The Dining-Residential Department at the University of North Texas is seeking to hire a Senior Food Service Manager to join our team. Responsibilities of the position include, but are not limited to: Responsibilities of the position include but are not limited to: * Assisting with daily operations; inspects, preps, tests, and evaluates all food quality and appearance. * Assist with development of menus and recipes. * Establishes operating standards, implements quality improvements and communicates to employees. * Evaluates procedures and policies to ensure efficient and effective operations. * Assist with ordering, requisition, inventory of food items and supplies. * Interviews, hires, trains, and supervises salaried and hourly staff. * Supervise in sanitation and cleaning of kitchen. * Participation with development of evaluation goals, objectives, organizational plans and special projects. * Supports and practices the University and Dining/Retail Services commitment to service. 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 required 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. The following knowledge, skills, and abilities are required: * 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 department's high quality standards. Required: Must be Food Safe Certified or able to obtain certification within 6 months.