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Job Details

Director of Campus Dining UM Campus Dining

Company name
The University of Montana

Location
Missoula, MT, United States

Employment Type
Full-Time

Industry
Executive, Manager, Operations

Posted on
Jun 14, 2020

Valid Through
Sep 27, 2020

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Profile

UM Campus Dining

invites applications for a

Director of Campus Dining

. The Director of Campus Dining is responsible, under the direction of the Vice Provost for Student Success, for the direction of all aspects of the University’s self-operated dining program. The Director will lead the department in fulfilling its mission in accordance with the mission of the institution, and in a manner that will achieve guest satisfaction and quality service while meeting/exceeding financial goals. Campus Dining is comprised of residential dining (Food Zoo, Corner Store, Le Peak, registered dietician, Lommasson Custodial), retail operations (UM Concessions, UM Catering, The Bakery, The Food Court, The Iron Griz Bistro, The Market at the University Center, Bizz Buzz, Think Tank, Sidebar, Heart and Soul), operational support (assistant to the director, associate director of business operations, executive chef, director of sustainability and garden manager, director of marketing and creative director, POS/CBORD FMS administrator, personnel associate, purchasing manager, AP/AR clerks), and all third-party contracts.

The Director of Campus Dining may also perform the duties of the Executive Director of the UM Food Service Management and Purchasing Consortium as needed. The incumbent may provide consultative services for the UM affiliate campuses (Montana Tech, Helena College, and UM Western) in the areas of foodservice management, meal plan development and administration, staff training, budget development, program reviews, and all related institutional foodservice needs. In addition, the incumbent as needed may coordinate and supervises all activity of the UM Food Service Management and Purchasing Consortium, including the UM prime vendor contract and the purchase of all food commodities bid collectively through the consortium.

Personnel:

Provide leadership, guidance, and support to the professional management team and staff of Campus Dining in the areas of staffing patterns, training and professional development, supervision best practices, industry trends, and department business and financial development

Within University and state policy guidelines, oversee personnel functions such as the recruitment and selection process, classification of employees, employee advancement, staff development, employee performance management, and termination or layoff of employees

Supervise the performance review process for Campus Dining employees

In conjunction with Human Resource Services, oversee relations with employee unions representing Campus Dining employees

Operations:

Orchestrate, facilitate, and coordinate all activities of Campus Dining, including the fiscal and budgeting responsibilities for a self-operated collegiate dining program with annual revenue of approximately $12 million

Develop and implement Campus Dining’s strategic, marketing, and facilities master plans

Coordinate and direct the planning and construction of new facilities and the renovation of existing foodservice units to improve operational efficiency and guest satisfaction

Support the mission of the institution along with the Campus Dining mission through professional foodservice management standards and practices

Establish a variety of foodservice programs to satisfy students, faculty, and staff needs while maintaining fiscal health of Campus Dining operations, established institutional financial obligations, and capital requirements

Identify department strategic initiatives to support the mission and strategic plans of both the University and Campus Dining

Continuously benchmark effectiveness of the operation and research and implement current foodservice trends to ensure all dining operations are providing high-quality guest services

Endorse and maintain safety, sanitation, food quality, and nutrition standards in all Campus Dining operations

Support the institution’s and Campus Dining’s commitment to sustainability through effective operational management, procurement and educational outreach

Develop, implement, interpret and uphold departmental and institutional policies including cash handling, staff meal, alcohol service, hiring practices, procurement, and sustainability

Business and Finance:

Oversee the development and management of the Campus Dining budget to meet or exceed expected returns to the institution while balancing the service needs of students, faculty, staff, campus departments, and the community

Work directly with the Campus Dining’s associate director of Business Operations and department unit managers to review and analyze monthly profit and loss statements; conduct monthly fiscal meetings with unit managers to ensure budget targets are met

Develops and approves all operational price changes including meal plans, menu items, discounts, and other services provided

Oversee the purchase and authorization process for all capital improvements including building expansions, remodels, and major equipment

Oversee and approve all Campus Dining foundation account activity

External Relations:

Establish cooperative relationships with student groups, academic and administrative departments, and the Missoula community

Serve as principal spokesperson for Campus Dining and its activities; work to build and maintain a positive public image for UM Dining

Serve on campus committees and participate in campus, student, and community functions

Represent Campus Dining and the University in local, state, national, or civic organizations, committees, legislative bodies, or other entities

Actively participate in local, state, and national professional food organizations such as NACUFS, AND, NRA, CIA, etc., as appropriate

Minimum Required Education, Skills, & Experience

Bachelor’s degree in Foodservice Management, Dietetics, Hospitality Management, Culinary Arts, Food Systems Management, or a related foodservice field, or a minimum of seven to ten years of senior or administrative level of progressive foodservice management experience in a complex, multi-unit foodservice operation

Demonstrated supervisory, leadership, and human resource management experience to effectively administer and manage within a diverse and complex organization including recruitment, hiring, evaluation, compensation, time management, training, progressive discipline, and safety programs

Related foodservice operations management experience in a high-volume, high-quality, diverse, multi-unit operation, including but not limited to financial management, food and labor cost management, menu development/engineering, sustainable business practices, and information technology systems

Demonstrated ability to provide vision and leadership in a complex foodservice environment while staying current with local, regional, and national foodservice trends

Food and beverage inventory control, food production, handling and storage, quality control, health and safety, marketing, and merchandising

Proven ability to build high-performing teams and compel them to embrace a shared vision for success

Demonstrated ability to study, analyze, interpret, and execute solutions for complex challenges and/or opportunities

Ability to interpret and effectively navigate the changing campus political climate, skillfully collaborating with all campus constituents, particularly students

Demonstrated engaged participation in committees, work groups, and community and professional organizations

Excellent oral communication skills and the ability to make effective public presentations

Exceptional writing proficiency for letters, memos, reports, articles, policies and procedures, presentation content, business plans, project proposals, etc.

Ability to gather and assess guest feedback, especially from students, and create timely action plans in response to that feedback

Ability to develop and implement strategic, marketing, capital, and facilities master plans

Strong organizational skills and the ability to delegate appropriately, monitor progress, and meet deadlines

Demonstrated commitment to sustainable business practices and ability to maintain UM Dining’s cutting-edge environmental stewardship programs

Preferred Qualifications

Master’s degree in Foodservice Management, Dietetics, Hospitality Management, Culinary Arts, Food Systems Management, or a related foodservice field, and ten years’ or more of progressive foodservice management experience in a comprehensive, multi-unit, multi-concept, collegiate foodservice operation

Proven experience with the development and implementation of collegiate meal plans and the ability to analyze effectiveness and respond appropriately to meal plan problem

Position Details

Position is full-time (1.0 FTE) Montana University System Contract and includes a comprehensive and competitive benefits package including insurance package, mandatory retirement plan, partial tuition waiver, and wellness program

About UM Campus Dining, UM

, and Missoula

Campus Dining supports student success through superior cuisine, exceptional dining experiences, and sustainable business practices.

Company info

The University of Montana
Website : https://www.umt.edu

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