Director, Hospitality Venue Operations

About the role

Oversees and directs the day-to-day operations of three separate Hospitality Management educational locations and the mobile teaching kitchen including management of staff, collaborating with college building maintenance and repair personnel, overseeing equipment and vehicle maintenance and repairs, contract maintenance and coordination, program budgeting, purchasing and distribution of equipment and supplies, and regulatory compliance.

Responsibilities

• Directs and manages the day-to-day operation of all food production and delivery facilities which include faculty, staff, and students.
• Manages and leads a team of direct reports; including developing work schedules and delegating assignments, the selection and hiring of candidates, training, and development of team, conducting performance evaluations, engaging in coaching and discipline when needed.
• Prepares, maintains, and monitors food and sundry supplies inventory at all program locations, including events off college premises.
• Establishes controls for receiving and storage protocols for perishable supplies according to the US Food Code in compliance with ACPHA & ACFEF accreditation standards.
• Develops, monitors, and manages the annual budget for Hospitality Management facilities.
• Manages priorities and schedules for successful, timely and cost-effective completion of work orders.
• Identifies opportunities for cost savings and productivity improvements.
• Manages external vendors to ensure compliance with contract terms, conditions, and product or service performance.
• Advises the Executive Director of Operations, Associate Dean, and Dean on all critical operating and strategic issues to ensure sustainable location operations.
• Establishes, monitors, and maintains a system of internal controls that safeguards college assets from unexpected malfunctions or breakdowns.
• Interprets, implements, and supports department and College policies and procedures, requests, and events.
• Tracks cost of goods sold and prepares invoices to bill both internal and external clients.
• Collections and maintains student health declaration forms in compliance with local Health Department Requirements.
• Directs and manages alcoholic beverage purchasing, storage, requisition, and usage for approved curriculum, in compliance with Ohio liquor control regulations, College policies and procedures, and Hospitality Management policies & procedures.
• Manages priorities and schedules for successful, timely and cost-effective completion of work orders within the HMC, Alere, Food Truck, and Café 4250.
• Solves issues with vendors, tracks expenses, and reports to Associate Dean.
• Ensures that location operations follow all environmental, health and safety laws, regulations, policies, and procedures.
• Maintains MSDS binder is secure and updated regularly.
• Makes meetings with local health department inspectors for location inspections.
• Purchases, tracks, and coordinates the distribution of food and sundries for/to HMC locations to maximize purchasing power and efficiency.
• Purchases necessary supplies, food and specialized equipment for all kitchen laboratory classes, special events; and the food truck to maintain quality and relevance of the educational process.
• Partners with the Program Director to stay current on all ACPHA & ACFEF accreditation standards that are directly tied to facilities and operations.
• Acts as principal liaison between Tri-C, building landlords, city engineers, and co-tenants; cultivating and maintaining working relationships to ensure efficient problem resolution when needed.
• Effectively operates all kitchen laboratory equipment and technology in classrooms to train faculty, staff, students as needed.
• Consults with clients to prepare and supervise the preparation of laboratories and public spaces for events in all program locations.
• Directs and manages all external relationships and engagements for the Hospitality Management program.
• Perform other duties as assigned.

  Qualifications

  • Bachelor’s degree in hospitality management, food service management, or related field.
  • Significant related experience in the hospitality industry may substitute for education.
  • Minimum of seven years of experience: Managing Food & Beverage facilities projects.
  • Managing operations in a facilities environment including supervision of hourly and supervisory personnel.
  • Implementing facilities activities such as preventive maintenance programs, corrective maintenance and repair, equipment upgrades, operational efficiency improvements, and emergency and safety operations and procedures.
  • Demonstrated experience planning, assigning, scheduling, supervising, and ensuring the quality of the work of others.
  • Demonstrated experience forecasting, planning, maintaining, and monitoring a business area’s budget.
  • Demonstrated experience effectively making decisions that have significant, broad implications on the management and operations of a division (or equivalent business area).
  • Demonstrated effectiveness in a role requiring dynamic and abstract problem-solving methods in adaptive situations.

  Skills

  • Ability to obtain ServSafe Manger Certification and Alcohol Certification within their first 90 days of employment.
  • Demonstrated knowledge of governmental regulations and safety standards applicable to food and beverage plant operations.
  • Demonstrated knowledge of OSHA & Board of Health standards.
  • Possess excellent written, verbal, and interpersonal communication skills.
  • Possess strong organizational and time-management skills.
  • Ability to work accurately with great attention to detail.
  • Ability to prioritize/handle multiple tasks and work with deadlines in a dynamic environment.
  • Ability to promote collaboration, teamwork, and involve all stakeholders in decision-making processes.
  • Possess excellent customer service skills and proven ability to develop and sustain productive customer relationships.
  • Ability to effectively respond to requests from multiple levels of the College in various departments.
  • Ability to effectively complete work assignments independently.
  • Possess comprehensive knowledge of concepts and practices in the hospitality environment with the ability to use in complex, difficult and/or unprecedented situations as it pertains to the departmental focus.
  • Intermediate-level project management skills.
  • Intermediate-level proficiency with Microsoft Office Suite of products.
  • Possess sensitivity to appropriately respond to the needs of students and the community.

  Benefits

  Not specified.

  Pay

  $90,000.00 to $95,000.00

  Schedule

  Standard College Hours: M-F, 8:30am-5pm