Rise Rooted Operational Manager UM Campus Dining

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Intra-Departmental Recruitment
Only current UM Employees* of UM Campus Dining are eligible.
*Open to all employee types including Temporary Staff and Student Employees.
UM Campus Dining
invites applications for a
Rise Rooted Operational Manager
to join their team. Th
e Rise Rooted Operational Manager
is responsible for the fiscal and personnel management of the Rise Rooted store (R R). R R serves over 1500 meals per day (annually exceeding 200,000) and generates over $1,400,000 in gross revenue. This position will develop and implement a complex unit operating plan, unit budget, unit assessment, and assist in developing capital projects and major renovations or remodels. As part of the UMCD Management Team, this position will write and contribute to UMCD policies and procedures, marketing and strategic planning.
This position is responsible for developing and maintaining positive relationships with incoming parents and students, UM Housing Resident Assistants (RAs), and all other guests of dining operations.
This position will assist with menu planning, development and implementation of new concepts, and requires up- to-date knowledge of progressive collegiate food service applications, equipment, and guest expectations.
The R R manager position directly supervises all classified positions, temporary staff positions and student employee positions in operation. This position will write performance reviews for all direct reports. They will recruit, on-board and train a variety of student, culinary and management professionals.
Required Skills
Professional management and supervisory experience.
Experience with high volume food service operations, equipment and equipment maintenance.
Experience working with college students as employees and guests and must include the ability to effectively train employees new to the workforce.
Experience with recipe development and production of high-quality food, menus, and dining experience.
Experience with retail and c-store operations.
Experience with coffee and espresso operations.
Management ServSafe Certification or the ability to obtain certification within one year of employment.
Experience with college and university meal plans and board plan operations.
Experience with food, supply, and capital purchasing, and state procurement processes.
Experience with receiving, storage, service, inventory, budgets, and analysis of food service.
Experience with standard food service reports including profit and loss, labor analysis, and annual operating budgets.
Excellent written and verbal communication skills at a professional level.
Excellent computer skills and experience with the Microsoft Office Suite, spread sheets, and food management systems like CBORD.
Minimum Required Experience
Extensive experience, knowledge, skills, and abilities at this level are typically acquired with a four-year degree in hospitality or food service management or a related field, and a minimum of three years of directly related experience. Two of those years must be in a high volume, progressive college or university operation. Leadership and management experience and training is required.
Preferred Qualifications
Extensive knowledge of the POS system and financial analysis reports.
Extensive knowledge of CBORD Food Management System including ordering and inventory.
Expert knowledge of kiosk and menu option development in board plan dining.
Extensive knowledge of high-volume food service equipment and service.
Expert knowledge of inventory, expenses, labor, budgets, analysis, and revenue generation in college food service.
Active participation in appropriate professional organizations such as NACUFS, ACF etc.
Expert knowledge of food retail operations in Missoula and how retail pricing is shaped by competition.
About the UM Campus Dining and UM
Mission
- To advance student success through exceptional dining experiences.
Vision
– Innovative cuisine to inspire your world.

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