Director of Dining, Culinary, and Market Services

University of California-San Diego  |  La Jolla, CA

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Job Overview

Posted one week ago Full-Time

Job Details

Position Title:

Director of Dining, Culinary, and Market Services

Job Type: Management
Location: La Jolla, CA
Positions Available: 1
Institution Type: Public, 4-year
Institution Size: < 30,000 Students
Employer ID: 20656
Application Deadline: 05/09/2019

Benefits

Additional Compensation:
Commensurate with Experience
Housing for Position:
None provided
Benefits
Additional Compensation:
Commensurate with Experience
Housing for Position:
None provided
Qualifications
Education:
Bachelors Required
Major Preference:
Student Affairs
Experience:

Qualifications
Education:
Bachelors Required
Major Preference:
Student Affairs
Experience:

Position Description

UC San Diego

Director of Dining, Culinary, and Market Services

Filing Deadline: Thu 5/9/2019

Salary Range: Commensurate with Experience

 

The Director of Dining, Culinary, and Market Services is responsible for the administration and direct management of a broad and diverse set of initiatives related to the delivery of food and hospitality services on the UC San Diego campus.

 

This encompasses 5 residential dining operations, UC San Diego Catering, 2 full service restaurants, 2 food trucks, as well as market locations and retail operations. The direct scope of responsibilities is quantifiable by approximately $50 million in annual sales, and expenses.

 

The Director is responsible for approximately 249 career staff and 1000 student and limited service employees. The Director serves as a member of the Senior Management Team in HDH, sharing responsibility for the Department operation with annual budget of greater than $170 million and housing more than 15,000 students, faculty, and family residents on campus. This position provides analysis and input to Housing Dining Hospitality’s Executive Director on facility management, strategic input, and program direction based on student and community feedback, data analysis and business operational needs.

 

Responsibilities are many; but foremost is the creation of a world class dining experience that meets the needs of a diverse student population. The Director will explore innovative dining options for new and existing locations that include fresh seasonal ingredients, with a focus on local, regional, international and sustainable food selections, enhance quality and cost efficiencies, setting policy, budget development, resource management, sustainability initiatives and quality customer service to students by seeking regular input. Student input should be gathered through a variety of means including satisfaction surveys, standing committees and by engaging students one–on-one in the dining centers.

 

As campus dining and retail facilities are self-supporting operations, the Director is responsible for providing leadership in finding and implementing creative solutions in meeting customer needs while maintaining affordability.

This position is eligible for full benefits first day of hire:

a) Health/Dental/Vision Insurance.

b) Vacation/holidays (18 vacation days & 13 paid holidays a year).

c) Work/Life Balance.

d) UC Retirement Plan.

 

For more information about UCSD Benefits please visit https://blink.ucsd.edu/HR/benefits/index.html and UCSD Work/Life visit https://blink.ucsd.edu/HR/benefits/work-life/quality-index/index.html.

 

Apply Online

http://50.73.55.13/counter.php?id=158951

 

The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html


Job Requirements

QUALIFICATIONS

• BA/BS in Food Service, Hospitality, Business Administration or related field and 10 years of progressive experience in food service/hospitality programs in a college/university environment to include operations, retail, budget management, labor/personnel management, and facility/design or an equivalent combination of education and experience.

• Advanced knowledge in food service operations and sanitation regulations.

• Advanced verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking skills, ability to multi-task and ensure effective time management.

• Advanced decision making and reasoning skills, and advanced ability to develop original ideas to solve problems, conduct operations analysis and quality control analysis.

• Advanced effective interpersonal and work leadership and management skills.

• Supervisory experience, preferably in food service industry.

• Advanced computer application skills.

• Strong demonstrated experience in independent administration and management with demonstrated ability to manage complex dining, retail and catering programs efficiently.

• Demonstrated leadership and knowledge in strategic planning and implementing policy.

• Strong demonstrated ability to exercise good judgment in making high-level management decisions. Strong political and organizational acumen.

• Demonstrated record of successful planning, budgeting, financial analysis and fiscal management including skill in budget preparation, analysis, and controlling costs. This includes demonstrated ability to develop, implement, analyze, and monitor annual multimillion dollar operating budget. Ability to prepare short and long-range financial forecasts.

• Ability to recruit, interview, hire, manage, delegate and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, implementing disciplinary actions, and provide training for dining management and service staff.

• Demonstrated experience in facility management, financing, design, remodeling and construction, including, but not limited to kitchen layout and design, reviewing blueprints and construction documents, construction financing and preparing financial projections.

• Demonstrated knowledge and skill in marketing and merchandising concepts to develop programs and conduct research. Ability to apply results to facility design for new constructions and remodeling projects, and future direction for Dining Services.

 

SPECIAL CONDITIONS

• Successfully pass criminal background check.

 

Our employees enjoy competitive compensation packages and educational opportunities in a diverse, stimulating workforce.

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