Staff_0402909

Managerial

Director of Dining Services /Food Services

CUCC2DIRDINS1A

12 Month

$50,000 - $60,000

Regular

Exempt (Managerial)

Reporting to the Executive Vice President, the Director will be responsible for planning, organizing, developing and directing the overall operation of the Dining Services Department in accordance with current federal, state, and local standards, guidelines, and regulations governing OCCC’s dining facilities. The Director is responsible for assuring quality nutritional services are provided on a daily basis and that departmental facilities are maintained in a clean, safe, and sanitary manner.
Current responsibilities include the operation of one cafeteria and responsibility for catering college/non-college events. The Director will lead a team of food service personnel.

Executive Vice President

TBD

Minimum of 7 years of progressive responsibility with at least 4 years experience in a managerial capacity in food service serving a large organization.

Experience must include P&L responsibility, budget development, renovation of facilities, and computer literacy.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experience must include P&L responsibility, budget development, renovation of facilities, and computer literacy.

Knowledge of all facets of commercial/institutional dining operations.

Proven record in successfully managing profitable dining operations.

Knowledge of pricing and cost determination.

Ability in scheduling the activities of large numbers of employees in multiple operations.

Possess knowledge of a number of computer and word processing applications, able to read and understand financial spreadsheets, inventory, production, pre and post cost analysis.

Strong oral and communication skills, must embrace the concepts of team building and customer satisfaction.

Knowledge of sanitation and food quality standards, laws, and regulations. Serve Safe certified.

Welcomes diversity in the work force.

Demonstrated knowledge of organization and management principles.

Knowledge of or ability to learn a number of computer systems.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to stand and talk or hear. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate.

A Bachelor’s degree in business or hospitality management or related field is preferred but not required.

This is primarily an 8:00am to 5:00pm, Monday through Friday position with occasional evenings and weekends as required for events.

Executive Vice President's Office

Yes

Beth Holmes

Applicants are to thoroughly complete the online application and attach the following required documents: cover letter, resume.

Applicants who do not attach the required documents will not be considered for the position.

For application assistance, please contact Human Resources at (405) 682-7542, Monday through Friday between the hours of 8:00 AM and 5:00 PM.

(The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)

In conjunction with the Executive Vice President and President, develop the vision and direction for all dining operations.

Establishes departmental goals for growth, quality, and training designed to enhance the commitment to customer service.

Oversees and negotiates various purchase agreements to ensure the best quality, pricing, and potential rebates.

Demonstrated experience in facility management, financing, remodeling and construction, including but not limited to kitchen layout and design are required.

Manage annual budget.

Assists in creating a cycle menu, and identifying nutritional information.

Direct and lead the subordinate managers/supervisors.

Assists the Executive Vice President in creating a five year Strategic Plan for Dining Services.

Promotes the professional growth and development of the entire team.

Directs and conducts safety, sanitation, and maintenance programs throughout all dining operations.

Maintains excellent relationships with students, faculty, guests, and clients as well as other departments in the community.

In conjunction with Marketing & Public Relations, create a campus wide marketing plan for all Dining Operations.

Abide by the policies and procedures published in the Board of Regents Policies and College Policies & Procedures.

Contribute to a safe educational & working environment.

Adhere to established safety and health procedures and practices for providing injury and illness prevention for self and others.

Complete quarterly health and safety training pursuant to OCCC’s established safety and health procedures and practices.

Participate in all applicable OCCC emergency, evacuation, shelter in place drills and be prepared to take action and assist others in taking appropriate action should a health or safety emergency occur.