Dining Manager (3301)

Position Summary, Requirements, and Qualifications With approximately 16,000 students, Northern Illinois University (NIU) is one of the largest public universities in Illinois. The Department of Campus Dining handles all dining services on campus, from residential meal plans to event catering. It provides 2.3 million nutritional meals each year and manages multiple eating establishments. Position Summary Directs daily operations of one or more dining units to ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Establishes operating standards and communicates to employees. Supervises daily activities and delegates duties. Essential Duties and Responsibilities Human Resource Activities Communicates unit policies and procedures Coordinates and directs training programs that are conducive to employee development Hires direct reports and gives final approval for hourly staff hiring Reviews and analyzes reports and implements corrective action Evaluates employee capabilities to determine work responsibilities Provides positive, constructive feedback to motivate and coach employees Conduces performance evaluations per University Policy Ensures compliance with all federal, state, and local regulations and NIU policies and procedures Operational Activities Directs daily operations of multi-functional food service operations Establishes operating standards, implements quality improvements, and communicates them to employees Supervises day‑to‑day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating standards Determines specifications for food and supplies Prepares departmental budgets and directs subordinates in complying with and implementing established budgets Manages training and organizational development; participates in planning future installations; recommends plant, staff, and equipment needs Prepares unit master work schedules in relation to budget and operational requirements Works with athletic teams to provide all athlete meals, including menu planning, production, nutritional information, meal plan maintenance, delivery, and billing Disseminates information to employees, administrators, vendors, and the community Maintains operations within approved budgetary limits by analyzing accounting reports, purchasing receipts, timecard reports, etc.; controls cost while maintaining quality Plans implementation of policies, procedures, objectives, and methods Establishes a safe work environment through safety and maintenance programs and training Adheres to department and university policies and procedures Ensures security of the unit Public Relations Activities Promotes the unit and department to customers and the community Develops and maintains a good public relations program in relation to students, guests, and other University personnel Responds to customer complaints, vendors, and other operational situations with sound judgment and decision-making skills Other Duties as Assigned Performs the duties of all supervised employees when staffing needs warrant such activities Performs related duties as assigned Minimum Required Qualifications (Civil Service) High school diploma or equivalent At least eight (8) years (96 months) of combined education and experience from the following categories: Coursework or vocational training in hospitality administration/management, culinary science, food services management, or a related discipline, as measured by the conversion table: 30 semester hours equals one (1) year Associate’s Degree (60 semester hours) equals eighteen months 90 semester hours equals two (2) years Bachelor’s Degree (120 semester hours) equals three (3) years Progressively more responsible supervisory and managerial experience in commercial or institutional food service operations Knowledge, Skills, and Abilities (KSAs) Knowledge of theories, principles, methods, and procedures of professional food service management Skill in directing and managing staff activities Administrative ability Preferred Qualifications (Civil Service) 4‑year degree or equivalent experience in food management Physical Demands The employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee frequently must lift and/or move up to 50 pounds, often lift and/or move up to 25 pounds, and occasionally lift and/or move up to 100 pounds. Appointment and Compensation Details Anticipated Appointment Start Date: 07/16/2026 Percent of Staff Year: 1.00 Standard Hours Per Week: 37.50 Working Hours: Varies based on Department needs, includes nights and weekends Equal Employment Opportunity NIU is an equal opportunity employer and does not discriminate on the basis of race, ethnicity, color, national origin, ancestry, sex, religion, age, disability, marital status, veteran status, sexual orientation, gender identity or expression, political affiliation, or any other factor unrelated to professional qualifications, and will comply with all applicable federal and state statutes, regulations, and orders pertaining to nondiscrimination, equal opportunity and affirmative action. #J-18808-Ljbffr