Campus Dining Operations Leader (High-Volume Kitchen)

Claremont Colleges, Inc.; Claremont (CA); On-site; USD 70,000 - 79,000; Full time

Job summary

Pomona College in Claremont, CA, seeks a Dining Operations Manager to provide hands-on leadership of front-of-house and back-of-house operations at an assigned dining facility. The role directs production, service, staffing, sanitation, inventory, and cost controls while ensuring safety and guest experience across meal periods.

Reporting to the AGM, you will coach culinary staff, execute approved menus, maintain HACCP compliance, and collaborate with Chef Managers and Dining Services leaders to

Qualifications

• Minimum five years of progressively responsible food-service, culinary, restaurant, hospitality, or institutional dining experience.
• Experience supervising or managing staff in a high-volume dining environment.
• Must obtain and maintain a valid food-protection manager certification meeting applicable CA requirements.

Responsibilities

• Direct daily shifts across front- and back-of-house functions.
• Coordinate opening, transitions, and closing with staff.
• Ensure production meets menus, recipes, and safety standards.
• Maintain inventory controls and waste-reduction practices.
• Monitor customer service quality and guest experience.

Skills

Front- and back-of-house leadership

Culinary leadership in high-volume

Delegation and supervision

Problem solving and escalation

Employee supervision & scheduling

Budgeting & cost control

Communication

Dining Services technology (POS, Jamix

Education

High school diploma or equivalent

Associate or bachelor’s degree in culinary arts, hospitality, food-service management, business administration or related field

Tools

Microsoft Office

Jamix

POS systems

Job description

Pomona College in Claremont, CA, seeks a Dining Operations Manager to provide hands-on leadership of front-of-house and back-of-house operations at an assigned dining facility. The role directs production, service, staffing, sanitation, inventory, and cost controls while ensuring safety and guest experience across meal periods.

Reporting to the AGM, you will coach culinary staff, execute approved menus, maintain HACCP compliance, and collaborate with Chef Managers and Dining Services leaders to