Job Information
Johns Hopkins University Food Service Operations Manager in Baltimore, Maryland
Reporting to the Director of Dining Operations, we are seeking a Food Service Operations Manager provides the day-to-day oversight and direction for one of the residential locations. With a focus on student satisfaction and engagement, quality execution and service, they will work closely with the Director of Residential Dining to ensure consistency across venues and creating the right experience for students in the residential dining locations. Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the location operational team. They will support the overall residential operation as needed under the direction of the Director of Residential Dining.
Specific Duties & Responsibilities
Operations
Leads all daily operations at the location and provides direction for all team leaders at the residential location, they will collaborate with the culinary team on culinary execution at the location.
Assists in management of team of 125 employees to include team leaders and bargaining unit (BU) members.
Supports scheduling and direction of employee workflow to include team leaders and bargaining unit members.
Builds and maintains strong relationships with students, campus constituents, and dining team members.
Works in partnership with Student Advisory committees, including but not limited to Student Advisory, Sustainability, and the Plant Forward groups.
Responds and assists in any service issues.
Ensures team members have the tools necessary to complete their jobs.
Ensures show quality standards are maintained at all times.
Supports and communicates University initiatives.
Works with the Marketing Team to create and execute marketing initiatives.
Assists Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.
Ensures the location physical plant and equipment is maintained and in good working conditions.
Works closely with the department of facilities and real estate to ensure timely response to facility related work orders.
Ensures authenticity in menus including the digital signage.
Sets high expectations for customer service, product knowledge and education among all staff (BU team members and team leaders).
Works with Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration between the Support team, the location management and BU team members.
Finance
Ensures cost controls are in place and being adhered to.
Oversees completion of required location reports.
Controls
Ensures that all security, safety, and sanitation standards are achieved.
Employs good safety and sanitation practices.
Oversees control of the food, equipment and smallware's inventories in the location.
Leadership and Internal Relationship Building
Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout location.
Promotes a cooperative work climate, maximizing productivity and morale.
Interviews, hires, trains, and develops team members according to Dining Standards.
Displays a positive attitude towards team members.
Mentors' department management to develop their skills and leadership abilities.
Minimum Qualifications
Associates Degree or Culinary Degree Equivalent.
ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
Additional related experience may substitute for required education to the extent permitted by the JHU equivalency formula.
Preferred Qualifications
- Bachelors Preferred.
Special Knowledge, Skills and Abilities
Proven ability to lead and develop a diverse team.
Ability to maintain organization in a changing environment.
Exhibits initiative, responsibility, flexibility, and leadership.
Able to communicate effectively with management team, students, and team members.
Ability to taste and evaluate food and beverage products.
Additional Information
- This position is considered essential personnel and will be asked to be on-call via phone as needed during the semester as a point of contact for the location team. This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends.
Classified Title: Food Services Manager
Job Posting Title (Working Title): Food Service Operations Manager
Role/Level/Range: ACRP/03/MC
Starting Salary Range: $55,200 - $96,600 Annually ($62,000 targeted; Commensurate with experience)
Employee group: Full Time
Schedule: 5 days a week/Some nights & weekends
Exempt Status: Exempt
Location: Homewood Campus
Department name: Hopkins Dining
Personnel area: University Student Services
Equal Opportunity Employer:
Johns Hopkins University is an equal opportunity employer and does not discriminate on the basis of race, color, gender, religion, age, sexual orientation, national or ethnic origin, disability, marital status, veteran status, or any other occupationally irrelevant criteria. The university promotes affirmative action for minorities, women, disabled persons, and veterans.