Dining Hall General Manager

Job Description:

This working restaurant manager position oversees all operations of the Marketplace Dining Center at Washington and Lee University. The Marketplace Manager provides clear leadership for the restaurant, ensuring execution of the vision and goals for the Marketplace Dining Center. This position supports the department's mission by analyzing guest feedback; ensuring safe, healthy, and sustainable food preparations; and creating and sustaining a positive work environment. The Marketplace Manager provides active supervision and oversight for all Marketplace operations with direct supervision of all General Service and Utility Staff.

Washington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential Functions:

• Implements departmental policies and standards of operation within the parameter of the University policies and procedures.
  
  
• Implements University personnel policies within the department. Monitors Marketplace personnel activities to ensure compliance. Develops staff schedules per approved budgetary guidelines.
  
  
• Implements the menus and service areas developed by the Marketplace Executive Chef(s). Works in a collaborative manner with the Marketplace Executive Chef(s) to develop new service areas, menus and concepts.
  
  
• Provides strategic vision and planning for the Marketplace Dining Center. Consistently seek opportunities for growth and improvement in service opportunities. Stays informed on current trends in the foodservice industry and find opportunities to incorporate new and innovative ideas.
  
  
• Uses approved accounting and accountability systems and procedures to track operation expenditures at The Marketplace. Reviews all financial reports with Assistant Director of Dining on a monthly basis.
  
  
• Helps oversee and implement Marketplace capital improvement projects.
  
  
• Monitors the operation of all meal plans. Ensures that all Marketplace staff are educated about the working of all meal plans.
  
  
• Coordinates with The Marketplace Executive Chef(s) to plan and execute special event meals in the Marketplace.
  
  
• Provides routine coaching to supervisors and subordinates to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program.
  
  
• Participates in Dining Leadership meetings, contributing to overall vision and progress of Washington and Lee Dining Services. Approaches issues in the Marketplace within the context of W&L's overall dining landscape. Assists dining leadership in implementing and maintaining programs that stretch across the whole of Dining Services.
  
  
• Monitors labor relations within the department to ensure that all personnel are performing to their potential for the benefit of the department. Conducts routine staff meetings to inform all personnel about the status of their performance and ensure clarity of department standards, policies, and directives.
  
  
• Implements prescribed service concepts, menu formats, and operating programs with the Marketplace Executive Chef(s) and Assistant Director of Dining .
  
  
• Oversees the hiring process for vacant supervisor, utility, and general services positions in The Marketplace. Reviews applications, conducts interviews, and works with the dining team to recruit and select the best candidates to fill venue needs.
  
  
• With the help of The Marketplace supervisors, oversees, assigns, assists and schedules work of all utility and general service staff and supporting front-of-the-house personnel. Creates schedules in coordination with Marketplace Executive Chef to ensure all needs within the Marketplace are met.
  
  
• Engages with team members to ensure program quality, provide role modeling, address concerns, and review presentation.
  
  
• Provides hands-on coaching, coordinated trainings, and mentoring. Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.
  
  
• Works with Assistant Director of Dining to establish standards for quality and service, and develop short and long term training programs.
  
  
• Meets with The Marketplace Executive Chef(s), students, faculty, staff and public customers daily to assess the quality of food services
  
  
• Assists with catered events on an as needed basis.
  
  
• Other duties as assigned.
  
  

Work Schedule: Varying hours. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services .

Minimum Qualifications: Bachelor’s degree and culinary training are strongly preferred; college or university experience is advantageous. Must have five years' experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience. Excellent customer service skills and the ability to communicate professionally with co-workers, management, customers, and the University community is essential. Must be able to follow verbal and written directions and provide responses in writing. Proficient computer experience is required; must be able to use Microsoft Outlook, Excel and Word software. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment.

Application Instructions:

Review of applications will begin immediately and continue until the position is filled. Resume and cover letter are required. Upload both required documents to the Resume/CV upload section of the application. You will be asked to provide names and contact information for three professional references.

External Applicants: Application instructions for external applicants are located on the jobs.wlu.edu or here .

Current W&L Employees: Apply from your existing Workday account. Instructions are located at jobs.wlu.edu or here .

Physical Requirements

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
  
  
• Grasping: Applying pressure to an object with the fingers and palm.
  
  
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
  
  
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
  
  
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
  
  
• Crouching: Bending the body downward and forward by bending leg and spine.
  
  
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
  
  
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
  
  
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
  
  
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
  
  
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
  
  

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.
  
  
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
  
  
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
  
  

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Position Type:

Exempt, Full Time, Benefit Eligible

Minimum Pay:

$60,782.00 - Pay Commensurate with Experience

The university requires employees to become fully vaccinated for COVID-19 and new employees must provide proof of at least their first shot prior to the first day of employment. Boosters are required. Individuals may seek a medical or a religious exemption to the vaccination requirement.