UCSD Layoff from Career Appointment: Apply by 07/13/18 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Eligible Disability Counseling and Consulting services (DCC) or Special Selection clients should contact their Vocational Rehabilitation Counselor for assistance.
Under the direction of the Assistant Director of Business Planning for Dining Services, the incumbent is independently responsible for the management of a variety of critical functions related to both the day to day operations and strategic planning of the Division. Specifically this includes managing the Dining Services renovation and new construction projects, leading and coordinating all food and non-food purchasing of approximately $17 million, budget development, analysis and compliance, customer service standards, occupational health and safety, and daily operating procedures.
The incumbent serves as part of the Dining Leadership Team and is responsible for ensuring open communication within their division and the department. This includes participation in work groups and campus committees.
Full authority for the development, interpretation, revision and implementation of policies, procedures, and guidelines for planning & construction operations. Provides input for department policies, procedures and guidelines related to all operational areas. Participate in the formulation, submission and management of the dining division's annual operating budget of approximately $48 million and ensures budget is in compliance with established guidelines as it relates to their area of responsibility.
In conjunction with the Assistant Director of Business Services for Dining Services, provides guidance and advisory input to HDH Executive Director, HDH Executive Council and HDH Dining Division on a variety of strategic planning issues. Acts in the absence of the Assistant Director of Dining Services as assigned.
Housing Dining Hospitality (HDH) is a self-funded, large and complex campus department consisting of 7 divisions, with approximately 700 career employees, 1000 to 1200 student employees and an annual operating budget of greater than $189 million. HDH provides housing for approximately 15,000 undergraduates, grad students, faculty, staff and their families in over 400 buildings covering approximately 6 million sq. ft. HDH is in the midst of implementing an aggressive building plan which will add 5000 new beds and almost double our square footage by 2021.
Currently, HDH houses 38% of UCSD's enrolled students with a goal of housing 50% in the near future. HDH provides maintenance and repair, contract meals/meal plan management, as well as retail food service, conference services and catering services to residents, students, faculty, staff, and campus visitors.
Occasional evenings and weekends may be required.
Overtime may be required.
To learn more about our department, please visit the Housing Dining Hospitality website – http://hds.ucsd.edu/
Strong knowledge and experience in managing food service design, construction and remodeling projects. Experience in independent administration and management of contractors, vendors, and related construction functions. Ability to read, interpret and provide relevant feedback on construction documents.
Thorough knowledge of University rules and regulations, processes, protocols and procedures for budget, accounting and fund management, and/or personnel management. experience to effectively manage a minimum of $10 million annually in the purchase of food, non-food, and food service equipment.
Ability to research, compile, project and analyze budget needs related to these areas and produce monthly reports demonstrating budget compliance. Ability to develop, implement, and monitor purchasing standards that comply with UCSD standards.
Thorough knowledge of financial analysis and reporting techniques, and/or human resources policies and procedures for staff and academic employees. Leadership skills to effectively hire, train, direct and counsel staff and to create a positive work environment.
Strong skills in short-term planning, analysis, problem-solving, and customer service. Demonstrated leadership and organizational skills to prioritize assignments, set goals, and project department needs.
Proven experience to manage multiple projects and responsibilities and meet established deadlines. Ability to research food trends and apply that information to effective strategic planning related to development of customer service standards, staffing models, menu design, kitchen design, and food purchasing.
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