Food Services Director

About the position

Establishes standards and accountability for quality control, nutrition, a safe and clean work environment and obtains quality products at the lowest and most feasible cost possible. Responsible in developing and leading strategic initiatives, planning, coordination and management of direct retail product strategy and increasing brand value for the overall customer experience. This includes ensuring quality execution in the areas of customer service, marketing, merchandising, budgeting, inventory management, facilities management, accounting, and employee development.

Responsibilities

• Manages and oversees all activities related to the operations of the university Food Services.
• Oversee recruitment, screening, interviewing, and recommends placement of university food and retail service personnel.
• Establishes work performance standards, plans work schedules, training, in-service and recommends workshops for job enrichment of all staff employees.
• Promotes teamwork, quality and efficient production, and establishes and implements department policies and procedures and ensures personnel compliance.
• Produces both long- and short-term operating plans, ensuring strong linkage between the operating plan, short-term tactics and long-term strategy.
• Works closely with the department managers and chef to track and analyze key trends related to customer behavior.
• Identifies industry trends and new possibilities.
• Ensures goals and objectives are in alignment with the educational mission of the University.
• Manages and oversees the department finance, budgeting, expenditures, forecasting, financial analysis, key metrics reporting, strategic support and special project.
• Works closely with the Vice President of Operations to drive financial strategy and execution.
• Identifies and monitors key financial & operating metrics, business risks and opportunities associated with the operations of the department.
• Prepares the annual food service and retail operation budget and collaborates with University Budget Director, Food Service Accountant and Food Service Managers to review monthly, quarterly, and annual financial reporting materials.
• Provides financial modeling for new business development, pricing, cost saving projects, vendor evaluation, and competitive analyses; provides actionable analysis and information.
• Evaluates best industry practices in comparison to internal systems and needed resources, with an eye toward both future needs and budget realities.
• Oversee the strategic management of the assigned brands in order to achieve the business targets including marketing communications, advertising, awareness and volume.
• Implements the marketing plans by working with internal and external suppliers to deliver in a timely manner and on budget.
• Establishes performance specifications, cost and price parameters, market applications and sales estimates.
• Oversee regular meetings and prepare regular reports outlining the brands' performance.
• Maintains fair and reasonable customer pricing policies while ensuring that store operation is profitable.
• Provides a retail environment that offers products and services that meet the spiritual, academic, and social needs of students, campus employees and other customers.
• Cooperates in the planning university food service facilities including layouts and the selection of large and small equipment and furnishings, making use of established criteria.
• Keeps informed of new developments in equipment that will improve and upgrade the school food service program.
• Instruct personnel in proper use and care of equipment and supplies; cooperates with custodial and maintenance departments in planning for the proper care and maintenance of equipment and supplies and the proper cleaning of food service areas.
• Maintains high standards of sanitation and safety in all phases of the university food service program.
• Has a working knowledge of all local and state health laws and regulations.
• Perform other tasks assigned.

Requirements

• Bachelor's degree in Food Management, Business or related field.
• 10 years of relevant experience.
• Possess the ability to meet students and customers diverse dietary needs.
• Strong communication skills to properly deal with and train personnel, many of whom come from a diversity of culture, as well as with department across campus and vendors.
• Must have knowledge of food and labor laws, as well as ethnic foods, nutrition and cooking skills.
• Ability to perform and manage financial, statistical, comparative analyses of budgetary documentation and data and making sound conclusions and recommendations.
• Ability to multi-task while maintaining vigilant attention to detail; values diversity of thought, backgrounds and perspective.

Benefits

• 401(k) matching
• Tuition benefits for employee and qualified dependents
• Medical and Dental
• Short- and Long-term disability benefits
• Paid parental and maternity leave
• Housing Allowance
• Relocation Package