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General Manager

North Carolina State University • Full-time • Raleigh, North Carolina, United States • $65k - $70k / year • 3w ago

Posting Information

Posting Number

PG194591EP

Internal Recruitment

Working Title

General Manager

Anticipated Hiring Range

$65,000 - $70,000

Work Schedule

Work hours may vary based on business needs; work schedule may include nights, weekends and holidays.

Job Location

Raleigh, NC

Department

NC State Dining

About the Department

Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.

NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees.

Wolfpack Perks and Benefits

As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Propositionand learn more about what makes NC State the best place to learn and work for everyone.

What we offer:

Medical, Dental, and Vision
Flexible Spending Account
Retirement Programs
Disability Plans
Life Insurance
Accident Plan
Paid Time Off and Other Leave Programs
12 Holidays Each Year
Tuition and Academic Assistance
And so much more!

Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community.

Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered.

Essential Job Duties

The primary purpose of this position is to serve as the General Manager and is responsible for the management of a residential dining unit within NC State Dining.

This posting is currently for a position at Clark Dining Hall

Duties include but are not limited to:
This position will be responsible for the strategic planning, analysis, and financial stewardship of the unit. This includes overall leadership, coordination, planning and innovation. The day to day management will be achieved by a team of culinary staff reporting directly to this position.

This position is responsible for the design and execution of the marketing program and strategies for the unit. This initiative is targeted not only at NC State University students, faculty and staff but also directed at corporate partners on campus. The person in this position must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University. This position must act as an entrepreneurial manager and change agent who is dedicated to supporting the ongoing development of the NC State Dining department and its culinary services.

Unit Management

Provide administrative supervision of all dietary activities, including planning and establishment of menus.
Collaborate with chefs, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining’s standards and policies.
Develop working relationships with business partners on and around campus and encourage strong communication within a group setting.

Financial Administration

Effectively monitors and manages the financial performance of the unit. Participate in the budget development process. Monitor and manage food service operations to meet agreed upon targets.
Establish goals for the unit and plan daily, weekly, semester work to meet those goals and those of the unit. Meet goals by planning work operations, setting priorities and meeting deadlines. Set weekly goals and meet budget goals by monitoring labor and cost of goods.
Run and analyze Micros and CBord reports to effectively project operational needs.
Responsible for keeping the food service equipment in good working order and submitting requests for necessary repairs. Evaluate equipment needs and submit requests for new equipment that is compliant with available budget and departmental and university guidelines.
Responsible for purchasing and inventory control for the unit. Maintain reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.
Request additional operational budget based on sound business decisions and forecast of future business.

Leadership and Administration

Assist in SHRA, EPS and temporary employees’ recruitment and selection. Hire, on-board, and train new staff assigned to the unit.
Approve leave requests, recommends resolution of performance/disciplinary issues. Follow University procedures for creating work plans and completing appraisals for subordinate employees. Confer directly with divisional human resources staff when appropriate on employee relations issues.
Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
Establish clear expectations for every employee so they understand their responsibilities. Provide feedback to and coach employees on job duties and responsibilities, and provide corrective action as necessary.
Coordinate and execute staff training regularly and supports Campus Enterprises’ training programs.
Motivate and constructively lead supervisors to have a successful food service operation.
Encourage and support team building projects to ensure completion dates are met.

Compliance and Safety

Adhere to all University policies, procedures, and regulations, and Division standard operating practices and protocols.
Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition.
Demonstrate and foster,an environment that is safe for employees and co-workers. Follows guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee’s attention. Maintain Grade A sanitation rating of 95% or better for the unit.
Ensure that menus and recipes are followed in the units, and that food safety protocols are followed at all times.
Follow proper guidelines in the storage of food to prevent contamination and spoilage.
Adhere to all food allergen training and best practices.

Communication and Customer Service

Communicate with guests in a professional manner, and accept feedback professionally.
Ensure prompt service for customers by providing quality food in a prompt manner.
Clearly communicate University-wide and Division-wide communication messages to staff to ensure staff have information available to them.
Communicate regularly with unit chef and director in order to meet and understand business needs.
Identify ways to communicate with employees and customers.
Exercise good judgement and leadership when communicating with work groups and encourages open communication to solve problems.

Other Responsibilities

Model 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.
Understand the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients. Work 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.
Perform 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 food service industry, including hiring, coaching and training employees, and team building.
Management experience (planning, forecasting, ordering, budgeting).
Experience providing outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
Advanced knowledge of menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis. Proficient in the use of computers and have the ability to learn new software programs.
Demonstrated experience of strong written and verbal communication; demonstrated communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.
Demonstrated experience in problem solving complex and routine problems.
Ability to work in a fast-paced environment.
Ability follow written and verbal instructions.
Knowledge of equipment, cooking methods, measurements, and food safety.
Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc.
Excellence in completing all tasks and performance goals efficiently and timely.
Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.
Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, 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
3 years demonstrated experience in professionalism
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

Commercial Driver's License required

Recruitment Dates and Special Instructions

Job Open Date

04/14/2026

Anticipated Close Date

Open Until Filled

Special Instructions to Applicants

Please include as attachments a cover letter, resume, and contact information for at least 3 professional references.

Position Details

Position Number

00110401

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 and Catering Operations

EEO

NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu.

Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.

NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

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