Menu Operations Manager

4 weeks ago


Grand Forks, United States InsideHigherEd Full time
Salary/Position Classification
  • $54,000+ Annual
  • 40 hours per week
  • 100% Remote Work Availability: No
  • Hybrid Work Availability: No
Purpose of Position

The position is responsible for managing the department’s electronic menu management program to include but not limited to menu maintenance, nutritional database management, system processes, food item setup, and user training. In addition to the menu management program management, the incumbent will be response for the department’s food stores purchasing and receiving.

Duties & Responsibilities

Manage menu management software

  • In collaboration with Dining Service’s senior leadership and Jamix support, develop and implement policies and procedures for administration and use support.
  • Troubleshoot issues within the program and provide technical onsite support to end users
  • Working with Jamix, manage system upgrades
  • Train and support users in the use of system software.
  • Maintain the nutritional analysis module and complete maintenance processes on the menu management database.
  • Monitor compliance with the department’s nutrition labeling protocol.
  • Ensure unit’s adherence to menu management procedures in relation to menu, recipes, inventory control and food purchasing.

Financial management of assigned areas

  • Review and analyze weekly financial reports.
  • Evaluate new products and recipes for menu cost effectiveness.
  • Audit vendors yearly to insure contract terms are upheld.
  • Evaluate disposables costs, research cost effective solutions.

Menu development

  • Coordinate with the executive chef the development of departmental menus, and to plan and develop residential theme meals.
  • Meet with brokers, manufacturer, and distributor representatives.
  • Evaluate program and menu satisfaction through surveys and other department feedback mechanisms.

Sustainability solutions

  • Lead the departments sustainability solution(s) focused on reducing food waste and continuous improvement.
  • Research and initiate regional buying relationship (Sustainable Sourcing) with growers and manufacturers of food items.
Required Competencies
  • Skilled in menu planning, food costing and food specifications.
  • In depth knowledge of computer systems.
  • Familiar with electronic menu management software, and waste management systems.
  • Ability to analyze and evaluate information and prioritize work.
  • Comprehensive knowledge of safety principles used in the business.
  • Excellent problem-solving skills, organizational skills, time management and motivational skills.
  • Excellent interpersonal and oral and written communication skills.
  • Must be self-motivated, have strong organizational skills, be customer service oriented and have excellent interpersonal skills.
Minimum Requirements
  • Bachelor's degree in Business Administration, Hospitality or Restaurant Management, Culinary Arts or related field.
  • Three years of progressively responsible supervisory experience in a high-volume non-commercial business with varying daily menus required.
  • Experience with food quality and presentation.
  • Experience with Microsoft programs.
  • Experience working in a diverse kitchen/dining environment.
  • Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications
  • Experience working in University Dining.
  • NRA Serv Safe certified.
  • Experience with Project Management.
  • Five+ years of supervisory experience.
  • One+ year(s) experience in LEAN food management or hospitality.
  • Skilled in menu planning, food costing and food specifications.


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