Dining Services Director

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    "requisitionDescription": "<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><link href=\"https://cdn.jsdelivr.net/npm/[email protected]/css/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://cdn.jsdelivr.net/npm/[email protected]/css/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><table border=\"1\" cellpadding=\"0\" cellspacing=\"0\" style=\"margin-left: calc(0%); width: 100%;\"><thead><tr><th><br></th></tr></thead><tbody><tr><td style=\"width: 100%;\"><table border=\"1\" cellpadding=\"0\" cellspacing=\"0\"><tbody><tr><td valign=\"top\" style=\"width: 100%;\"><p><br></p></td></tr></tbody></table><strong><u>Position Summary:</u></strong><p>This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. &nbsp;This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives.</p><table border=\"1\" cellspacing=\"0\" cellpadding=\"0\" data-pasted=\"true\"><tbody><tr><td valign=\"top\" style=\"width: 100%;\"><p><strong><u>Essential Functions:</u></strong> &nbsp;</p><p><strong><u>Strategic Leadership/ Staff Development&nbsp;</u></strong><strong>&ndash; 35%</strong></p><ul><li>This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services.</li><li>Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity&nbsp;and leads management team in development and implementation of operating plans to achieve that vision<ol><li>Oversee the development of staff, and in conjunction with HR, the recruitment of staff.&nbsp;</li><li>Works with HR staff to manage labor and employee relations.&nbsp;</li></ol></li><li>Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence</li><li>Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies.</li><li>Champion BASC&#39;s commitment to sustainability by executing the department&#39;s ongoing Sustainability Plan, and SUNY/State Executive Orders&nbsp;</li><li>Fosters a positive work environment focused on teamwork, accountability, and professional growth.</li><li>Hires, trains, supervises, and evaluates direct reports.</li><li>Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs.</li><li>Meet regularly with direct reports and dining management team to share and gather information. &nbsp;Routinely visits each dining area. &nbsp;</li><li>Works collaboratively to develop food service policies and quality standards.</li><li>Is actively involved in food service industry associations and activities. &nbsp; &nbsp; Keeps abreast of current higher education and food service trends and communicates them to the team.</li><li>Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract.</li></ul><p><strong><u>Operational Oversight</u></strong><strong>&nbsp;- 35%</strong></p><ul><li>Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations.</li><li>Ensure high standards of food quality, presentation, safety and sanitation, and customer service.</li><li>Develop and implement efficient workflows, staffing models, and service strategies.</li><li>Assess current programs and implement new programs and services.&nbsp;</li><li>Follows current trends in campus dining and nutrition.</li><li>Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety.</li><li>Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services.</li><li>Participates on various relevant committees and meets with students as needed.</li><li>Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations.</li><li>Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging.</li></ul><p><strong><u>Financial Oversight</u></strong><strong>&nbsp;&ndash; 15%</strong></p><ul><li>Oversee dining service budgets including planning, fiscal management and revenue and expense budgets.&nbsp;Monitors food, labor, and operational costs to achieve financial goals.<ol><li>Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs.</li><li>Monitors and approves expenditures.</li><li>Participates in the development of and recommends dining plans and rates.</li><li>Recommends development and expansion of revenue sources.</li></ol></li><li>Develop long-term plans to enhance dining services aligned with BASC&rsquo;s strategic initiatives.&nbsp;Plans and implements capital projects.<ol><li>Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations.</li></ol></li><li>Assists in the development of capital budgets and funding plans.&nbsp;Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing.</li></ul><p>&nbsp;</p><p><strong><u>Customer Relations &amp; Community Engagement</u></strong><strong>&nbsp;- 10%</strong></p><ul><li>Collaborate with student organizations and university departments to ensure dining services meet evolving student needs.</li><li>Address feedback and survey results to improve satisfaction and inclusivity.</li><li>Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts).</li><li>Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events.</li><li>Participates in Campus open houses and Orientation presentations.</li><li>Coordinates summer dining services contracts with customers, accounting department, and BASC business office.</li><li>Serves as point of contact for customer service issues.&nbsp;</li></ul><p>&nbsp;</p><p><strong><u>Other</u></strong><strong>&nbsp;-5%</strong></p><ul><li>As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success.</li><li>Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization.</li><li>Performs other duties as assigned.&nbsp;</li></ul><p><strong><u>Education and Training:</u></strong></p><ul type=\"disc\"><li>Bachelor&rsquo;s degree in hospitality management or business administration, advanced degree preferred.&nbsp;</li><li>Any combination of education and experience that demonstrates an ability to do the job will be considered.</li></ul><p><strong><u><br>&nbsp;Work Experience:</u></strong></p><ul type=\"disc\"><li>Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position.&nbsp;</li><li>Strong leadership, administrative and service management skills required.&nbsp;</li><li>Extensive experience in high volume and superior quality operations required.&nbsp;</li><li>Significant university dining services experience preferred.&nbsp;</li></ul><p><strong><u>&nbsp;</u></strong></p><p><strong><u>Licensure/Certification:&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</u></strong></p><ul><li>Valid driver&rsquo;s license in good standing preferred.</li><li>ServSafe certification.</li></ul><p><strong><u>Physical Demands:</u></strong></p><ul><li>Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis.</li><li>Good visual acuity for reading reports, computer work, etc.</li><li>Ability to move around the campus in order to evaluate service, employees and meet with customers.</li></ul><p><strong><u>Skills/Abilities:</u></strong></p><ul><li>Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred.&nbsp;</li><li>Demonstrated understanding of accounting and financial reporting.&nbsp;</li><li>Demonstrated ability to lead and direct large teams; strong interpersonal skills required.</li><li>Demonstrated ability to communicate effectively with others both orally and in writing.</li></ul><p><strong><u>Work Environment:</u></strong></p><ul><li>Typical Office: temperature changes by season, office equipment hazards, noise.</li><li>Typical Kitchen: exposure to heat, flame, chemicals, knives</li></ul><p>&nbsp;</p></td></tr></tbody></table><table border=\"1\" cellspacing=\"0\" cellpadding=\"0\" data-pasted=\"true\"><tbody><tr><td style=\"width: 100%;\"><p><br></p></td></tr></tbody></table></td></tr></tbody></table></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>\n",
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