General Manager

Posting Information Posting Number PG193221EP Internal Recruitment No Working Title General Manager Anticipated Hiring Range $64,000 - $68,600 Work Schedule Work hours may vary based on business needs; work schedule may include nights, weekends, and holidays Job Location Raleigh, NC Department NC State Dining About the Department NC State was named a great place to work in the 2022 Forbes annual survey as the best large employer in North Carolina.
NC State embodies a culture that values collaboration, creativity, innovation, and teamwork.
We provide a team-oriented culture, work/life balance, and work that makes a difference in our community, the state, and beyond.
We also offer great benefits for SHRA/EHRA permanent positions, including tuition reimbursement at any university in the UNC system, healthcare, vacation, holiday and sick leave, paid parental leave, retirement and more.
You can even join the NC State Wellness and Recreation Center and receive discounted meals on campus.
Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office.
Each department is dedicated to providing service excellence, value, and enrichment of the student experience in support of academic success.
NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus.
NC State Dining operates 11 cafes, 3 food courts and 4 dining halls, 5 convenience stores, vending, a nutritional counseling service, and a catering department.
The department employs approximately 1000 temporary and student employees and approximately 150 permanent EHRA and SHRA employees.
For more information about why you should consider working for Campus Enterprises at NC State, visit our website at https://campusenterprises.
ncsu.
edu/dept/hr/opportunities/permanent-opportunities/ Essential Job Duties The primary purpose of this position is to serve as the General Manager and is responsible for the management of a residential dining unit within NC State Dining.
This posting is for a position at University Towers, which will be Dining’s 5th residential dining location.
Duties include but are not limited to: This position will be responsible for the strategic planning, analysis, and financial stewardship of the unit.
This includes overall leadership, coordination, planning and innovation.
The day to day management will be achieved by a team of culinary staff reporting directly to this position.
This position is responsible for the design and execution of the marketing program and strategies for the unit.
This initiative is targeted not only at NC State University students, faculty and staff but also directed at corporate partners on campus.
The person in this position must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University.
This position must act as an entrepreneurial manager and change agent who is dedicated to supporting the ongoing development of the NC State Dining department and its culinary services.
Unit Management Provides administrative supervision of all dietary activities, including planning and establishment of menus.
Collaborates with chefs, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining’s standards and policies.
Develops working relationships with business partners on and around campus and encourages strong communication within a group setting.
Financial Administration Effectively monitors and manages the financial performance of the unit.
Participates in the budget development process.
Monitors and manages food service operations to meet agreed upon targets.
Establishes goals for the unit and plan daily, weekly, semester work to meet those goals and those of the unit.
Meets goals by planning work operations, setting priorities and meeting deadlines.
Sets weekly goals and meet budget goals by monitoring labor and cost of goods.
Runs and analyzes Micros and CBord reports to effectively project operational needs.
Responsible for keeping the food service equipment in good working order and submitting requests for necessary repairs.
Evaluates equipment needs and submits requests for new equipment that is compliant with available budget and departmental and university guidelines.
Responsible for purchasing and inventory control for the unit.
Maintains reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.
Requests additional operational budget based on sound business decisions and forecast of future business.
Leadership and Administration Assists in SHRA and temporary employees’ recruitment and selection.
Hires, on-boards, and trains new staff assigned to the unit.
Approves leave requests, recommends resolution of performance/disciplinary issues.
Follows University procedures for creating work plans and completing appraisals for subordinate employees.
Confers directly with departmental human resources director when appropriate on employee relations issues.
Intervenes, mediates, and resolves problems among employees.
Actively participates in and executes all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
Establishes clear expectations for every employee so they understand their responsibilities.
Provides feedback to and coaches employees on job duties and responsibilities, and provides corrective action as necessary.
Coordinates and executes staff training regularly and supports Campus Enterprises’ training programs.
Motivates and constructively leads supervisors to have a successful food service operation.
Encourages and supports team building projects to ensure completion dates are met.
Compliance and Safety Adheres to all University policies, procedures, and regulations, and Division standard operating practices and protocols.
Must be current with ServSafe and follows guidelines set forth.
Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition.
Demonstrates and fosters an environment that is safe for employees and co-workers.
Follows guidelines set forth by Wake County Health Department and standard food code rules.
Communicates to management if a safety or health compliance issue or concern is brought to the employee’s attention.
Maintains Grade A sanitation rating of 95% or better for the unit.
Ensures that menus and recipes are followed in the units, and that food safety protocols are followed at all times.
Follows proper guidelines in the storage of food to prevent contamination and spoilage.
Adheres to all food allergen training and best practices.
Communication and Customer Service Communicates with guests in a professional manner, and accepts feedback professionally.
Ensures prompt service for customers by providing quality food in a prompt manner.
Clearly communicates University-wide and Division-wide communication messages to staff to ensure staff have information available to them.
Communicates regularly with unit chef and director in order to meet and understand business needs.
Identifies ways to communicate with employees and customers.
Exercises good judgement and leadership when communicating with work groups and encourages open communication to solve problems.
Other Responsibilities Models the Division’s mission and values, introduces the Division’s mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers.
Understands the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients.
Works with supervisor and colleagues to understand these goals and the workplace culture.
Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
Performs other duties as assigned to ensure NC State Dining business needs are met.
Qualifications Minimum Education and Experience Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; OR Associate’s degree in a related discipline and three years of food management experience; OR An equivalent combination of training and experience.
All degrees must be received from appropriately accredited institutions.
Some positions may require registration by the Commission on Dietetic Registration.
Other Required Qualifications Supervising staff in food service industry, including demonstrated experience with hiring, coaching and training employees, and team building.
Management experience (planning, forecasting, ordering, budgeting).
Providing outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
Advanced knowledge of menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis.
Proficient in the use of computers and have the ability to learn new software programs.
Demonstrated experience of strong written and verbal communication; demonstrated communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.
Demonstrated experience in problem solving complex and routine problems.
Ability to work in a fast-paced environment.
Must follow written and verbal instructions.
Knowledge of equipment, cooking methods, measurements, and food safety.
Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc.
Excellence in completing all tasks and performance goals efficiently and timely.
Requires bending, twisting, pulling and pushing.
Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.
Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation Preferred Qualifications 3 years management experience (planning, forecasting, ordering, budgeting) 5 years experience with customer service 3 years supervisory experience with hiring, coaching and training employees 4 years advanced menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis 3 years demonstrated experience in verbal and written communication skills 3 years demonstrated experience in professionalism 5 years demonstrated experience in problem solving complex and routine problems Required License(s) or Certification(s) ServSafe certification or the ability to obtain within 90 days of employment.
Certification must be maintained as a condition of employment.
Valid NC Driver's License required No Commercial Driver's License required No Recruitment Dates and Special Instructions Job Open Date 02/14/2024 Anticipated Close Date Open until filled Special Instructions to Applicants Along with your completed application, please include a resume, cover letter and contact information for at least 3 professional references.
Position Details Position Number 00110653 Position Type EHRA Non-Faculty Full Time Equivalent (FTE) (1.
0 = 40 hours/week) 1.
0 Appointment 12 Month Recurring Mandatory Designation - Adverse Weather Mandatory - Adverse Weather Mandatory Designation - Emergency Events Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies Department ID 471501 - Dining and Catering Operations AA/EEO NC State University is an equal opportunity and affirmative action employer.
All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran.
Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-515-3148 to speak with a representative at the Office of Institutional Equity and Diversity.
If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.
edu.
Final candidates are subject to criminal & sex offender background checks.
Some vacancies also require credit or motor vehicle checks.
Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.
NC State University participates in E-Verify.
Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.