Sr. Operations Manager at Princeton University

Posted in Executive 5 days ago.

Location: Princeton, New Jersey

Job Description:

Sr. Operations Manager


Job ID: 2022-14007
Type: Full-Time
# of Openings: 1
Category: Food Services and Dining

Princeton University


Basic Function:
Princeton University invites applications for the position of Senior Operations Manager for the Department of Campus Dining at Whitman College. The Senior Operations Manager is responsible for all aspects of service, production, personnel, and financial reporting. This position provides hands on positive leadership to motivate and engage the team by providing proper on-boarding and training.


Chartered in 1746, Princeton University currently has enrolled approximately 7,900 students and employs approximately 6,100 benefits eligible employees. As a research university, Princeton seeks to achieve the highest levels of distinction in the discovery and transmission of knowledge and understanding. At the same time, Princeton is distinctive among research universities in its commitment to undergraduate teaching. Interdisciplinary work is vital to Princeton and is reflected in a full spectrum of academic programs.

Campus Dining, a division of University Services, is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. The residential dining program consists of six colleges, the graduate school, and a kosher facility. Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus. The retail dining program consists of eight cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house and athletic concessions.

Nutrition and sustainability are important initiatives of Campus Dining. Menus provide options for a healthy diet and promote well-balanced meals. Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs. In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation.

The Campus Dining food program is culinary driven based on culinary principles of healthy and sustainable menus. The food program focuses on scientific research, innovative menu concepts, and food and ingredients. Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery. Campus Dining’s Culinary Council and a team of Food and Beverage Professionals develop unique memorable experiences for our students, faculty, and staff. Campus Dining’s vision for the future engages our campus community in activity-based learning.

Our guiding principles are:

  • Team and People: to inspire our team of hospitality professionals

  • Service excellence: to deliver excellence in food and beverage service and food and beverage production

  • Efficiency and effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment.


Principal Duties and Responsibilities:


  • Ensure proper inventory, billing, payroll, and other business office procedures are effectively and efficiently implemented in compliance with university policies and procedures.

  • Maintains standards for service levels and hospitality at all times, with special attention to signage, Analog and digital signage, set up, and preparedness at opening and closing of Ability to deliver a consistent high standard service experience.

  • Monitors customer satisfaction through table touching, being present on the floor during functions, focus groups, and responding to customer Develops and maintains client relations.

  • Ability to make quick decisions in order to maintain department standards and meet the expectations and needs of customers and clients in a fast-paced environment.

  • Directly supervises two direct reports, and schedules all assigned front line associates ensuring the goals and objectives of the operation are met on a daily basis by the staff. Maintains the unit’s time collection for employees and managers.

  • Implements and supports Campus Dining’s sustainability and wellness initiatives.

  • Responsible for organizing and maintaining the food labeling system.

  • Meets weekly with client to plan upcoming events. Responsible for utilizing a computerized system, maintaining a special event board, invoicing, and communicating needs to the culinary and front of house associates.

Team & Training:

  • Provides guidance and feedback to assigned staff. Supervises approximately bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to university policies and

  • Evaluates employees and managers performance to support and nurture a highly inspired team providing specific qualitative and quantitative feedback that the associate can act upon to enhance their work.

  • Provides continual positive leadership to motivate and engage managers with daily operations. Ensures associates’ and managers’ ideas are heard and solutions are provided.

  • Oversees regular training sessions in conjunction with the culinary team for front line associates.

  • Responsible for screening, hiring, proper onboarding, and training for front line associates and managers.

  • Establish baseline expectations for managers and associates and provides guidance and feedback through appraisals and consistent weekly/biweekly sessions.

  • Assists with planning, organizing, directing, coordinating, scheduling, and delegating responsibility to the staff, ensuring the goals and objectives of the operation are met

  • Attends meetings/trainings as

Food & Workplace Safety:

  • Maintains high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these Maintains quality facilities through regular inspections of dining facilities.

  • Ensures compliance with all state, local, and university food safety, workplace safety, and Hazard Analysis Critical Control Points policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with Environmental Health and Safety (EHS) to provide training programs.

  • Assists students and guests with food allergies and special needs.


  • Monitors systems for controlling costs. Analyzing financial statements and labor costs.

  • Supports and takes leadership in the department’s sustainability and wellness

  • Supports Campus Dining events as

  • Collaborates with colleagues in Campus Venue Services on day-to-day operations and large-scale



Minimum Required Knowledge, Skills & Experience:

  • Bachelor’s Degree or equivalent work experience.

  • Minimum of 5-7 years of progressive experience managing teams in a hospitality environment.

  • Knowledge of the health department’s rules and regulations, including HACCP and ServSafe.

  • The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.

  • Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines.

  • Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.

  • Excellent interpersonal and communication skills with the ability to interact with a diverse population.

  • Based on business needs, ability to work a flexible schedule, AM, PM, weekends and/or holidays. A typical schedule is 7am-3:30pm, with rotating days off.

  • Valid driver’s license.

  • Essential personnel,

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.

  • Drive for no more than 30 minutes at one time.

  • 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 workday).

  • 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.


  • Knowledge of Local, State, and Federal Nutritional guidelines.

  • Experience working in a unionized environment.

  • Basic knowledge of computerized food production systems.

  • Knowledge and experience with the use and maintenance requirements of kitchen equipment.

  • Previous experience with training, on-boarding and mentoring staff.

  • Knowledge of technology for: digital signage & social media.


Business AcumenPrinceton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW


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