Senior Restaurant Operations Leader

San Diego State University; San Diego (CA); On-site; USD 34,000 - 68,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Life/AD&D insurance

Pension plan

Vacation and sick leave

Tuition reimbursement

Holiday pay

401(k) matching

Job summary

San Diego State University Aztec Shops seeks a Full Time Restaurant Senior Manager to oversee the Aztec Nutrition Center operations. You will lead 4-8 supervisor-level leads and 60-80 staff, directing kitchen and market activities, scheduling, training, budgeting, and performance management to drive customer satisfaction and profitability.

The role requires strong leadership, menu and pricing awareness, and compliance with health and safety standards.

Qualifications

• Minimum High School Diploma or GED; an Associate’s degree in Business or Hotel/Restaurant Management preferred.
• Two years in high-volume food service operations with at least one year in supervision.
• Strong communication, computer literacy, and math skills required.
• Serve Safe and Management Food Handler certification preferred.

Responsibilities

• Operate restaurant floor and kitchen with emphasis on customer service to meet satisfaction and financial goals.
• Interview, hire, and train unit personnel following approved practices.
• Develop employee schedules to cover staffing needs and ensure customer satisfaction.
• Manage budgets, forecasting, and planning; direct daily tasks and performance reviews.
• Set pricing recommendations to ensure profitability and market competitiveness.
• Prepare daily sales reports and adjust staffing/production based on volume.

Skills

Customer service

Staff supervision

Budgeting

Forecasting

Scheduling

Education

High School Diploma or GED

Associate’s degree in Business or Hotel/Restaurant Management

Tools

POS system

Inventory management system

Excel

Office software

Job description

San Diego State University Aztec Shops seeks a Full Time Restaurant Senior Manager to oversee the Aztec Nutrition Center operations. You will lead 4-8 supervisor-level leads and 60-80 staff, directing kitchen and market activities, scheduling, training, budgeting, and performance management to drive customer satisfaction and profitability.

The role requires strong leadership, menu and pricing awareness, and compliance with health and safety standards.