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Food Service Operations Manager

2 months ago

Baltimore, Maryland, United States InsideHigherEd Full time
Job Summary

We are seeking a highly motivated and experienced Location Manager to oversee all aspects of food service operations within our brand-new Hopkins Student Center. This role is responsible for ensuring exceptional quality, service, and customer satisfaction.

Key Responsibilities
  • Develop and implement strategic plans to achieve operational excellence, meet financial targets, and exceed customer expectations.
  • Establish and maintain standardized operating procedures for food preparation, presentation, and service, in accordance with industry best practices and regulatory requirements.
  • Ensure compliance with food safety standards, sanitation guidelines, and health regulations to uphold the highest levels of cleanliness and hygiene.
  • Foster strong relationships with campus stakeholders, including students, faculty, administrators, and external vendors, to enhance the overall dining experience and support campus initiatives.
  • Stay abreast of industry trends, emerging technologies, and customer preferences to improve food service offerings and enhance customer satisfaction continuously.
  • Prepare regular reports, analyze key performance metrics, and present findings to senior management to inform decision-making and drive continuous improvement initiatives.
  • Assist in the general dining administration at the HSC, including establishing and implementing policies and procedures, personnel administration, and crisis management.
  • Oversee the day-to-day retail operations of the Hopkins Student Center.
  • Manage third-party food vendor contracts for all HSC vendor partners.
  • Assist with retail marketing efforts and work with the Hopkins Dining marketing team to ensure the messages are appropriate for the Campus Community.
  • Monitor the financial performance of all retail operating units in the Hopkins Student Center.
  • Collaborate with key members of Hopkins Dining to ensure food safety, customer service, and nutrition procedures are followed by our partners.
Leadership and Internal Relationship Building
  • Use engagement strategies to recognize, motivate, and celebrate individuals and operators delivering outstanding performance throughout the location.
  • Promote a cooperative work climate, maximizing productivity and morale.
  • Display a positive attitude towards team members.
  • Mentor vendor partners to develop their skills and leadership abilities.
Facilities, Safety, and Maintenance
  • Oversee all repair and maintenance programs for HSC retail operations, including preventive maintenance.
  • Assist in the oversight of safety and security initiatives.
  • Liaison with multiple JHU internal partners, including but not limited to Facilities & Real Estate and JHU Security.
Contract Administration
  • Manage the day-to-day relationship with third-party dining contractor(s), ensuring all operations, food preparation, customer service, food variety, and quality are done at the highest level.
  • Ensure and measure compliance with food standards, sanitation, operational hours, financial terms, and any other measurable objectives for HSC vendor partners; intervention may be necessary at times to protect the University.
  • Develop a program of inspection, reporting, correction, and re-evaluation of the dining contractors.
  • Enforce adherence to federal, state, and local laws and regulations concerning the delivery of a food service program.
  • Develop action plans and goals for correction of any partner's non-compliance with food service agreements.
  • Disseminate feedback and assessment data to vendors for improvement and goal development as needed for improvement.
  • Coordinate meetings as necessary with vendor partners to maintain excellence and develop partnership goals for the joint success of the institution and each contractor.
  • Facilitate any contractor transition to ensure uninterrupted service to the University.
  • Collaboratively work on a marketing program for the vendors within the dining program.
Special Knowledge, Skills, & 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 the management team, students, and team members.
  • Ability to taste and evaluate food and beverage products.