Provides leadership and direction to subordinate managers.
- Provides clear direction to the mid-level managers to meet departmental growth, change, new program development and commitment to daily operations and financial performance. Provides direction and leadership to mid-level managers and all staff to ensure that departmental policies and procedures are administered, with daily activities conforming to the mission of Dining Services. Meets regularly with leadership.
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20 |
Communicates and implements dining vision, mission, goals, objectives and strategic plans with subordinate personnel.
- Responsible for daily oversight and overall vision setting for guest service, food quality, 3rd party commercial tenants, 3rd party bar tenant, and the entertainment program for The Barn and retail operations. Ensures financial viability of each operation through innovation, strategic planning, and operational efficiencies.
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20 |
Develops and monitors budgets having department-wide impact.
- Maintain fiscal controls within approved budgets and support the Executive Director in the planning of the annual budget. Ensure departmental accountability structures are established and the appropriate stewardship for resources and assets are in place. Review and analyze financial data and implement effective cost control procedures. Responsible for compiling and consolidating multiple operating budgets for multiple dining units. Oversees all 3rd party tenant contracts, percentage rent payments, and overall financial success of franchise operations.
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10 |
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Provides operational technical advice and direction to the Executive Director and Project Team in the strategic planning and design of new capital projects including food service facilities, equipment specifications and installations and existing facility renovations. Represents Dining Operations in the planning and design of new capital projects and facility renovations under the direction of Capital and Physical Planning and Office of Design and Construction.
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10 |
Administers performance and personnel management.
- Responsible for human resources functions of: recruitment, hiring, mentoring, discipline, corrective action and training of career, casual and student staff employees.
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5 |
Administers quality control systems in food production and presentation within units.
- Provide direction to ensure variety, quality production control, appearance, customer acceptability, food cost and labor controls. Works in collaboration with peer Director and leadership team in monitoring quality of food, service and sanitation of all facilities. Provides direction and support to the culinary team in the development of new menus and the enhancement of existing menus.
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5 |
Enforces, reviews, and interprets safety and sanitation policies and procedures.
- Meet regularly with Food Service Managers to review and ensure departmental policies and procedures are followed. Maintain standards of sanitation and safety for food preparation, kitchen equipment, catering vehicles and facilities as defined by Environmental Health & Safety regulations.
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5 |
Administers strict adherence to IIPP and all regulations mandated by local, state and federal agencies in regard to safety, health and sanitation regulations.
- Ensure that new and current employees receive orientation and/or annual training in proper food handling, safety and sanitation. Ensure proper maintenance, safety and sanitation levels. Ensure all Dining staff comply with relevant Health and Safety requirements and receive appropriate training.
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5 |
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Assists with departmental as well as Auxiliary Services emergency planning, training, response and recovery. Perform other duties and execute projects as assigned based on departmental need. May be required to operate a university vehicle.
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5 |
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Develops methods for improving efficiency and quality of service. Develops marketing and merchandising plans to increase sales of both regular cycle and special menus and to launch, promote or improve other food programs.
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5 |
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Establish and administer policies and systems related to the proper maintenance and repair of food service equipment. Provide equipment expertise in researching and developing new concepts, replacement plans for existing equipment and repairs.
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5 |
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Utilize and monitor food service computer systems, manage proper inspection, handling and storage for all inventories of food, supplies, linens and equipment. Establish effective security controls to ensure equipment and systems safekeeping. Provide controlled systems for requisitioning within all assigned areas.
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5 |
