C-Stores Dining Manager, Cornell Dining

Requirements

• Food service or hospitality education preferred. Current Hazard Analysis and Critical Control Point (HACCP) or similarly nationally recognized food safety certification preferred.
• Advanced computer skills and point of sale systems knowledge, includin

Benefits

Additional Information

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 Convenience Store Manager oversees the safe, efficient, and profitable operation of two on-campus convenience stores and a late-night venue, ensuring strong financial performance and an excellent customer experience. This role partners with the Operations Manager on budgeting, pricing, product mix, and financial reviews while collaborating with vendors to maintain inventory, merchandising standards, and rebates. Responsibilities include maintaining clean, compliant facilities; managing inventory, ordering, and equipment; and supporting marketing, promotions, and special events. The manager leads all aspects of training, scheduling, and performance management-while fostering a customer-focused, team-oriented environment. This position requires strong leadership, organizational, and problem-solving skills; the ability to manage multiple priorities and respond to challenges; and a commitment to upholding food safety, cash handling, and university policies while driving sales growth and quality service. 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, Hospitality Management, or related field (or equivalent experience) 3+ years of convenience store or grocery experience, including hands-on operations and supervisory responsibilities Basic computer skills and point of sale systems knowledge Experience with product mix development, vendor management, and pricing strategies Strong skills in cost control, merchandising, customer service, basic accounting, and computer systems Flexibility to work varied hours, including nights, weekends, holidays, and changing schedules Demonstrated skill in understanding cultural differences. This position requires a varied work schedule, including availability on nights and weekends as needed.

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