General Manager

Overview

As Princeton University prepares to open its newest residential college, we are seeking an accomplished General Manager to lead the launch of a new dining operation. This is an opportunity to build a program from the ground up and shape a distinctive culture and experience that extends well beyond the meal, creating a welcoming dining community where students, faculty, and staff can connect and belong. Working closely with Campus Dining leadership, the General Manager will bring strong operational expertise, a commitment to developing high-performing teams, and a passion for creating exceptional dining experience.

Reporting to the Associate Director, the General Manger oversees all aspects of the dining facility and is responsible for hiring, training and management of frontline associates. In collaboration with the Executive Chef, the General Manager will oversee the dining program including the dining menus and meal plans. The General Manager has a robust operational background and an understanding of how to identify, develop, and implement changes resulting from food service trends, culinary objectives, and sustainability practices. This position assists in fostering the strengths of each team member and broadening perspectives to execute an exceptional culinary program to meet and exceed customer expectations.

A cover letter is required for full consideration.

Responsibilities

• Respond quickly to changing business needs and priorities and to balance strategic thinking with tactical implementation.
• Provide excellent customer service to guests and recommends improvements in dining and services based on patron's feedback.
• Assist in developing and implementing innovative programs that support food production, preparation, distribution, and sustainability.
• Supports and/or works in other units within Campus Dining as assigned.
• Responsible for recruitment, training, scheduling, and performance management of staff for the unit.
• Work effectively and collaboratively with team members and union leadership to ensure effective delivery of services to the campus community.
• Maintain standards of sanitation and safety in compliance with health and safety regulations. Oversee implementation of Quality Assurance / Quality Control (QA/QC) and safety programs for the unit.
• Ensure a safe work environment through addressing safety concerns to eliminate hazards; investigates and reports incidents, enforces safety work rules and procedures, and works with Environmental Health and Safety (EHS) to provide training programs.
• Responsible for unit-level financial performance, including operating budgets, food and labor costs, purchasing activity, inventory controls, billing, payroll, and accounting procedures.
• Partner with Campus Dining administrative and finance teams to support budget planning, forecasting, reforecasting, and responsible stewardship of university resources.
• Plan and execute large-scale university events including reunions and commencement.
• Support Campus Dining and University Services initiatives, including sustainability and wellness, and events.
• Demonstrate initiative in leading change and continuous process improvement.
• Complete other duties as assigned.

Qualifications

• Bachelor's Degree in Foodservice/Hospitality Management or equivalent.
• A minimum of 8+ years' progressive leadership/management experience in hospitality or food service industry.
• Knowledge of New Jersey State health department rules and regulations.
• ServSafe certification or ability to obtain and maintain certification.
• Experience managing in a union environment.
• Ensure compliance with all state, local, and university food safety, workplace safety, and Hazzard Analysis Critical Control Points (HACCP) policies and procedures.
• Ability to build a cohesive team and implement policies and procedures to maintain standards of service.
• Demonstrated strong leadership skills with the ability to influence teams, drive results, and foster a positive work environment.
• This position is an essential personnel role requiring the ability to work flexible schedule including evenings, weekends, and holidays.
• Knowledge and experience with computerized food production systems.
• Proficiency in Microsoft Office Suite.

Physical Requirements:

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
• Sit for no more than 2 hours during an 8 hour day;
• Lift or carry up to 30 pounds frequently (34 - 66% of the workday);
• Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
• Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
• Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 - 66% of the workday);
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
• Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
• Possess physical agility, full range of motion, and ability to maintain balance.

Standard Weekly Hours

36.25

Eligible for Overtime

No

Benefits Eligible

Yes

Probationary Period

180 days

Essential Services Personnel (see policy for detail)

Yes

Physical Capacity Exam Required

Yes

Valid Driver's License Required

Yes - Car

Experience Level

Mid-Senior Level

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Salary Range

$123,000 to $144,000