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Director, Dining & Retail Food Services

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.  To apply for the position, please click the Apply for this Job link/button.

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Please see Special Instructions for more details.

Please attach the following 2 (PDF) documents to your online Employment Application: (#1) Cover letter and Resume which should include the names and contact information of three professional references.

Posting Details

Position Information

Posting Number SF00492
Job Title Director, Dining & Retail Food Services
Position Number 107068
FTE 1.00
FLSA Exempt
Position Type Professional Staff
Union Non-Union Non-Classified Staff
Pay Grade Level 17
Pay Grade Range $78,432 - $169,457
Status Calendar Year, Full-time, Permanent

Department Information

Department VP Student Affrs.
Contact(s)

Gail Henriques
Faculty/Non-Classified Professional Staff Recruitment
Office of Human Resources
URI


(Please note: Applications must be submitted online only at: https://jobs.uri.edu)

Contact Phone/Extension
Contact Email
Physical Demands
Campus Location Kingston
Grant Funded
Extension Contingency Notes
Duties and Responsibilities

APPLICATION DEADLINE: This is an open until filled search. First consideration will be given to applications received by August 30, 2017. Second consideration may be given to applications received by September 9, 2017. Applications received subsequent to second consideration date (September 9, 2017) may not be given full consideration.
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BASIC FUNCTION:

Responsible for the administration of the University’s year-round dining and retail food services which include the dining halls, the cash operations, catering services, warehouse, bakery and administrative services, as well as Housing, Dining, and ID office activities. Using creative and innovative thinking, the Director is responsible for meeting the needs of the campus community, while reaching required financial objectives. The Director, Dining & Retail Food Services is a member of the division’s management team, which is committed to shared governance and participative management.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Create a long-range vision for the department to support the strategic plan of the Division and the University. Establish on-going department goals and annually review them, adding new initiatives and strategies as appropriate.

Establish and maintain a high level of food quality and menu satisfaction through well-developed culinary and production practices, with a focus on variety, trends, and healthy dining options.

Lead the staff in the department’s commitment to continually maximizing the procurement of local and sustainable products, minimizing waste, introducing green initiatives, and reducing the impact on our environment.

Provide oversight to all operations of Dining Services to include dining halls, cash operations, warehouse, catering, Housing, Dining, and ID office and Central Administration office.

Prepare, implement and monitor annual operating budgets; prepare timely cost accounting reports analyzing the budget status.

Assist in the preparation of menu cycles with an exciting calendar of special events, cultural celebrations and theme dinners that impact board, retail, and catering services.

Prepare retail menus, pricing and operational guidelines that maintain customer satisfaction and a positive budgetary balance.

Coordinate purchasing of food and non-food products at all dining facilities and retail operations maintained by the University’s food services.

Monitor computerized food service systems in menu planning, purchasing, inventory, recipe development, payment and accounting.

Provide partnerships and learning opportunities for students studying in academic programs and/or classes for sustainability, dietetics, business, or other programs.

Consulting with administrative staff to develop policies and procedures, evaluate existing policies and procedures, and develop measures of improvement.

Reviewing, endorsing or modifying disciplinary actions initiated by supporting supervisory staff.

Train and evaluate management staff; plan and direct work of food service staff.

Responsible for the management of the University Ram Account Program and Administrative Ram Account Program.

Prepare reports regarding facility needs and participate in facilities and building committees.

Function as public liaison for dietary and food service information for students, faculty, staff, guests and other state departments.

Supervise the testing of food products for sampling prior to the awarding of state bids.

Serve on university, division and department committees.

Perform other duties as assigned.

OTHER DUTIES AND RESPONSIBILITIES:

Perform other duties as assigned.

LICENSES, TOOLS AND EQUIPMENT:

Personal computers, printers; word processing, database management and spreadsheet software, including CBORD FMS, CBORD Odyssey, Microsoft Office Systems, FileMaker Pro, Word Press, Oracle and POS systems.

Required Qualifications

REQUIRED:

1. Bachelor’s degree with specialization in food science and nutrition, hospitality management, hotel and restaurant administration, business administration, or a related field.

2. Minimum of ten years of progressively responsible experience in the management of a large, complex, high-volume food service facility.

3. Demonstrated knowledge of state purchasing procedures, federal and state health laws.

4. Demonstrated experience in labor relations in a union environment.

5. Demonstrated knowledge of computerized menu management, access and inventory systems.

6. Demonstrated knowledge of customer service.

7. Demonstrated ability to measure and manage customer satisfaction.

8. Demonstrated experience participating on capital construction projects.

9. Demonstrated prioritization and organizational skills.

10. Demonstrated supervisory experience.

11. Demonstrated strong interpersonal and verbal communication skills.

12. Demonstrated proficiency in written communication skills.

13. Demonstrated evidence of creative and entrepreneurial thinking.

14. Demonstrated ability to work with diverse groups/populations.

Preferred Qualifications

PREFERRED:

1. Master’s degree in food service management, or MBA.


ALL REQUIREMENTS ARE SUBJECT TO POSSIBLE MODIFICATION TO REASONABLY ACCOMMODATE INDIVIDUALS WITH DISABILITIES

Environmental Conditions

Incumbent is not exposed to adverse environmental conditions.

Posting Date 08/16/2017
Closing Date
Special Instructions to Applicants

Please attach the following 2 (PDF) documents to your online Employment Application: (#1) Cover letter and Resume which should include the names and contact information of three professional references.

Quicklink for Posting http://jobs.uri.edu/postings/2662

Applicant Documents

Required Documents
  1. Cover Letter/Letter of Application
  2. Resume
Optional Documents

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Do you have a Bachelor’s degree with specialization in food science and nutrition, hospitality management, hotel and restaurant administration, business administration, or a related field?
    • Yes
    • No
  2. * Do you have a minimum of ten years of progressively responsible experience in the management of a large, complex, high-volume food service facility?
    • Yes
    • No
  3. * Do you have demonstrated knowledge of state purchasing procedures, federal and state health laws?
    • Yes
    • No
  4. * Do you have demonstrated experience in labor relations in a union environment?
    • Yes
    • No
  5. * Do you have demonstrated knowledge of computerized menu management, access and inventory systems?
    • Yes
    • No
  6. * Do you have demonstrated knowledge of customer service?
    • Yes
    • No
  7. * Do you have demonstrated ability to measure and manage customer satisfaction?
    • Yes
    • No
  8. * Do you have demonstrated experience participating on capital construction projects?
    • Yes
    • No
  9. * Do you have demonstrated prioritization and organizational skills?
    • Yes
    • No
  10. * Do you have demonstrated supervisory experience?
    • Yes
    • No
  11. * Do you have demonstrated strong interpersonal and verbal communication skills?
    • Yes
    • No
  12. * Do you have demonstrated proficiency in written communication skills?
    • Yes
    • No
  13. * Do you have demonstrated evidence of creative and entrepreneurial thinking?
    • Yes
    • No
  14. * Do you have demonstrated ability to work with diverse groups/populations?
    • Yes
    • No
  15. How did you hear about this employment opportunity?
    • Public Job Posting
    • Internal Job Posting
    • Agency Referral
    • Advertisement/Publication
    • Personal Referral
    • Website
    • Other