Dining Operations Manager at Pomona College in Frank Dining Hall

Job description

Job Posting Location: Claremont, CA Job Posting Title: Dining Operations Manager Job Description: ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE: The Dining Operations Manager provides integrated, hands-on leadership of front-of-house and back-of-house operations at an assigned Pomona College dining facility. The position is accountable for the coordinated execution of daily meal service, including food production, customer experience, employee supervision, staffing and scheduling, sanitation, safety, inventory, cost controls, and opening and closing readiness. The manager must possess demonstrated culinary leadership experience sufficient to independently direct kitchen production, evaluate food quality, coach culinary staff, and resolve routine production issues while simultaneously overseeing customer-facing operations. The role is a single point of accountability for assigned shift operations; it does not require personally performing every task, but does require appropriate delegation, verification, follow-through, and timely escalation. Reporting to the Assistant General Manager (AGM), the Dining Operations Manager implements approved menus and culinary standards established by the Executive Chef, coordinates with existing Chef Managers and other Dining Services leaders, and ensures that employees across functions work as one operational team. The position supports efficient staffing, consistent service, employee development, and responsible stewardship of College resources. ESSENTIAL FUNCTIONS: Reporting to the Assistant General Manager, the Dining Operations Manager performs the following essential duties and responsibilities: 1. Independently direct assigned daily shifts across front-of-house and back-of-house functions, including food production, service, cashiering, dishroom, utility, receiving, stocking, sanitation, and closing activities. 2. Assign responsibilities, establish priorities, communicate shift expectations, and verify completion of critical tasks rather than relying solely on employee reports or another manager to identify unfinished work. 3. Ensure each meal period begins with appropriate production, staffing, equipment, supplies, food-safety controls, and service readiness; conduct walkthroughs before, during, and after service. 4. Coordinate opening, meal-period transitions, handoffs, and closing; verify building security, equipment shutdown, cash-handling procedures, cleanliness, and completion of required checklists. 5. Address routine operational disruptions, staffing shortages, service delays, and production problems promptly within delegated authority; notify the AGM of significant incidents, unresolved risks, or decisions requiring higher approval. 6. Maintain visible management presence throughout the facility and ensure effective coordination among culinary and service employees. 7. Lead daily kitchen execution using approved menus, standardized recipes, production methods, portion standards, and food-safety requirements; collaborate with existing Chef Managers and the Executive Chef without duplicating department-wide menu authority. 8. Direct and coach cooks and production employees on preparation techniques, recipe scaling, batch cooking, yields, equipment use, portioning, presentation, and service timing. 9. Prepare and adjust production plans using projected meal counts, historical participation, inventory, staffing, and equipment capacity; monitor replenishment to prevent shortages and avoid unnecessary overproduction. 10. Conduct and document quality checks before and during service, including taste, seasoning, texture, doneness,