General Manager - Raleigh, United States - North Carolina State University

Description

NC State was named a great place to work in the 2022 Forbes annual survey as the best large employer in North Carolina.

NC State embodies a culture that values collaboration, creativity, innovation, and teamwork.

We provide a team-oriented culture, work/life balance, and work that makes a difference in our community, the state, and beyond.

We also offer great benefits for SHRA permanent positions, including tuition reimbursement at any university in the UNC system, healthcare, vacation, holiday and sick leave, paid parental leave, retirement and more.

You can even join the NC State Wellness and Recreation Center and receive discounted meals on campus.

Campus Enterprises is NC State University's division of retail and hospitality organizations - NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office.

Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.

NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus.

NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department.

The department employs approximately 1000 temporary and student employees and approximately 165 permanent EHRA and SHRA employees.

Essential Job Duties

This position will be responsible for the strategic planning, analysis, and financial stewardship of multiple Coffee Shops and Cafe/Markets operated by NC State Dining.

This includes overall leadership, coordination, planning and innovation of the assigned unit.

The day to day management will be achieved by a team of supervisory staff reporting directly to this position.

The person in this position must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University.

This position is responsible for the design and execution of the marketing program and strategies for the units.

This initiative is targeted not only at NC State University students, faculty and staff but also directed at corporate partners on campus.

This position is responsible for hiring, training, performance appraisals for SHRA permanent and temporary employees.

This position must act as an entrepreneurial manager and change agent who is dedicated to supporting the ongoing development of the NC State Dining department and its hospitality services.

This posting is to fill two (2) vacancies.

Unit Management

• Establish goals for each unit and plan daily, weekly, semester work to meet those goals and those of the unit(s). Meet goals by planning work operations, setting priorities and meeting deadlines. Set weekly goals and meet budget goals by monitoring labor and cost of goods.
• Provide leadership and manage all food service operations during all hours of operations.
• Collaborate with chefs, retail operators, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining's standards and policies.
• Provide administrative supervision of all dietary activities, including planning and establishment of menus.
• Run and analyze Micros and CBord reports to effectively project operational needs.
• Develop working relationships with business partners on and around campus and encourage strong communication within a group setting.
• Develop unit operating procedures, and ensure that all university, division and unit HR policies and procedures are followed and customer expectations are being met.

Leadership and Administration

• Assist in SHRA and temporary employees' recruitment and selection. Hire, on-board, and train new staff assigned to the unit.
• Approve leave requests timely, and ensure employees are properly submitting absences in the leave system.
• Follow University procedures for creating work plans and completing appraisals for subordinate employees. Recommend resolution of performance/disciplinary issues. Confer directly with departmental human resources director when appropriate on employee relations issues.
• Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
• Establish clear expectations for every employee so they understand their responsibilities. Provide feedback to and coach employees on job duties and responsibilities, and provide corrective action as necessary.
• Coordinate and execute staff training regularly and support Campus Enterprises' training programs.
• Motivate and constructively lead supervisors to have a successful food service operation.
• Encourage and support team building projects to ensure staff feel welcome and appreciated.

Communication and Customer Service

• Use the proper chain of command to communicate. Communicate in a timely manner to management if there are issues, questions, or concerns that need to be addressed - ie, safety concerns.
• Maintain campus email on a daily basis and respond to emails in a timely manner.
• Implement and maintain excellent communication between line employees, upper management and customers in verbal and written form.
• Communicate directly with staff about food status/levels during the service to ensure no lag time between replacements of food for service.
• Work closely with supervisors to build team concept among staff members.
• Lead by example in demonstrating excellent customer service habits and skills.
• Respond to needs and requests of the customers in a timely fashion, anticipate customer needs and resolve customer conflicts.

Financial Administration

• Effectively monitor and manage the financial performance of the units. Participate in the budget development process. Monitor and manage food service operations to meet agreed upon targets including food and labor cost.
• Responsible for keeping the food service equipment in good working order and submit requests for necessary repairs. Evaluate equipment needs and submit requests for new equipment that is compliant with available budget and departmental and university guidelines.
• Responsible for purchasing and inventory control for all delegated locations. Maintain reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.
• Make requests for additional operating budget based on sound business decisions and forecast of future business.
• Run and analyze Micros and CBord reports to effectively project operational needs.
• Develop and implement programs applying principles and methods for showing, promoting and selling products or services. Maintain current knowledge of the sources of supply, market factors and product characteristics of supplies and commodities being purchased.

Compliance and Safety

• Demonstrate an understanding of and practice a high sanitation standard that ensures a healthy and safe working environment.
• Take immediate action to correct deficiencies.
• Keep all kitchen and service areas and equipment clean, sanitary, and everything in proper working order.
• Demonstrate and foster an environment that is safe for employees and co-workers. Follow guidelines set forth by Wake County Health Department and standard food code rules. Communicate to management if a safety or health compliance issue or concern is brought to the employee's attention.
• Adhere to all food allergen training and best practices.
• Maintain a Grade A sanitation rating of 95% or better.
• Ensure all sanitation logs, inspections and cleaning schedules are completed on time.

Only current, permanent NC State Employees are eligible to apply.

Other Responsibilities

• Model the Division's mission and values, introduce the Division's mission and values to the employees, and foster a positive, cohesive workplace and congeniality among co-workers.
• Understand the goals and culture of the organization, and how employees' work activities, teamwork, and customer service impact clients. Work with supervisor and colleagues to understand these goals and the workplace culture.
• Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
• Perform other duties as assigned to ensure NC State Dining business needs are met.

Qualifications

Minimum Education and Experience

• Bachelor's Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience OR
• Associate's degree in a related discipline and three years of food management experience OR
• An equivalent combination of training and experience.

Other Required Qualifications

• Supervisory experience that includes hiring, training, employee relations, coaching and team building.
• Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.
• Must follow written and/or verbal instructions.
• Knowledge of equipment, cooking methods, measurements, and food safety. Including knowledge of proper sanitation, safety and health codes
• Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations.
• Excellence in completing all tasks.
• Ability to work in a fast-paced environment
• Proficiency with using email, a PC and MS Office or Google platform.
• Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.
• Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation

Preferred Qualifications

• Food service management experience (planning, forecasting, ordering, budgeting) in a coffeeshop, cafe, or market
• Barista experience
• Experience with an advanced menu management system, intermediate spreadsheets and word processing, and ability to learn new software
• Experience in solving complex and routine problems

Required License(s) or Certification(s)

• ServSafe certification or the ability to obtain within 90 days of employment.
• Certification must be maintained as a condition of employment.
• Must obtain Brand specific certification, if applicable, as required by location within 30 days of employment.

Valid NC Driver's License required No Commercial Driver's License required No