Manage the University Contract Dining operations and the contract relationship with the University’s primary food service provider and off-campus vendors who service the residential student dining program, catering and the retail dining operation, including university-wide catering, vending and the Torch Club (faculty-staff dining). Direct the integration and maintenance of the Point-of-Service system for New York locations.
Bachelor's degree or equivalent trade certification or equivalent combination of education and work experience.
Bachelor’s degree in Business Management, Marketing or Hospitality Management Foodservice handlers or Servsafe Certification.
5 years' progressive management experience or an equivalent combination. Must include experience with quality assurance programs, service and procurement contract negotiations, marketing programs, strategic planning and budget management. Experience with standard office technology (MS Office, Google, PDAs) and 'point of sales' systems and cash operations. Experience implementing and promoting sustainable practices in a food service operation. Experience working in a culturally diverse environment.
Experience within the food service industry in a university or hospitality setting
Required Skills, Knowledge and Abilities:
Excellent conceptual, written and verbal communication skills. Working knowledge of marketing concepts and practices and sales promotions. Ability to create effective campaigns to market programs, manage multiple contracts and generate targeted revenue.
EOE/AA/Minorities/Females/Vet/Disabled/Sexual Orientation/Gender Identity