Location: Lewisburg,WV, USA
The Director of Dining Operations will provide strategic and operational direction and oversight to all areas of the WVSOM food, beverage and catering functions. This position, reporting to the Vice President for Finance & Facilities and Chief Financial Officer, encompasses menu development, maintenance of high standards for food quality, nutrition and customer service, and plays a crucial role in elevating the dining experience for our students, faculty, staff and visitors.
This is a full-time non-classified position with full state benefits and is exempt from FLSA provisions regarding overtime. Not all activities of this position occur within the confines of a 7:00-3:30 schedule and will require some evening or weekend scheduling specific to catering functions.
This position has been designated as Essential. This means that when WVSOM is faced with an institutional emergency, employees in such positions may be required to remain at their work location or to report to work to protect, recover and continue operations at WVSOM.
West Virginia School of Osteopathic Medicine is an equal opportunity employer and is committed to enhancing diversity among its faculty and staff.
Education/Knowledge
Minimum Education High School or GED Required Licenses/Certification
Must Have a current WV Certified Food Handler's Identification Card (ANSI) National Accreditation Board. Requires possession of a valid/current driver's license.
Skills Required
Requires a High School diploma with additional training and/or certificates in culinary, hospitality, dining, or food management. Bachelor's degree in culinary or hospitality is preferred.
Must have at least 5 five years' experience as a Director, Assistant Director, or Senior Level Chef position in the food service, restaurant, hotel, or related industry.
A combination of education and recent and related experience may be considered.
Knowledge, Skills, and Abilities
* Excellent food production and direct cooking knowledge is essential for this role, with experienced using commercial equipment.
* Use of quality food control procedures as well as the ability to communicate effectively with clients, client customers and support staff is required.
* Responsible for responding effectively to changing market demands.
* Knowledge of regulatory standards.
* Carries out supervisory responsibilities in accordance with the state's policies and applicable laws. Responsibilities include interviewing, hiring recommendations, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
* Proficiency in Microsoft Office applications.
Duties and Responsibilities
Duties and Responsibilities
* Provide managerial oversight to the O'Cafe team including food and beverage operations, ensuring high level guest service standards, food product quality, cost controls including budgeting and forecasting, and developing internal procedures.
* Strong commitment to working daily in the O'Caf kitchen in all phases of the breakfast and lunch menu preparation and cooking
* Lead by example to ensure all food service operations exhibit a professional, friendly and engaging service commitment to the WVSOM Community; constantly review and evaluate dining operating procedures and make recommendations/decisions to increase quality of service.
* Through subordinates and other direct reports, will direct the activities of all catering functions, including event assistance, scheduling, pricing, customer interaction.
* Oversees all O'Caf staff scheduling with a focus on expense containment and productivity
* Working with the O'Cafe team, and the CFO, the Director will manage food and personnel labor costs to maximize profitability and operating margins.
* Responsible for all Health Department regulations, and works with lead O'Caf personnel on proper controls
* Create procedures for staff which ensure all safety and sanitation processes are followed when handling food and beverage. Provide supervision and professional development to staff, and conducting regular performance evaluations.
* Conduct yearly campus-wide assessment survey to identify service, menu, price and other customer satisfaction metrics with the outcome to make improvements accordingly.
* Ensure team members have current knowledge of O'Caf menu offerings, new services, facility issues, upcoming catering events, pricing, etc.
* Initiates and pursues opportunities to further sustainability practices within food service operations and in partnership with other vested departments
* Other duties as directed.
Required Experience