Business Enterprise Program Director

State of Delaware•Dover, DE

About The Position

The Business Enterprise Program (BEP) Director leads the program’s daily operations, long-term planning, and overall direction. The director must understand the Randolph-Sheppard Act and Vocational Rehabilitation and ensure compliance with state and federal requirements while creating meaningful opportunities for licensed blind vendors. The role oversees program policies, performance, financial activity, contracts, equipment, and assigned locations, and provides guidance, training, and professional development to BEP candidates and vendors. The director works with the Blind Vendor Committee, state agencies, businesses, and community partners to address operational issues, strengthen relationships, and expand awareness of the program. A central focus is growing the program, increasing vendor participation, and supporting the long-term success of Delaware’s blind vendors.

Requirements

Three years of experience in food service management, including prioritizing and organizing food service activities, large-scale menu planning, pricing and cost control, procurement, and inventory control.
Knowledge of financial administration, including program, budget, project, service, alternative, and cost analysis; financial planning; revenue generation and forecasting; expenditure forecasting; cash flow management; and establishing internal controls.
Knowledge of program administration, including overseeing and directing program and service development, implementation, and evaluation; setting short- and long-range goals and objectives; and advising other agency organizational units through consultation.
Knowledge of operations management, including planning, directing, coordinating, controlling, and evaluating operations, typically through subordinate supervisors.
Must be legally authorized to work in the United States. Employment-based sponsorship is not provided.
New hires must attend Statewide New Employee Orientation on their first day.

Responsibilities

Directs subordinate supervisors who monitor and assist food service facilities operated by visually impaired managers.
Develops operational policies and procedures for administrative approval to evaluate location productivity and profitability, as well as managers’ business practices.
Plans program expansion by identifying new markets and locations; evaluates potential sites, estimates equipment, supply, and renovation costs, prepares budget estimates, and submits proposals for approval.
Develops long-range menu plans to meet consumer nutritional requirements and implements cost controls for large-scale food service delivery.
Reviews and analyzes revenues, expenditures, inspection reports, and manager evaluations; identifies operating problems and provides technical assistance to support regulatory compliance and profitability.
Develops training programs that keep location managers informed about trends and developments affecting their businesses.
Oversees quarterly profit-and-loss statements for each food service location.
Approves requisitions funded by the program for equipment purchases and repairs.
May address businesses, community groups, and civic groups to increase public awareness of the program.
Reviews vendor bid proposals and establishes and monitors contractual agreements for vending machine operations.
Provides guidance, training, and professional development to BEP candidates and vendors.
Works with the Blind Vendor Committee, state agencies, businesses, and community partners to resolve operational issues and strengthen relationships.
Promotes program growth, increased vendor participation, and the long-term success of Delaware’s blind vendors.