Executive Director - OU Food Services

The University of Oklahoma•Norman, OK

50d

About The Position

Senior leadership role responsible for the strategic direction, operational excellence, and financial performance of OU's dining services. Responsible for oversight of day-to-day operations of Food Services which includes all Norman campus owned retail food venues, catering operations, vending operations, and all food satellite units, including the University Club. Manages the overall administration, day-to-day operations and budget. Monitor financial performance, identify cost-saving opportunities, and drive revenue growth. Supervises employees, including hiring, firing, training, and evaluating performance. Promote professional development, training and a positive and engaged work culture. Assists in the establishment of specific and long-range unit goals that align with the institutional goals. Develops, implements and administers services, programs, or projects. Provides consultation, clarifying policies and procedures and resolving problems. Performs assignments and tasks that require specialized food production & equipment knowledge and skills. Travels to local, state, regional or national meetings Performs related duties as needed to successfully fulfill the functions of the position.

Requirements

Bachelor's Degree, AND: 96 months of business and hospitality management, including experience in a higher education environment.
Ability to accurately read and understand written materials and instructions.
Basic computer skills.
Proficient in Microsoft Office.
Ability to produce reports and complete work within deadlines.
Strong initiative to solve problems.
Ability to work well with interdepartmental teams and initiatives.
Customer service.
Highly developed oral, written, and presentation communication skills.
Ability to understand and manipulate complex spreadsheets and reports.
Independently solve complex problems.
Advanced knowledge of techniques and equipment for preparing and presenting food products (plant and animal) for consumption, including storage and handling techniques and sanitation standards.
Valid drivers license to operate OU motor vehicles.
ServSafe certified, or ability to obtain within 6-months of hire.
Food Handlers License, or ability to obtain within 30-days of hire.

Nice To Haves

10 years of dining services director experience.
Proven ability to lead large, diverse teams with empathy and accountability and a strong collaborator.
Previous experience aligning dining operations with institutional mission and strategic priorities.
Ability to balance cost control with quality and innovation.

Responsibilities

Manages the overall administration, day-to-day operations and budget.
Monitor financial performance, identify cost-saving opportunities, and drive revenue growth.
Supervises employees, including hiring, firing, training, and evaluating performance.
Promote professional development, training and a positive and engaged work culture.
Assists in the establishment of specific and long-range unit goals that align with the institutional goals.
Develops, implements and administers services, programs, or projects.
Provides consultation, clarifying policies and procedures and resolving problems.
Performs assignments and tasks that require specialized food production & equipment knowledge and skills.
Travels to local, state, regional or national meetings
Performs related duties as needed to successfully fulfill the functions of the position.