Dining Manager, Cornell Dining

Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic, and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters, including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations, including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.

   

The Dining Manager, working in close collaboration with a Sr. Dining Manager, will play a key role in delivering an exceptional dining experience while ensuring the assigned all‑you‑care‑to‑eat unit(s) meet operational and financial goals. This position provides daily oversight of menu execution, product quality, and visual presentation, ensuring that every meal period reflects high standards of freshness, consistency, and guest satisfaction. The Dining Manager is also responsible for supporting staff training and ongoing skill development, reinforcing proper food safety, sanitation, and quality‑assurance practices to maintain a safe and compliant operation. In partnership with the Sr. Dining Manager, the Dining Manager will actively coach employees on the floor, offering real‑time feedback that strengthens performance, builds confidence, and supports professional growth. Through intentional leadership, the Dining Manager helps cultivate strong teamwork, effective communication, and a positive environment where all staff feel valued and empowered to contribute to the success of the unit.

 

While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

 

A successful Dining Manager will:

• Foster a welcoming, service‑focused environment by building strong relationships with campus partners and ensuring excellent food and beverage service, including prompt responses to concerns.

• Maintain a consistent management presence to ensure facilities remain clean, attractive, safe, and fully prepared for guests and staff.

• Engage actively with staff, providing hands‑on training, daily coaching, and motivation to support strong performance and a productive team culture.

• Understand key financial indicators and identify opportunities to improve efficiency, manage costs, and strengthen overall profitability.

• Support regular shift meetings and help ensure daily staffing levels meet operational needs.

• Uphold Dining and University policies by modeling consistent, positive adherence and reinforcing standards across the team.

• Effectively manage competing priorities by staying organized and maintaining focus on both guest experience and operational needs.

Required Qualifications

• Associate's degree in culinary arts, food service, hospitality management, or business management, and/or at least two years of food service experience or a combination of education and experience.

• Technical/computer skills, including experience wi