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Stanford University General Manager in Stanford, California

General Manager

Residential & Dining Enterprises, Stanford, California, United States

New

Food Services

Post Date 3 hours ago

Requisition # 105940

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.

Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.

“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.”

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

JOB PURPOSE:

The EVGR Pub is looking for an experienced and dynamic General Manager to lead our team and oversee daily operations. The ideal candidate will have a passion for hospitality, a strong business mindset, and the ability to create a welcoming and vibrant atmosphere for our guests. You will be responsible for managing staff, maintaining financial performance, and ensuring exceptional customer experience.

CORE DUTIES*:

Perform general management duties of the food service manager 1, with a focus on controlling revenue and expenses, and provide strategic input into short- and long-term goals and talent decisions.

Uphold customer service standards and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions. Organize and promote events, live entertainment, and special promotions to enhance the guest experience.

Contribute to business optimization by compiling and analyzing data and reports to guide daily operational decisions, ensuring budgetary goals are met, monitoring and meeting the revenue and expenses control goals, establishing and managing annual operational budget, and balancing customer service with labor, cost, andfood quality goals (activities include, but are not limited to, the scheduling of labor to meet or exceed budgetary guidelines and productivity standards and the managing of food costs to meet quality and budgetary guidance).

Oversee the daily operations of EVGR Pub, ensuring seamless service and guest satisfaction. Manage food and beverage inventory, placing orders while controlling costs. Ensure compliance with health, safety, and alcohol licensing regulations. Maintain high standards of cleanliness, organization, and ambiance. Develop and implement marketing strategies to increase foot traffic and sales.

Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff. Create staff schedules that optimize efficiency and service quality. Foster a positive work culture that encourages teamwork and growth. Conduct performance reviews, provide feedback, and handle disciplinary actions when necessary.

Lead local menu and marketing development by suggesting marketing and merchandizing strategies and features, overseeing strategy implementation, collaborating with staff to create innovative and fun programs and promotions, planning and executing special events and theme dinners.

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. Implement emergency procedures and staff training for safety protocols.

Enforce all licensing laws, including responsible alcohol service and health regulations. Maintain security measures to prevent theft, fraud, and underage drinking.

* - Other duties may also be assigned

MINIMUM REQUIREMENTS:

Education & Experience:

Bachelor’s degree and five years of management experience in a customer service industry, or combination of education and relevant experience. 2-3 years of experience as a General Manager of a pub or restaurant/bar preferred.

Knowledge, Skills and Abilities:

Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.

Proficiency and experience with computerized culinary and menu management software, and knowledge of office and industry software applications.

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 proficiency in the research, development, and implementation of new food products.

Strong technical skills and working knowledge of food production and food safety in a full-service restaurant environment.

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.

Strong leadership and team management skills.

Excellent financial acumen, including budgeting and cost control.

Outstanding customer service and communication skills.

Ability to work under pressure in a fast-paced environment.

Knowledge of licensing laws, health and safety regulations, and best practices in the hospitality industry.

Experience in event planning and promotions.

Proficiency in POS systems, scheduling software, and financial reporting tools.

Certifications and Licenses:

ServSafe CA Certification.

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.

JOB PURPOSE:

CORE DUTIES*:

Perform general management duties of the food service manager 1, with a focus on controlling revenue and expenses, and provide strategic input into short- and long-term goals and talent decisions.

Contribute to business optimization by compiling and analyzing data and reports to guide daily operational decisions, ensuring budgetary goals are met, monitoring and meeting the revenue and expenses control goals, establishing and managing annual operational budget, and balancing customer service with labor, cost, and food quality goals (activities include, but are not limited to, the scheduling of labor to meet or exceed budgetary guidelines and productivity standards and the managing of food costs to meet quality and budgetary guidance).