Campus Restaurant Operations Lead (Academic Schedule)

Damor Chai U Albany; City of Albany (NY); On-site; USD 28,000 - 41,000; Full time

Benefits offered by this job

Healthcare

Dental

Vision

Sick leave

401(k) eligibility

Job summary

Damor Chai U Albany is seeking an Assistant General Manager for Campus Restaurant Operations to oversee a high-volume dining operation aligned with the academic calendar. The role offers a unique schedule: roughly thirty-two weeks of active operation with a summer off-season, followed by potential return for the next academic year based on performance and business needs.

You will lead a front- and back-of-house team, guide daily operations, manage food quality and safety, and influence labor,

Qualifications

• 3–5 years of restaurant management experience with increasing responsibility.
• At least 2 years leading supervisors or large hourly teams.
• Strong leadership, financial acumen, and decision-making skills in a fast-paced, high-volume environment.

Responsibilities

• Lead your team: recruit, hire, train, coach, and retain a strong front- and back-of-house team while building a culture of accountability, teamwork, and hospitality.
• Run the operation: help direct daily operations, maintain high standards for food quality, cleanliness, food safety, sanitation, and oversee inventory, ordering, and vendor relationships.
• Support the business: assist with labor management, food cost, controllable expenses, and restaurant financial performance using sales and operational data to drive results.
• Drive the guest experience: set the standard for hospitality, resolve guest concerns professionally, and ensure consistent execution of brand standards every day.

Job description

Damor Chai U Albany is seeking an Assistant General Manager for Campus Restaurant Operations to oversee a high-volume dining operation aligned with the academic calendar. The role offers a unique schedule: roughly thirty-two weeks of active operation with a summer off-season, followed by potential return for the next academic year based on performance and business needs.

You will lead a front- and back-of-house team, guide daily operations, manage food quality and safety, and influence labor,