Are you interested in a dining management position that offers an excellent benefits package, paid time off and the opportunity for work/life balance? Ball State University has a professional leadership opportunity available in our dining operations. The Manager is responsible for directing, overseeing, and managing all food and beverage operations within a Ball State Dining residence hall operation. The successful candidate will lead and supervise subordinates resulting in good organization and minimal stress, promote teamwork, and execute excellent customer service that exceeds customer expectations. To learn more about Ball State University Dining, please visit our website at: http://cms.bsu.edu/campuslife/dining.
Length of Assignment
Fiscal Year – FT Continuing Contract
Direct, oversee, and manage all food and beverage operations within a Ball State Dining residence hall operaton; required skills in, but not limited to: supervision, leadership and team building; subordinate training; financial management and budgeting; purchasing compliance; food production; communication; productivity; labor management in a union environment; customer service; quality assurance; menu and detailed arrangements; safety and sanitation; HACCP and other regulatory compliance; unit marketing and promotion; facilities management including monitoring maintenance and repairs; develop a results-oriented teamwork environment through leadership and organizational skills resulting in workplace culture that exhibits a passion for excellence, fun and humor, innovation and creativity, ethical work practices, and personal integrity based upon the vision and mission statements, commitments and values statements and the goals established by BSU Dining and the unit.
Bachelor’s degree from an accredited college or university.
Three years of direct or related work experience (exclusive of teaching) in commercial or institutional food service; three years of experience supervising a staff of 10 or more.
Skills in oral and written communication; basic computer skills in Windows based word processing and Excel spreadsheet applications; satisfactorily complete required departmental training programs within established deadlines.
Bachelor’s degree from an accredited college or university in food or culinary management, hotel, restaurant, institutional and/or hospitality management including food and beverage management. Master’s degree in same fields as listed above.
National branded concept management.
Current certification in ServeSafe; FMP certification.
Requires successful completion of a background check.
Food Service Supervisors, Food Service Workers, Food Service Cashiers, Food Service Custodians, Stock Clerks, student and part-time employees, food management interns, practicum students.
Ball State University is an Equal Opportunity/Affirmative Action employer that is strongly and actively committed to diversity within its community. Women, minorities, individuals with disabilities and protected veterans are strongly encouraged to apply. All qualified applicants will receive equal consideration for employment without regard to race, color, religion, sex, national origin, age, disability, protected veteran status or any other legally protected status.
EEO /AA Employer/Veterans/Disabled.
About Ball State University
Ball State University is located in Muncie, Indiana, on an attractive campus 45 miles northeast of Indianapolis. Approximately 22,000 graduate and undergraduate students enroll in one of eight academic colleges that offer 190 undergraduate programs. We offer more than 140 master’s, doctoral, certificate, and specialist degrees, with many of them ranking among the best in the nation. Ball State aspires to be the model of the most student-centered and community-engaged of the 21st century public research universities, transforming entrepreneurial learners into impactful leaders – committed to improving the quality of life for all.
Noyer Dining: 134240
Duties & Responsibilities
Direct, lead, and supervise subordinates resulting in good organization and minimal stress; accurate, thorough and timely communication and other evidence of thorough direction and supervision; exhibit evidence of teamwork and execution of excellent customer service that exceeds customer expectations.
Oversee and ensure that product preparation and presentation uncompromisingly meets departmental standards; that exhibits excellence in all quality evaluative criteria including but not limited to taste, appearance, presentation, temperature, HACCP and sanitation as defined by the Indiana Food Code, NRA ServeSafe, and accepted industry safety standards.
Manage the labor force; includes but not limited to prepare and oversee scheduling; supervise; train and orient; evaluate performance; counsel and discipline; handle disputes and grievances; approve payroll; monitor attendance; properly administer rules, regulations, policies, procedures, union agreements, and applicable laws governed by the university and/or local, state, or federal authority; prepare documentation for all aspects of labor force management.
Properly execute training programs resulting in subordinate employees satisfactory completion of training before being placed in the job; maintain training records and certification files in an up-to-date manner.
Manage revenues and expenses; includes but not limited to, establish financial goals; compute and analyze food, labor, and other costs; prepare and evaluate financial statistics; administer appropriate controls as relates to inventories/stock level, unit security and theft; revenue collections and processing; waste management; oversee the payment of all expenses in a timely manner; make appropriate and timely decisions to maximize profitability; prepare annual budget and submit for approval under firm deadlines; uphold ethical business practices.
Communicate with subordinate management daily and periodically as needed; includes but not limited to maintain a management log and shift meetings; assess the effectiveness of subordinates; provide candid, impartial feedback on a regular basis; continuously work with subordinates to enhance their professional development skills.
Remain calm, courteous, energized, and in control of all situations; have a positive impact on others; expected to demonstrate self- confidence; to maintain composure at all times especially under stress; manage disagreements to reach win-win situations; create an environment where all peers, subordinates, and customers are treated with dignity and respect and where university and departmental policies, rules, and regulations are consistently administered.
Contribute to the planning of standard and custom menus as well as develop an optimum sales mix for the unit; such suggestions will exhibit creativeness; meet customer expectations and budget; meet all generally accepted menu evaluative criteria (flavor, taste, color, texture, etc.); will include consideration of cutting-edge and/or trend-setting cuisine.
Oversee and purchase food and supplies from approved contract suppliers; execute weekly food and supply inventories maintaining appropriate unit inventory levels; execute purchasing responsibilities under the rules, regulations, and ethical practices established by the university.
Develop effective marketing and promotion for the unit in conjunction with departmental assistance and approval from the Assistant Director of Personnel and Administration, Housing and Dining Marketing Coordinator, and Assistant Director of Operations; plan and execute special event, marketing and promotion in a timely manner.
Monitor maintenance and repair needs of building and equipment; includes report problems to the proper personnel; budget for needs in a timely manner; maintain the unit and unit equipment in excellent, safe, well repaired condition at all times.
Establish, execute and evaluate personal and unit goals; contribute to departmental goal setting and achievement; serve in a contributory and effective manner on teams, committees, and task forces.
Maintain and enhance management skills through professional development; includes but not limited to Training and Development workshops and seminars, NACUFS or other organization programs, university classes, professional magazines and journals, and departmental training opportunities.
Perform other related duties as assigned.
Posting Detail Information
Number of Vacancies
Desired Start Date
Position End Date (if temporary)
Applications Accepted Through Date
Open Until Filled
Special Instructions Summary
Those who are granted an interview will be required to submit copies of transcripts for the highest related degree earned prior to an in-person interview. Original, official transcripts will be required at the time of hire.