Full-Time
Food Service Manager
Posted on 5/9/2026
University of Maryland - College Park
Compensation Overview
$60k - $72k/yr
Hyattsville, MD, USA
In Person
Category
 Operations & Logistics (2) |
|---|
| , |
Required Skills
HACCP
Requirements
- Bachelor’s degree from an accredited college or university.
- Three (3) years of food service and one (1) supervisory experience.
- 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.
- Must have or be able to obtain and maintain a Prince George’s County Food Service Sanitation Manager Certification within 90 days of hire.
- Driver’s license valid in Maryland with less than 5 points required.
- Knowledge of institutional food service operations, food safety standards, and HACCP guidelines.
- Knowledge of food service software systems (e.g., inventory, POS, scheduling).
- Skill in leadership and team management.
- Skill in organization, communication, and interpersonal interactions.
- Ability to manage budgets, ordering, and inventory control.
- Ability to work flexible hours, including evenings and weekends, as needed.
- Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time.
- Must be able to 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.
Responsibilities
- Responsible for all shift management for multiple food service stations of facilities and to assist the Assistant Director in all aspects of the management of the unit.
- Oversee and coordinate daily operations of the dining facilities to ensure smooth service and adherence to food safety and HACCP guidelines.
- Lead and motivate a diverse work team across multiple locations to deliver outstanding guest service.
- Monitor and manage budgets, ordering, and inventory control to maintain cost efficiency.
- Collaborate with the Assistant Director and other departments to implement operational improvements and strategic planning.
- Ensure compliance with Department, University, State and Federal policies, procedures, and laws as they apply to food service operations.
- Coordinate staffing, scheduling, and training to meet service demands and peak periods.
- Prepare and review reports related to operations, finances, and personnel as needed.
- Foster a customer-focused culture emphasizing hospitality and high-quality service.
- Communicate effectively with staff, management, and stakeholders to resolve issues and optimize performance.
Desired Qualifications
- ADA or Food Management Professional certification preferred.
- Strong knowledge of the principles and procedures of high volume food service operations and restaurant and food service trends.
- Outstanding leadership, hospitality, oral and written communication skills.
- Ability to lead and motivate a diverse work team with a range of skills at multiple locations.
- Skill and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls.
- Thorough knowledge of Department, University, State and Federal HR policies, procedures and laws.
- Ability to operate a variety of computers and use food production inventory, and human resources software.
- Outstanding interpersonal skills. Thorough knowledge of budgeting, financial statements and the principles of staff scheduling.
- Strong knowledge of the principles of food production, cooking and preparation; of food and food service marketing, of food products and menu development; of food service environmental best practices; ability to read, interpret and implement long and short term planning in response to data.
- Successful candidates will have a proven track record in providing outstanding guest service through knowledge and skill in back of house and front of house operations, with strong culinary skills.