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Johnson County Community College Director, Dining Services in Overland Park, Kansas

This job was posted by https://www.kansasworks.com : For more information, please see: https://www.kansasworks.com/jobs/12020962

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Position Title

Director, Dining Services





Department

Operations







Position Type

Full-time Salaried, Exempt





Number of openings

1







Work Schedule, Hours per week

Must be willing to work a varied schedule including evenings and weekends, 40 hours per week







Position Grade

LVL17







Pay Range

$71,256 - 85,507 (actual pay depends on qualifications)







Location

Overland Park Main Campus







Benefits Category

Full-time


JCCC Benefits Information







Job Summary

Established in 1969, Johnson County Community College is dedicated to transforming lives and strengthening communities through learning. Located in Overland Park, Kansas, JCCC has enjoyed a national reputation for educational excellence and student success for more than 50 years. That's five decades dedicated to smaller class sizes, more resources and a thriving campus culture - not to mention our competitive tuition rates and extracurricular experiences that transcend the norm.


The Director, Dining Services provides vision, leadership, strategic planning, and management of all resources for campus dining operations including retail, catering, and contracted vending operations. The Director will provide innovative, strategic, and comprehensive leadership for a team of over 20 full and 50-75 part time staff to provide a high quality, fiscally responsible dining experience for the campus community.


The Director is responsible for product & design development, assessment of dining trends, budgeting & forecasting, purchasing, marketing and training for a large, diverse operation. The Director must display outstanding leadership, management, and interpersonal skills to relate to students, faculty, staff, and guests.








Job Duties

Job duties include but are not limited to:


1. Administration

+ Provide vision and leadership in ensuring delivery of high-quality programs, services, facilities, and food which provide value/convenience to students, faculty, staff, and guests.

+ Provide leadership by understanding the information system needs of Dining Services, changes in the marketplace, and current trends with systems and integrations to manage advancements for dining services operations.

+ Continually assess product offerings, and make appropriate, innovative recommendations and changes in response to the changing needs of the campus community.

+ Provide effective oversight of operations maintaining nutritional standards, state and local sanitation codes, and health and safety guidelines.

+ Develop, implement, and evaluate appropriate organizational policies/procedures to support department and institutional goals.


2. Financial Management

+ Provide sound fiscal stewardship for Dining operations effectively balancing operational expenses with desired program outcomes.

+ Develop and manage dining services budget, capital investments, analyze and interpret financial data including forecasting, benchmarking, and developing monthly financial re orts and analysis to inform operational decisions.

+ Develop and manage operations to key performance indicators.

+ Hold vendors accountable for delivering program outcomes


3. Human Resources Management

+ Build and maintain high-performance teams motivated to embrace a shared vision for success.

+ Respond appropriately to personnel concerns as they arise, in compliance with college policy and procedure.

+ Make appropriate staffing decisions and recommendations to appropriately staff operations in response to changing needs of the operations.

+ Ensure professional development opportunities are provided to regular staff. - (Essential)


Duties and responsibilities, as required by business necessity, may be added, deleted or changed at any time at the discretion of management, formally or informally, either verbally or in writing. Scheduling, shift assignments and work location may be changed at any time, as required by business necessity.







Required Qualifications

Bachelor's degree in hotel & restaurant management or related field.

Six years progressively responsible leadership experience in a large-volume institutional food service.

Demonstrated supervisory, leadership, and human resource management experience to effectively administer and manage within a diverse and complex organization including recruitment, hiring, evaluation, compensation, time management, training, and saf

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