Senior General Manager

Job Purpose Plan, organize, coordinate, and profitably manage multiple or single foodservice operations, or manage staffing transactions and operations for a significantly sized single operation. Will typically be the leader for large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE. Often manage other leaders in addition to the front line staff. Core Duties Maintain excellence in service execution across all meal periods, including late‑night retail, ensuring proper staffing, throughput, and service consistency. Achieve financial and operational targets by managing labor, food cost, and waste within established benchmarks, including cost per meal and labor efficiency. Implement programs that support student well‑being by executing menus and offerings that align with nutritional standards and wellness initiatives. Drive continuous improvement at the unit level by identifying operational gaps, implementing solutions, and improving service speed, quality, and consistency. Strengthen coordination with campus and internal partners by effectively communicating and supporting cross‑functional initiatives within the dining hall. Support implementation of strategic initiatives by executing new programs, technologies, and service models within the unit and ensuring successful adoption. 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, utilizing food management software systems to control revenue and expenses, preparing operational reports, reviewing progress and adverse trends and making appropriate corrective recommendations, and leading overall labor law, bargaining agreement, and university policy compliance within assigned units. Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff. Lead local menu and marketing development by overseeing and introducing contemporary marketing and merchandizing trends, strategies, and features to enhance business and customer satisfaction. Lead health and safety standard compliance by conducting regular on‑site food quality, merchandising, sanitation, equipment maintenance, real‑time safety and food handling practices, and staff and facility appearance inspections at assigned unit(s). Minimum Requirements Education & Experience: 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 of institutional, hotel, or restaurant food service facility management experience, including large quantity production culinary skills, or other relevant management in large and multi‑unit dynamic restaurant environments. Knowledge, Skills And Abilities Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars. Ability to work independently and show creativity and initiative on projects with minimal supervision. Ability to effectively supervise and train a diverse work staff. Demonstrated experience in staff training/ development in a multi‑unit restaurant environment with different levels of staff and competencies. Demonstrated proficiency in the research, development, and implementation of new food products, incorporating an understanding of food trends 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. Demonstrated experience with a high volume, dynamic, and complex menu cycle that meets a variety of customer tastes. Demonstrated experience with daily planning and daily organization with attention to detail. For retail locations, additional qualifications also apply: Two years of cash handling experience in a retail environment. Demonstrated ability to create and drive localized marketing plans. Demonstrated ability to make decisions related to department complaints, real‑time scheduling, marketing, and customer service. Certifications And Licenses None Physical Requirements Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Ability to bend, stoop, and perform extensive walking. Ability to see and taste food for quality. Ability to exert well‑paced mobility to move quickly to the different areas of the facility as service and production demands require. Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job. Working Conditions Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise. Work Standards Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu. The expected pay range for this position is $125,000 - $140,000 per annum. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. 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. The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Additional Information Schedule: Full‑time Job Code: 7633 Employee Status: Regular Grade: J Requisition ID: 107876 Work Arrangement : On Site #J-18808-Ljbffr