Dining Operations Manager - Lead Food Court Team

University of Nebraska-Lincoln; Oklahoma; On-site; USD 46,000 - 56,000; Full time

Job summary

University of Nebraska–Lincoln is seeking a Dining Operations Manager to oversee dining services within the Nebraska Union Food Commons area. This role supports the General Manager in supervising operations, ensuring franchise and university standards, and fostering growth for student workers and staff.

The position requires leadership in food production, front-end management, and day-to-day tasks, along with scheduling, training, and staff development.

Qualifications

• Associate’s or equivalent education/experience.
• Four years of food service experience with demonstrated career progression, showing increased leadership and responsibility.
• Knowledge of cost controls, inventory controls and food safety/sanitation programs necessary.
• Must have ability to supervise food production, and excellent skills in customer relations, team building, and communications.
• Knowledge of personal computers, word processing, spreadsheets, e-mail and internet necessary.
• Food Handler’s permit or ability to obtain by passing the Safety and Sanitation test required.

Responsibilities

• Manage and lead a food court dining operations concept.
• Provide high-quality customer service to all guests.
• Ensure orders are accurate and meet all franchise and University Dining standards.
• Create an environment that promotes growth for student workers and staff.
• Hire, schedule, train and lead a team.
• Provide servant leadership through the facilitation and completion of daily tasks including food production, front end management, cleaning and stocking.

Skills

Leadership

Customer service

Team building

Communication

Education

Associate’s degree or equivalent

Tools

MS Office

Job description

University of Nebraska–Lincoln is seeking a Dining Operations Manager to oversee dining services within the Nebraska Union Food Commons area. This role supports the General Manager in supervising operations, ensuring franchise and university standards, and fostering growth for student workers and staff.

The position requires leadership in food production, front-end management, and day-to-day tasks, along with scheduling, training, and staff development.