Director of Dining Services

Director of Dining Services

Position Summary

The dining director provides senior leadership, financial management, and logistical oversight of the university’s self-operated dining program of 6,900 enrolled students and 1,400 faculty and staff. Reporting to the Executive Director of Auxiliary Services Corporation of SUNY Cortland, the dining director oversees $21 million in revenue which includes two residential dining operations, catering, concession and seven retail locations. The campus dining program has a strong focus on culinary creativity and innovation, sustainability, nutrition awareness, sound fiscal responsibility, and building community and student involvement.

Qualifications

· Bachelor’s degree in culinary arts, hospitality management or business administration preferred

· Five years of food service management experience in higher education preferred

· Five years or more of progressive leadership or mid-to-senior management in a large-scale food production environment.

Job Duties/Responsibility

Operational Management 40%

Responsibilities include planning, directing, organizing and controlling dining service operations including residential and retail locations, catering, concessions, central commissary, and remote locations while maintaining high levels of customer satisfaction.

· Directs and collaborates with dining management on plans of service, menus, pricing, services, equipment and technology implementation and facility usage. Champions all large projects and changes including technology, construction and facility usage, and new dining concepts. Reviews pricing modules and makes recommendations.

· Partners with human resources to see timely training and ongoing staff development programs are in place. Performs all forms of coaching as needed. Reviews and enforces employee compliance with operational procedures and policies, union contract and employee handbook.

· Cultivates communication and feedback to create an environment that is welcoming and inclusive of all.

· Delivers cutting edge student programs, services and events. Actively promotes sustainability. Oversight of marketing and nutritional programs.

· Maintains high quality customer service, safety and sanitation standards and best practices. Actively engages in a variety of avenues to solicit and respond to feedback.

Leadership 35%

Establishes the strategic direction and innovation through a collaborative culture for the dining department.

· Strong Communication skills. Cultivates effective partnerships with key campus departments and across campus including large catering events, special meals, intersession academic breaks or other special activities.

· Projects a positive self-image to promote dining services.

· Delivers presentations to groups on campus about dining, nutrition, meal plan and sustainability efforts.

· Manages dining partner relationships for all corporate dining vendors.

· Engages and overseas established dining marketing initiatives and key programs.

· Fosters a culture of innovation by keeping abreast of industry trends and ideas. Participates in conferences with staff.

Financial Management 25%

Manages the financial operations of the dining department to meet established goals and oversees accounting established procedures.

· Financial oversight includes cash management, shrinkage, waste, cost of sales, expenses and increasing revenue. Monitors purchasing and vendor usage including maximizing prime supplier contract and rebates.

· Analyzes benchmark data and ensures standards are at a satisfactory level or above.

· Assists in the development of the annual budget and price increases.

· Oversight of key programs such as Lean Path, Net Menu, Nutrislice and POS sales technology.

Skills

· Ability to learn and utilize technologies proficiently such as Microsoft Office Suite, retail software such as POS, and inventory and recipe management software.

· Good communication skills. Ability to motivate, train and supervise staff effectively. Able to deliver formal presentations and interact with others in a diplomatic manner.

· High ethical standards

· Ability to organize, plan resources and workload to meet deadlines.

· Strong financial skills include analyzing data, creating reports and proposals, and developing effective solutions to meet organizational and operational goals.

· Ability to drive a company vehicle. Driver’s license must not have any high-risk factors as defined by company’s vehicle insurance company.

· Polished interpersonal skills that foster and model effective working relationships.

Job Type: Full-time

Pay: $125,000.00 - $135,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• Day shift

License/Certification:

• Driver's License (Preferred)

Work Location: In person

Salary : $125,000 - $135,000