The Director of Dining Services is responsible for supervising all dining service operations including the operation of the college food court, the special events center snack bar and college banquet functions. The Director of Dining Services reports to the Vice President of Finance and Administration.
DUTIES & RESPONSIBILITIES:
- Empowers Dining Services staff to support the strategic plan for Dining Services and Navarro College through his/her leadership skills.
- Develops strategies such as staggered work schedules, outdoor meals, presentation of meals, etc… for Dining Services that support student learning.
- Utilizes technology for administrative functions to promote efficiencies.
- Prepares menus, determines grocery/supply needs, and prepares appropriate bid documents.
- Manages banquet business including meeting with clientele, scheduling, pricing, menu development and food preparation and service.
- Hires, evaluates, and prepares work schedules for all dining service staff.
- Establishes and administers orientation, in-service training, and safety programs.
- Ensures that staff provide outstanding customer service and portray professionalism at all times to students, faculty, staff, and colleagues in Dining Services.
- Supervises preparation and serving of meals for the college community and banquets, seminars, meetings and other activities on campus.
- Inspects all food preparation and service areas for adherence to establish standards of sanitation, care and use of equipment and appearance of work area.
- Conducts inventory counts yearly and on other dates as determined by the VP of Finance & Administration.
- Maintains communication with housekeeping contractor and college departments.
- Prepares budget, monitors expenditures and income, safeguards and provides accounting of cash receipts in accordance with procedures established by the college business office.
- Ensures that all documents prepared by Dining Services staff are timely, accurate, and complete.
- Prepares yearly Program Review of Dining Services.
- Communicates with students and other service clientele to assure quality, appeal and customer satisfaction.
- Train personnel in the care and use of equipment and in standard practices and methods used in large scale food service.
- Maintains safety and sanitation standards.
- Performs other related duties as assigned by the Vice President for Finance and Administration.
REQUIRED EDUCATIONAL BACKGROUND:
- Bachelor’s Degree or higher in nutrition or food management.
- At least three years’ experience in managing institutional food preparation/service or large volume commercial establishment.
- Certified Food Manager Certificate.
- Will consider any equivalent combination of experience, education and training.
- Catering experience.
- Experience working with a dining program on a college or university campus.
REQUIRED KNOWLEDGE AND SKILLS:
- Considerable knowledge of food preparation, food storage, refrigeration, sanitation standards, equipment used in institutional foodservice, store keeping and record keeping methods.
- Ability to develop dietetically sound menus and to prepare the appropriate quantities of food required for the population of the college.
- Considerable skills in human relations, communications and management in dealing with subordinates, superiors and with students and visitors.
- Ability to train, supervise and work efficiently with dining service workers in planning, assigning and review of work.
- Ability to estimate food requirements, equipment and supplies and to keep accurate records and inventories.
- Attend seminars/conventions to keep up with current college food trends.
- Variances from regular working hours may be necessary to fulfill the responsibilities of the position.
- Busy working environment with numerous interruptions.
REPORTS TO: Vice President of Finance and Administration
SALARY: Commensurate with Education and Experience (This is a 12 month position to be paid over 12 months annually)
APPLICATION DEADLINE DATE: Open Until Filled