Retail Dining Manager

Position Summary The Retail Dining Manager for Rice Hospitality provides front‑of‑house leadership and operational oversight across multiple retail and hospitality outlets, including coffee shops and campus dining concepts. This role ensures consistent service standards, operational efficiency, and exceptional guest experiences across all assigned locations. Ideal Candidate The ideal candidate is a hospitality‑driven leader with demonstrated experience managing multiple food and beverage outlets, preferably within fast‑casual as well as full‑service restaurant experience. The candidate is organized, proactive, calm under pressure, and able to manage competing priorities in a dynamic, guest‑facing setting. A strong service mindset, operational discipline, and passion for hospitality are essential, along with the ability to lead teams through consistency, communication, and accountability. Workplace Requirements Primarily an indoor work environment in a variety of university settings which may include offices, food serveries, and residential facilities. May be exposed to temperature extremes in facilities that are not climate controlled. Requires working at a computer for extended periods (up to eight hours per day). Physical Demands Moderate to heavy physical activity, which includes the ability to lift and carry objects up to 50 lbs of force occasionally, up to 20 lbs frequently, and up to 10 lbs constantly to move objects. Regular activities include standing, walking, bending, and lifting for up to eight hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Workplace Location On campus position: This position is exclusively on‑site, necessitating all duties to be performed in‑person at either of the residential college serveries. Per Rice policy 440, work arrangements may be subject to change. Essential On‑Campus: This role is classified as an Essential On‑Campus Position, requiring on‑site presence to effectively carry out its vital functions. During emergencies or crises, the employee is required to report to campus as directed to ensure continuity of critical operations and must remain accessible to leadership to fulfill responsibilities necessary for maintaining institutional functions. Hiring Range $52,900 minimum, with hiring salary commensurate with experience and qualifications. This is an exempt (salaried) position under FLSA and not eligible for overtime. Minimum Requirements Bachelor's Degree. In lieu of the education requirement, additional related experience, above and beyond what is required, on an equivalent year‑for‑year basis may be substituted. Three or more (3+) years of administrative or hospitality management experience. In lieu of the experience requirement, additional related education, above and beyond what is required, on an equivalent year‑for‑year basis may be substituted. Preferred Qualifications Experience managing multiple food and beverage outlets. Fast‑casual and full‑service restaurant dining experience strongly preferred. Background in hospitality, hotels, restaurants, or campus dining. Proven ability to lead front‑of‑house teams and deliver consistent service standards. Experience with POS systems, scheduling software, and basic financial reporting. Skills Strong interpersonal and communication skills. Ability to manage multiple priorities in a fast‑paced environment. Excellent time management and organizational skills. Service‑oriented leadership style. Ability to handle stressful situations with professionalism and positivity. Proficiency in Microsoft Word and Excel. Supervisory Responsibilities Directly supervises front‑of‑house staff, including serving staff, banquet staff, cashiers, baristas, and temporary employees. Provides coaching, training, and performance feedback. Conducts performance evaluations and supports staff development. Enforces safety, sanitation, and service standards. Investigates incidents and completes required reports. Coordinates staffing and coverage across multiple outlets. Essential Functions Provide daily front‑of‑house operational leadership across retail dining locations. Establish service standards and ensure consistent guest experience across all outlets. Collaborate with culinary leadership on menu execution and service flow. Oversee scheduling, labor deployment, and staffing optimization. Monitor operational performance and address service or staffing gaps. Serve as liaison with campus partners, vendors, and internal departments. Support financial oversight, including basic budgeting, labor tracking, and reconciliation. Assist with equipment needs, vendor coordination, and operational improvements. Train, guide, and supervise student and hourly staff. Prepare reports, communications, and operational documentation. Perform other duties as assigned in support of Rice Hospitality objectives. Equal Employment Opportunity Statement Rice University is committed to ensuring Equal Employment Opportunity and welcoming the fullness of diversity into our candidate pools. Rice considers qualified applicants for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability, or protected veteran status. Rice also provides reasonable accommodations to qualified persons with disabilities. If an applicant requires a reasonable accommodation for any part of the application or hiring process, please contact Rice University’s Human Resources Office via email at View email address on click.appcast.io for support. #J-18808-Ljbffr Rice University