The Director of Retail Dining and Catering Operations coordinates extensively with departments of Alumni Affairs, Athletics, and Development to plan on campus wide celebratory events.
The Director of Retail Dining and Catering Operations collaborates with all departments within University Services and contributes to the overall success of this auxiliary service department.
Principal Duties And Responsibilities
The position of Director of Retail and Catering Operations involves pressure to successfully balance the needs and priorities of multiple units within Campus Dining to ensure customer excellence. The position must employ careful oversight of menus, presentation and fiscal responsibility. The position collaborates with Campus Venue Services to deliver exceptional hospitality services to clients. The position will be expected to maintain a flexible work schedule that may include some evenings and weekends.
Retail Talent Management (50%)
Maintains direct responsibility for acquisition, development, motivation, retention, conflict resolution based on diversity and inclusion for all Retail staff located within the Frist Campus Center dining satellite cafes, C-Stores and Concessions.
Maintains direct responsibility for hiring, scheduling and performance management of all team members.
Maintains direct responsibility for hiring and scheduling for the Retail and Catering team members.
Work effectively and collaboratively with team members and the union leadership to ensure effective delivery of services to the campus community.
Develop training programs for the Retail and Catering teams during break periods.
Maintains direct responsibility for the development and performance management for all team members in Retail and Catering.
Retail Client Management (30%)
Conducts quarterly meeting with clients by business group and locations (CG, WW, Frick, Athletics, Frist) to assess feedback and implement changes as needed to address unique needs.
Survey customers and develop programs based on feedback from clients.
Review concepts and menu design and make recommendations for modifications based on campus and industry trends.
Operations & Finance Management (20%)
Maintains direct responsibility for the menus and concepts located within the Frist Campus Center dining operation, satellite cafes, C-Stores and Concessions. Review cash prices and make recommendations for increases.
Develops innovative concepts and menu design and make recommendations for modifications based on campus and industry trends.
Identifies unique needs of multiple user groups to serve and nourish to ensure all retail operations perform at a consistent level.
Act as the liaison with Athletics to ensure our concessions meet the needs of the athletic community.
Maintains direct responsibility for the menus and pricing strategy for all campus catering.
Identifies metrics and rationale for measurement in participation, food cost, plate cost.
Monitor financial performance of all operations.
Qualifications
Education Required Other-see essential qualifications
Preferred Qualifications
Preferred Qualifications PREFERRED KNOWLEDGE, SKILLS & EXPERIENCE:
Managing people in a union environment.
Experience in college or university setting is preferred.
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