Job Summary

The General Manager (Retail and Convenience) at Eagle Dining oversees and manages the daily operations of a dining unit, providing leadership across key functions. This role is responsible for ensuring an exceptional level of customer service and product quality, demonstrating leadership and good judgment, and administering sound personnel and financial management practices to ensure profitability. Additionally, the General Manager ensures efficient work systems, procedures, and policies while training, guiding, and supervising employees. They develop and implement strategies to enhance work quality and overall performance while fostering a positive and productive working environment.

Responsibilities

Oversee Daily Operations & Leadership - Manage the dining unit's day-to-day functions, ensuring high-quality service, food production, and adherence to university policies and regulations Financial & Inventory Management - Oversee budgets, safeguard payments and inventory, and ensure financial profitability through strategic planning and cost control Customer Service & Front-of-House Presence - Engage with guests and staff during peak hours, ensuring exceptional customer experiences and operational efficiency Compliance & Safety Oversight - Ensure adherence to all health, safety, and regulatory standards, including OSHA and Health Department guidelines

Required Qualifications

Educational Requirements Associate's Degree Other Required Qualifications Ability to obtain Manager Serve Safe Certification within 30 days of employment Required Experience 2 years of management experience, preferably in retail, restaurant or campus dining environments

Preferred Qualifications

Additional Preferred Qualifications Manager Serve Safe Certification preferred, or ability to obtain within 30 days of employment. Understanding of food production and/or menu management at a large dining, resort, hotel, and/or cruise industry scale. Preferred Educational Qualifications Bachelor's Degree Preferred Experience Experience in a university or large-scale institutional dining environment, managing both front- and back-of-house operations. Experience managing budgets, inventory, purchasing, and financial planning to ensure operational profitability. Strong background in front-of-house operations, guest relations, and maintaining high customer service standards

Proposed Salary

$50,173 - $63,955

Required Documents to Attach

Resume Cover Letter Two (2) Professional References

Knowledge, Skills, & Abilities

ABILITIES Consistently exhibit engaging customer service Ability to support various constituencies served by the University Proven proficiency with computers including Microsoft Office, Google, and/or applications as required for specific position KNOWLEDGE Adhere to University policies and procedures to meet Institutional goals and support University's mission for student success SKILLS Effective communication (verbal and written), organizational and human relations skills

Apply Before Date

September 19, 2025