Campus Dining Manager

About the Role Syracuse University Campus Dining is seeking a Campus Dining Manager to oversee a designated Campus Dining location, supervise exempt supervisors and hourly staff, and lead operational strategy to deliver safe, high-quality dining experiences. The role is accountable for overall operation, staffing, training, and maintaining quality and safety standards as set by the Office of the Chief Operations Officer.

What You'll Do

• Oversee, train, and provide strategic direction for exempt supervisors and hourly employees, including union, student, and temporary staff.
• Manage all employment decisions within the unit: evaluation, promotion, performance management, and termination.
• Develop and maintain base staffing models; independently make data-driven decisions aligned with current business operations and departmental strategy.
• Utilize advanced analytical, technical, computer, and communication skills to ensure safe, efficient operations and deliver an exceptional culinary experience.
• Prepare and present unit operational business review reports to senior leadership.
• Partner with Executive Chef to plan menus, forecast food requirements, and maintain inventory and service records.
• Develop budget recommendations and adjust labor and food costs to meet departmental objectives.
• Lead the unit achieving all safety, sanitation and quality compliance metrics and audits; address non-compliance issues and ensure proper staff training.
• Serve as a primary contact for unit inspections by university and government entities; support other Campus Dining work locations and the Catering Services Department at events as needed.
• All other duties as assigned.

What We're Looking For

• Bachelor's degree with 3-5 years of food service management experience or an associate degree with 5-8 years of food service management experience; higher education employment experience in a leadership role preferred; formal culinary training preferred.
• Union work environment experience preferred.
• Excellent leadership, organizational, time management, and communication skills.
• Well-developed analytical, technical, computer, and oral and written communication skills; ability to make autonomous, data-driven decisions.
• Knowledge of current culinary trends and dietary rules (Kosher and Halal); international cuisine; national franchise brand standards.
• Ability to teach and motivate employees (supervisors, union, student, and temporary); flexible/rotating work shift times.

Nice to Have

• Higher education employment leadership experience preferred.
• Formal culinary training preferred.
• Union work environment experience preferred.

Compensation & Benefits

• Pay range: $69,000 - $80,000 per year (USD)