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We are seeking a **_Food Service Operations Manager_** who will provide the day-to-day oversight and direction for the food service locations on Homewood Campus, reporting to location managers. With a focus on student satisfaction and engagement, quality execution and service, they will work closely with the Director of Residential Dining Operations and Assistant Director of Retail Operations to ensure consistency across venues and creating the right experience for students in the dining locations.

Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the location's operational team.

They will support the overall residential operation as needed under the direction of the Director of Residential Dining.

Specific Duties & Responsibilities

_Operations_

+ Lead all daily operations at the location and provides direction for all team leaders at the location. They will collaborate with the culinary team on culinary execution at the location.

+ Assist in the management of a team of 60 employees, including team leaders and bargaining unit (BU) members.

+ Support scheduling and direction of employee workflow to include team leaders and bargaining unit members.

+ Build and maintain strong relationships with students, campus constituents, and dining team members.

+ Respond and assist in any service issues.

+ Ensure team members have the tools necessary to complete their jobs.

+ Ensure show quality standards are maintained at all times.

+ Support and communicates University initiatives.

+ Work with the Marketing Team to create and execute marketing initiatives.

+ Assist Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.

+ Ensure the location's physical plant and equipment are maintained and in good working condition.

+ Work closely with the department of facilities and real estate to ensure timely response to facility-related work orders.

+ Ensure authenticity in menus, including the digital signage.

+ Set high expectations for customer service, product knowledge, and education among all staff (BU team members and team leaders).

+ Work with the Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration between the Support team, the location management, and BU team members.

_Finance_

+ Ensure cost controls are in place and being adhered to.

+ Oversee completion of required location reports.

_Controls_

+ Ensure that all security, safety, and sanitation standards are achieved.

+ Employ good safety and sanitation practices.

+ Oversee control of the food, equipment, and smallware's inventories in the location.

_Leadership and Internal Relationship Building_

+ Use engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.

+ Promote a cooperative work climate, maximizing productivity and morale.

+ Interview, hire, train, and develop team members according to Dining Standards.

+ Display a positive attitude towards team members.

+ Serve as a mentor to department management to develop their skills and leadership abilities.

_Additional Information_

+ This position is considered essential personnel and will be asked to be on-call via phone or in person as needed during the semester as a point of contact for the location team.

+ This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends.

Minimum Qualifications

+ Associate's Degree or Culinary Degree equivalent.

+ Minimum 3 years of Food Service Management experience, with at least 1 year in a supervisory role.

+ ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.

+ Additional education may substitute for required experience, and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

Preferred Qualifications

+ Bachelor's Degree.

Special Knowledge, Skills and 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 management team, students, and team members

+ Ability to taste and evaluate food and beverage products.

Classified Title: Food Services Manager

Job Posting Title (Working Title): Food Service Operations Manager (Hopkins Dining)

Role/Level/Range: ACRP/03/MC

Starting Salary Range: $48,000 - $84,100 Annually (Commensurate w/exp.)

Employee group: Full Time

Schedule: 5 days a week, some night and weekend work

FLSA Status: Exempt

Department name: Hopkins Dining

Personnel area: University Student Services

The listed salary range represents the minimum and maximum Johns Hopkins University offers for this position, based on a good faith estimate at the time of posting. Actual compensation will vary depending on factors such as location, skills, experience, market conditions, education, and internal equity. Not all candidates will qualify for the highest salary in the range.

Johns Hopkins provides a comprehensive benefits package supporting health, career, and retirement. Learn more: https://hr.jhu.edu/benefits-worklife/.

Equal Opportunity Employer

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

EEO is the Law

https://www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf