Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $106,000.00 - $125,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Reimbursement
Gym membership
Commuter Benefits
Job Description
Stanford University stands as one of the world’s premier teaching and research institutions, renowned globally for its commitment to academic excellence and innovation since its founding in 1891. With a mission dedicated to creating and sharing knowledge, Stanford prepares its students to think critically, remain curious, and contribute meaningfully to the world. The university is home to seven schools encompassing a diverse range of disciplines such as business, education, engineering, humanities and sciences, law, medicine, and sustainability. Nestled in the heart of California’s Silicon Valley between San Francisco and San Jose, its scenic 8,180-acre campus fosters a vibrant community where... Show More
Job Requirements
- bachelor's degree in hospitality management or hotel and restaurant management or certification by a recognized culinary institution or equivalent combination of education and operational food service experience
- seven years of management experience including five years in institutional, hotel, or restaurant food service management
- proven track record of cost control and managing budgets over one million dollars
- ability to work independently with minimal supervision
- effective supervision and training of diverse staff
- experience in multi-unit restaurant staff development
- proficiency in new food product development and marketing concepts
- strong technical skills in food production and safety
- proficiency with culinary and menu management software
- ability to analyze operational data and recommend changes
- experience with high volume and complex menu cycles
- attention to detail
- for retail roles, two years of cash handling experience
- ability to create local marketing plans
- strong decision-making skills
- ServSafe CA Certification
- ability to lift up to 50 pounds occasionally
- ability to bend, stoop, and walk extensively
- ability to see and taste food
- ability to move quickly between facility areas
- willingness to work flexible and demanding hours including weekends and evenings
- ability to work under wet, noisy, and temperature-extreme conditions
Job Qualifications
- bachelor's degree in hospitality management or hotel and restaurant management, certification by a recognized culinary institution, or equivalent combination of education and operational food service experience
- seven years of management experience including five years in institutional, hotel, or restaurant food service management
- proven ability to control costs and manage budgets exceeding one million dollars
- ability to work independently and show creativity and initiative
- effective supervisory and training skills for diverse staff
- experience in staff training and development in multi-unit restaurant environments
- proficiency in research, development, and implementation of new food products
- strong technical knowledge in food production and safety
- experience with culinary and menu management software
- ability to analyze and recommend operational changes based on data and goals
- experience with complex and high-volume menu cycles
- attention to detail in daily planning and organization
- for retail roles, two years of cash handling experience
- ability to create and implement localized marketing plans
- decision-making skills related to complaints, scheduling, marketing, and customer service
- ServSafe CA Certification
Job Duties
- perform all duties of lower-level food service manager jobs
- lead business optimization efforts by compiling and analyzing data and reports to make appropriate business correction recommendations
- utilize food management software systems to control revenue and expenses
- prepare operational reports
- review progress and adverse trends and make corrective recommendations
- lead labor law, bargaining agreement, and university policy compliance within assigned units
- optimize employee relations by participating in interviewing, hiring, training, counseling, mentoring, and evaluating staff
- lead local menu and marketing development to enhance business and customer satisfaction
- conduct regular on-site inspections of food quality, merchandising, sanitation, equipment maintenance, and staff and facility appearance to maintain health and safety standards
- support and employ innovative marketing plans and hold events for retail locations
- ensure marketing standards are met and manage expenses to meet revenue targets
- perform daily operation calibration based on traffic and labor needs
- ensure adherence to cash handling standards
- execute franchise standard operating procedures to maintain brand and quality
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink connects hospitality businesses with candidates.
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