The Dining-Retail 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: * 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 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.