Assistant Director of Dining Services for Menu Management – Dining Services, University Housing – 1025672-6689

This job was posted by https://illinoisjoblink.illinois.gov : For more
information, please see:
https://illinoisjoblink.illinois.gov/jobs/12264815 Assistant Director
of Dining Services for Menu Management – Dining Services, University
Housing

Job Summary

Manage the menu management system which includes multiple software
packages. Primary duties include product database management, inventory
management, ordering system, recipe system management, online ordering,
database management for special dietary needs, and catering menu
management. All University Housing staff will engage and contribute to a
culture of diversity, equity, and inclusion within University Housing.

Duties & Responsibilities

– Menu Management

Provide expertise and supervision for use of a robust Menu
Management System which includes, but is not limited to: CBORD
Foodservice Suite, Eventmaster, NetNutrition, and mobile inventory
software systems. Serves as the product manager for these systems.

Direct the integration of auxiliary software systems with CBORD
products, such as Dining mobile app or comparable software.

Serve as liaison with software vendor(s) for more complicated
problem solving, system updates, and other related activities.
Collaborate with the Housing Tech Services department for software
maintenance, troubleshooting, and upgrades.

Maintain accurate data, recipes, nutritional and allergen
information, and reports within the menu management system.

Oversee the operation and maintenance of the menu management system
and nutritional information system, supporting all areas of Dining
Services within University Housing.

Create, implement, evaluate, and oversee policies and procedures for
department as they relate to menu management software systems and
interfaces.

– Leadership and Supervision

Supervisors will engage and implement University Housings
diversity, equity, and inclusion initiatives.

Serves on the Dining Leadership team and acts as a representative
for Dining Services leadership.

Plans and conducts training programs for staff on menu management
and related systems.

Recruit, supervise and train menu management support staff.

Maintain and develop departmental policies, procedures and training
materials related to Menu Management programs and related interfaces
with other software programs.

Helps coordinate and participates in the menu management and systems
support of special events or catering meal services as needed.

– Fiscal Responsibility

Oversees accuracy of data maintained in menu management system,
including cost of food and supplies.

Generates reports and advises on practices based on a variety of
traits and filters.

Develops financial reports used for budgeting and raw food costs
calculations.

Make recommendations in updating retail and special event price
lists as needed.

Make recommendations on contracts related to goods and services for
Dining Services.

– Other

Interviews applicants, offering recommendations for hiring.

Helps coordinate activities involving staff in training.

Performs other related duties as assigned.

Additional Physical Demands

Physical Demands: The work is mostly performed in an office setting.

Work Conditions: Some time may be spent in a kitchen where there is some
discomfort in low temperatures areas (-10 degrees F) and high
temperature areas (90 degrees F).

Minimum Qualifications

– Bachelors degree in business administration, management, or a
field related to the position.
– Two (2) years of professional business, financial, and/or managerial
work experience.
– Demonstrated food service management experience.
– Experience in the development of menus and food preparation
procedures.

Preferred Qualifications

– Masters degree in business administration, nutrition or a related
field.
– One (1) year of food-production management experience in an
institution of higher education or health care, with a minimum
customer base of 500.
– HACCP certification or Illinois Sanitation Certification.

Knowledge, Skills and Abilities

– Strong analytical and organizational skills.
– Strong leadership, management, and education skills.
– Excellent interpersonal skills and excellent oral and written
communications skills.
– Ability to work independently as well as in a team environment.
– Ability to work in an environment with diverse staff and students.
– Knowledge/skill in the operation of a Menu Management System that
supports all phases of food production.
– Knowledge of culinary terms and food production techniques.
– Knowledge of menu planning.
– Proficiency with windows-based PCs.

Appointment Information

This is a 100% full-time Civil Service 5010 – Business/Administrative
Associate position, appointed on a 12-month basis. The expected start
date is as soon as possible after the posting close date. The budgeted
salary range for the position is $65,000 to $73,301.25.