Job DescriptionManages a seven-day, multiple-shift operation of a dining facility which may have multiple styles of service including traditional cafeteria, made to order, delivery and catering service, and serves approximately 2,500 students, staff and guests each day; supervises and administers personnel functions including hiring, supervision and performance management for as many as 25 fulltime regular employees and 200 part-time student employees; manages all aspects of forecasting, procurement, production, service and customer relations; leads and fosters a team of staff, in a diversity-valued organization, to serve and support customers in the university environment; ensures that meals are served on time and in accordance with prescribed standards; oversees us