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Posted: 15-Mar-23
Location: Ithaca, New York
Type: Full Time
Salary: $95,000 - $105,000
Categories:
CASP Certification:
Required Education:
Internal Number: S65910319
Job Summary
Provide strategic and operational leadership and direction to the Office of Dining Services through the management of all resident dining facilities, operations, and staff. Oversee all dining budgets and ensure cost effective and efficient delivery of all dining operations. Oversee all management, professional, student, temporary, and contracted staff. Ensure all Dining Services operations are in compliance with State, Federal, and Local regulations and college policies and procedures. Develop and maintain relationships with campus service providers and external vendors.
Supervision
This position reports directly to the Associate Vice President of Auxiliary Services. This position provides direction, guidance and supervision to the Director of Food Systems Management, the Associate Director of Dining Services, the Executive Chefs of Upper and Lower Campus, and two Administrative Assistants. Indirect supervision is provided by this position to the entire Dining Services staff, including numerous student managers and staff, part time employees, and vendors.
Representative Duties
Duties may include but are not limited to the following. Other duties may be assigned.
Essential Duties
- Oversee and direct the management and operation of all Ithaca College Dining facilities including resident dining halls, retail locations, commissaries, and catering. Develop and administer policies and procedures, establish and improve management strategies to maximize efficiency and cost effectiveness, approve service enhancements, and ensure compliance with all State, Federal, and Local regulatory agencies and college policies and procedures.
- Lead department-wide, on-going, strategic planning for Dining Services based on financial analysis, industry trends, and institutional needs. Assure financial stability for Dining Services by reviewing management financial reports, adjusting prices, controlling costs, and addressing new needs or markets as appropriate. Oversee budget development and management for Dining Services.
- Develop and implement goals and objectives for Dining Services that will maintain effective support services for the College community and prepare policies and procedures relating to Dining Services operations. Develop comprehensive, integrated operating plans that address issues of finance, operations, human resources, and marketing of all services.
- Oversee and ensure appropriate research and preparation of proposals for purchase and/or lease of state-of-the-art Dining Services equipment; review and approve all vendor invoices for payment; assess new technologies and recommend implementation as appropriate. Oversee the negotiation of contracts with vendors and obtain best rates/service for the college.
- Ensure training in the safe working conditions and the safe operation and use of equipment used in Dining Services. Develop and implement on-going training programs for Dining Services staff at all levels and in all positions. Assist all Dining Services operations during peak times or staff paid time away to complete daily objectives.\
- Serve as liaison to the Office of Auxiliary Services, the Division of Finance and Administration, the Ithaca College campus community, and external constituencies. Where needed and when called upon, represent the policies, requirements, perspectives, and interests of Dining Services to campus committees and working groups.
- Prepare and conduct performance reviews, and identify goals, objectives, and development opportunities for staff within all areas of Dining Services. Recommend various personnel actions such as hiring, training, merit increases, promotions, transfers and dismissals; approve vacation and other time off requests.
Bachelor’s degree and a minimum of 8 years management and supervisory experience within a campus dining environment or the equivalent combination of education and experience; demonstrated leadership skills; budget oversight and development; and strong communication, organizational, and analytical skills required. The Director of Dining Services will be required to obtain and maintain ServSafe (or equivalent) certification.
Experience writing and negotiating service contracts; familiarity with on-line accounting systems and on-line requisition systems; general knowledge of all aspects of campus dining operations and equipment; knowledge and understanding of the New York State Health Department food service regulations and a valid New York State Driver’s license are required.