Food Service Operations Manager (Hopkins Dining)

We are seeking a Food Service Operations Manager who will provide the day-to-day oversight and direction for the food service locations on Homewood Campus, reporting to location managers. With a focus on student satisfaction and engagement, quality execution and service, they will work closely with the Director of Residential Dining Operations and Assistant Director of Retail Operations to ensure consistency across venues and creating the right experience for students in the dining locations. Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the location operational team. They will support the overall residential operation as needed under the direction of the Director of Residential Dining. Specific Duties & Responsibilities Operations Leads all daily operations at the location and provides direction for all team leaders at the location, they will collaborate with the culinary team on culinary execution at the location. Assists in management of team of 80 employees to include team leaders and bargaining unit (BU) members. Supports scheduling and direction of employee workflow to include team leaders and bargaining unit members. Builds and maintains strong relationships with students, campus constituents, and dining team members. Responds and assists in any service issues. Ensures team members have the tools necessary to complete their jobs. Ensures show quality standards are maintained at all times. Supports and communicates University initiatives. Works with the Marketing Team to create and execute marketing initiatives. Assists Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement. Ensures the location physical plant and equipment is maintained and in good working conditions. Works closely with the department of facilities and real estate to ensure timely response to facility related work orders. Ensures authenticity in menus including the digital signage. Sets high expectations for customer service, product knowledge and education among all staff (BU team members and team leaders). Works with Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration between the Support team, the location management and BU team members. Finance Ensures cost controls are in place and being adhered to. Oversees completion of required location reports. Controls Ensures that all security, safety, and sanitation standards are achieved. Employs good safety and sanitation practices. Oversees control of the food, equipment and smallwares inventories in the location. Leadership and Internal Relationship Building Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout location. Promotes a cooperative work climate, maximizing productivity and morale. Interviews, hires, trains, and develops team members according to Dining Standards. Displays a positive attitude towards team members. Mentors department management to develop their skills and leadership abilities. Special Knowledge, Skills and Abilities Proven ability to lead and develop a diverse team. Ability to maintain organization in a changing environment. Exhibits initiative, responsibility, flexibility, and leadership. Able to communicate effectively with management team, students, and team members. Ability to taste and evaluate food and beverage products. Additional Information This position is considered essential personnel and will be asked to be on call via phone or in person as needed during the semester as a point of contact for the location team. This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends. Minimum Qualifications Associate's Degree or Culinary Degree Equivalent. Minimum 3 years of Food Service Management experience, with at least 1 year in a supervisory role. SERV Safe and Allertrain certification is required and must be obtained within three months of employment if not currently held. Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula. Preferred Qualifications Bachelor's Degree preferred. Classified Title: Food Services Manager Job Posting Title (Working Title): Food Service Operations Manager (Hopkins Dining) Role/Level/Range: ACRP/03/MC Starting Salary Range: $48,000 - $84,100 Annually (Commensurate w/exp.) Employee group: Full Time Schedule: 5 days a week, nights and weekends included FLSA Status: Exempt Location: Homewood Campus Department name: Hopkins Dining Personnel area: University Student Services #J-18808-Ljbffr