Assistant General Manager Campus Dining

Job Summary

Essential Duties and Responsibilities

• Lead all customer-facing operations across a multi-unit dining program that includes a residential dining hall, catering department, coffee shop, and multiple retail locations.
• Provide day-to-day operational leadership for breakfast, lunch, and dinner service seven days per week, ensuring consistent execution, safety, and guest satisfaction.
• Oversee the successful planning, execution, and financial performance of the catering program, partnering closely with clients and campus stakeholders to deliver exceptional events and service experiences.
• Direct and support a team of approximately 30 hourly associates, 5 supervisors, and a salaried Catering Manager, fostering a culture of accountability, engagement, and continuous development.
• Serve as the primary operational leader during evenings and weekends, providing complementary leadership coverage alongside the culinary team to ensure uninterrupted operational excellence and a strong safety culture.
• Coach, mentor, and develop frontline leaders and associates, building bench strength and succession plans throughout the operation.
• Maintain exceptional guest experiences by ensuring high standards of hospitality, service execution, cleanliness, and presentation across all service outlets.
• Collaborate with culinary leadership to ensure seamless coordination between front-of-house and back-of-house teams.
• Assist in managing departmental budgets, labor costs, revenue performance, forecasting, and expense controls while maintaining operational and service standards.
• Analyze financial and operational performance metrics and implement strategies to improve efficiency, guest satisfaction, and profitability.
• Ensure all company, client, health department, and food safety standards are consistently met and exceeded.
• Build and maintain strong relationships with clients, campus partners, guests, and internal stakeholders.
• Support a diverse campus community and contribute to inclusive hospitality experiences that reflect the unique culture and traditions of the operation's longstanding Pacific Islander community.
• Execute operational initiatives independently, effectively interpreting written communication, operational directives, reports, and action plans to drive results.
• Assist the General Manager with strategic initiatives and operational projects, allowing senior leadership to focus on broader business objectives and client partnerships.
• Perform other duties as assigned.

Qualifications

• Bachelor's degree or equivalent professional experience preferred.
• Minimum of 3-5 years of progressive food service, hospitality, catering, or retail dining management experience.
• Experience managing complex, multi-unit food service operations, including high-volume dining, retail, and catering environments.
• Demonstrated catering leadership experience with responsibility for event planning, execution, staffing, and client engagement.
• Minimum of one year of experience managing financial performance, including P&L oversight, labor management, budgeting, forecasting, and cost controls.
• Proven success leading and developing supervisors, managers, and hourly associates.
• Strong understanding of hospitality operations, guest experience management, and customer service excellence.
• Comprehensive knowledge of food service operations, food safety, sanitation, and quality assurance standards.
• Ability to work a schedule that includes evenings and weekends as a regular component of operational leadership responsibilities.
• Self-directed leader with strong organizational skills, attention to detail, and the ability to execute complex operational priorities with minimal supervision.
• Strong communication, relationship-building, and problem-solving skills.
• ServSafe Certification preferred.
• Proficient in Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.

Ideal Candidate