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Associate Director Dining, Dartmouth College

Client: Dartmouth College
Position: Assistant Director, Dining Services
Location: Hanover, New Hampshire

This position oversees the execution of Dartmouth College’s dining program and acts as a key leader in the strategic planning and management of 13 revenue centers with sales in excess of $34 million, 300+ associates, operations open 24 hours per day and a diverse menu offering. Provides direct management of a leadership team comprised of retail, catering, concessions, culinary production, religious considerations, dietary accessibility, and an all-you-care to eat dining hall managerial and supervisory staff. Assists the Director in planning, food safety compliance, human resource management, fiscal management and internal matters, as well as College initiatives. Assists in the prioritization of activities, capital planning, and monitoring of venues to ensure compliance with established policies and procedures, with a strong emphasis on the development of staff competencies and workplace culture in support of our 7 DEI Principles.

Key Functions:

Administration: 50%
• Provides management planning, direction and evaluation on all day-to-day Dining Services food preparation, service, catering and retailing activities.
• Ensures resources and prices are appropriate for guest satisfaction.
• Makes plans to utilize resources to meet shortcomings related to staffing, equipment, facilities issues and campus health concerns. Analyzes staffing levels and develops justifications for changes as appropriate. Ensures that managers schedule/utilize personnel in a way as to maximize their utilization.
• Ensures adherence to established policies and procedures, particularly those related to food safety, certifications, and religious procedures; identifies the need for and develops and implements or recommends/advises on program changes as appropriate to continually improve the reputation and satisfaction with Dining.
• Works with other departmental entities to support the academic mission and overall student wellness.
• Meets with the Finance Manager to review fiscal performance of a $34M operation to address deviations, create action plans to mitigate deficits from established budget, and forecast fiscal performance. Reviews pricing strategies, approves retail, concessions and catering pricing, assists in setting across the board retail increases, sets door prices and to make sure that fiscal goals will be met.
• Participates in long range planning activities such as location renewals/layout, meal plan strategies, and organizational changes for the department. Assists in the setting of a maintenance scheduling, capital renewal and equipment replacement plan. Participates in strategies to effectively market key components of the program that enhance the “Dartmouth Experience” to include meal plans, events within the program, parental engagement, student satisfaction, recruitment of new staff. Oversees and reports on the collection of key metrics related to guest satisfaction, food safety, labor utilization and staff competencies.

Human Resources: 20%
• Through subordinate supervisors, manages an internal staff of 16 management, two support team members, 165 union and non-union staff, roughly 200 student workers, while assisting in setting priorities of 2 placed staff members: IT support and finance management. Serves as a role model, mentor, and advocate to direct reports.
• Creates training and development plans for Dining associates to enhance skills, provide growth opportunities and deeper competencies within existing team members. Completes performance evaluations and meets regularly with direct reports to set goals and review performance.
• Works closely with HR Partners and the Admin HR Team to post openings, update position descriptions, hire, train, discipline, assess situational issues, and develop action plans. Informs Director of potential HR issues and matters that create departmental or College liabilities. Ensures compliance and understanding of the SEIU Agreement, College mandatory trainings and Campus Services DEI workplace principles and behaviors.
• Maintains Dartmouth Dining operational schedule at least six months in advance and ensures completion of union and managerial academic terms, breaks and special events. Ensures advanced communication of schedules (operational and work) for academic terms, break periods and special events.
• Meets regularly with Union representatives and acts as the Second Step in the Grievance Process. Develops the competencies of direct reports and staff through training, programs, educational opportunities and individualized approaches to build a better team and increase opportunities.

Technology oversight: 5%
• Ensures Dining has adequate technology systems to accomplish menu management, food production, retail in-property transactions, mobile ordering, guest feedback, and entry to board plan dining hall.
• Advocates for utilization of newer technology to improve processes, systems, guest service, efficiencies and resource utilization.
• Participates with the CBORD Project Management Committee to accomplish Dining initiatives and be knowledgeable on campus-wide projects and potential upcoming IT challenges.

Campus Engagement: 20%
• Works closely with student groups, campus departments, Athletics, the house community established by residential life, student government and College entities to ensure that needs are addressed, and Dining is part of the conversation. Focus to include belonging, sustainability and sustainability initiatives, dining accessibility challenges, religious considerations and workplace satisfaction. Coordinates communications and events with the campus community to ensure knowledge of the happenings and efforts with Dinng.
• Promptly addresses guest and employee concerns, parental matters, and any media contact related to the program.
• Works flexible schedule to meet critical campus presence and operational needs. Is routinely visible throughout all Dining operations, engaging with managerial individuals, staff and guests, particularly during peak meal periods, significant events, and term opening. Acts as a coach, departmental cheerleader and role model for workplace behaviors. Acts on the Director's behalf as requested to complete assignments and initiatives.

Diversity, Equity and Inclusion (5%)
We are actively striving to make Campus Services a desired place to work in the Upper Valley, a place where people feel welcomed, where they can be their authentic selves, be heard, and feel accepted. We want this culture to be felt by those who receive our services. The way we treat one another should be the same way we treat our customers.
• Demonstrates a commitment to diversity, inclusion, and cultural awareness through actions, interactions, and communications with others.
• Participates in division wide DEI initiatives and training, including promotion of the 7 Principles (Empathy, Fair, Dependable, Inclusive, Considerate, Vulnerability and Respect)
• Willingness to foster a growth mindset in the areas of increasing diversity, equity, and inclusion across the division
• Collaborates, when appropriate, on other DEI-related initiatives within the division and College

 


Education & Experience:

Required Qualifications
Bachelor's degree in Food Service Management, Business Administration or applicable area of student
10+ years of successful progressively responsible management and supervisory experience in the food service industry, including five years in institutional food service; or the equivalent.

• Must hold a valid driver’s license and be qualified under the terms of the Dartmouth College Driver Safety and Motor Vehicle Policy

Preferred Qualifications
- Ability to exercise sound judgement, solve problems and make effective decisions. Proven skills to develop plans and identify opportunities which may have a department-wide impact.
- Ability to work in a diverse, sensitive, cooperative and supportive fashion with staff and assist them as appropriate with problems and solutions; to interact effectively with union and non-union employees.
- Ability to develop, oversee, and administer budgets and act as a resource for college decisions around fiscal and operational changes which could potentially impact the Dining programMaster’s degree in Leadership, Business Administration or equivalent applicable area of study. Experience is a comparable role in a college or university setting. Ability to manage multi-location operations.
- Ability to exercise sound judgement, solve problems and make effective decisions. Proven skills to develop plans and identify opportunities which may have a department-wide impact.
- Ability to work in a diverse, sensitive, cooperative and supportive fashion with staff and assist them as appropriate with problems and solutions; to interact effectively with union and non-union employees.
- Ability to develop, oversee, and administer budgets and act as a resource for college decisions around fiscal and operational changes which could potentially impact the Dining program
- Knowledge of a broad range of human resource strategies and practices, including compensation, performance management, safety, hiring and employee relations; able to apply these strategies and practices in compliance with employment and Union regulations.


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