Job Listing
|
|
| Job ID: 13988624 |
|
| |
| Job Location: |
|
| |
|
|
| |
| How to Apply: | To see employer contact information, log in or register. |
| |
| Job Title: | Assistant Director Guest Experience |
| Work Type: | Work Days: Work Vary: Yes , Shift: Other, Hours Per Week: 40, Work Type: Regular |
| |
| Salary Offered: | Unspecified |
| Benefits: | Unspecified. |
| |
| Physical Required: | Unspecified |
| Drug Testing Required: | Unspecified |
| Education Required: | Bachelor's Degree |
| |
| Experience Required: | Unspecified |
| |
| Required Skills: | Please see the job description for information about required job skills. |
| Preferred Skills: |
|
| |
| |
| |
|
| Job Description: |
Job ID359823
LocationDuluth
Job FamilyCampus Operations
Full/Part TimeFull-Time
Regular/TemporaryRegular
Job Code9741DS
Employee ClassAcad Prof and Admin
About the Job
The Assistant Director of Guest Experience (retail and board) directs a portfolio of leaders, foodservice units, and management teams by planning strategies and consistent implementation. This role is a leader of leaders, developing diverse teams that know their business, the market and their guests. Similar roles in other organizations would be an on-site District Manager.
Oversees work of staff to ensure work outcomes are in alignment with the strategies of the department and/or unit. May have a portion of time spent performing the individual tasks related to the department, however, supervisory activities must be a primary job function.
Salary Range: $63,413 - $90,000 depending on qualifications
General Description
Develops extraordinary Dining Services managers, creates great customer experiences, impacts growth across UMD Dining Services and embraces the University community. Grows and develops a diverse portfolio of established successful units and new emerging concepts: develops encompassing strategies to achieve each unit's nancial, operational and customer-service goals, while addressing each unit's unique strengths and challenges. This portfolio includes: retail kiosks, two multi-unit food courts, board program. Supports the implementation and development of department programs, drives the execution of strategic initiatives.
Leads a team of leaders: motivate, coach, and strengthen managers as team leaders, retail operators, and business owners. Serves as a resource: provides expertise on key customer issues, team stang, management, operations, and University/department policies and procedures. Creates and provides continuous training to all food service staff and managers in service, presentation, sanitation & safety, and sustainability. Maintains a high quality food and retail program. Models how we work together: uses leadership style to bring the UMD Dining Services Mission and Vision to life for teams, models collaboration, inclusiveness, condence in leadership, and teamwork.
This position provides one of the highest levels of service leadership, and has the authority to make key programmatic recommendations. Mentors and coaches multiple direct and indirect reports throughout dining operations. Leads and participates in the planning and execution of special events on and off campus. Assists in new concept development, equipment analysis and purchasing, service channel and workow management. Provides excellent communication and interpersonal skills when interacting with culinary staff and management.
Researches new or updated trends and standards in the food service industry through trade journals, food shows, conferences, food brokers and manufacturers, and participation in professional culinary associations. This position provides oversight of the food budget and makes necessary adjustments in response to volume and price uctuations consistent with attaining unit goals.
This position directly supervises 20 managers and oversee more than 90 professional staff including lead managers, front line managers, retail station cooks, food service workers, and student workers.
Independence and Decision Making
Typically works independently and has the discretion to make daily operational decisions. This position establishes methods and procedures for attaining specic goals and objectives. Has understanding of best practices in the industry, utilizes that in combination with experience to be able to convincingly recommend capital and process improvements throughout Dining Services.
Complexity and Problem Solving
Recognized as an expert in own area within the organization. Requires specialized depth and/or breadth of expertise. Interprets internal or external business issues and recommends solutions/best practices. Solves complex problems; takes a broad perspective to identify solutions.
Description of Specialty
Responsible for production, service, stang, adherence, and analysis of Dining Services department. Includes preparation, service excellence, leadership training, inclusive service philosophy that reects pathways for guests with diverse dietary needs including nutrition/allergen, religious, and cultural. Responsible for completion and review of budget estimates, forecasting customers and food volume, costing, inventory and ordering, waste reduction, and nancial analyses. Enforces health, safety, sustainability, and sanitation policies and procedures. Provides service oversight with an emphasis on creating a welcoming environment for customers and establishing successful customer recovery and appreciation.
Key Responsibilities
15% Service Excellence
Displays a guest comes rst attitude by training and holding team members accountable for delivering great guest service
Utilizes several methods to solicits guest feedback to understand guest needs
Investigates and resolves complaints regarding food quality or service
15% Collaboration
Supports Director's Efforts
Ensures positive and transparent relationships with campus camps, events, Athletics, Oce of Diversity and Inclusion, Oce of Admissions, Housing and Residence Life, Kirby Student Center Event Management, Bulldog Resource Center
Builds relationships and fosters collaboration with strategic partners on campus, in industry, and fellow colleges and universities
Models teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests
40% Operational Excellence
Ensures compliance with Food Safety audits
Observes and coaches managers and hourly staff
Creates strategic plans with managers for each guest service and production areas' strengths and opportunities. Creates SMART plans and creates environment for progress and tanglible plans.
Drives the implementation of programs, menus, and efforts by developing action plans and directly motivating and instructing the unit team to implement them to meet operational and organizational objectives.
Plans, identies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth ow of operations.
Creates eciencies and attractiveness/presentation of service areas. Makes recommendations for equipment purchases.
Plans, organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall serving and presentation of food. Inspects food for taste, appearance, and consistency.
Inspects, ensures routine maintenance is performed, and communicates needs for maintenance or repairs of all supplies, equipment in work areas.
Audits, trains, coaches, and ensures that employees comply with health and food safety standards and regulations.
Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, product management.
20% Team Management
Collaborates well with other managers, departments, partners on campus. Listens and... For full info follow application link.
The University recognizes and values the importance of diversity and inclusion in enriching the employment experience of its employees and in supporting the academic mission. The University is committed to attracting and retaining employees with varying identities and backgrounds.
The University of Minnesota provides equal access to and opportunity in its programs, facilities, and employment without regard to race, color, creed, religion, national origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientation, gender identity, or gender expression. To learn more about diversity at the U: http://diversity.umn.edu.
Refer to ID 78381652_1 when applying |
|