Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $106,000.00 - $125,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Reimbursement
wellness programs
Commuter Benefits
Job Description
Stanford University, established in 1891, is recognized globally as one of the foremost teaching and research institutions. It is dedicated to creating and sharing knowledge and preparing students to become curious, critical thinkers who can contribute meaningfully to the world. With seven academic schools located on a single, scenic 8,180-acre campus in California's Silicon Valley, Stanford provides excellence across a broad spectrum of fields including business, education, engineering, humanities and sciences, law, medicine, and sustainability. Known for its innovative environment that bridges academic theory with practical applications, Stanford nurtures expansive inquiry, fresh thought, robust discussion, and freedom of expression, preparing... Show More
Job Requirements
- Bachelor's degree in hospitality management or related field or certification by a recognized culinary institution
- Seven years of management experience with five years in institutional or large-scale food service management
- Proven experience managing large budgets exceeding one million dollars
- Ability to work independently and take initiative
- Strong supervisory and training skills for a diverse workforce
- Experience in multi-unit restaurant staff development
- Technical proficiency in food production and safety standards
- Experience using computerized culinary and menu management software
- Analytical skills to interpret data and recommend operational improvements
- Ability to manage complex menu cycles and plan daily operations
- For retail locations, two years cash handling experience
- Ability to perform decision-making related to complaints, scheduling, and marketing
- ServSafe CA Certification
- Physical ability to lift up to 50 pounds, bend, stoop, walk extensively
- Willingness to work flexible and demanding hours including weekends and evenings
- Commitment to safety and interpersonal skills to work well with colleagues and clients
Job Qualifications
- Bachelor's degree in hospitality management or hotel and restaurant management, certification by a recognized culinary institution, or an equivalent combination of education and operational food service experience
- Seven years of management experience with five years in institutional, hotel, or restaurant food service management including large quantity production culinary skills
- Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars
- Ability to work independently showing creativity and initiative
- Effective supervision and training of diverse work staff
- Experience in staff training and development in multi-unit restaurant environment
- Proficiency in research, development, and implementation of new food products
- Strong technical skills in food production and food safety
- Proficiency with computerized culinary and menu management software
- Ability to interpret, analyze, and recommend operational changes based on data
- Experience with high volume, dynamic, and complex menu cycles
- Experience with daily planning and organization with attention to detail
- For retail locations, two years of cash handling experience in a retail environment
- Ability to create and drive localized marketing plans
- Ability to make decisions related to department 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 and review progress and adverse trends with corrective actions
- Lead overall 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 by overseeing and introducing contemporary marketing and merchandising trends
- Lead health and safety standard compliance by conducting regular on-site inspections of food quality, sanitation, equipment maintenance, food handling practices, and facility appearance
- For retail locations, support and employ innovative marketing, hold events including collateral development, manage expenses and accelerate bottom-line growth, perform daily calibration of operations considering traffic and labor needs, ensure adherence to cash handling standards, execute franchise standard operating procedures to preserve brand and quality standards
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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