Title: Senior Food Service Manager - Catering

Employee Classification: Senior Food Service Manager

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Catering-163730

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS eligible

About Us - Values Overview:

Department Summary

It’s About the Food!
Why work for UNT Dining? Our employees explain. – YouTube

As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent.

UNT Dining Services is home to Mean Greens Café, the nation’s first 100% vegan collegiate dining hall, and Kitchen West, Texas’ first and only university dining hall certified Free From™ the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university’s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts—all available for a single Meal Plan swipe.

Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.

Position Overview

The Senior Food Service Manager for the UNT Dining Catering Department is responsible for ensuring the quality of food, excellence in customer service, and effective management of assigned operations within Retail Dining or Catering. This role oversees diverse dining formats, including national branded concepts, in-house offerings, and signature designs. The manager plays a key role in maintaining customer satisfaction and fostering retention by implementing business practices that align with the values and mission of UNT Dining and its brand partners. Additionally, the position supports revenue growth and profitability by optimizing services and identifying opportunities for expansion. Responsibilities also include full oversight of cash handling, proper closing procedures for branded operations, and the security of all products, equipment, and assets in Retail Dining Services.

Minimum Qualifications

Bachelor's Degree in related field and three years' of experience in food service management; or any equivalent combination of education, training, or experience.

Knowledge, Skills and Abilities

Extensive knowledge of dining, retail, and/or catering service operations. Thorough knowledge of the principles and practices of dietetics management knowledge and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating. Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop. Knowledge of cost and quality control techniques. Demonstrates good leadership skills and judgment. Skill in training, supervising, and evaluating the work of subordinates. Ability to develop and present formal and informal training and development programs. Knowledge of safety and security precautions appropriate to work performed. Superior attention to detail to ensure that high profile catering events or special events are executed to meet the departments high quality standards.

Preferred Qualifications

Experience in food service management

Experience supervising culinary staff, managing production, and overseeing kitchen operations

Familiarity with catering and retail food operations, including branded and in-house concepts

Required License/Registration/Certifications

Must be Food Safe Certified or able to obtain certification within 6 months.

Job Duties:

• Develops and updates seasonal menus to align with established menu cycles 
• Verifies that all seasonal menu items have complete, accurate, and standardized recipes 
• Maintains compliance with FoodPro software requirements, including timely and accurate data entry 
• Supervises dishwashing operations, including direct management of the Dishwashing Supervisor and part-time staff 

Work Schedule:

Hours Vary

Driving University Vehicle:

No

Security Sensitive:

This is a Security Sensitive Position.

Special Instructions:

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted. 

Benefits:

For information regarding our Benefits, click here.

EEO Statement:

The University of North Texas System is firmly committed to equal opportunity and does not permit -- and takes actions to prevent -- discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking) and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age, disability, genetic information, or veteran status in its application, employment practices and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities, facilities and employment practices. The University of North Texas System promptly investigates complaints of discrimination, harassment and related retaliation and takes remedial action when appropriate. The University of North Texas System also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist or participate in an investigative proceeding or hearing.