Dining Services Retail Operations Manager

Rutgers University; New Brunswick, Northern (NJ, KY); Hybrid; USD 71,000 - 109,000; Full time

Benefits offered by this job

Medical, prescription drug, and dental

Paid vacation and holidays

Retirement benefits

Education benefits for employee/depend

Life insurance

Employee discount programs

Job summary

Rutgers University is seeking a Manager Retail Operations in Dining Services for a fully on-site role at Rutgers University – New Brunswick. The position oversees all food production forecasting, planning for a major dining facility, and special events while maintaining compliance with safety standards.

The role reports to the Executive Director and manages a $500,000 annual operating budget. The candidate should have a bachelor’s degree in food service management or related field and at least

Qualifications

• Bachelor’s degree in food service management, culinary arts, nutrition or related field, or equivalent.
• Minimum of two years of experience in food service management.
• Valid driver’s license and ServSafe Certification.

Responsibilities

• Oversees all food production forecasting and planning for a major dining facility including student board, cash, catering and events.
• Identifies objectives and problems and determines means to meet them and eliminate weaknesses.
• Audits all unit activities, funds, records, inventories, and receiving per standards; manages safety and sanitation compliance.

Skills

Excellent communication and customer

Computer literacy

Education

Bachelor’s degree in related field

Equivalent education/experience

Tools

RIAS HCM

Kronos Timekeeper

Absence Reporting System

FoodPro

Job description

Rutgers University is seeking a Manager Retail Operations in Dining Services for a fully on-site role at Rutgers University – New Brunswick. The position oversees all food production forecasting, planning for a major dining facility, and special events while maintaining compliance with safety standards.

The role reports to the Executive Director and manages a $500,000 annual operating budget. The candidate should have a bachelor’s degree in food service management or related field and at least