external organizations.
Promote Culture of Safety: Demonstrate commitment to personal responsibility and safety; communicate safety concerns and promote safe behaviors.
Compliance: Subject to all applicable University policies and procedures.
Pay Range $106,000 to $125,000 per annum.
Why Stanford Is For You
Freedom to grow: Career development programs, tuition reimbursement, course auditing and learning opportunities.
A caring culture: Retirement plans, generous time‑off, family care resources.
A healthier you: Access to world‑class exercise facilities, health and fitness classes, and excellent health care benefits.
Discovery and fun: Historic sculptures, trails, museums, and community spaces.
Enviable resources: Free commuter programs, ridesharing incentives, discounts.
EEO Statement Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
Additional Information
Schedule: Full‑time
Job Code: 7633
Employee Status: Regular
Grade: J
Requisition ID: 107876
Work Arrangement: On Site
#J-18808-Ljbffr