$140,000 - $170,000

40

The Senior Director of Dining Services, under general direction, is responsible for providing strategic direction, and guidance to Miami Universitys Dining Services operator to coordinate and manage 4 buffet operations, 18 retail locations, 8 restaurant-style operations, 5 markets as well as Miami Catering and Concessions.

Provides direction to Miamis contracted dining services operator for menu planning and development. Remains current with best practices and trends in the industry and at higher education institutions.

Works with contractor to develop business and marketing plans for Dining and Catering Services.

Assures contractor is fiscally responsible in budgeting, purchasing, inventory control, food preparation and service, and the use of labor and supplies.

Works with contractor to develop operating budgets and presenting financial reporting

Creates, supports, and implements plans to promote diversity and inclusion within the department, and continuously broadens the departments awareness and understanding of the various geographic, cultural, gender, ethnic, racial, and religious backgrounds at the University and in the surrounding communities.

Interacts with constituents such as parents, students, faculty, and staff to respond to questions and concerns.
Works with contractor to develop contingency plans and emergency response plans for various situations. monitors training programs for personnel to support normal and contingency operations. Responds to campus emergencies.

The position requires a bachelors degree in Food Service/Restaurant Management, Business, Hospitality or a related discipline, with eight (8) years of executive/senior level experience in a complex food service operation including residential, retail and restaurant-style operations.

Related food service operations management experience in a high volume, high quality, diverse multi-unit operation including but not limited to, financial and labor management best practices and benchmarking, menu development and technology information systems (point of sale, menu management system), equipment procurement, maintenance and repair, policy and procedure development, food production, handling and storage, quality control, health and safety, marketing and merchandising.

Master's degree in food service/restaurant management, business, hospitality or related discipline; Prior dining service experience at a higher education institution, working with a diverse student body on an urban campus, is highly preferred.