Assistant Director- Yahentamitsi Dining Facility

University of Maryland, United States

Updated: 1 day ago
Location: College Park, MARYLAND
Deadline: ;

Posting Details
Posting Details


Position Number: 100572
Title: Assistant Director
Functional Title: Assistant Director- Yahentamitsi Dining Facility
Category Status: 33-Exempt Regular
Applicant Search Category: Staff
University Authorized FTE: 1.000
Unit: VPSA-Dining Services
Campus/College Information:
Founded in 1856, University of Maryland, College Park is the state’s flagship institution. Our 1,250-acre College Park campus is just minutes away from Washington, D.C., and the nexus of the nation’s legislative, executive, and judicial centers of power. This unique proximity to business and technology leaders, federal departments and agencies, and a myriad of research entities, embassies, think tanks, cultural centers, and non-profit organizations is simply unparalleled. Synergistic opportunities for our faculty and students abound and are virtually limitless in the nation’s capital and surrounding areas. The University is committed to attracting and retaining outstanding and diverse faculty and staff that will enhance our stature of preeminence in our three missions of teaching, scholarship, and full engagement in our community, the state of Maryland, and in the world.
Background Checks

Offers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify you from employment.
Position Summary/Purpose of Position:
Reporting to the Associate Director for Residential Dining and managing a comprehensive culinary team including an Executive Chef, a front of house management team, and a Production Manager with support from the Senior Executive Chef, Nutritionist, and the Procurement team. This position is responsible for all aspects of the management and operation of the award winning, 68,000 square foot residential dining facility on campus. The facility offers 12 unique food stations serving over ten thousand meals daily with yearly revenues of about thirty million dollars.
Benefits Summary Top Benefits and Perks:

Exempt Benefits Summary

Minimum Qualifications:
Education:
  • Bachelor’s Degree in Restaurant Management, Business, or related field.


Experience:
  • Six (6) years of management experience i
  • Additional experience may be substituted for the degree.


Knowledge, Skills, and Abilities:
  • Five Star commitment to Guest Services and the proven ability to provide hospitality that regularly exceeds guest expectations and instills a guest service work ethic in subordinate staff.
  • Outstanding ability to work collaboratively with diverse stakeholders, including faculty, staff, students, and coworkers from a variety of ethnicity, cultures, and socio-economic backgrounds.
  •  Outstanding interpersonal skills, the ability to build consensus, and outstanding leadership skills.
  • Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends. 
  • Outstanding guest service, hospitality, and oral and written communication skills. 
  • Ability to lead and motivate a diverse work team with a range of skills at multiple locations.
  • Skill and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and laws. 
  • Ability to operate a variety of computers and use food production inventory, and HR software.
  • Thorough knowledge of budgeting, financial statements and the principles of staff scheduling, cost control and inventory control, Basic knowledge of the principals of food production, cooking and preparation; of food and food service marketing, of food products and menu development; of foodservice environmental best practices; ability to read, interpret and implement long and short term planning in response to data.
Preferences:
Prefernces:
  • Management experience in non-traditional dining facilities, preferably in a public university, and formal culinary training preferred.
  • FMP and/or CEC certification preferred.
Additional Certifications:
  • Prince George’s County Food Service Sanitation Management Certification. 
  • TIPS (or equivalent) Alcoholic Beverage Management Certification. 
  • Must have a drivers license valid in Maryland with 5 points or less.
Additional Information:
Job Risks Not Applicable to This Position
Physical Demands
This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug free, weapon free campus.
Posting Date: 02/22/2024
Closing Date:
Open Until Filled Yes
Best Consideration Date 03/21/2024
Diversity Statement:
The University of Maryland, College Park, an equal opportunity/affirmative action employer, complies with all applicable federal and state laws and regulations regarding nondiscrimination and affirmative action; all qualified applicants will receive consideration for employment. The University is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, religion, sex, national origin, physical or mental disability, protected veteran status, age, gender identity or expression, sexual orientation, creed, marital status, political affiliation, personal appearance, or on the basis of rights secured by the First Amendment, in all aspects of employment, educational programs and activities, and admissions.

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