Director of Dining Services

3 days left

Location
California, United States
Posted
25 Jun 2019
End of advertisement period
25 Aug 2019
Ref
4874
Contract Type
Permanent
Hours
Full Time

Job Summary

The Director of Dining Services reports to the Assistant Vice President for Student Affairs Operations. The Director will manage and develop multiple retail units, with a budget in excess of $6 million in annualized revenues. The successful candidate will monitor the operations of all unit food services and resources to achieve operation and finance goals. He/she will be responsible for analyzing all residential and retail financial reports.  He/she will conduct report reviews with directors to identify financial gains, loss, and make adjustments to financial goals. The Director will support the organization mission of providing students, the Caltech community, and guests with the highest quality dining experience. The Director will also provide direction and guidance to the purchasing operation and Dining Services special events and catered events.

Job Duties

  • Provides management oversight and leadership to all aspects of Caltech dining and food services; supervises the Executive Chef to ensure the highest quality of products, services, programs, and support are provided to all students and the campus community
  • Responsible for short- and long-range strategic planning efforts in the areas of fine dining, marketing, events and catering; participates with the Assistant Vice President in creating the vision for Dining Services operations
  • Provide direction and leadership to management staff to support achievement of overall dining, retail sales, and service objectives. Responsible for staff development, training, customer service improvements, hiring, coaching, counseling and taking disciplinary action when necessary
  • In conjunction with the Assistant Vice President Student Affairs Operations, the Director coordinates the development and execution of the dining service master plan including a business plan, operating strategy, a retail plan strategy; facilities plan development and collaborates with managers and supervisors to set goals and objectives that complement and reinforce the mission and goals of Dining Services
  • Works closely with the dining team in all aspects of meal plan administration and ensure fiscally responsible implementation. Establishes and implements standards, processes and practices where efficiency, quality, performance and cost savings can be improved
  • Evaluates and consults with senior management on operational performance, customer needs, and new programs/services
  • Develops and implements concepts for all venues. Oversees changes in dining service programs, dining operations, and service levels and standards
  • Cultivates a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions
  • Provide leadership and direction to support staff by establishing fiscal and programmatic benchmarks, goals and objectives. Establish a structure for management and staff problem identification, priority goals setting, and progress reporting
  • Participates and/or leads development and monitoring of all budgets for the operations. Participates in the development of both short-term and long-term financial plans with clear accountabilities. Tracks and monitors financial targets to ensure fiscal responsibility and accountability at all levels
  • Other duties as assigned

Daily Job Duties:

  • Participates and/or oversees special events through direct involvement and/or event coordinators/project leads
  • Establishes and implements standards, operational polices, processes and practices where efficiency, quality and cost savings performance can be improved; and monitors compliance with purchasing policies and procedures
  • Monitors operations during serving periods/shifts to ensure high standards of service, develops rapport with and collects feedback from students and campus customers; develops budgets, staffing, menus, pricing, and inventory levels
  • Ensures compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (California Food Handler/SERVE-SAFE) and safety to ensure the highest standards for food and beverage service

Basic Qualifications

  • Ten years of relevant food service management experience
  • Ability to speak clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings
  • Must be able to manage others to ensure service execution
  • Must possess the ability to work harmoniously with co-workers and have tact, patience and a cheerful disposition when dealing with customers
  • Proven track record of providing successful high quality food service program to retail environment
  • Demonstrate commitment to excellence. Thorough knowledge of health, safety and sanitation regulations and requirements, demonstrated commitment to maintain high level quality and production standards, and ability to instill this commitment in the organization
  • Considerable knowledge of the principles and practices of modern nutrition and food preparation, quantity cooking, buying, menu planning, and food costs
  • Proven leadership and management experience in a demanding and challenging service industry
  • Successful track record of creating and implementing sales and marketing programs to address customer needs and generate revenues
  • Previous responsibility for the profit and loss of a business or business unit with strong budget development and monitoring skills
  • Exceptional interpersonal and relationship building skills, coupled with strong written and verbal communication skills
  • Excellent commercial acumen and the ability to see opportunities are essential
  • May be required to lift, push, pull and move equipment supplies, etc. in excess of thirty-five (35) pounds
  • Frequently required to use hand to finger motions, handle or feel objects, reach with hands and arms
  • Regularly required to handle food and hot beverages
  • Requires walking or standing to a significant degree

Preferred Qualifications

  • Bachelor's Degree
  • Prior experience in food service management within higher education

Required Documents

Resume