Dining Services Manager

Dining Manager Position

Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society's most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we're building on momentum and offering a Roanoke experience for today's students and a legacy that belongs to every Maroon.

Roanoke College is a nationally ranked residential liberal arts college affiliated with the Lutheran Church (ELCA), located in the beautiful Roanoke Valley of Virginia. A Phi Beta Kappa institution, Roanoke College is an equal opportunity employer and actively seeks diversity among its faculty, staff, and students; women and members of under-represented groups are especially encouraged to apply.

This position serves as a hospitality leader, decision-maker, and member of the Dining management team. The Dining Manager is a highly visible role and will direct and participate in all of the daily operations for Sutton Commons, Roanoke College's all-you-care-to-eat dining center in order to provide excellent culinary and hospitality experiences. With an annual operating budget of over $10 million, the Sutton Commons serves over 1,500 meals daily to students, faculty, staff, and campus guests. This manager will also ensure facility readiness to accept guests during hours of operations, and may provide some support to other foodservice operations in the Colket Center and within Dining.

Key responsibilities include overseeing overall front-of-house operations, using a Point of Sale machine to obtain payment transactions from customers including cash, credit, and tap-to-pay options, ensuring compliance to food safety, sanitation, workplace safety standards, and other department and college policies, working collaboratively with stakeholders to plan and supervise special events, and directing customer interaction and management of employees. The manager will also conduct Human Resources functions including interviewing, hiring, training, performance planning and evaluation, and report any equipment, facilities, or maintenance issues as they are identified. The manager will accurately record temperatures, sales data, inventory levels, and other pertinent data as needed, manage and control inventory, support department equipment inventory and maintenance processes, and work to achieve high quality customer and client satisfaction scores. The manager will prepare signage, announcements, and other communication and marketing collateral, perform and/or coordinate various public relations activities, create a positive environment and successfully motivate and manage team, and perform other duties as assigned.

Minimum qualifications include excellent verbal and written communication skills in the English language, advanced computer skills and experience with computerized menu management systems and knowledge of office and industry software applications, excellent decision making and reasoning skills, excellent and effective interpersonal and work leadership skills to provide guidance to all levels of personnel, advanced knowledge in food service operations, ability to effectively respond to a high-pressure environment and/or unpredictable outcomes, effective leadership and interpersonal skills to provide guidance, coaching and mentoring to subordinates, knowledge of business and management principles involved in planning, resource allocation, human resources modeling, leadership techniques, production methods and coordination of people and resources, and ability to teach others how to do something. Preferred qualifications include experience managing college & university food service operations, skilled in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures, experience working with menu management and time clock software, and experience with budget and report management.

Education or professional experience equivalent to an associate's degree in culinary arts, hospitality management, business management or related field, plus 4 years of equivalent food service experience, or a bachelor's degree in culinary arts, hospitality management, business management or related field, plus 2 years of equivalent food service experience, or 6+ years of equivalent food service experience with thorough knowledge in food service operations, and 2+ years' experience in a foodservice leadership/supervisory role, and familiarity with safe food service principles and VA Dept. of Health guidelines are required.