Job Information
KENT STATE UNIVERSITY 987836 - Assistant Director, Residential Dining in Kent, Ohio
Job Title:
Assistant Director, Residential Dining
Physical Location:
Kent Campus - Kent, OH
Salary:
$58,202 - $78,762
Basic Function:
Provide leadership for residential dining units within culinary services. Oversight includes multiple locations and encompasses the full scope for each location as outlined. Reports to Associate Director, Operations, University Culinary Services or designee.
Additional Basic Function -- if applicable:
Examples of Duties:
Duties/essential functions may include, but not be limited to, the following:
Manage multiple operations; ensure quality experience, including (but not limited to) attention to signage, cleanliness, guest interactions, food preparation, point of sale transactions, and basic operating principles completed daily.
Provide direct supervision to unclassified, classified, and student employees; hold regular trainings and professional development for all food service employees in assigned areas.
Identify opportunities for sales growth; create menu ideas and stations within residential units.
Collaborate to develop program calendar and special events throughout the year.
Use data and trends to prepare/implement recommendations for menus, meal plan design, programs, and hours of operation.
Ensure compliance with local, state, and federal health, safety and sanitation laws and regulations.
Create and implement standard operating procedures (SOPs); ensure training on and implementation of standards.
Manage and control inventory (including food and non-food items); prepare profit and loss statements to communicate increases and decreases in inventory.
Develop and plan cost menus and new recipes within assigned budget with an emphasis on nutritional and special dietary need.
Create and maintain collaborative working relationships within Culinary Services and campus partners.
Participate in special event planning to enhance student experience.
Participate in department, division, and campus-wide projects.
Perform related duties as assigned.
Additional Examples of Duties -- if applicable:
Minimum Qualifications:
Associate degree in business administration, hotel and restaurant management or relevant field plus six years experience in high volume food service to include managing a food service operation or unit.
OR
A combination of education, training and experience equivalent to an associate degree plus six years experience in high volume food service to include managing a food service operation or unit.
License/Certification:
Must possess the Ohio Department of Health's Level Two certification in Food Protection.
Allergen trained and Servsafe certified within 3 months of hire date.
Knowledge Of:
Local, state, and federal laws and regulations related to food service operation
Program and event planning
Personal computer applications
Budgeting
Menu management
Inventory control
HACCP for food preparation and safety
Skill In:
Written and interpersonal communication
Organization; managing multiple projects
Recipe and menu writing
Interpersonal communication
Collaboration and conflict resolution
Building and leading a team
Ability To:
Provide leadership and direction
Effectively communicate
Respond to current needs and trends for college population
Work flexible hours to meet student needs; includes evenings, nights and weekends as required
Adapt to changing circumstances
Anticipate and resolve unexpected issues in a fast-paced environment