General Manager, Don James Center Athletic Training Table

Job Description

Housing & Food Services has an outstanding opportunity for a General Manager, Don James Athletic Training Table to join their team.

About this Opportunity

The General Manager for Don James Center (DJC) works for Housing and Food Services (HFS) and is responsible for managing the day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, the general manager role is responsible for ensuring programming and services meet the needs of UW Athletes and teams. This will be achieved through effective leadership and support of the DJC team, maintaining positive relationships with ICA partners, and planning in coordination with ICA dietitians.

Key Responsibilities

Leadership - 30%

• Builds strong, professional relationships with student-athletes, guests, staff, managers, and campus partners.
• Leads team meetings, training, communication, and day-to-day team support.
• Provides excellent customer service and responds to feedback, questions, concerns, and special requests.
• Works with HR to address employee performance issues and follow UW, HFS, and union policies.
• Communicates clearly and presents information effectively to individuals and groups.

Operations and Customer Service - 25%

• Serves as a key contact for ICA partners, dietitians, athletic teams, and UW Dining.
• Leads daily dining operations, including staffing, customer service, policies, and use of resources.
• Keeps the facility clean, safe, and compliant with health and safety standards.
• Works with dietitians and athletic teams to plan and support special events and meals.
• Leads the DJC team in preparing and maintaining spaces for daily operations and special events.

Fiscal Management - 20%

• Monitors products, services, and programs to meet financial and service goals.
• Helps develop the unit budget and business plan with UW Dining leadership.
• Reviews financial and operational reports to identify issues and opportunities for improvement.
• Ensures accurate billing and takes action to control costs and manage budget concerns.
• Maintains proper controls for purchasing, receiving, inventory, and other resources.

Culinary Focus and Results - 5%

• Leads the DJC executive chef and culinary management team in collaboration with dietitians to develop menus and dining services.
• Ensures food quality, presentation, consistency, labeling, and food safety.
• Monitors production and service results and addresses issues when needed.
• Supports new menu ideas, products, and programs that meet customer and ICA needs.
• Keeps up with dining trends and provides ideas and information for promotions and communications.

Supervision - 15%

• Interviews, hires, and onboards employees and ensures required training is completed.
• Supervises staff and ensures work meets quality, productivity, service, and policy standards.
• Provides training and supports employee learning and professional development.
• Coaches employees and manages performance issues when needed.
• Completes regular performance reviews and provides clear, timely feedback.

CBORD - 5%

• Reviews CBORD reports to monitor recipe costs, production, and menus
• Uses system information to help the culinary leadership team make decisions about menus, vendors, and products.
• Reviews key data to identify cost, purchasing, and operational issues.
• Works with the Dining Systems team to keep CBORD information accurate and up to date.

Required Qualifications

To be considered for this opportunity your application must demonstrate you meet both the minimum qualifications and additional qualifications listed below.

Equivalent education and/or experience may substitute for minimum qualifications except when there are legal requirements, such as a license, certification, and/or registration.

Minimum Qualifications

Applicants who do not meet these qualifications WILL NOT be forwarded to the Hiring Department.

Bachelor's degree in hospitality or dining operations or related.

Experience must demonstrate:
• Four years of senior-level management experience in hospitality or dining operations.
• Comprehensive understanding of dining/hospitality operations, including but not limited to front-of-house operations, customer service, communication, financial acumen, and dietary restrictions/food allergies.
• Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility.
• Effective leadership of high-volume dining/hospitality operations.
• Effective relationship development and communication with internal and external partners and stakeholders.
• Depth and breadth in concept development, hospitality management, staffing, and cost controls.
• Effective training and leadership of staff.
• Effective interpersonal, organizational, analytical, communication, and problem-solving skills.
• Effective supervision of staff, including training, giving constructive feedback and addressing performance through progressive, corrective action.
• Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project.

Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

Preferred Qualifications
• Success working in a contemporary college/university dining environment.
• A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting.

Working Conditions

• Maintain a regular, full-time onsite work presence
• Depending on assignment, may travel to different sites on the Seattle Campus.
• Adapt to a variety of working conditions and venues
• Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house.
• Maintain a daily presence in the production and service areas to provide training, observe and interrupt unsafe food and occupational health practices.
• Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training.

Compensation, Benefits and Position Details

Pay Range Minimum:
$96,336.00 annual
Pay Range Maximum:
$96,336.00 annual
Other Compensation:

Benefits:
For information about benefits for this position, visit https://www.washington.edu/jobs/benefits-for-uw-staff/
Shift:
First Shift (United States of America)
Temporary or Regular?
This is a regular position
FTE (Full-Time Equivalent):
100.00%
Union/Bargaining Unit:
Not Applicable