Requires at least a baccalaureate degree in the field. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.

• Plans, directs, and coordinates all levels of the dining program on campus. This includes but is not limited to five residential dining commons, multiple nationally branded and internally branded retail dining concepts, multiple convenience markets and special event service including game days and large and small catering events. Collaborates and supports Vending Services by providing fresh and frozen grab and go menu items in multiple unattended Campus Market Express locations.
• Provides vision and leadership in working with direct reports to develop and implement departmental strategies and manage the implementation of the brand service strategy and brand initiatives, including appropriate marketing strategies to support sales of voluntary meal plans and retail food establishments.
• Responsible for aligning individual and team actions with departmental strategies and develops creative and efficient operational and business strategies. Provides clear direction to mid-level managers, through regular leadership meetings, to ensure a transparent culture focused on departmental growth, innovative change, new program development, and commitment to daily operations and financial performance. Provides vision and relevant information to leadership team related to trends and program opportunities.

• Responsible for short- and long-term planning and the management of the food and beverage operations for front and back of the house at all Dining Services locations on campus. Develops methods for improving efficiency and quality of service, ensuring appropriate metrics are available to support data-driven decisions. Provide direction to ensure variety, quality production control, appearance, customer acceptability, food cost and labor controls.
• Develops, creates, implements and evaluates the dining programs ranging in size, complexity, innovation and comprehensiveness. Incorporates institutional policies and procedures as well as federal, state and local regulations with an emphasis on food and workplace safety and sanitation. Remains current on restaurant industry trends; identifies new culinary techniques and presentations. Provides direction and support to the Executive Chef/Culinary Team in the development of new programs, menus and concepts. Develops innovative dining opportunities that support the University's objectives and goals.
• Conducts dining surveys and coordinates student advisory groups to stay current with the pulse of what students are focusing on in the dining programs. Works with student groups to establish a positive culture related to student employment.
• Responds to and resolves complaints and suggestions from the university and surrounding communities, recommending strategies to alleviate dining issues. Models strong guest service and sets clear expectations for guest service to be adhered to by all levels of dining team.

• Establishes and oversees annual operating budgets as well as long-range budget plans; implements appropriate cost controls; and is fiscally responsible for all financial outcomes of the dining program. Collaborates with Auxiliary Services contract management professionals in the oversight of third-party license and brand agreements associated with Dining Services.
• Collaborates with Auxiliary Financial team associates to guide and recommend annual operating and equipment budgets. Identifies, pursues and obtains additional funding sources including plausible grant and federal funding.
• Oversees management of programs and systems (FoodPro, Atrium, Transact) in order to meet or exceed annual budget objectives. Establishes departmental expectations related to the expected utilization of programs and systems and evaluates and implements new technologies in coordination with Auxiliary IT to enhance the Dining program.

• Directs and coordinates, through supervisory personnel, activities of personnel engaged in the dining operations. Ensures sufficient hiring processes, in-service training programs, performance reviews, discipline, and staff development.
• Promotes inclusion in employment practices and leadership relationships. Maintain and promote a culture of excellence, empowerment, growth and development throughout all layers of the organization.

• Establishes renovation and replacement objectives to include: maintaining an appropriate replacement program for dining related equipment; directing a preventive maintenance and repair program for all equipment; and coordinating construction related dining projects by meeting with contractors and architects.

• Performs other duties as assigned. Acts as the community liaison for Dining Services, serving on campus, public and/or private dining related committees. Represents the university as the campus expert for all dining related issues and may be called upon to speak with local government officials, media and other constituents. Collaborates with campus partners on matters related to emergency planning and business continuity.
• Actively participate in professional development and organizations, for example the National Association of College and University Food Services (NACUFS) and the National Association of Campus Auxiliary Services (NACAS).