The Director of Dining, Culinary, and Market Services is responsible for the administration and direct management of a broad and diverse set of initiatives related to the delivery of food and hospitality services on the UCSD campus. The Director of Dining Services reports directly to the Executive Director of Housing, Dining, and Hospitality Services (HDH).
This encompasses 5 residential dining operations, UC San Diego Catering, 2 full service restaurants, 2 food trucks, as well as market locations and retail operations. The direct scope of responsibilities is quantifiable by approximately $50 million in annual sales, and expenses.
The Director is responsible for approximately 249 career staff and 1000 student and limited service employees. The Director serves as a member of the Senior Management Team in HDH, sharing responsibility for the Department operation with annual budget of approximately $170 million and housing more than 15,000 students, faculty, and family residents on campus. This position provides analysis and input to Housing Dining Hospitality's Executive Director on program and facility management, strategic input, and program direction based on student and community feedback, data analysis and business operational needs.
Responsibilities are many; but foremost is the creation of a world class dining experience that meets the needs of a diverse student population. The Director will explore innovative dining options for new and existing locations that include fresh seasonal ingredients, with a focus on local, regional, international and sustainable food selections, enhance quality and cost efficiencies, setting policy, budget development, resource management, sustainability initiatives, quality customer service to students by seeking regular input. Student input should be gathered through a variety of means including satisfaction surveys, standing committees and by engaging students one–on-one in the dining centers.
As campus dining and retail facilities are self-supporting operations, the Director is responsible for providing leadership in finding and implementing creative solutions in meeting customer needs while maintaining affordability.
Advanced knowledge in food service operations and sanitation regulations.
Advanced verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking skills, ability to multi-task and ensure effective time management.
Advanced decision making and reasoning skills, and advanced ability to develop original ideas to solve problems, conduct operations analysis and quality control analysis.
Advanced effective interpersonal and work leadership and management skills.
Advanced computer application skills.
Strong demonstrated experience in independent administration and management with demonstrated ability to manage complex dining, retail and catering programs efficiently.
BA/BS in Food Service, Hospitality, Business Administration or related field and 10 years of progressive experience in food service/hospitality programs in a college/university environment to include operations, retail, budget management, labor/personnel management, and facility/design or an equivalent combination of education and experience.
Demonstrated leadership and knowledge in strategic planning and implementing policy.
Strong demonstrated ability to exercise good judgment in making high-level management decisions. Strong political and organizational acumen.
Demonstrated record of successful planning, budgeting, financial analysis and fiscal management including skill in budget preparation, analysis, and controlling costs. This includes demonstrated ability to develop, implement, analyze, and monitor annual multimillion dollar operating budget. Ability to prepare short and long-range financial forecasts.
Skill in public relations in communicating on a day to day basis with parents, students and other customers.
Ability to recruit, interview, hire, manage, delegate and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, implementing disciplinary actions, and provide training for dining management and service staff.
Demonstrated experience in facility management, financing, design, remodeling and construction, including, but not limited to kitchen layout and design, reviewing blueprints and construction documents, construction financing and preparing financial projections.
Demonstrated knowledge and skill in marketing and merchandising concepts to develop programs and conduct research. Ability to apply results to facility design for new constructi
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