Posting DetailsPosting Information
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
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.
Qualifications
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
Recruitment Dates and Special Instructions
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 Details
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
