Basic Function:The Associate Director of Retail Operations requires an experienced and passionate leader with a strong understanding of food & beverage operational controls, budgeting, payroll, and forecasting.The Associate Director of Retail will manage and have oversight of Campus Dining Retail Operations.Responsibilities will include oversight of Frist Campus Dining Center, Campus Cafes, Athletic Concessions, all catering within Frist Campus Dining, and the Frist Campus Center Culinary Team.The candidate will require a keen eye for detail, be highly organized, and have exceptional people-management skills, with a proven ability to lead and develop a management team and employees.The Associate Director of Retail Operations successfully leads, develops, and motivates team members, commands a positive presence in all venues, and understands the expectations of contributing to the retention of guests, team members, and maximizing profitability.
Princeton University invites applications for the position of Associate Director of Retail Operations for the Department of Campus Dining.Chartered in 1746, Princeton currently has enrolled approximately 7,900 students and employs approximately 6,100 benefits eligible employees.As a research university, Princeton seeks to achieve the highest levels of distinction in the discovery and transmission of knowledge and understanding.At the same time, Princeton is distinctive among research universities in its commitment to undergraduate teaching.Interdisciplinary work is vital to Princeton and is reflected in a full spectrum of academic programs.
CampusDining, a division of University Services, is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus.The residential dining program consists of six colleges, the graduate school, and a kosher facility.Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus.The retail dining program consists of seven cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House—the University’s faculty and staff club, Palmer House—a nine-bedroom guest house, and athletic concessions.
Nutrition and sustainability are important initiatives of Campus Dining.Menus provide options for a healthy diet and promote well-balanced meals.Campus Dining also operates an Allergy Awareness Program to assist guests with special dietary needs.In addition, through Campus Dining’s Sustainability Initiative, thoughtful consideration is given to the broader context of social and environmental issues surrounding food production, distribution, and preparation.
The Campus Dining food program is culinary-driven based on culinary principles of healthy and sustainable menus. The food program focuses on scientific research, innovative menu concepts, and food and ingredients.Menus are globally inspired and plant-centric which celebrate cultural diversity and discovery.Campus Dining’s Culinary Council and a team of Food and Beverage professionals develop unique memorable experiences for our students, faculty, and staff.Campus Dining’s vision for the future engages our campus community in activity-based learning.
Our guiding principles are:
Team and People: to inspire our team of hospitality professionals.
Service Excellence: to deliver excellence in food and beverage service and food and beverage production.
Efficiency and Effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment.
Principal Duties and Responsibilities:
Managing all Retail Operations (40%)
Develop and collaborate with the Executive Retail Chef II and culinary retail leaders the menus and concepts located within the Frist Campus Center dining operation and all retail satellites, athletic concessions, food truck, and Paper Tiger Catering
Review concepts and menu design and make recommendations for modifications based on campus and industry trends in all Retail operations
Monitor financial performance of all retail operations and make recommendations on pricing for all menus and retail products
Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue, and ensure a competitive position in the market
Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change
Recruit and select talented leaders and team members who will enhance the Campus Dining culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands
Utilize interpersonal and communication skills to lead, influence, and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example
Team Management (30%)
Oversee the hiring and scheduling for all positions in all Retail operations
Work effectively and collaboratively with team members and the union leadership to ensure effective delivery of services to the campus community
Develop training programs for front line associates in retail operations during break periods
Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent
Oversee the development and discipline for all team members in Retail operations
Holds team accountable to steps of service to deliver great guest service
Ensures team members have the tools necessary to complete their jobs
Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance
Establish and maintain open, collaborative relationships, and ensure direct reports do the same
Ensure regular, ongoing communication occurs (e.g. daily meetings, divisional/departmental meetings)
Build and maintain an organizational culture that maximizes employee engagement and attracts top talent
Ensure proper controls are in place and polices are established and followed by all team members
Food & Work Place Safety (25%)
Maintains high level of food safety and sanitation standards.Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards.Maintains quality facilities through regular inspections of dining facilities
Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs
Assists guests with food allergies and special needs
Monitors systems for controlling costs
Supports and takes leadership in the department’s sustainability andwellness initiatives
Supports Campus Dining events as needed
Collaborates with colleagues in Campus Venue Services on day-to-day operations and large scale events
Provide, develop, train, and maintain a professional work force
Minimum Required Knowledge, Skills & Experience:
Minimum qualifications include a bachelor’s degree in hospitality, food science or other related field, or a culinary degree.
Minimum of 8-10 years in progressive leadership/management roles in the food service industry is required.
The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
Excellent interpersonal and communication skills with the ability to interact with a diverse population.
Strong organizational and problem solving skills, attention to detail, and the ability to meet firm production deadlines.
Basic knowledge of computerized food production systems.
Knowledge and experience with the use and maintenance requirements of kitchen equipment.
Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
Ability to develop and implement training programs for employees to promote quality services.
Knowledge and experience with writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
Based on business needs and the Athletics home game calendar of events, ability to work a flexible schedule, AM, PM, weekends, and/or holidays.
Basic proficiency in Word, Excel, Outlook, and food ordering systems.
Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
Sit for no more than 2 hours during an 8 hour day;
Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
Possess physical agility, full range of motion, and ability to maintain balance.
Experience with FoodPro.
Knowledge of Local, State, and Federal Nutritional guidelines.
Experience working in a unionized environment.
Knowledge andability to learn health department’s rules and regulations including HACCP and ServSafe.
Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations.
JDRQUEST&CO is a global executive search firm dedicated to recruiting diverse top talent in higher education and hospitality. We apply over 20 years experience in placing top talent in hospitality companies and leading colleges and universities in the Americas, Europe and Asia.