Food & Beverage Manager - Dining Services

Location
Villanova
Posted
May 19, 2017
Institution Type
Four-Year Institution


Food & Beverage Manager - Dining Services

Posting Number: 20171365S

Position Type: Staff

Recruitment Type: Internal/External Applicants

Work Schedule: FT/12 Month

Department: 411-Dining Services Administration

Position Summary
This leadership position will work with the Associate Director to instill and foster the values of the University and Dining Services Mission Statement, focusing on our core values

Responsible for the coordination of all departmental purchasing, including catering. Coordinates and compiles bid documents, assists in negotiations and creation of purchase orders and contracts while monitoring food and product costs. Assists with inventory and ordering in warehouse and operations. Monitors inventory and food costs in all operations including inventory compilation and tracking. Ensures the purchasing records for the department are maintained and organized. Ensures that all operations follow proper receiving and storage procedures. Provides management coverage at special events and vacation coverage, as required, throughout the year

Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.

Duties and Responsibilities

  • Vendors: Responsible for building successful relationships with vendors. Ensures that the proper products, at the right price, at the right time, in the proper amount, are provided by our selected vendors; Serves as department liaison with vendors and the brokerage community, coordinating meetings and product cuttings; primary vendor and Premier contact; monitors vendor performance; takes appropriate action with vendors concerning product shortages, price updates, and problem resolution. Responsible for processing new vendors through procurement and risk management following all guidelines established. Conducts periodic audits of primary vendors. Acts as Department liaison with the Procurement Department.
  • Products: Evaluates and makes recommendations for new products and sources. Originates and enhances specifications for food, beverages, and non-food products for the department; compiles and coordinates biding of products; prepares annual, semester, monthly and weekly bids for products selected for use in all operations (food and non-food); assists with, and negotiates directly with key vendor contacts; establishes yearly purchase contracts/commitments. Ensures generally accepted purchasing procedures are followed; oversees the tracking of vendor and product rebates. Conducts routine audits of primary vendor and other vendors as required. Creates and monitors purchase orders as required.
  • Ordering - Assists the Associate Director of Systems with maintaining the CBORD menu management system to ensure accuracy in products and pricing; ensures weekly and monthly price updates are entered into the menu management system; may assist the Production Manager in daily and weekly ordering and pre-orders, including special events, catering, and donations; assists the Production Manager in organizing and planning special events and arranging for specialty products. Ensures only approved vendors and products are ordered. Ensures inter unit transfers are accurately tracked and recorded into the Banner system. Assists with the accounts payable process for all invoices and ensures records are maintained and organized.
  • Inventory and Analysis: Responsible for monitoring warehouse and unit inventories including the organization of all storerooms and the warehouse. Assists Production Manager in overseeing warehouse receivers and functions; creates and analyzes periodic purchasing reports, making recommendations where efficiencies can be implemented; facilitates and assists in compiling unit and department inventories and training unit managers on proper inventory methods and practices; assists with keeping capital assets listing up to date and accurate. Assists Associate Director in compiling and tracking cost of goods sold reports and annual inventory reports and documents for year-end accounting. Monitors food costs in all operations and works with others to make necessary changes to keep food costs controlled.
  • Sustainability Initiatives: Oversees all VDS sustainability initiatives and coordinates and collaborates with the Training Manager. Production and Nutrition Marketing Manager. Includes seafood, fair trade, compostable items, CSA, local purchasing and other initiatives. Responsible for tracking and reporting of our sustainable program. Identifies and researches sustainable products and programs for VDS.
  • Provides management coverage at special events and vacation coverage, as required, throughout the year.
  • Actively participates in committees such as special events, menus, and UMMs.
  • Attends industry food and trade shows to keep the department on the cutting edge and ahead of industry trends in food and non-food products and services.
  • Perform additional duties and assist with special projects as assigned


Minimum Qualifications
  • Minimum Work Experience: Must have a minimum of 6 years of progressive management experience in procurement.
  • Formal Education: Four year college degree. Preferred Degree in hospitality management; food marketing; or business with a focus on purchasing, specifications, events management or procurement. Commensurate work experience in a food service operation may be acceptable.
  • Specific Job Knowledge: Developing specifications, generally accepted purchasing procedures developing bids, ordering, inventory control and general supervision.
  • Work Skills: Competency working with Microsoft Office Suite, awareness for and sensitivity to diverse populations, Inventory methods and control skills, Superior customer service and satisfaction skills, Excellent oral, and written communication; and analytical skills, experienced in negotiating skills, Excellent organizational skills, Excellent planning and follow up skills, Excellent decision making and conflict resolution skills, Ability to work in a fast paced environment, Flexibility to deal with rapid change, Ability to manage time effectively and reach objectives within specified time frames
  • Equipment Knowledge: Desktop computer, familiarity of equipment used in food service.


Preferred Qualifications
  • Preferred: CBORD Menu Management system experience; food production, food preparation techniques and general kitchen equipment knowledge preferred; food specifications and Governmental Grading and Quality Standards; commodity reports and industry price indexes.
  • ServSafe certification must be obtained within 1 year of employment.


Physical Requirements and/or Unusual Work Hours
  • Ability to sit/stand for extended periods of time.
  • Ability to lift, push or pull up to 30 lbs independently.
  • Ability to use various chemicals.
  • Ability to withstand extreme temperatures (hot/cold).


Special Message to Applicants
Monday - Friday 7 AM to 4 PM
*Rotating events and occasional weekends required.

Posting Date: 05/17/2017

Closing Date (12am ET):

Open Until Filled:

Salary Posting Information: Commensurate with experience.

Salary Band: J

Job Classification: Exempt

To apply, visit: https://jobs.villanova.edu/postings/11349

Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values. Villanova University is committed to providing leadership in the attainment of equal employment for all individuals. It is the policy and practice of Villanova University to recruit and select applicants on the basis of their qualifications and abilities. This effort is in compliance with all federal and state laws, including Title VI and VII of the Civil Rights Act of 1964, Title IX of the Educational Amendments of 1972, Section 504 of the Rehabilitation Act of 1975, Executive Order 11246, and the Americans with Disabilities Act.

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