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General Manager

Stanford University

Details

Posted: 15-Jan-23

Location: Stanford, California

Type: Full-time

Salary: Open

Internal Number: 97593

We are only considering internal candidates

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 the highest quality services to students and other members of the university community in a sustainable and fiscally responsible manner. R&DE comprises 11000+ staff in the following divisions: Office of the Senior Associate Vice Provost (SAVP Office), Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, and a team of four R&DE strategic business partners: Finance & Administration including Information Technology, Human Resources, Strategic Communications, and Maintenance Operations & Capital Planning. R&DE houses 13,000+ students and their dependents while serving over 6.5 million meals annually to students, conference, catering, retail, and concession guests.

ABOUT STANFORD HOSPITALITY & AUXILIARIES:

Stanford Dining, Hospitality & Auxiliaries, a division within R&DE at Stanford University is committed to excellence and the highest level of customer service. It is recognized nationally for operating at "the cutting edge" of the industry receiving exceptional service ratings and numerous awards, including the Restaurant & Institutions Magazine Ivy Award for excellence in food service and hospitality. The Ivy Award is one of the industry's most prestigious and coveted awards, given to those operations that meet the highest standards of food, hospitality and service. With R&DE's vision "to be the best in the business" Stanford Hospitality and Auxiliaries is a Certified Green Business practicing sustainability in its purchasing and using equipment and processes that reduce solid waste and preserve natural resources. The highest Acterra Sustainability Award was received in 2006, in recognition of these initiatives.

JOB PURPOSE:

Provide hands-on oversight during transaction periods of assigned units in larger and more complex operations to uphold customer service and food quality standards. Will typically be the leader for a standalone unit with more than $750,000 in revenue targets and 5 to 15 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE.

The Concessions General Manager is a full time, salaried position responsible for the effective management of athletic venue food & beverage concessions operations, hawking operations, and warehouse/purchasing operations. Responsibilities include: inventory controls, compliance with alcohol service polices, product ordering, training new employees, POS controls, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the Associate Director. The Concessions General Manager provides a detailed level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Stadium & Concessions departments.

The General Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting division quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The GM will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.

CORE DUTIES*:

Develop sales/marketing initiatives and nutritional programs. Ability to oversee a large volume of inventory, order product, and manage high volume sales.
Perform general management duties of the Food Service Manager 1, with a focus on controlling revenue and expenses, and provide strategic input into short- and long-term goals and talent decisions.
Contribute to business optimization by compiling and analyzing data and reports to guide daily operational decisions, ensuring budgetary goals are met, monitoring and meeting the revenue and expenses control goals, establishing and managing annual operational budget, and balancing customer service with labor, cost, and food quality goals (activities include, but are not limited to, the scheduling of labor to meet or exceed budgetary guidelines and productivity standards and the managing of food costs to meet quality and budgetary guidance).
Hire, train, and develop culinary team and conduct performance appraisals (mid-year and year-end)
Optimize employee relations by participating in the processes of interviewing, hiring, training, counseling, mentoring, and evaluating all levels of staff.
Training new & current employees with regarding to property procedure & best practices.
Responsible for managing, developing, and mentoring a staff of part time and full-time concession employees. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with event needs, as directed.
Provide direction and oversight to Concessions Supervisors, Stand Managers, Concession Cooks, and Volunteers. Ensure that all State / Federal, procedures and practices are adhered to, including compliance with alcohol service / service and food handling / sanitation guidelines, general safety policies and procedures. Report any alcohol service or other compliance issues to AD immediately.
Ensure event staff and volunteers are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
Develop catering program in conjunction with retail operation.
Lead local menu and marketing development by suggesting marketing and merchandizing strategies and features, overseeing strategy implementation, collaborating with staff to create innovative programs and promotions, and planning and executing special events and theme dinners.
Ensure proper set-up of all concession locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that the Stand Supervisor has followed proper procedures for operation of a concession stand.
Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
Uphold customer service standards and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions.
Manage and run all venue concessions operations before, during and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the AD.
Complete post-event evaluations, data compilation, tracking of product shortages, generating reports; serves as a resource for POS applications and training.
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.
Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents, or incidents. Relays safety/health issues to management immediately.
Ability to obtain working knowledge of all existing concession locations: equipment, evacuation procedures, adjacent employee and guest areas and facility access.

* - Other duties may also be assigned

MINIMUM REQUIREMENTS:

Education & Experience:

Bachelor's degree and five years of management experience in a customer service industry, or combination of education and relevant experience. Experience in Culinary Management, Business Management, Concessions Management, other Food & Beverage Management desired.

Knowledge, Skills and Abilities:

Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
Experience training new employees and volunteers
Advanced knowledge of inventory procedures and controls
Experience ordering product for a high-volume venue or facility
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to concession operations.
Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
Nationally recognized food service sanitation training course certification preferred
Nationally recognized alcohol service training course certification preferred.

Certifications and Licenses:

Valid Non-Commercial Class California Driver's License.

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.

* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.

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, http://adminguide.stanford.edu.

The expected pay range for this position is $80K to $95K per annum ($38.46-$45.67/ hour)

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.

Note: We are only considering internal candidates

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 resources.
A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits.
Discovery and fun. Stroll through historic sculptures, trails, and museums.
Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more

The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.

Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.

Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law

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About Stanford University

Why work at Stanford?Stanford University has changed the world, over and over again.We are one of Silicon Valley's largest employers - and also one of the most unique. Our mission is to educate future leaders and promote interdisciplinary, world-class research and teaching. This passion makes Stanford an intensely creative, rewarding, and challenging place to work. At the same time, our traditions of respect and collaboration sustain a humane, supportive environment in which to pursue your life and your career.At Stanford you'll work with bright, diverse, dedicated people. You'll find encouragement to learn and grow. You'll enjoy excellent benefits and an outstanding environment. How will it change you?

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