The Retail Dining Department at the University of North Texas is seeking to hire a Food Service Manager to join our team. Responsibilities of the position include, but are not limited to: * Daily supervision of food presentation and exceptional Guest service in the Retail Dining Operation. * Manage an internal or national food branded concept. Duties include ordering, receiving and stocking, inventory, training in-house and brand standards, line service, food safety, action stations, supervising/instructing the work of cooks and other food service employees. * Follows food safety policies, procedures, and standards for in house or national brand compliance. * This role typically functions as an expert in a specified area of work or services (brand standards, service standards, production standards, opening or closing assigned areas, equipment usage,) etc. * Duties are standardized, resolves and routing questions where issues have occurred. * Will be required to work some weekends. The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices. The successful candidate will possess the following Associate's Degree in related field and two years of experience in food service management; or any equivalent combination of education, training, and experience. The following knowledge, skills, and abilities are required: * Thorough knowledge of food preparation and food service management in a large food service unit, employee health, kitchen cleanliness, and sanitation requirements, hazards to human life and health that can occur from improper food preservation and service, kitchen equipment, kitchen implements, and advanced food preparation and processing procedures. * Skill in the preparation and service of food, and service etiquette. * Skill in training, supervising, and evaluating the work of subordinates. * Ability to maintain time and cash receipts records. * Knowledge of safety and security precautions appropriate to work performed. * Rigidity with compliance to documented service and production standards. * Ability to identify and seek help when needed. Required: Must be Food Safe Certified or able to obtain certification within 6 months.