DIRECTOR CAMPUS DINING SERVICES -Harris Stowe State University- Saint Louis, MO

The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial food service operator who is constantly seeking a better way to conduct business. This key leadership position with FRESH IDEAS (a Compass Group company) is directly responsible for the successful operation of Campus Dining Services at Harris Stowe State University. The Director ensures client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities across campus dining.

Living near HSSU in St. Louis offers a unique urban experience characterized by a blend of student life, historical significance, and ongoing community development. The Brickline Greenway, a 14-mile urban trail that connects various neighborhoods and cultural sites. A recent extension links HSSU to CITYPARK, enhancing recreational and commuting options for residents. HSSU is a public historically Black university offering programs in education, business, and arts & sciences. Whether you're in the mood for a hearty meal, a quick snack, or a place to relax with a cup of coffee, the area surrounding HSSU has a plethora of dining options to explore. Located a few miles east of campus, the Delmar Loop is an entertainment and cultural district offering a wide array of dining establishments. From international cuisines to local favorites, there's something for everyone in this lively area. A short drive from HSSU, Soulard Farmers Market is one of the oldest public markets in the U.S.

Key Responsibilities:

• Manages salaried managers 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:

• Business or Culinary 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