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Accountability:

Under general supervision of the Vice Chancellor for Student Affairs and working in conjunction with the Director of University Centers and the Director of Housing and Residence Life, this position is responsible for residential, retail, and catering services. University Dining is a student-centered department under the Division of Student Affairs. University Dining places a strong emphasis on quality, value, student employment, and sustainability.

Scope of Responsibility:

The Food Service Director provides leadership, direction, and vision to coordinate and manage the Division’s self-operated and self-supporting dining operations; oversees the dining management staff; maintains best practices in purchasing, storing, and handling of food; ensures proper standards of sanitation, food handling, and safety; short and long range planning for equipment and facility needs; reviews hiring, training and discipline of all dining service employees; and models customer service behavior and standards in all areas.  The Director develops and administers operating budgets and provides required financial reports; maintains favorable relations with employees, customers, and university staff; and works closely with academic areas on joint endeavors and the provision of opportunities for class related experiences. The Director of University Dining directly supervises the core leadership team and provides oversight to all full-time and student staff.

Major Responsibilities

Administrative and Management Functions (60%)

• Provide vision and leadership to Dining and Catering.
• Establish and review mission and objectives for the department, both long and short term.
• Establish and administer standard policies and procedures for the department.
• Continue and grow University Dining’s commitment that supports sustainability, local sources, and green initiatives as supported by AASHE and industry standards.
• Ensure proper administration and use of a menu management system, point of sale software and any other computerized management systems of University Dining.
• Ensure equipment and facility needs are met by utilizing the capital planning process.
• Develop and administer operating budget, monitor costs and revenues, and provide required and industry standard financial data and analysis.
• Supervise the selection, training, discipline, and evaluation of University Dining staff.
• Ensure a properly functioning student employment program, utilizing student managers and student general staff.
• Supervise the RFP process, food purchasing, production, distribution, and service in all University Dining areas.
• Continually develop dining initiatives which appeal to a broad base of customers.
• Ensure financial responsibility and efficiencies in operations are an on-going priority.
• Administer the Wisconsin State Liquor Licensing Act and the UW-Stevens Point Alcohol Policy in conjunction with the Catering manager.
• Develop marketing plans and oversee implementation, including the use of social media.
• Develop and implement additional revenue streams.
• Ensure a safe and sanitary workplace and work closely with the county health department.
• Be an active participant in local, state, and national professional organizations (such as NACUFS and/or NACAS) related to food service or auxiliary services, stay abreast of industry and culinary trends and legal issues, and ensure University Dining stays on the leading edge of change in the industry. Maintain the reputation of University Dining in national NACUFS competition for Horton Dining Awards.
• Develop collaborative relationships with other departments in Student Affairs and the University to further the success of individual and joint goals.

Assessment and Customer Satisfaction (30%)

• Establish and meet with representative student groups (Dining Advisory Board, SGA, RHA) to solicit feedback regarding products, operations, and policy.
• Survey and analyze student attitudes and opinions regarding University Dining.
• Survey and analyze faculty/staff and catering clientele regarding University Dining.
• Ensure special events and programs to meet customer needs, desires, and preferences.
• Be available to individual students/staff/customers in an on-going capacity.
• Work cooperatively with internal customers and departments to provide assistance in achieving goals and objectives of the division.

University-Wide Considerations (10%)

• Support and enhance the University’s commitment to a supportive campus environment.
• Provide opportunities for student learning experiences related to academic studies, including but not limited to: food service, dietetics, sustainability, business administration, and marketing.
• Provide an open and welcoming customer service philosophy with employees, alumni, university staff, and community members.
• Serve on University-wide committees and task forces as requested.

Required Knowledge, Skills, and Abilities

• 7 years of experience with at least 3 of the 7 years at an executive/senior management level in a high volume, high quality, and diverse multi-unit operation
• Experience in marketing, dining, retail, and catering
• Demonstrated commitment to customer service and assessment
• Supervisory experience with professional staff at varying levels in a dining program
• Food production experience as it relates to health and safety, and food handling and storage
• Excellent communication skills

Preferred Knowledge, Skills, and Abilities

• Bachelor’s degree preferred
• Progressive, forward-thinking leader with a demonstrated record of professional development
• Prior experience managing sustainability and local foods initiatives which included contracting with outside vendors
• Demonstrated experience with/record of revenue generation
• A strong background in fiscal and facility planning – i.e., budget preparation, equipment management, revenue forecasting, etc.
• Food Management Professional (FMP) or Servsafe certificates

About University of Wisconsin-Stevens Point

https://www.uwsp.edu/about-uwsp/

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