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Human Capital Services

General Manager

Apply now Department: 3670009200 Department of Housing & Dining
Job no: 502383
Work type: Staff Full Time (Unclassified)
Location: Manhattan
Categories: Customer Service, Dining/Hospitality

General Description of Position:

The General Manager will have managerial responsibilities for Union Station by JP’s (a full service restaurant), Fast Track (fast casual concept) operations, and will also oversee Union Station by JP’s on-site provided catering services.  This new position reports to the Housing and Dining Services Associate Director for Retail and offers an exciting opportunity to develop and coach a team that will provide exceptional food and service to the campus and local community.

Information about the Department:

Housing and Dining Services is a large, self-operated auxiliary department serving more than 6,000 students that call the K-State campus home.  This "home away from home" meets more than the basic needs of students living with us — we provide affordable, safe and engaging accommodations for our residents, while finding unique ways to support them in their academic pursuits.  The department is comprised of four functional areas:  dining services; facilities management; student living; and administrative services.

As part of the department’s commitment to students, retail offerings will expand to include Union Station by JP’s (a full service restaurant), Fast Track (fast casual concept), and Union Station by JP’s on-site provided catering services.  These new venues will complement services currently provided to the campus and local community:   JP’s Sports Grill, Cornerstone Coffee & Bakery, Quik Cats Convenience Stores, Overtime Grill at Kramer, and The Bakery at Derby.

Diversity and Inclusion:

Kansas State University embraces diversity and promotes inclusion in every sector of the institution. The university actively seeks candidates whose commitments and contributions will advance the University's commitment to the Principles of Community.

The Successful Candidate will:

Specific responsibilities include, but are not limited to:

  • PEOPLE MANAGEMENT! Recruit, train, develop, supervise and schedule a diverse staff of more than 50 including service staff, cashiers, and cooks.  Provide coaching, positive leadership and support to staff, fostering a goal oriented team environment.  Effectively interact with staff to promote positive morale, a safe and health work environment and to develop and foster opportunities for employee development.
  • Provides operational planning and management of all food production and procurement.  Ensures quality, consistency and availability of products being ordered, stocked and sold. Sets par levels, maintains, and conducts inventory. Develops purchasing and delivery procedures.
  • Promotes a friendly “guest first” service culture and ensures superior cleanliness and aesthetic appearance of entire restaurant.  Maintains a heavy hands-on presence in the dining room and a high level of customer satisfaction.
  • Oversees the development, implementation, and execution of all food and beverage menus.  Maintains production efficiencies, product sourcing, and keeps the overall customer experience at the forefront.
  • Collaborates with fiscal staff to develop and apply systems for fiscal control and financial reporting. Maintains food and labor cost controls. Review and monitor labor costs. Ensure proper costing of menu items, catering functions, and special events. Maintains the highest standards for fiscal compliance.
  • Develops and maintains on-going culinary and sanitation training for staff. Ensures adherence to food safety and sanitation guidelines as well as safe work practices and procedures.

Required Minimum Qualifications:

Bachelor's degree or equivalent culinary arts certification and three years of relevant experience. This position may use an educational equivalency as determined relevant by a hiring manager.

Preferred Qualifications:

  • Five years of progressive professional leadership in the hospitality field; prior experience as General Manager, Assistant Manager, Executive Chef or Chef de Cuisine in charge of food production and/or service in a quality, food service operation.  Experience should include a comprehensive understanding of materials, equipment, methods, techniques, and terminology used in a full service/large scale food service operation.
  • Experience working in a university volume foodservice setting or other large volume operation (hotel or convention center, volume restaurant/catering operation) with demonstrated ability to coordinate food production, menu/recipe development and design.
  • Master’s degree in Hospitality Management or related field.
  • Experience supervising assistant manager(s) and other supervisor level staff.
  • Experience interacting with patrons and the ability to build and maintain strong relationships with customers.
  • Knowledge of cost controls including payroll, food and other costs.
  • Outstanding communication skills including interpersonal communication, writing, and public speaking, and presenting, teaching and instruction.
  • Excellent leadership and coaching skills.
  • Creative, energetic, innovative and self-motivated with a strong commitment to teamwork and customer service.

Other Requirements:

The ability to work variable work hours including evenings and week-ends.
ServSafe certification within 60 days of employment. Must be 21 years of age.

Special Instructions to Applicants:

In addition to the on-line application form, candidates should submit the following as one PDF:

• Cover letter

• Resume

• Contact information for three references

Applicants must be currently authorized to work in the United States at the time of employment.

Screening of Applications Begins:

Screening begins immediately and continues until position is filled.

Salary Range/ Pay Rate:

$46,534 - $74,455

Please note: the minimum salary for this position is $46,534. Actual salary will be determined based on the candidate's experience, education, internal equity and departmental funding. Salary offers are typically made between the minimum and midpoint of the salary range. The range indicated includes both the typical hiring range and potential future progression.

Benefits Summary:

This position is benefits eligible: health insurance, life insurance, retirement plans, tuition assistance program, paid time off – vacation, sick and holidays. To learn more visit: http://www.k-state.edu/hcs/benefits/

Equal Employment Opportunity:

Kansas State University is an Equal Opportunity Employer of individuals with disabilities and protected veterans and actively seeks diversity among its employees.

Background Screening Statement:

In connection with your application for employment, Kansas State University will procure a Background Screen on you as part of the process of considering your candidacy as an employee.

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