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Responsible for comprehensively planning, organizing, coordinating, and executing processes for all Dining Service operations and departments. Develops, implements, and evaluates goals, objectives, policies, procedures, standards, assessment, budget, and marketing/public relations activities. Participates in departmental, division, and campus-wide special project activities. Scope of responsibilities include all campus owned retail food venues, catering operations, vending operations and all food satellite units on campus except the UCCU Center, Building L and Alumni House. The director manages the managers. Responsible for multiple departments or a single large department. Develops strategic organizational policies and authorizes implementation of same. Responsible for the strategic direction of the department(s) in food, service and procedure, and fiscal results in accordance with University vision. Work prioritization and decisions are important to the overall success of all aspects and phases of the organization. Frequently involved in the complexities of day-to-day operational and service related problems.
Graduation from an accredited institution with a bachelor’s degree in a related discipline plus three years of staff level experience or an equivalent combination of education and/or experience related to the Summary of Duties totaling seven years.
A Bachelor’s degree in hotel and restaurant administration, institutional management, business administration or closely related field and eight (8) years of supervisory/management in a food service establishment on a multi-operational/multi-unit level.
Knowledge of financial controls which includes retail cash operations, forecasting, planning and budgeting.
Knowledge of culinary arts, cooking, service and stewarding.
Knowledge of catering services, retail, restaurant operations, and vending kiosks and operations.
Skill in interpersonal communication.
Skill in managing people.
Skill in leadership.
Skill in customer service.
Skill in managing the daily events and operations related to finance; cost controls, customer service, food quality and preparation standards, provide strategic planning and leadership.
Ability to work with a diverse group on individuals.
Ability to manage multi-unit food service operations, development of quality culinary production facilities for multi-unit venues that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, culinary plating and presentations, sanitation and cleanliness.
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