Position Details Position Information Announcement Number STAFF - VA - 25338 For questions regarding this position, please contact: Search Support at auxjobs@montana.edu or 406-994-6468. Classification Title Culinary Svcs Mgr II - BZ Working Title General Manager - Dining Hall Brief Position Overview Position Number 4M0567 Department Rendezvous Dining Pavilion Division Auxiliary Services Appointment Type Classified Contract Term Fiscal Year Semester If other, specify From date If other, specify End date FLSA Exempt Union Affiliation Exempt from Collective Bargaining FTE 1.0 Benefits Eligible Eligible Salary $89,440 annually, commensurate with experience, education, and qualifications Contract Type Classified Salary If other, please specify Recruitment Type Open Position Details General Statement Culinary Services Division (http://www.montana.edu/culinaryservices/) ( CSD ), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program. Duties and Responsibilities The General Manager sits on the leadership team who actively partner to provide leadership and management for all activities related to the the 2 residential dining halls and the in-house bakery and commissary operations. The leadership team is comprised of the Associate Director, 2 General Managers, the Senior Executive Chef, the Bakery/Commissary General Manager, and the Custodial Supervisor II. The dining halls are open 7 days a week from 7am-10pm during the weekdays and 7am-7pm on the weekends. + Over-site of the dining hall front of house and back of house operations and their activities with the primary goal focused on providing a welcoming atmosphere and nutritious meals for students and other guests. + Regularly interact with students and Residence Life staff to network and gather feedback about the operations. Respond to escalated student concerns as needed. + Collaborate with the Auxiliary Marketing Manager on marketing plans, website and printed marketing/menu materials. + Collaborate with Culinary Dietitian to provide healthy choice programming and ensure dietary needs are being met. + Oversee and administer a variety of fiscal and administrative functions to ensure successful and compliant operations: maintenance and use of the food service management software systems, billing for non-residential customers, compliance with money handling and reconciling, purchasing of goods and services, contract management, menu review, etc. + Direct supervision of 3 Operations Managers (hiring, training, evaluating, professional development, payroll, etc). + Senior-level supervision of department’s human resources (70-75 FOH and BOH staff and up to 200 student/temporary employees). + Lead and direct hiring efforts, staffing levels, scheduling, training, performance management, etc for full-time and student/temporary staff. + Guide and regularly evaluate the operation’s standard operating procedures, administrative processes, and operational strategies and goals. Course corrects as needed throughout the year. + Ensure that inventory tracking and usage systems are in place to meet budgetary goals and purchasing compliance is being maintained per established policies and guidelines. + Ensure operational compliance with FDA codes, and as directed by MSU’s Registered Sanitarian for sanitation guidelines and food handling and storage. + Ensure the proper maintenance and upkeep of the facilities and equipment. Act as project manager for large and small projects related to general maintenance and renovations. Work closely with University Facilities Management to ensure timely and quality execution of trade-related work in the dining halls. + Liaison with a wide variety of campus offices such as University Student Housing, Conference and Event Services, Facilities Management, Admissions and New Student Services, Athletics, Procurement Services, Fiscal Shared Services, and other campus partners. + As part of the Culinary Services’ management team, contribute to identifying, setting and assessing short and long term production, budgetary, sustainability, and Farm to Campus strategies and goals. + Assist in day to day activities on the floor as needed. + And actively contributes to the team by performing other duties as needed in support of the department’s mission. Required Qualifications – Experience, Education, Knowledge & Skills + Bachelor’s degree in business, hospitality or related field(s) or certification(s) from a recognized culinary institute plus progressively responsible experiencing managing a high volume food service operation or an equivalent combination of education and experience. + Progressively responsible supervisory experience. + Demonstrated experience controlling food, labor, and inventory costs. + Proficient experience working with a variety of software applications. Preferred Qualifications – Experience, Education, Knowledge & Skills + Experience managing within a higher educational food service setting. + Experience managing a multiple concept food service facility. + Experience working with a menu management system. The Successful Candidate Will + Exhibit comprehensive knowledge of self-operated, comprehensive, large-scale, institutional food service operations. + Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality + Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety + Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality + Have a strong commitment to customer service + Be highly motivated and work with minimal supervision + Consistently exercise initiative and good judgment + Create, maintain and manage policy and procedure + Quickly adapt to changing priorities + Network and maintain strong working relationships + Demonstrate experience in facilitating change, managing conflict, and problem solving. + Be knowledgeable about State and Federal health and food safety guidelines. + Represent the department and the University to others in a professional and courteous manner Position Special Requirements/Additional Information This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time. + Must possess a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.) + Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them. + Will be asked to work evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands. Occasionally events are held outside. + Occasional travel for work. + Possess an 8 hour sanitation certification or have the ability to become certified. Physical Demands To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required. + Normal office and food service environments. + Working for long periods of time at a computer or on the phone. + Moving about for long periods of time navigating food service and other campus areas. + Occasionally lifting up to 50 lbs. + Exposure to cleaning chemicals on a daily basis. + Occasionally work outside and in inclement weather. This position has supervisory duties? Yes Posting Detail Information Number of Vacancies 1 Desired Start Date Upon completion of successful search Position End Date (if temporary) Open Date Close Date Applications will be: Screening of applications will begin on April 28, 2025; however, applications will continue to be accepted until an adequate applicant pool has been established. Special Instructions Please address the qualifications in your application materials. Questions? Contact: Search Support at auxjobs@montana.edu or 406-994-6468. EEO Statement Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law. In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference, please complete the veteran’s preference information located in the Demographics section of your profile.