UCR Jobs

General Information

Job Description	FOOD SVC MGR 3	Working Title	Executive Director of Dining & Hospitality Services
Job Code	000395	Grade	26
Department Name	Dining Services - D01209	Department Head	Heidi Scribner
Supervisor	Heidi Scribner	Effective Date	12/12/2022

Position(s) Directly Supervised

Job Code	Title	FTE
000394	FOOD SVC MGR 2	2.0
006295	EVENTS SUPV 2	1.0
004722	BLANK AST 3	1.0
007146	EHS SPEC 3	1.0
005232	EXEC CHEF 4	1.0

Generic Scope

Oversees through subordinate managers one or more large, complex departments or business units with multiple functional disciplines/occupations, OR manages a program, regardless of size, that has critical impact upon the organization as a whole, such as most or all of a campus, medical center, UCOP or the UC System. Has significant responsibility for formulating and administering policies and programs, manages significant human, financial, and physical resources, and functions with a very high degree of autonomy. Oversees through subordinate managers the accountability and stewardship of department resources and the development of systems and procedures to protect organizational assets.

Oversees through subordinate managers one or more large, complex departments or business units with multiple functional disciplines/occupations, OR manages a program, regardless of size, that has critical impact upon the organization as a whole, such as most or all of a campus, medical center, UCOP or the UC System. Has significant responsibility for formulating and administering policies and programs, manages significant human, financial, and physical resources, and functions with a very high degree of autonomy. Oversees through subordinate managers the accountability and stewardship of department resources and the development of systems and procedures to protect organizational assets.

Custom Scope

Establishes operational objectives and work plans, and delegates assignments. Involved in developing, modifying and executing food service policies that affect immediate operations and may also have impact in other areas of food service and the broader organization. Has a full management responsibility for costs, methods, and staffing. Recognized as an influential leader in the field of dining.

Establishes operational objectives and work plans, and delegates assignments. Involved in developing, modifying and executing food service policies that affect immediate operations and may also have impact in other areas of food service and the broader organization. Has a full management responsibility for costs, methods, and staffing. Recognized as an influential leader in the field of dining.

Department Custom Scope

Under the general direction of the Associate Vice Chancellor of Auxiliary Services, the incumbent serves as a member of the Auxiliary Services Management Team with senior-level management responsibility for strategic planning, goal setting, organizational development, staff oversight and budget for Dining & Hospitality Services at UC Riverside. The Executive Director provides leadership and direction to a staff of 165 career (including supervisory, culinary, administrative, general food service) and 800+ students who collectively are responsible for the day-to-day operations which includes Residential Dining halls, Campus Retail Restaurants, Convenience Stores, Catering, Concessions, Summer Conference sales/coordination and Early Childhood Services meal service. Dining & Hospitality Services has an annual operating budget of $36 million with a projected gross revenue of $45 million. Dining provides food service to over 6,700 housing residents on required/optional meal plans, the campus community at large as well as visitors through retail dining, convenience stores and quick/full service restaurants. Hospitality provides year-round catering, event services and summer conference sales and coordination. The position is charged with ensuring delivery of excellent quality, nutritious meals and high level service in a safe and aesthetically pleasing dining environment that meets our diverse campus and external guest clientele. The Executive Director is responsible for the administration, operational and direct management responsibilities, including setting policy, budget development, resource management, quality customer service, and facilities supervision over a broad and diverse set of initiatives related to the delivery of dining services on the UCR campus.

Under the general direction of the Associate Vice Chancellor of Auxiliary Services, the incumbent serves as a member of the Auxiliary Services Management Team with senior-level management responsibility for strategic planning, goal setting, organizational development, staff oversight and budget for Dining & Hospitality Services at UC Riverside. The Executive Director provides leadership and direction to a staff of 165 career (including supervisory, culinary, administrative, general food service) and 800+ students who collectively are responsible for the day-to-day operations which includes Residential Dining halls, Campus Retail Restaurants, Convenience Stores, Catering, Concessions, Summer Conference sales/coordination and Early Childhood Services meal service. Dining & Hospitality Services has an annual operating budget of $36 million with a projected gross revenue of $45 million. Dining provides food service to over 6,700 housing residents on required/optional meal plans, the campus community at large as well as visitors through retail dining, convenience stores and quick/full service restaurants. Hospitality provides year-round catering, event services and summer conference sales and coordination. The position is charged with ensuring delivery of excellent quality, nutritious meals and high level service in a safe and aesthetically pleasing dining environment that meets our diverse campus and external guest clientele. The Executive Director is responsible for the administration, operational and direct management responsibilities, including setting policy, budget development, resource management, quality customer service, and facilities supervision over a broad and diverse set of initiatives related to the delivery of dining services on the UCR campus.

Education & Experience Requirements

Education Requirements

Degree	Requirement
Bachelor's degree in related area and/or equivalent experience/training.	Required
Advanced degree in related area.	Preferred

Experience Requirements

Experience	Requirement
Experience with sourcing and specifying food, equipment and supplies and use of formal bidding/award systems.	Required
Demonstrated experience in building successful work teams, managing a large staff through levels of supervisors, developing effective working relationships, and providing excellent customer service.	Required
Experience with employee and labor relations issues including interpretation of applicable laws, regulations, policies, and contracts.	Required
Experience with forecasting, preparation and analysis of operational budgets using on-line financial systems.	Required
Food service management experience in an institution of higher education.	Preferred
Experience with maintaining simple or moderately complex databases through data entry, data queries and database design modifications.	Preferred
Knowledge of UC policy and processes	Preferred
10 - 15 years of related experience.	Required
Supervisory experience, preferably in food service industry.	Preferred

License Requirements

License	Requirement
Valid driver's license and clean driving record.	Required

Certification Requirements

Certification	Requirement

Educational Condition Requirements

Condition	Requirement

Key Responsibilities

Description	% Time
Responsible for all aspects of campus dining services operations, financial management including residence halls, restaurant retail centers, conference meal services, early childhood education centers and/or patient dining services. Oversees departmental financial management and budgetary process, ensuring that the process and internal controls are effective, efficient, in compliance with applicable department/division/campus policies and procedures, and that resultant financial information is complete, accurate, and meets reporting requirements. Maintains departmental accountability structures and appropriate stewardship for resources and assets received. Develops price rates and other service fees and gains support from various customer groups and approval from campus leadership. Line management responsibility for Dining & Hospitality with approximately 165 FTE and $36 million annual operating budget. Oversee all strategic planning processes, including establishing and monitoring progress on objectives that support departmental/divisional goals and philosophies. Establish, refine, and monitor appropriate business and performance measurements for the dining operations. Responsible for achieving budgetary and fiduciary goals through the implementation of effective cost and accountability controls. Uses authority to sign or terminate contracts.	30
Provides leadership and direction to management in dining facilities. Ensures effective hiring, performance management, and staff development practices and creates succession plan for leadership continuity. Provides leadership, direction and expertise through a team of managers across multiple functional areas for achieving the objectives of a large operation with multiple union represented and personnel policies. Oversee dining staff planning, forecasting workforce needs, recruitment, selection, professional development and training. Foster a strong relationship with campus Employee/Labor Relations and union representatives, ensure personnel actions are in compliance with labor agreements, UC/UCR policies, and divisional procedures. Manage performance evaluation process of dining staff by establishing and monitoring standards and goals.	20
Develops and implements dining policies, standards of performance and professionalism. Establish dining organizational policies and authorize implementation across the unit team. Set clear expectations and accountability models for all levels of staff.	15
Directs subordinate managers in the development of strategic dining goals and objectives to meet the needs of the campus community, patient nutrition or other dining facilities. Oversee all Dining, Hospitality and Retail Services' strategic planning process, including establishing and progression of objectives that support departmental goals and philosophies. Establish, refine, and monitor appropriate business and performance measurements for the dining operations.	10
Develops and implements innovative concepts and promotion of new ideas through detailed knowledge of organizational needs. Create and facilitate consultative networks with campus departments in support of Dining Services' new initiatives and programs as well as evolution of existing. Represent UCR's dining interests in discussions and negotiations while creating and maintaining appropriate alliances and partnerships; Provide expertise and participate in capital planning for future housing and dining complexes. Develop financial feasibility analysis and financing proposals as needed.	10
Develops, maintains, implements and ensures exceptional customer service standards. Direct and provide the delivery of a high-quality dining operation that ensures variety and flexibility of the residential food program as well as product/pricing to provide for financial sustainability with the retail and Hospitality aspects. Work to increase and improve Summer Conference sales and delivery of program in partnership with UCR Housing Services.	10
Applies full knowledge of marketing and merchandising principles to ensure pleasant dining and retail atmosphere. Provides nutritional education programs, outreach services to campus and external clients/constituencies.	5

Knowledge, Skills & Abilities

Knowledge/Skill/Ability	Requirement
Advanced knowledge in food service operations and sanitation regulations.	Required
Advanced effective interpersonal and work leadership and management skills.	Required
Advance computer applications skills.	Required
Advanced verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking skills, ability to multi-task and ensure effective time management.	Required
Advanced decision making and reasoning skills, and advanced ability to develop original ideas to solve problems, conduct operations analysis and quality control analysis.	Required
Superior communication skills to effectively and professionally communicate with internal and external campus community in a highly professional manner both verbally and in writing. Skill to communicate effectively to discuss improvement, to solve problems, and to follow through with implementing solutions.	Required
Proven skill to work independently, initiating innovative new programs, unit growth, development and change.	Required
Demonstrated leadership, and human resource management skills, knowledge and experience to effectively administer and manage within a diverse and complex organization including recruitment, hiring, evaluation, compensation, time management, training, and safety programs.	Required
Ability to use sound judgment focusing on key issues, weighing priorities, and considering reasonable alternatives prior to making decisions.	Required
Knowledge of food service operations management, including cost control and expense analysis, strategic planning, labor scheduling, production, purchasing, food purchasing, and meal plan control.	Required
Knowledge of financial analysis in food service environment, including developing and implementing budgets for multiple locations.	Required
Skill in creating spreadsheets, reports and presentations using Word, Excel, Power Point or other software applications.	Preferred
Demonstrated knowledge and experience with creating performance standards, safety initiatives and incentive programs to increase morale, attendance, and productivity as well as reduce workplace injuries.	Preferred
Advanced computer skills with menu/inventory management systems and databases to administer and oversee food service systems as well as run a variety of reports to help inform forecasts and decisions-making.	Preferred
Understanding of food service best practice and requirements on sustainability along with programs that help support continued improvement/education in this area.	Preferred

Special Requirements & Conditions

Special Condition	Requirement
Successfully pass criminal background check.	Required
Must possess or obtain a Valid CA Driver License in accordance with the California Department of Motor Vehicles, if driving a university/personal vehicle for university related business.	Required

Other Special Requirements & Conditions

Level of Supervision Received

General Direction

General Direction

Environment

Working Environment

Campus

Campus

Other Requirements

Items Used

Standard Office Equipment University owned vehicles

Standard Office Equipment
University owned vehicles

Physical Requirements

Bend : N/A Sit : Frequently Squat : N/A Stand : Frequently Crawl : N/A Walk : Frequently Climb : N/A

Bend : N/A
Sit : Frequently
Squat : N/A
Stand : Frequently
Crawl : N/A
Walk : Frequently
Climb : N/A

Mental Requirements

Read/Comprehend : Constantly Write : Constantly Perform Calculations : Frequently Communicate Orally : Constantly Reason & Analyze : Constantly

Read/Comprehend : Constantly
Write : Constantly
Perform Calculations : Frequently
Communicate Orally : Constantly
Reason & Analyze : Constantly

Environmental Requirements

Is exposed to excessive noise : No Is around moving machinery : No Is exposed to marked changes in temperature and/or humidity : No Drives motorized equipment : Yes Works in confined quarters : No Dust : No Fumes : No

Is exposed to excessive noise : No
Is around moving machinery : No
Is exposed to marked changes in temperature and/or humidity : No
Drives motorized equipment : Yes
Works in confined quarters : No
Dust : No
Fumes : No

Critical Position

Is Critical Position: Yes

Is Critical Position: Yes

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