Senior General Manager (Palo Alto)

Thank you for your interest in Stanford University.While we have instituted a hiring pause for non-critical staff positions, we are actively recruiting for most of the positions currently listed on our careers page.We will update the page when the broader hiring pause is lifted.

Job Summary

• DATE POSTED 1 day ago
• Schedule Full-time
• Job Code 7633
• Employee Status Regular
• Requisition ID 107003
• Work Arrangement On Site

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.

Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.

Students (Customers) Firstis the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE, Excellence is defined by aligning our strategic goals and performance with our vision.

R&DE Stanford Dining, Hospitality & Auxiliaries (SDHA), a division of Residential & Dining Enterprises, is a best-in-class dining and hospitality program serving over 25,000 meals a day by over 900+ staff in over 100+ locations, including 9 dining halls, 31 self-op row house dining, 7 co-op dining, 4 suite dining, 4 branded concepts, athletic dining, a kosher kitchen, late night dining at Lakeside, 8 cafes, 12 vendor partner programs, 1 commissary production kitchen, a pub, 3 markets, a sweet shop, 7 catering operations, Schwab Executive Dining, 5 athletic concession venues, and 2 teaching kitchens, SDHA also oversees the Stanford Food Institute, the Stanford Flavor Lab, the campus BeWell community gardens, the Stanford Food Pantry, and a staff training and development center.

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

Schedule:Tuesday Saturday 9:00am 7:00pm

JOB PURPOSE:

Plan, organize, coordinate, and profitably manage multiple or single food service operations, or manage staffing transactions and operations for a significantly sized single operation. Will typically be the leader for large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE. Often manage other leaders in addition to the front-line staff.

CORE DUTIES:

Perform all duties of lower-level food service manager jobs.

Lead business optimization efforts by compiling and analyzing data and reports to make appropriate business correction recommendations, utilizing food management software systems to control revenue and expenses, preparing operational reports, reviewing progress and adverse trends and making appropriate corrective recommendations, and leading overall labor law, bargaining agreement, and university policy compliance within assigned units.

Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff.

Lead local menu and marketing development by overseeing and introducing contemporary marketing and merchandizing trends, strategies, and features to enhance business and customer satisfaction.

Lead health and safety standard compliance by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety and food handling practices, and staff and facility appearance inspections at assigned unit(s).

For retail locations, the following duties also apply: Support and employ innovative marketing according to plan(s) and hold events, including collateral development to support the event; ensure marketing standards are met; manage expenses and/or accelerate bottom-line growth to meet or exceed the established revenue targets; perform daily calibration of the operation (e.g., monitoring and changing schedules based on enterprise-wide traffic and labor needs and tracking costs impacted by food price changes); ensure unit's adherence to cash handling standards; execute franchise standard operating procedures to preserve brand and quality standards.

MINIMUM REQUIREMENTS:

Education & Experience:

Bachelor's degree in hospitality management or hotel and restaurant management, certification by a recognized culinary institution, or an equivalent combination of education and operational food service experience. Seven years of management experience, with five years of institutional, hotel, or restaurant food service facility management experience, including large quantity production culinary skills, or other relevant management in large and multi-unit dynamic restaurant environments.

Knowledge, Skills and Abilities:

Proven track record of successfully controlling costs and managing annual budgets exceeding one million dollars.

Ability to work independently and show creativity and initiative on projects with minimal supervision.

Ability to effectively supervise and train a diverse work staff.

Demonstrated experience in staff training/ development in a multi-unit restaurant environment with different levels of staff and competencies.

Demonstrated proficiency in the research, development, and implementation of new food products, incorporating an understanding of food trends and marketing concepts.

Strong technical skills in food production and food safety.

Proficiency and experience with computerized culinary and menu management software.

Ability to interpret, analyze, and recommend operational changes based on data, budgets, and goals.

Demonstrated experience with a high volume, dynamic, and complex menu cycle that meets a variety of customer tastes.

Demonstrated experience with daily planning and daily organization with attention to detail.

For retail locations, additional qualifications also apply:

Two years of cash handling experience in a retail environment.

Demonstrated ability to create and drive localized marketing plans.

Demonstrated ability to make decisions related to department complaints, real-time scheduling, marketing, and customer service.

Certifications and Licenses:

ServSafe CA Certification.

PHYSICAL REQUIREMENTS:

Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects.

Ability to bend, stoop, and perform extensive walking.

Ability to see and taste food for quality.

Ability to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.

WORKING CONDITIONS:

Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.

WORK STANDARDS:

Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.

Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.

Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, .

The expected pay range for this position is $100,000 to $105,000 per annum.

Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs.

Why Stanford is for You:

Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with:

Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak.

A caring culture. We provide superb retirement plans, generous time-off, and family care resou]]> <