DIRECTOR DINING SERVICES -Greenville University - GREENVILLE, IL

Job Summary

FRESH IDEAS is hiring an energetic and growth-minded Director of Dining Services on the beautiful campus of GREENVILLE UNIVERSITY.  The DDS is an exciting opportunity for an entrepreneurial food service operations director who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services on campus . The Director ensures the client and students have an amazing food service experience.  The campus Dining Director is responsible for all foodservice-related activities; including exceptional quality, innovative ideas, sanitation, infection control, and all client-related activities.

Living close to Greenville University in Illinois offers a quiet, close-knit small-town feel with community-focused living, affordability, access to nature.  Greenville offers a welcoming environment, providing a blend of rural charm with convenient local amenities and proximity to St. Louis for bigger city access. Greenville offers a mix of historic charm and known for its highly unique museums and outdoor recreation. The local dining scene is a blend of traditional American diners and family-owned specialty spots. The Bond County Farmers Market generally hold on Saturdays from May through October.

Key Responsibilities:

• Manages EXEC CHEF and hourly associates in the Food Service Department
• Oversees the overall direction, coordination, and evaluation of the account
• Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
• Prepares and manages annual budget
• Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
• Other duties as assigned

Preferred Qualifications:

• B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred
• Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
• Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability or contract-managed service experience is desirable
• Strong supervisory, leadership, management and coaching skills
• Strong communication skills, both written and verbal
• Ability to communicate on various levels to include management, client, customer and associate levels
• Excellent financial, budgetary, accounting and computational skills
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
• ServSafe® Certified