The University of Washington's Department of Housing & Food Services (HFS) is looking for our next great leader as the Assistant Director of UW Dining.
Our ideal candidate exhibits an appreciation of, a sensitivity to, and respect for a diverse environment, inclusive of students, faculty and staff of many social, economic, cultural, ideological, racial and ethnic backgrounds.
HFS provides on-campus housing to over 7,800 student residents and operates over 40 dining and café locations that serve the entire campus community. In order to successfully accomplish this, we employ over 1,200 student, classified and professional staff members who work throughout HFS, providing residential and dining services to the campus. As reflected in our mission statement—working together to enhance student life—teamwork and service to our students and customers are at the heart of our business.
Before we get to know you, we want to give you a chance to get to know us and introduce you to our Screening Committee Chair and our Director of Dining and more. Click here to visit us!
What You'll Be Doing This newly created position, reporting to the Director of Dining, will manage the resources that support UW Dining systems, responsible for creation and enforcement of all UW Dining policies and protocols. You will oversee systems used by the UW Dining team, ensuring maximum utilization and compliance. These include inventory management, point-of-sale (POS) systems, cash handling, operational projects, mobile ordering and future systems. This will be done with the support of the Systems Specialist and Operations Manager. The staff and systems handle over 30,000 transactions a day.
RESPONSIBILITIES Project and Strategy Management: Provide project management leadership to projects assigned by the Director. Ensure direction is strategic in nature and aligns with HFS and UW Dining mission and values.
Oversee execution of unit priorities, associated action plans and measures of success.
Become involved in and responsible for planning and implementation. Direct unit strategic initiatives and process improvement efforts.
Lead the work of project teams, including planning and setting priorities, resource management and the evaluation of progress.
Participate and sometimes lead in the development of new dining venues and major renovations in partnership with HFS Facilities and Planning.
Leadership and Supervision: Model and incorporate UW Dining mission and value statements at all levels within supervised locations.
Enforce adherence to labor management principles and staff development.
Serve as a process and project management expert and a resource for Dining leadership.
Communicate HFS unit goals and objectives to the UW Dining management team and ensure that these goals and objectives are clearly transmitted to all staff within the units.
Supervise the work completed by direct reports, ensuring appropriate productivity and quality, and provide constructive feedback so as to support success.
Develop the leadership abilities of direct reports through annual reviews, identifying learning opportunities and budgeted training plans.
Enforce and create department operations policy with the support of the Director. These policies will be overarching in nature and include, but not be limited to, uniform standards, MOU oversight, inventory management, onboarding and training initiatives.
Decision Support: Direct the systems that collect and analyze data so that labor, sales, purchasing, hours of operation and menu management can be monitored and appropriate action taken when there are variances.
Identify and introduce processes and metrics to test efficiency with current processes both in operations and administrative support functions.
Develop performance indicators and metrics to track unit/system performance.
Design and produce reports that reflect unit performance and other metrics upon request.
Analyze findings, identify areas requiring improvement, and collaborate with decision-makers to pursue more efficient methods and processes.
Participate in budget planning and development.
Operational Support: Direct a centralized hub for operational support so that unit practices are uniform, predictable and reflect best practices.
Direct compliance activities such as audits, to ensure adherence to established policies and procedures.
Direct systems training to end-users, including classroom, one-on-one, written manuals and documentation. Provide individual coaching and training.
Collaborate with unit and department staff to formulate policies, best practices to enhance functionality and teamwork.
Direct the unit's presence on the department and affiliated websites.
In cooperation with the other UW Dining leaders, coordinate hours of operation and notification to staff and stakeholders
Direct the UW Dining cyclic-year appointments, summer assignments and staffing process.
Ensure that systems and processes are in place for an accurate monthly inventory. Lead the annual year-end inventory process.
Provide leadership support in financial audits and over and short investigations, review findings and follow up.
Create, maintain and modify processes that ensure compliance with all HFS Financial Services budget timelines, monthly financial review narratives, etc.; Workday; MOU procedures; and requirements.
Participate in the review and approval of new vendors, products, RFPs and contracts; ensure compliance with UW Dining vendor and franchise contracts, as well as maintain effective relationships with key vendors.
Technical Support: Direct a centralized hub for non-technical support of the menu management, point-of-sale and business systems that support UW Dining operations.
Direct systems and controls to ensure data integrity.
Direct new application installations, upgrades and restoration during major outages in collaboration with HFS Information Technology.
Direct training for end-users, identifying key competencies, learning objectives and participants.
Direct the coordination of UW Dining applications with other HFS applications in collaboration with stakeholders.
Direct the security system for applications in collaboration with HFS Information Technology.
Review and approve end-user requests for systems acquisition, upgrades and enhancements.
QUALIFICATIONS Bachelor's degree in Hospitality or Business Management, Industrial Engineering, Supply Chain Management or Organizational Leadership and Supervision or related field. Six years of experience that includes successful:
Strategic planning and budgeting
Assessment of financial and operational performance
Administration of major systems that support a dining or similar retail operation, including menu management, inventory, point-of-sale and financial reporting and analysis
Development of policies and procedures
Supervision of technical and support staff
Effective communication skills, including giving presentations and training to technical and non-technical staff
Problem-solving that reflects creativity and resourcefulness with a high degree of flexibility
Personal qualities of integrity, credibility, tact and commitment
Mentoring staff, creating a positive work environment and fostering professional development
What's in It for You?
A salary range of $95.000.00 to $105,000.00 annually.
Full benefits, including medical and dental insurance and retirement.
Paid vacation (24 days per year) and sick leave (12 days per year) as well as ten paid holidays a year and one personal day.
A Monday through Friday schedule, 8:00 a.m. to 5:00 p.m., and remains on call the remainder of the time and is required to respond to problems if/when necessary depending on the extent and severity; position infrequently attends Department events that occur outside the regular work schedule.
Subsidized transit and parking passes.
Position Open Until Filled. For priority consideration, please apply by October 14, 2018.