Hospitality General Manager Position Available In Strafford, New Hampshire

Hospitality General Manager 2.5 2.5 out of 5 stars Durham, NH USNH Employees should apply within Workday through the Jobs Hub app Responsible for the overall management of assigned dining hall to include all University and Hospitality operation standards and practices, payroll, hiring, personnel matters, food quality and consistency, service, and fiscal performance. Directly manages the Hospitality Registered Dietician/Business Information Analyst and unit Executive Chef. Oversee a diverse University food service department while creating a workplace environment that fosters excellence, productivity and guest satisfaction. Ensures compliance with all food and occupational safety rules/regulations as well as oversees the proper maintenance and upkeep of the physical plant. Supports Hospitality and University strategic goals and initiatives. This is an essential staff position in Hospitality Services and is necessary for food production/service operations through weather or other emergency conditions.

Duties/Responsibilities:

15% Determines plans for future facilities, program offerings and service enhancements in conjunction with Dining Administration. Engages formally with student residents and other guests to develop strategic initiatives for implementation. Monitors success of initiatives and recommend changes as appropriate. Supports and engages in Hospitality and University strategic initiatives. Participates in University and Division committees including professional development, assessment, recognition of students/staff, recruitment, among others. 50% Direct management of dining operations including unit Executive Chef and culinary team, Assistant Managers and Service Team. Provides oversight to assigned unit’s food and beverage operations including problem-solving, implementation of new programs and services, staff communications, assessment and reporting; interacts with student, faculty and staff customers in a meaningful and productive way; makes recommendations on the comprehensive dining options. Assists in implementing and managing the sustainability goals and programs of Hospitality Services. In collaboration with the Executive Chef and Registered Dietician, ensure that menu offerings, information, food quality standards and guest needs are met through observation and food tasting across various meal periods. Coordinates tabling events per student org requests, manages internal/external group event sheets in collaboration with catering’s program support assistant, for accurately hosting these events year-round. Data entry of daily patron counts per meal period. Plans, schedules, and executes the yearly event calendar, featuring special themed meals, pop-up, and university events. Coordinates outreach to campus groups/partners to ensure menu authenticity of event planning. Collaborates with the marketing team on unit needs and in support of Hospitality initiatives. Direct management of Dietician and Hospitality Business Information Analyst and support team to include nutritional integrity and student support, FoodPro, compliance and other additional duties, such as menu monitors (Four Winds) and other projects as assigned. In collaboration with dining’s dietician, meet with students and/or parents regarding food allergies and sensitivities to design a specific nutritional plan. These plans may involve student accessibility service (SAS) involvement. Respond to feedback from students and parents, whether by phone, email or in person. Provide responses to student’s suggestions, comments or concerns via “napkin note” program. Actively participate in the bi-weekly student run Dining Commission meetings. 20% Prepares operating budgets. Monitors operation performance and adjusts as required to achieve budgetary goals. Forecasts revenue and expenses on a regular basis; monitors, recommends and approves operational expenditures. Collaborate with Registered dietician impacts and decisions related to food waste and food donations for broad dining response. In collaboration with the Business Information Analyst, develop technological need forecasts for budget inclusion. Process invoices for payment and purchase supplies utilizing our online portal, UShop. Uniform and smallware inventory to place bid for annual order. Responsible for managing time and attendance through Workday. This includes approving leaves of absence and the overall timecard. Through the use of this application, employees are held accountable for their unapproved absences, resulting in disciplinary action. 15% Responsible for their own personal professional development (40 hours annually), that of the management team and their reporting associates. Participate in regional and national NACUFS conferences as a NACUFS member. Support direct report submissions to NACUFS, such as menus, competitions, and/or special events. Provides educational opportunities to team members and acts as an advocate for the development of skills beneficial to the individual. Supports training initiatives within Hospitality Services during slower months, which includes instructing/proctoring ServSafe classes and exams. Assists in internal succession planning and the identification and development of high-potential associates. Plans and executes recruiting initiatives, hiring, and retaining initiatives in all areas related to the management of labor and employee relations, creates and promotes a workplace culture that results in a high level of team cohesiveness. Utilizes Workday to move potential candidates through the workflow. Conduct annual coaching for performance evaluations. In collaboration with the Master in Nutritional Science with Dietetic Internship (MSDI) program, coordinate curriculum with director for the 6-week rotation that is hosted in the dining halls. Responsible for overseeing interns, scheduling, writing assessments, weekly 1:1 meetings, providing feedback to the director, and participating in final evaluation of the interns and their projects. Other duties/Projects as assigned.

Minimum Acceptable Education & Experience:

H.S or equivalent and 10 years of operational experience in food service or related industry.

Required Knowledge, Skills & Abilities:

Knowledge of institutional or commercial food service management procedures and practices. Strong financial skills, including food and labor cost computation. The ability to multi-task. A basic knowledge of PC’s and food production software. Proven experience in effectively supervising food service personnel, production, and service in a large food service operation. The ability to prepare and analyze work schedules for employees. Familiarity with payroll/timecard software. A commitment to providing exceptional customer service to internal and external customers. Excellent communication skills, both written and verbal. Basic knowledge of food preparation fundamentals and ability to review current food service trends. Proficiency with Microsoft Office Suite, including Word and Excel. Familiarity with food service software systems, such as FoodPro. Familiarity with related equipment and ability to train others to properly operate and maintain equipment.

Other Requirements:

ServSafe certification or completion of ServSafe Manager certification within 6 months of hire. ServSafe Instructor and Proctor certification is also preferred.

Preferred Qualifications:

Associate or bachelor’s degree and 10 years of operational experience in food service or related industry.

Applicant instructions:

Applicants should be prepared to upload the following documents when applying online within the Resume/Cover Letter section of your application: Resume/CV Cover Letter Contact Information for 3 Professional References The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry. EEO Statement The University System of New Hampshire is an Equal Opportunity/Equal Access employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.

Location:

Durham Salary Grade:

Exempt Staff 22