Position Introduction:

Responsible for the overall operation, administration, and performance of day-to-day restaurant operations, including cash reporting and payroll, while regularly performing the same or similar duties as frontline staff (e.g., cooking, cleaning, and operating the cash register) in support of business needs. Regularly performs hands-on duties including cooking, food preparation, cleaning, restocking, and operating the cash register/point-of-sale system; works alongside staff to meet service demands. Supervises daily shift operations across front- and back-of-house functions. Organizes schedules and daily staff deployment; monitors workflow and verifies completion of assigned duties. Works alongside, schedules, and supervises full-time and student employees, including hiring, training, coaching, disciplining, and conducting performance evaluations. Assesses performance and applies positive discipline and retraining as needed to address performance, conduct, or attendance issues. Supports employee development and ensures alignment with OU Food Services expectations. Provides information, clarifies policies and procedures, facilitates service delivery, and resolves problems for employees and customers to ensure a positive dining experience.

Additional Job Information: 

• Will be scheduled to work required overtime at key points during the year.
• Will work home game-day Saturdays and other special events.
• As essential personnel, may be required to work during inclement weather or University closure.
• Hepatitis A vaccine required or annual testing.
• Cleveland County Food Handlers Card required within 30-days of hire.
• Will be issued a uniform, which must be properly worn per shift and maintained by the employee.

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Required Education and Experience:

• Bachelor's degree.
• 4 years of food service and restaurant supervision experience.

Equivalency/Substitution: Experience or a combination of education & related experience can be considered in lieu of degree. A one-to-one ratio is used to determine the number of years of experience required in place of a degree. 

Required Certifications and Licenses:

• A food handler card within 30 days of hiring.
• Ability to obtain ServSafe Certification within first 12 months of employment.

Department Preferences:

• Bachelor's Degree, ACF or CIA certification in Culinary, Restaurant Management; or related field.
• 3-5 years progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area.