General Manager

Ball State University

Muncie, IN

ID: 7112170 (Ref.No. BSU33856)
Posted: September 29, 2022
Application Deadline: Open Until Filled

Job Description

Direct, oversee, and manage all food and beverage operations of a major Ball State food service operation; requires 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, mission commitments, values, and goals, established by BSU Dining and the unit.

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 University Dining. The General Manager is responsible for directing, overseeing, and managing all food and beverage operation within a University Dining 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.

Job Function:

Direct, oversee, and manage all food and beverage operations of a major Ball State food service operation; requires 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, mission commitments, values, and goals, established by BSU Dining and the unit.

Minimum Education:

Bachelor's degree from an accredited institution

Preferred Education:

Master's degree from an accredited college or university in business administration, hotel, restaurant and institutional management, or related food service or business field.

Minimum Experience:

Five years of direct or related work experience (exclusive of teaching) in commercial or institutional food service with demonstrated leadership and dynamic team building skills; five years of experience supervising a staff of 50 or more; management of food service revenues exceeding one million dollars in annual sales with demonstrated profitability achieved; demonstrated knowledge, leadership abilities and business acumen in executing successful business operations and customer service.

Preferred Experience:

Branded concept management as manager or general manager.

Duties and 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 and/or licensed concept standards; 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, safety and defined license agreement standards; successfully complete branded concept training (in state, out of state and/or on site); maintain certification in same.
  • 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; includes meet requirements for licensed concepts; 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 (including royalties) 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, 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; assure compliance with all license agreements in relation to purchasing food and supplies for each branded concept; 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 Director of Dining 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, branded/licensed concept training; university classes, professional magazines and journals, and departmental training opportunities.
  • Perform other related duties as assigned.


At Ball State University, we recognize inclusive excellence as an integral endeavor to fulfill our University’s mission and our strategic plan. We recruit, support, and retain a diverse population of students, faculty, and staff. We encourage and reward diversity of thought. We promote a work environment that encourages and rewards innovation and creativity. We pledge to keep Inclusive Excellence at the highest level of institutional importance and as a foundation in all that we strive to do. Our over-arching goal for Inclusive Excellence is to adopt a university-wide Inclusive Excellence approach to academic, administrative support, and service functions of the university. We believe Inclusive Excellence must be infused in every step we take.