Director of Operations
The Director of Operations provides leadership, direction and vision to manage the self-operated and self-supporting dining, catering and concession operations. The Director of Operations ensures all areas of the food service program operate with the highest standards of safety and sanitation, quality of service, healthy and on-trend menus while optimizing efficient and effective operational and financial performance. In addition, special projects will be assigned by the Senior Director of Food & Beverage.
- Working closely with the Director of Purchasing, Executive Managers, the Corporate Executive Chef and HDRBS executive leadership, manage the long range and day-to-day activities of Food and Beverage service including; Ensuring university and departmental policies, work rules, and performance standards are met, the Maintenance/monitoring of labor, food, supplies, utilities and other costs and Preparation of various financial and operational reports to provide an accurate representation of Food Service performance.
- Evaluate the quality, efficiency and performance of all Food & Beverage operations.
- Merchandise products and services available to customers.
- Respond to verbal and written customer questions and comments in a positive and helpful manner
- Manage staff including, performance evaluation, time-keeping approval, and professional
- Conduct training for full and part-time employees and student staff in order to improve work performance and job satisfaction.
- Bachelor’s degree in a related field (Hospitality Management, Culinary Arts, Dietetics, Management, etc.), 5+ years of progressive experience in higher education or other food service operations or an equivalent combination of education and experience.
- Demonstrated strong organizational and time management skills
- Supervisory experience, including demonstrated effective oral and written communications with all levels of staff.
- Demonstrated ability to communicate effectively with staff, leadership and customers.
- Demonstrated ability to establish positive working relationships with peers, supervisors, other University personnel, students and the public.
- Strong knowledge of financial statements and budgeting.
- Knowledge of food allergens, nutrition and food safety.
- Demonstrated experience with inventory procedures, purchasing, production and waste control
- Experience working in a unionized environment.
- Proficient use of computer programs including Microsoft Word, Microsoft Excel, Menu Management System, MICROS and Kronos
- Servsafe certification
- Certificate in a related field from a nationally recognized program (Foodservice Management Professional or similar)
Advertised Pay Range Minimum: $70,000 Advertised Pay Range Maximum: $85,000 OEEO Statement: Miami University, an equal opportunity/affirmative action employer, is firmly committed to a multicultural environment and strongly encourages applications from minorities, women, protected veterans and individuals with disabilities. Miami University does not permit and takes action to prevent harassment, discrimination and retaliation on the basis of sex (including sexual harassment, sexual violence, sexual misconduct, domestic violence, dating violence, or stalking), race, color, religion, national origin, disability, age, sexual orientation, gender identity, pregnancy, military status, or veteran status in its application and admission processes, educational programs and activities, facilities, and employment practices. Miami University immediately investigates and takes disciplinary and/or remedial action when appropriate. Requests for reasonable accommodations for disabilities should be directed to Ms. Mary Jane Leveline at (513) 529-2027. Miami University’s Annual Security and Fire Safety Report with information on campus crime, fires, and safety may be found at: http://www.MiamiOH.edu/campus-safety/annual-report/index.html. Hard copy available upon request. A criminal background check is required. All campuses are smoke- and tobacco-free campuses.