• Job Type: Officer of Administration
• Bargaining Unit:
• Regular/Temporary: Regular
• End Date if Temporary:
• Hours Per Week: 35
• Salary Range: $130,000-$150,000

Position Summary

Reporting to the Senior Director of Operations, the Director will oversee the day to day operations of the University???s food service operations at Ferris Booth Commons located on the Morningside Campus. 

Columbia Dining is comprised of 6 retail locations, concessions at university sporting events, two culinary centers that produce the menu for Columbia Catering and 4 resident dining locations located across two campuses.  The Director of Operations will be responsible for initiating direction and leadership for all operational aspects of Columbia Dining for their assigned campus including the continuous improvement of food quality, sanitation, and customer service.  In collaboration with the Senior Director, the Director of Operations will oversee the budget and financial management to ensure the standard operating policies and procedures in place are appropriate and effective.  In collaboration with CUFO Strategic Communications, the Director will be the lead on the implementation and development of all marketing and events for their assigned campus.

The Director of Operations is responsible for envisioning and initiating a pleasant environment and experience for students and guests. In addition, the Director will organize and oversee all employee training, including the Dining Re-Orientation and Culinary training with the Executive Chef for their campus. 

Responsibilities

Operational - 

• Responsible for providing leadership in the management and development of a self-supporting campus food service operation at their assigned campus, comprised of 6 retail locations, concessions at university sporting events, 2 culinary centers that produce the menu for Columbia Cater and 4 resident dining locations.
• Initiate and manage the Senior Director???s plan to attain the department???s operational goals while also reinforcing Columbia University???s Campus Services??? Vision and Values.
• Develop, implement, and ensure adherence to Dining Services??? policies and procedures.
• Supervise the Unit Managers plan to attain the unit???s operational goals.  Provide direction regarding product merchandising to improve presentation and increase sales.
• Oversee all the logistics as it relates to student staffing for Concession, approximately 50 students per semester.  Manages all cash handling at the concessions at Baker Field (approximately $10,000 per game). 
• Strategically plans and creates execution plans for the department???s marketing and special events with input from trending information, Customer, and Manager feedback.  In addition, provides all analytic information for all events.
• Ensure adherence to Federal, State, Local, and Columbia University sanitation and OSHA rules, regulations, standards and codes.  Monitor and hold all units accountable for monthly sanitation audit and NYC DOH inspections.
• Provides direction and leadership for all operational aspects of the campus assigned, including the continuous improvement of food quality, sanitation and customer service.
• Utilize a variety of tools to assess customer???s opinions for all dining locations.  Continually improve products and services of the various locations to meet the needs of the campus community.
• Oversee all food, supplies, and equipment purchases for their campus.  Monitor food production systems, service, and sanitation to ensure outstanding daily food quality.  Oversee and ensures acceptable inventory levels.
• Plan, implement and monitor staffing levels in each assigned unit.  Assists Unit Manager in resolving all staff issues, ideas, grievances.  Act as a liaison in partnership with CUFO Human Resources staff to the bargaining unit leadership.
• Supervises all unit staff to ensure customer and associate satisfaction in a healthy and safe work environment.

Financial & Administrative ??? 

• Responsible for all financial results tied to the department
• In collaboration with the Senior Director, the Director of Operations will oversee the budget planning and financial management to ensure the standard operating policies and procedures in place are appropriate and effective.  Identify opportunities and implement new ideas to facilitate the achievement of the department???s financial goals.  Remain aware of industry trends and constantly seek and implement innovative new products and services for customers.
• Audit and continuously improve all cash handling systems.
• Interacts effectively and diplomatically with the University community including staff, management, campus departments, student organizations, and the general public.  Develops relationships with people from public areas of the University to maintain a customer friendly environment.
• Works with departmental Human Resources to enhance staff performance through professional development activities, the development of clearly stated objectives, and the use of training and performance appraisal mechanisms.
• Responsible for and collaborates with the Operations, Culinary, and Marketing teams to develop a retail marketing and merchandizing plan to keep all retail units on trend including programs, merchandizing, special events, and promotions.  Analyzes sales and customer trends after to measure success.
• Approve all unit hires, monitors their training and evaluation, and assist in identifying and addressing unit staff members??? developmental needs.
• Manages the monthly attendance monitoring for all employees.  Coordinates and meets with Unit Managers and CUFO Human Resources to track attendance for employees.  Also, keeps trending information on attendance for monthly metrics.
• Acts as a liaison with and manages events, outreach programs, and all other efforts with Harlem Business alliance.
• Manages special projects and performs other duties as assigned.

Minimum Qualifications

• Bachelor???s degree required; candidates may substitute 6 years of related professional experience in lieu of the degree requirement.
• Minimum of 7-9 years of progressive experience in food service management required.  
• Supervision of management personnel required.
• Excellent interpersonal, communication and organizational skills are required.
• Demonstrated ability in student relations and labor relations management, with proven record in working effectively with various constituencies.
• Extensive management experience in food service.
• Proficient in Word and Excel required.
• Knowledge of Kronos Payroll System, Blackboard, and E-Sysco food ordering system is desired. 
• Strong written and oral communication skills.

Equal Opportunity Employer / Disability / Veteran

Columbia University is committed to the hiring of qualified local residents.