Director of Residential Dining Services

University of California, Santa Barbara - Santa Barbara, CA4.5

Contract
Under the general direction of the Executive Director of Campus Dining, the Director of Residential Dining Services serves as a member of the Senior Management Team in Campus Dining.

The Director has functional responsibility for the administration and management of the Residential dining operations component for HDAE. This includes policy management, budget development, culinary innovation, resource coordination, personnel administration, customer service, and facilities management for four dining facilities. In addition to providing meals for residents, the dining operation provides the food concessions at all campus concerts, intercollegiate athletic and sporting events, meals and catering for adult and youth conferences as well as the Alumni Vacation Center during the summer, and catering for University and executive functions throughout the year.

The Director is responsible for a $28 million operating budget as well as the overall supervision of 260 FTE which includes 202 regular employees and more than 600 student employees. During the academic year, the Director oversees a dining staff that is responsible for the daily feeding of 5,800 residents. During the summer conference season the staff administers and provides meals for conference guests (290,000 meals). The Director works closely with the Director of Retail & Business Management to provide for the complete food needs of the entire campus.

Minimum Requirements

Bachelors/Culinary degree or equivalent combination of education and experience.

Ten years leadership/progressive management experience, preferably in food service industry or university auxiliary service unit.

Advanced knowledge in food service operations and sanitation regulations, ideally in high volume
year-round university, multi-unit dining or events services operations.

Advanced effective interpersonal and work leadership and management skills with strong track record hiring, developing and mentoring staff.

Advanced verbal and written communication skills, including active listening, dynamic flexibility, and critical thinking skills.

Advanced decision making and reasoning skills, and advanced ability to develop original ideas to solve problems, conduct operations and quality control analysis , ability to multi-task and ensure effective time management

Intermediate computer applications skills; must be proficient with desktop and mobile productivity tools.

Financial analysis and strategic planning experience in Food Services including developing new culinary concepts, and implementing cost control efficiencies and budgets for multiple locations.

Desirable Requirements

Special Conditions of Employment
A little help? Go to Driver's License Requirements or Background Check Guidelines

Maintain a valid CA driver's license, a clean DMV record and enrollment in the DMV Employee Pull-Notice Program
Satisfactory criminal history background check

Other Special Conditions of Employment

Other Recruitment Notes

Optional Applicant Documents

Other Document (1)
Other Document (2)
Other Document (3)

Required Applicant Documents

Resume
Cover Letter

Job Description

FLSA Exemption Status
A little help? Go to Exempt vs. Non-Exempt Employees

Exempt

CBU (Collective Bargaining Unit)

99 - Non-Represented (PPSM)

ERC (Employee Relations Code)

A

Grade Type

MSP

Grade Type

General Administration

Grade Type

Administrative Operations

Grade Type

Manager 1

Grade Type

M1

Grade

25

End Date for Other Appointment Type (e.g., Contract or 18-month Career)

Provision Number

FDSR0017

Type of Supervision Received
A little help? Go to Degree of Supervision

General direction

Knowledge, Skills and Abilities

Physical Requirements
Continuously=Activity occurs > 66%
Frequently=Activity occurs 33% to 66%
Occasionally=Activity occurs < 33%
Not Applicable=Activity does not exist

Stand

OCCAS.

Walk

OCCAS.

Sit

FREQ.

Bend

OCCAS.

Crouch/Squat

OCCAS.

Kneel/Crawl

N/A

Climb

N/A

Reach above shoulder level

OCCAS.

Use keyboard/mouse

FREQ.

Hand Activities: Fine dexterity

OCCAS.

Hand Activities: Hand twisting

FREQ.

Hand Activities: Simple grasping

OCCAS.

Hand Activities: Power grasping

N/A

Other (please specify activity)

Frequency of Other Activity

No Response

Lifting Activities: Light lifting (< 20 lbs)

N/A

Lifting Activities: Moderate lifting (20-50 lbs)

N/A

Lifting Activities: Heavy lifting (>50 lbs)

N/A

Push/Pull Activities: Light pushing/pulling (< 20 lbs of force)

OCCAS.

Push/Pull Activities: Moderate pushing/pulling (20-50 lbs of force)

N/A

Push/Pull Activities: Heavy pushing/pulling (>50 lbs of force)

N/A

Mental Requirements

Read/Comprehend

FREQ.

Write

FREQ.

Perform Calculations

FREQ.

Communicate Orally

FREQ.

Reason and Analyze

FREQ.

Other (please specify activity)

Frequency of Other Activity

No Response

Environmental Requirements

Is exposed to excessive noise

OCCAS.

Is around moving machinery

OCCAS.

Is exposed to marked changes in temperature and/or humidity

OCCAS.

Is exposed to dust

OCCAS.

Is exposed to fumes

OCCAS.

Is exposed to gases

N/A

Is exposed to radiation

N/A

Is exposed to microwave

N/A

Drives motorized equipment

OCCAS.

Works in confined quarters

N/A

Other (please specify activity)

Frequency of Other Activity

No Response

Job Duties

Total Percentage of Duties: 100

4
Records

Order of
Imp

Essen
Duty

%

Freq.

Function

Duties

1

Yes

35

Daily

PERSONNEL MANAGEMENT & ORGANIZATIONAL DEVELOPMENT

PROVIDE OVERSIGHT AND DIRECTION TO ATTAIN DEPARTMENTAL AND UNIVERSITY STANDARDS

Establish and implement a vision, goals and objectives and a strategic plan for Residential Dining Services in conjunction with the Campus Dining vision, goals, objectives and strategic plan. Communicate and implement these with management staff and the entire dining unit.

Provide leadership to ensure that campus and department policies and procedures are administered uniformly and clearly and the work activity conforms to the overall mission of the University and HDAE. Interpret and define related UC policies and procedures.

Provide leadership to management staff, including direction and coordination of staff recruitment, staff development and training, disciplinary action and staffing levels for all operations. Conduct regular meetings with management staff for planning and integration of departmental information and standards.

Ensure that up-to-date job descriptions and evaluations are maintained and provided for all managers and staff.

Create goals for Educational Equity to help create a positive organizational structure where staff is empowered to maximize learning and growth. Create action plans, conduct status assessments and evaluate progress on departmental goals for Educational Equity Plan.

Develop and coordinate incentive programs with Managers that increase morale, productivity and attendance.

Establish and implement department policies and procedures

MAINTAIN STRONG INTER AND INTRA DEPARTMENTAL RELATIONS

Provide support to the Executive Director to achieve the goals of Campus Dining. Serve on departmental task forces regarding major renovation projects, Collaborative Leadership meetings, staff salary surveys, negotiation, and hiring.

Provide leadership for departmental initiatives and programs.

Participate on University committees representing Campus Dining.

Work closely with other managers on campus to effectively achieve goals and objectives for the University.

Work closely with other HDAE directors and managers to effectively achieve the goals and objectives of the department for Workers' Compensation, Employee Transitional Return to Work Program and Competency Training.

DEVELOP A STAFF THAT POSSESSES STRONG CULINARY SKILLS, SERVICE EXCELLENCE AND HIGH MORALE

Responsible for the implementation of training programs for all dining employees, including but not limited to orientation, safety and sanitation and skill training.

Set goals and implement programs that ensure regular culinary training and a focus on communication and team building skills.

2

Yes

35

Daily

ADMINISTRATION & OPERATIONS MANAGEMENT

ADMINISTER A SYSTEM OF QUALITY CONTROL AND FOOD PREPARATION IN FOUR PRODUCTION KITCHENS AND OFF SITE CATERING AND CONCESSIONS OPERATIONS

Responsible for developing and implementing menu concepts to meet client expectations and operational requirements for production and cost control. Work with the Associate Director and Executive Chef to develop a menu format to maintain food production controls and ensure the service of high quality food.

Ensure that the computerized food production system is utilized and maintained and standardized recipes are followed. Ensure that food orders are placed with appropriate vendors as specified by predetermined contracts to secure the best pricing. Confer regularly with the Associate Director to ensure that purchasing practices meet needs for quality. Participate in evaluating new products and in bid review for food, equipment and supplies.

Responsible for the production and sale of food for campus concessions and catering events, in coordination with various campus agencies who schedule these venues.

Responsible for the Residential Dining Sustainability Program. Work closely with local growers to bring organic and sustainable food products that are an integral part of the dining experience for students and clients.

Work with Strategic Food Service procurement group to leverage UC buying power in order to obtain raw food and support systems at the highest quality and lowest cost.

ESTABLISH AND ADMINISTER A SYSTEM TO ENSURE STANDARDS OF CUSTOMER SERVICE ARE MET

Ensure that effective merchandizing and customer feedback techniques are used in all operations. Collaborate with the Managers to plan and implement service programs, analyze the effectiveness of the programs and establish new systems for integrating customer feedback.

Review customer satisfaction survey results to determine trends. Develop action plans to respond to customer preferences and expectations.

ESTABLISH AND ADMINISTER A SYSTEM OF HEALTH, SAFETY AND SANITATION STANDARDS

Serve on the campus steering committee for Food Quality Safety Standards.

Work on the development and implementation of standards for sanitation to meet all health codes, including HAACP (Hazard Analysis of Critical Control Points) guidelines. Review food sanitation guidelines with managers and help coordinate ServSafe (serving safe food) training for all dining personnel.

Ensure that work rules related to employee uniforms, personal appearance and hygiene are enforced.

Develop effective working relationships with Environmental Health & Safety and HDAE's Energy & Environmental Manager to ensure that standards for a safe and energy efficient environment are met.

Coordinate the implementation of the University's Illness and Injury Prevention Program

Develop and implement HDAE disaster planning and training for all staff.

ADMINISTER A STRONG, PERFORMANCE-ORIENTED SUMMER CONFERENCE DINING PROGRAM

Work collaboratively with the Directors in HDAE and the Conference Service Coordinators to analyze and develop programs to meet the needs of summer clients.

Oversee the provision of all conference meals and special events to include booking and pricing events, scheduling all facilities, billing for all services, and providing all client contact regarding food arrangements.

Oversee the conference dining operation, which includes policy decisions, scheduling and relocating staff, collaboration with the Director of Retail & Business Management, and opening/closing facilities.

Plan and facilitate the smooth transition from the academic year to meet the unique operational challenges of multiple

3

Yes

25

Daily

BUDGET DEVELOPMENT & RESOURCE MANAGEMENT

ACHIEVE THE DESIRED FISCAL GOALS BY USE OF EFFECTIVE CONTROLS TO MEET BUDGET REQUIREMENTS

Coordinate the preparation of an annual budget for the four dining facilities and their auxiliary operations. Work closely with the Executive Director and HDAE CFO to ensure that funding/spending levels are sufficient to deliver quality service to clients.

Review and analyze financial data with managers. Review individual and consolidated reports monthly. Work with Managers to take appropriate action to ensure desired financial results are achieved.

Ensure that quality products are purchased in compliance with the policies and procedures of the department and University. Ensure that proper handling and storage procedures are in place for all inventories of food supplies and equipment and establish effective security controls.

Ensure that all dining operations effectively utilize the menu and production management computer system (CBord), dining entry control system (ACCESS), labor time management system (Kronos) and work order system (WebTMA) to their fullest potential. Establish and implement internal policies for control and audit.

Identify cost control procedures for all phases of the dining operation and coordinate implementation. Ensure that accountability and adherence to budget targets for dining facilities and auxiliary operations are maintained.

Ensure that all cash handling is in accordance with University policy. Establish internal controls and internal audit for the safekeeping of office records, payroll, cash sales and change funds.

ESTABLISH AND ADMINISTER A SYSTEM TO MAINTAIN, REPAIR AND PURCHASE EQUIPMENT

Develop, consolidate and prioritize major equipment purchases. Establish an equipment replacement and maintenance upkeep plan. Help coordinate the maintenance and repairs of all equipment in the dining facilities.

Work closely with the Assistant Director of Dining Services to forecast needs, ensure that all operations have a sufficient supply of equipment and emergency back-up supplies, and coordinate the purchase of equipment.

PROVIDE LEADERSHIP FOR FACILITY RENEWAL AND RENOVATION

Responsible for coordinating the maintenance and upkeep needs of all Residential Dining Services facilities, including the implementation of preventive maintenance programs. Work closely with Residential Operations to ensure facilities are maintained at their optimum level.

Assist with the development of concepts and assist in the design and implementation of dining facility renovation, renewal and expansion program for HDAE facilities. Review schematic design and equipment schedules for renewal projects.

4

Yes

5

Daily

SPECIAL TASKS

Affirm and implement the HDAE Educational Equity Plan comprised of short- and long-term objectives that reflect a systematic approach to preparing both students and staff for success in a multicultural society.

Affirm and implement the HDAE Strategic Plan designing goals and objectives that relate to the vision statements.

Affirm and implement the HDAE standards establishing programmatic and developmental goals for the UCSB's auxiliary enterprises.

Stay abreast of business trends in dining services, catering, conferences, concessions, and access control.

Participate in activities and maintain individual and departmental memberships in food service professional organizations.

Review status of job tasks and responsibilities with Executive Director on a regular basis.

Perform special duties and management assignments as designated by the Executive Director.