|Advertised Title||Sr. Lecturer|
|College/Division||College of Hospitality, Retail and Sport Management|
|Department||HRSM Hotel, Restaurant and Tourism Management|
|Advertised Salary Range||Commensurate with Experience|
|Location of Vacancy|
|Part/Full Time||Full Time|
|Hours per Week||37.5|
|Position Category||Full-time Equivalent (FTE)|
|Job Search Category||Faculty|
|Advertised Job Summary||
The School of Hotel, Restaurant and Tourism Management (HRTM) in the College of Hospitality, Retail and Sport Management (HRSM) invites applications for a non-tenure track 11-month faculty position at the level of Senior Lecturer to serve as the General Manager of the McCutchen House, including a newly constructed lab. The Senior Lecturer/General Manager is expected to have a passion for the restaurant industry and demonstrated leadership abilities in a team environment. This position is responsible for: teaching undergraduate courses in Restaurant and Food Production Management; procuring food and beverage, supplies, and equipment for both the McCutchen House and a new culinary lab in the Close-Hipp Building; maintaining/monitoring of budget to ensure efficient operation and that expenditures stay within budget limitations; and developing/implementing marketing strategies with the intent to increase business. In addition to lunch and dinner service during the fall and spring semesters, the Senior Lecturer/General Manager will supervise the Summer Grill, an informal lunch service during summer months, and monitor the Culinary Institute in collaboration with its Coordinator.
|Required Education and Experience||
Earned Master’s degree in Hospitality Management or related field, and three (3) years of front-house management experience in a full-service restaurant/foodservice environment.
Earned Master’s degree in Hospitality Management or related field, with a minimum of 18 graduate hours in Hospitality Management. Five (5) years front-house management experience in a full-service restaurant/food service environment. Excellent communication skills, accompanied with a proven record of high quality food production. Expertise in budget/finance and event management. Ability to collaborate with HRTM faculty on foodservice research.
|Desired Start Date||01/01/2020|
|Job Open Date||09/09/2019|
|Job Close Date|
|Open Until Filled||Yes|
|Special Instructions to Applicant||
The review of applications will commence immediately, and will continue until the position is filled. The effective date of employment is January 1, 2020. The required documents for consideration include: 1). Cover Letter, 2). Curriculum vitae/resume, 3). List of five references and contact information, 4). Three letters of reference, on organization letterhead, sent directly from referees to the Search Committee Chairperson, Dr. Robin DiPietro (email: email@example.com).
|Quicklink for Posting||http://uscjobs.sc.edu/postings/66074|
The University of South Carolina does not discriminate in educational or employment opportunities on the basis of race, color, religion, national origin, sex, sexual orientation, gender, age, disability, veteran status or genetics.
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