Job Description Summary

Organizational Summary Statement:

The General Manager of Auxiliary Operations is responsible for the oversight and daily management of 12 cafés/shops within the University Maryland’s Department of Dining Services. Reporting directly to the Associate Director, this position ensures consistent execution of operations, compliance with all applicable policies and regulations, and the delivery of exceptional customer service. This role plays a key leadership role in driving financial performance, enhancing staff engagement, and supporting the mission of Dining Services within a diverse university community.

Physical Demands:

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a smoke free, drug free and weapons free campus.

Preferences:

Bachelor’s degree in Hospitality Management, Business Administration, or related field
Experience managing multiple locations or units preferred.

Required Certifications:

-Valid Driver's License with fewer than five (5) points.
-Prince George’s County Food Service Sanitation Manager Certification (or equivalent).
-TiPS or equivalent alcoholic beverage handler’s certification.

Knowledge, Skills & Abilities:

-Strong knowledge of food preparation, ordering, storage, service, and food safety regulations.
-Demonstrated leadership, entrepreneurship, and business acumen.
-Proficiency in budgeting, forecasting, and point-of-sale (POS) systems.
-Proficient in food production, inventory, and ordering software.
-Excellent verbal and written communication skills.
-Strong multitasking, organizational, and time management skills.
-Ability to work effectively in a diverse environment.
-Knowledge of applicable university, local, state, and federal laws and regulations.

Minimum Qualifications

Education: Bachelor’s degree from an accredited college or university. Experience: Three (3) years of experience in restaurants, concessions, catering or food service management. One (1) year leading or supervising professional staff. Other: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education. Knowledge of principles and procedures of food preparation, ordering, storage, and service and food safety. Knowledge of and ability to use food production, inventory, and ordering software. Skill in oral and written communication. Skill in the use of Microsoft Office products. Ability to interpret and apply policies, procedures, regulations, and laws. Ability to multitask while demonstrating a commitment to customer service and sensitivity to a culturally and ethnically diverse community.

Additional Job Details

Job Risks

Not Applicable to This Position

Financial Disclosure Required

No

Department

VPSA-DS-Auxiliary Opers

Worker Sub-Type

Staff Regular

Salary Range

$91,400.00 - $109,728.00

EEO Statement