General Manager for Student Athlete Dining

General Manager – Student Athlete Dining (Residential & Dining Enterprises) Location: Stanford, California, United States Reports to: Senior Director of Student Dining Job Purpose Provide hands‑on oversight during transaction periods of assigned units to uphold customer service and food quality standards. Serve as the leader for a standalone unit or multiple units with significant revenue targets and staff. Core Duties Execute a high‑quality daily dining experience, consistently meeting standards for food quality, presentation, and hospitality. Deliver strong student engagement, maintain participation rates, respond to feedback, and create a welcoming and inclusive dining environment. Ensure compliance with food safety, ADA, and university standards, implementing accommodations as needed. Achieve financial and operational targets by managing labor, food cost, and waste within established benchmarks. Maintain excellence across all meal periods, including late‑night retail. Perform general management duties, focusing on revenue/expense control and strategic input. Uphold customer service standards, resolving inquiries and concerns. Analyze data and reports to guide daily operations and meet budget goals. Optimize employee relations: interviewing, hiring, training, counseling, mentoring, and evaluating staff. Lead local menu and marketing development: suggest strategies, oversee implementation, and execute special events. Lead health and safety compliance: conduct inspections of food quality, sanitation, and equipment. Minimum Requirements Bachelor's degree in institutional management, nutrition, dietetics, or hotel hospitality. Minimum five years of institutional, hotel, or restaurant food‑service facility management experience, including large‑quantity production culinary skills and managing unionized employees. Proven track record of controlling costs and managing annual budgets exceeding one million dollars. Experience with computerized culinary and menu management software and industry software applications. Ability to work independently, demonstrating creativity and initiative. Strong supervisory and training skills with a diverse workforce. Experience with research, development, and implementation of new food products. Technical knowledge of food production, safety, and management in a full‑service restaurant environment. Experience with high‑volume, dynamic menu cycles, daily planning, and organization. Certifications and Licenses ServSafe CA Certification. Physical Requirements Ability to lift up to 50 pounds occasionally and lift negligible amounts continuously. Ability to bend, stoop, and perform extensive walking. Ability to see and taste food for quality. Ability to move quickly between areas as service demands require. Working Conditions Flexible and demanding hours, including weekends and late‑night service. Exposure to wet floors, temperature extremes, and noise. Work Standards Demonstrated interpersonal skills with colleagues, clients, and external organizations. Commitment to safety, communicating concerns, and promoting safe behaviors. 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. Pay Range The expected pay range for this position is $76,735 to $100,000 per annum. Additional Information Schedule: Full‑time Job Code: 7632 Employee Status: Regular Grade: H Requisition ID: 108908 Work Arrangement: On Site #J-18808-Ljbffr