Executive Director of Dining & Retail

Summary of Responsibilities:

The Executive Director of Dining & Retail is responsible for overseeing the strategic direction of all aspects of campus dining and retail operations. This role includes developing and implementing organizational dining and retail policies, managing the dining and retail departmental lead team, and ensuring overall operational and financial health. They will work closely with senior leadership to develop and implement strategies to promote a welcoming experience with excellent service and high-quality products for students, faculty, staff, and visitors at all dining and retail locations.

Specific Duties and Responsibilities:

• Oversees the development of strategic plans for all services offered within the Dining & Retail department.


• Collaborates with senior leadership to develop and execute strategic plans that include innovative concepts, financial priorities, facility renovations, and expansions to support the strategic plan of the college.


• Provide leadership for annual price negotiations and develop Food and Retail RFPs as needed.


• Creates and implements service policies, programs, and systems to support the goals of the organization.


• Collects and analyzes key result areas such as sales data, customer demographics, historical trends, and promotion effectiveness.


• Lead university dining and retail financial affairs, which includes multi-year financial forecasting, budgeting, reviewing, and analyzing financial statements.


• Creates the strategy for small and large events based on trends, staffing needs, and analyzing annual events year over year for continuous improvement.


• Responsible for providing leadership in managing and developing all campus dining and retail locations.


• Supervise and support the Operations’ strategic business plan to attain the department’s operational goals while reinforcing Highlands College’s campus services’ vision and values.


• Oversee all aspects of new unit openings, including developing the strategic plan and timeline for a successful opening.


• Creates and implements strategic plan for scheduling, merchandising, station layouts for aesthetic and sales purposes.


• Develop and implement staff training programs.


• Provide high-level analytic oversight for ongoing projects and deliverables.


• Maintain a departmental calendar of projects with continual tracking of progress.


• Strategically create executions plans for all unit marketing and special events with input from marketing and communication departments.


• Ensure adherence to federal, state, local, and Highlands College sanitation and OSHA rules, regulations, standards, and codes.


• Oversee all food, merchandise, supplies, and equipment purchases in collaboration with each location.


• Collaborate with CFO and Vice President of Operations to facilitate the alignment of financial budgeting and execution to ensure achievement of budget targets and efficient management of resources.


• Assess and develop the annual training program for Manager, Directors, Coordinators, and Team Leads.


• Oversee the performance management process, including annual appraisals, creating professional career development opportunities, and annual performance reviews.


• Collaborate with Highlands College IT to identify opportunities for system upgrades and changes.


• Update job descriptions annually during performance reviews.


• Provides strategic oversight and direction to assigned locations including, but not limited to staffing, menus, sales, scheduling, and other operational areas.

Dining Operations

• Establish and develop relationships with local food vendors.


• Oversee the overall direction, coordination, and daily management of foodservice operations on campus.


• Prepare and manage the annual budget.


• Utilize systems for completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.


• Oversee and participate 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.


• Responsible for ensuring that quality nutritional services are provided on a daily basis and dining facilities are maintained in a clean, safe, and sanitary manner.


• Establish and maintain a high level of food quality and menu satisfaction with a focus on variety, flexibility, quality, food trends, and healthy options through collaboration with the university’s food service contractor.


• Provide leadership for annual price negotiations and develop Food Service RFPs as needed.


• Develop and execute strategic plans that include innovative dining concepts, service-delivery strategies, financial priorities, facility renovations and expansions to support the strategic plan of the college.


• Coordinate the development of Highlands College policies in areas of responsibility.


• Maintain a current and developing knowledge base of health and dietary concerns, food allergies and religious practices related to dining.


• Lead Highlands College’s dining financial affairs, which includes multi-year financial forecasting, budgeting, reviewing and analyzing financial statements.


• Visits dining locations daily and performs spot checks on service, contract compliance, food quality, labeling, and practices.


• Uses in-depth knowledge and experience to administer the delivery of services to program participants and/or beneficiaries such as communicating with program sponsors and academic advising for undergraduate students.


• Develops and communicates program priorities and performance standards and assesses operations using these criteria. Plans and conducts quality assurance reviews and recommends changes as appropriate. Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent.


• Ensures that the food offered to the students is of superior quality.


• Directs and conducts safety, sanitation, and maintenance programs.


• Maintains excellent relationships with clients as well as other departments within the community.


• Promotes the professional growth and development of the entire team.


• Fosters strong inter-departmental relations and integrates the dining service department with the facility plan of operations.

Coffee Operations:

• Oversee the overall direction, coordination, and daily management of HC Cafe.


• Utilize systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/timekeeping, etc.


• Oversee and participate 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.


• Responsible for ensuring that quality services are provided on a daily basis and are maintained in a clean, safe, and sanitary manner.


• Establish and maintain a high level of beverage quality and menu satisfaction with a focus on variety, flexibility, quality, and beverage trends.


• Provide leadership for annual price negotiations and develop Food Service RFPs as needed.


• Develop and execute strategic plans that include innovative coffee concepts, service-delivery strategies, financial priorities, facility renovations and expansions to support the strategic plan of the College.


• Coordinate the development of Highlands College policies in areas of responsibility.


• Maintain a current and developing knowledge base of health and dietary concerns, food allergies and religious practices related to coffee.


• Visits coffee locations daily and performs spot checks on service, contract compliance, beverage quality, labeling, and practices.


• Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent.


• Ensures that the coffee offered to the students is of superior quality.


• Directs and conducts safety, sanitation, and maintenance programs for the coffee locations.


• Promotes the professional growth and development of the entire team.


• Fosters strong inter-departmental relations and integrates the dining service department with the facility plan of operations.

Retail Operations

• Plans, organizes, and manages the operations of the Campus Goods & Supply store.


• Develops and implements efficient work policies, methods, and procedures for all operations of the store and associated operations and makes adjustments when appropriate.


• Investigates, evaluates, and implements improvements, expansion, and termination of products and related operations.


• Develops and implements internal controls to safeguard the assets of assigned operations including cash and inventories.


• Resolves difficult problems regarding the ordering, receiving, shipping, and billing aspects of store operations with vendors.


• Interfaces and maintains effective working relationships with vendors involving new or improved products, sales promotions, trade practices, sales trends, product orders, invoices, and shipments.


• Prepares the annual budget of assigned operational areas and reviews and controls expenditures of funds.


• Institutes and maintains computer systems supporting sales, inventory, and general administrative functions in the college store and acts as the computer systems administrator.


• Investigates non-routine customer complaints and takes appropriate action.


• Establishes retail prices for merchandise based on established policies; negotiates with vendors to assure the lowest cost prices and timely delivery of purchased products.


• Collaborates with appropriate teams in planning and coordinating effective marketing activities that promote sales in-store and online.


• Manages the ordering of a variety of store products and assures adequate inventory levels.


• Ensures the proper receipt, marking, display, stocking and storage of store merchandise.


• Organizes and manages annual and periodic inventories.


• Prepares and/or coordinates the preparation of reports and correspondence relating to store and associated operations.


• Selects, trains, evaluates, and supervises the work of assigned staff.


• Participates in store operations activities during peak periods and in the absence of regularly assigned staff.


• Manages ancillary store operations.


• Coordinates or participates in the maintenance of the store website.

Other Duties:

• Leads project management and system implementations efforts to support departmental and institutional goals.


• Embraces and promotes the vision, values, and mission of Church of the Highlands and Highlands College throughout all activities.


• Assists in planning and executing campus events, contributing to their successful implementation.


• Contributes to student recruitment and retention initiatives, actively supporting these efforts.


• Acts as an ambassador for the College, engaging with alumni, parents, students, neighbors, community leaders, and professional colleagues to foster positive relationships.


• Performs other duties as assigned to support Highlands College’s mission and objectives.


• Participate in ministry at Church of the Highlands and Highlands College by leading small groups.


• Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle.

Leadership Requirements:

• Provide leadership to the teams of Harvest Food Hall, Resolute Bistro, Resolute Cafe, and Campus Goods & Supply.


• Serves as a direct report for Retail Lead Coordinator, Resolute Manager, and Campus Goods & Supply Team Leader.


• Assists the Executive Director of Campus Operations with any dining and retail needs.


• Lead and develop teams to effectively reach set goals.


• Influences others using rational arguments. Identifies basis for compromise and reaches an agreement.


• Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding.


• Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals.


• Reviews progress achieved, publicly and privately recognizing achievement


• Anticipates the possible demands and outcomes of a particular task or situation – plans and prioritizes appropriately.

Qualifications

Personal Characteristics:

• Demonstrates a genuine interest in supporting others, coaching, and training to improve performance.


• Encourages the contribution of others and takes their views into account.


• Highly focused, self-starter with an elevated level of energy and positive outlook.


• Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.


• Highly focused, initiating with an elevated level of energy and positive outlook.


• Self-driven leader.

Essential Traits:

• Analytical Skills


• Customer Service


• Critical Thinking


• Conflict Resolution


• Problem Solving


• Decision Making


• Initiative


• Creative

Abilities & Skills

• Must exemplify a high level of customer service.


• Clearly explain complicated processes and regulations.


• Ability to provide solutions to employee inquiries.


• Ability to self-motivate and make independent decisions.


• Strong supervisory, leadership, management, and coaching skills.


• Strong communication skills, both written and verbal.


• Ability to communicate on various levels to include senior leadership, management, vendor, customer, and associate levels.


• Excellent financial, budgetary, accounting, and computational skills.


• Proficient computer skills to include carious computer programs, Microsoft Office programs, email, and internet.


• Excellent time management.

Knowledge:

• Strong knowledge of food and retail trends with a focus on quality, production, sanitation, cost controls, and presentation.


• General understanding of the higher education industry.


• ServSafe Certified.


• State Food Safety Food Handler Certified.

Education:

• B.S. degree in Hospitality, Food Service, or related field preferred.

Experience:

• A minimum of 5 years of leadership or management in dining and retail required.


• A minimum of 10 years in dining and retail required.

Extent of Public Contact:

• Medium  

Physical Demands:

• Moderate exposure to physical risk


• Good physical condition is required


• Ability to lift 50 lbs without assistance Ability to stand for long periods of time.   


• The physical activity of this job includes climbing, stooping, kneeling, and crawling.
  

Direct Reports:

• This position is a team lead for all current and future dining and retail. See Organizational chart.