General Manager of Residential Operations, Cornell Dining
As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concession stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates and 600 student employees works hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.
The General Manager of Residential Operations is responsible for providing consistent leadership and support for multidimensional operations, including operational oversight and overall performance within the areas of personnel, facilities, menu development, budgets, and financial stewardship, and is key to recommending operational adjustments that better meet desired operational and financial goals for a budget up to 15 million annually. In collaboration with the Associate Director of Cornell Dining, our Culinary Wellness Innovation (CWI) team and other members of the senior dining management team, this role will work to promote and enhance services offered to our community to ensure the optimal customer experience in each location they serve. This role is also responsible for fostering a culture that supports Cornell Dining’s missions and values and actively participating in the hiring, training, and development of staff at all levels of the organization. The General Manager, in partnership with the Executive Chef of Operational Excellence. will be responsible for executing and ensuring our Operational Excellence standards, which include but are not limited to culinary standards and compliance, food safety and sanitation compliance, cost controls, and inventory management.
While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.
A successful General Manager will:
Have a strong leadership presence to build a motivated and engaged multi-layered team that can thrive in a dynamic and constantly changing environment
Understand and be able to articulate fundamental business operations and financial principles to implement and improve operational efficiencies and profitability of a large multi-dimensional organization utilizing high technical skills in cost control and quality assurance.
Demonstrate superior task management, project management, and organizational skills, including being proficient in delegating responsibility, managing conflict, and supporting diverse teams to meet multiple deadlines and shifting priorities with high aptitude.
Build strategic partnerships and maintain strong rapport with the Dining management, faculty, staff, and client liaisons to support operational initiatives and ensure quality of service delivery in each location.
Required Qualifications
Bachelor’s degree and at least four years of experience in a relevant field such as food service, collegiate dining, restaurant, or hospitality management or an equivalent combination of education and work experience.
Proven ability to successfully lead multi-layered teams, including previous supervisory experience or experience in managing effective teams
Technical/computer skills, including experience with MS Word Office productivity tools, including experience with food management & point-of-sale systems.
Expert knowledge of appropriate food and health codes
Proven experience connecting inclusion, belonging and wellbeing practices to business goals.
Due to the nature of the role, this position must be available to work varied and extended hours, including nights and weekends, and some holidays.
Preferred Qualifications
Additional education and/or experience is preferred.
Prior supervisor experience and previous experience managing production, sales, and financial controls is highly preferred.
University Job Title:
Dining Assoc III
Job Family:
Auxiliary Services
Level:
G
Pay Rate Type:
Salary
Pay Range:
$86,747.00 - $106,024.00
Remote Option Availability:
Onsite
Company:
Endowed
Contact Name:
Jana English
Contact Email:
jb853@cornell.edu
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Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria:
Prior relevant work or industry experience
Education level to the extent education is relevant to the position
Unique applicable skills
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2026-09-03