General Manager

NC State University; Raleigh (NC); On-site; USD 78,000 - 84,000; Full time

Benefits offered by this job

Medical, Dental, and Vision

Flexible Spending Account

Retirement Programs

Disability Plans

Life Insurance

Paid Time Off and Other Leave Programs

12 Holidays Each Year

Tuition and Academic Assistance

Wellness Programs

Job summary

NC State University is seeking a General Manager for Fountain Dining Hall to lead daily operations, ensure culinary quality, and uphold safety and financial stewardship. The role emphasizes team-building, campus partner marketing, and adherence to health regulations.

The position requires a strategic leader with a track record in food service management, budgeting, and staff development, located in Raleigh, NC. Employment type is full-time with benefits.

Qualifications

• Bachelor’s degree and 1 year of food management experience or an equivalent combination.
• Demonstrated supervision and budgeting experience in food service.
• ServSafe certification or ability to obtain within 90 days.

Responsibilities

• Oversee Fountain Dining Hall operations and ensure high food quality.
• Develop SOPs to improve workflow, efficiency, and safety.
• Design and execute marketing strategies to engage campus partners.
• Manage budget, food/labor costs, and KPIs.
• Lead recruitment, onboarding, and staff development.

Skills

Leadership

Budgeting

Staff supervision

Marketing strategy

Operations management

Education

Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline

Tools

Menu management systems

Spreadsheets

Word processing & email

Job description

Posting Number:

PG194817EP

Internal Recruitment :

No

Working Title:

General Manager

Anticipated Hiring Range:

\$78,000 - \$84,000

Work Schedule:

Work hours may vary based on business needs; work schedule may include nights, weekends and holidays.

Job Location:

Raleigh, NC

Department :

Dining Administration

About the Department:

Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.

NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees.

Wolfpack Perks and Benefits:

As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Propositionand learn more about what makes NC State the best place to learn and work for everyone.

What we offer:

• Medical, Dental, and Vision
• Flexible Spending Account
• Retirement Programs
• Disability Plans
• Life Insurance
• Accident Plan
• Paid Time Off and Other Leave Programs
• 12 Holidays Each Year
• Tuition and Academic Assistance
• And so much more!

Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community.

Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered.

Essential Job Duties:

NC State Dining is seeking a dynamic, strategic, and entrepreneurial General Manager to lead operations at Fountain Dining Hall. Serving as the primary operational and administrative leader for this major residential dining unit, the General Manager ensures exceptional culinary quality, operational efficiency, and financial stewardship.

This role requires a dedicated change agent who thrives on building strong teams, driving marketing strategies to campus partners, maintaining top-tier safety standards, and providing outstanding service to the NC State community.

Key Responsibilities:

Strategic Leadership & Unit Operations

• Operational Oversight: Lead day-to-day operations in collaboration with culinary leadership and staff, dietitians, and the bakery team to maintain high food quality and presentation.
• Workflow Optimization: Identify operational gaps, assess workflow needs, and develop/implement Standard Operating Procedures (SOPs) to boost consistency and efficiency.
• Strategic Marketing: Design and execute innovative marketing strategies targeting students, faculty, staff, and corporate partners on campus.

Financial Administration & Analytics

• Budget & Cost Control: Participate in budget development and manage food and labor costs to meet budgeted Key Performance Indicators (KPIs).
• Data-Driven Planning: Run and analyze Micros and NetMenu reports to forecast operational needs and project business trends.
• Inventory & Equipment: Oversee inventory, purchasing, and equipment maintenance, ensuring compliance with university budget guidelines.

People Management & Team Development

• Talent Acquisition: Oversee recruitment, hiring, onboarding, and training for SHRA, temporary, and student staff.
• Performance Management: Set clear expectations, provide ongoing coaching, conduct appraisals, and handle employee relations in alignment with HR policies.
• Leadership & Culture: Motivate supervisors, lead team-building initiatives, and foster an open, supportive work environment.

Compliance, Safety & Sanitation

• Health & Safety: Maintain active ServSafe certification and enforce strict adherence to Wake County Health Department regulations and food safety protocols.
• Excellence Standards: Ensure the unit consistently maintains a Grade A sanitation rating (95% or higher).
• Allergen & Quality Control: Enforce allergen best practices, recipe adherence, and safe food storage protocols to prevent contamination.

Communication & Customer Relations

• Guest Services: Deliver prompt, high-quality service and respond professionally to guest feedback.
• Cross-Functional Communication: Maintain direct lines of communication with executive chefs, directors, and division leadership to align with broader campus goals.

Other Responsibilities:

• Models the Division’s mission and values, introduces the Division’s mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers.
• Understands the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture.
• Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
• Performs other duties as assigned to ensure NC State Dining business needs are met.

Minimum Education and Experience:

• Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; or Associate’s degree in a related discipline and three years of food management experience; or an equivalent combination of training and experience.

Other Required Qualifications:

• Demonstrated experience supervising staff in the food service industry, including hiring, coaching, training, employee development, and team building.
• Demonstrated management experience in planning, forecasting, ordering, and budgeting.
• Demonstrated commitment to providing outstanding customer service, with the ability to remain professional and respectful when working under pressure and responding to challenging situations involving customers and team members.
• Advanced proficiency with menu management systems, spreadsheets, word processing, email, and other computer applications, with the ability to quickly learn and use new software programs.
• Demonstrated written and verbal communication skills, with the ability to communicate effectively and professionally with customers, peers, supervisors, and employees at all levels of the University.
• Demonstrated ability to analyze and resolve both routine and complex operational problems using sound judgment.
• Demonstrated ability to work effectively in a fast-paced environment while consistently meeting performance goals, completing tasks accurately, and managing competing priorities.
• Demonstrated ability to follow written and verbal instructions with accuracy and attention to detail.
• Working knowledge of food service equipment, cooking methods, measurements, food safety, and sanitation practices.
• Demonstrated commitment to following established safety procedures and protocols while working with sharp equipment (including knives and slicer blades) and hot equipment such as ovens, fryers, grills, steam tables, and hot food pans.
• Ability to perform the physical demands of the position, including frequent bending, twisting, pushing, and pulling, and working in both hot and cold kitchen environments.
• Ability to lift up to 30 pounds overhead and up to 60 pounds on occasion, with or without reasonable accommodation.

Preferred Qualifications:

• 3 years management experience (planning, forecasting, ordering, budgeting)
• 5 years experience with customer service
• 3 years supervisory experience with hiring, coaching and training employees
• 4 years advanced menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis
• 3 years demonstrated experience in verbal and written communication skills
• 5 years demonstrated experience in problem solving complex and routine problems

Required License(s) or Certification(s):

• ServSafe certification or the ability to obtain within 90 days of employment.
• Certification must be maintained as a condition of employment.

Valid NC Driver's License required:

No

Commercial Driver's License required:

No

Job Open Date:

08/17/2026

Anticipated Close Date:

Open until filled

Special Instructions to Applicants:

Please include as attachments a resume, cover letter, and the contact information for at least three professional references.

Position Number:

00060835

Position Type:

EPS/SAAO

Full Time Equivalent (FTE) (1.0 = 40 hours/week):

1.0

Appointment:

12 Month Recurring

Mandatory Designation - Adverse Weather:

Mandatory - Adverse Weather

Mandatory Designation - Emergency Events:

Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies

Department ID:

471501 - Dining Administration

EEO:

NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at [phone] or [e-mail].

Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.

NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.