Nova Southeastern University (NSU)
was founded in 1964, and is a not-for-profit, independent university with a reputation for academic excellence and innovation. Nova
Southeastern University offers competitive salaries, a comprehensive benefits package including tuition waiver, retirement plan, excellent
medical and dental plans and much more. NSU cares about the health and welfare of its students, faculty, staff, and campus visitors and is a
tobacco-free university.
We appreciate your support in making NSU the preeminent place to live, work, study and grow. Thank you for
your interest in a career with Nova Southeastern University.
Primary Purpose:
Contributes to the success of
NSU by managing the dining operations across university campuses, including communications, relationship management, project management,
student engagement, dining locations oversight, and special programs and initiatives.
Job Category: Exempt
Hiring Range:
Pay Basis: Annually
Subject to Grant Funding? No
Essential Job Functions:
1. Serves as the dining relationship manager for campus partners across the
University including, academic deans, deans of students, staff, and faculty to help maintain and build university-wide support for dining on
campus.
2. Establishes programmatic benchmarks, goals, and objectives for the on-campus dining operator.
3. 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.
4. Visits dining locations regularly and performs spot checks on service, contract
compliance, food quality, labeling, and practices.
5. Uses in-depth knowledge and experience to administer the delivery of services
to program participants and/or beneficiaries such as communicating with programs sponsors and academic advising for undergraduate
students.
6. Manages the dining services budget and monitors the budget of any sub-contractors, projecting short and long-term budget
needs, developing revenues to the budget through contract changes, and authorizing expenditures.
7. Communicates effectively with
campus partners and vendors to ensure that the university dining operations team can execute facility preventative maintenance.
8.
Endorses and maintains safety, sanitation, food quality, and nutrition standards within campus Dining Services.
9. Maintains
University dining’s feedback loop and continual evaluation of the department’s customer service standards through team engagement and
participation.
10. Provides communication leadership for the department, including student outreach, parent communication and media
requests.
11. Collaborates with vendor’s marketing team to assist in generating marketing material and ideas to promote our dining
program.
12. Assists in providing strategic direction for retail dining on campus, including concept development, menu creation, and
sales analysis.
13. Creates and executes events with student groups and campus partners for university dining guests, including
cultural celebrations, bi-weekly dinners, and multi-faceted activities.
14. Maintains a vibrant and culinary diverse dining program
that fosters community throughout the campus.
15. Provides leadership in the assessment and development of meal plans which provide
portability and flexibility for students, faculty, and staff.
16. Facilitates ensuring that university dining operations maintain the
sense of belonging between various academic units, schools, and divisions throughout the campus.
17. Keeps well-informed and current on
new concepts, practices, and trends in food service technology as they relate to institutions of higher education.
18. Seeks
opportunities for future initiatives, revenue growth, and opportunities to increase customer satisfaction. Reviews these opportunities
applying responsible financial management principles and practices and making sure they meet the desired direction and goals of the
department.
19. Negotiates, renegotiates, and administers contracts with suppliers, vendors, and other representatives.
20.
Approves and submits bills for payment.
21. Analyzes internal processes and recommends and implements procedural or policy changes to
improve operations.
22. Plans, administers, and controls budgets for contracts, equipment, and supplies.
23. Completes special
projects as assigned.
24. Performs other duties as assigned or required.
Job Requirements:
Required Knowledge, Skills, & Abilities: KNOWLEDGE:
1. Administration and Management – General knowledge of
business and management principles involved in strategic planning, resource allocation, budgeting, leadership technique, and/or coordination
of people and resources.
2. Customer and Personal Service – General knowledge of principles and processes for providing customer and
personal services. This includes needs assessment, meeting quality standards for services, and evaluation of user satisfaction.
3.
English Language – General knowledge of the structure and content of the English language including the meaning and spelling of words, rules
of composition, and grammar.
4. Law and Government – Working knowledge of laws, legal codes, court procedures, precedents, government
regulations, executive orders, agency rules, and the democratic political process.
5. Production and Processing – General knowledge of
raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution
of goods.
6. Transportation – General knowledge of principles and methods for moving people or goods by air, rail, sea, or road,
including relative costs and benefits.
7. General knowledge of MS Office Suite (Outlook, Word, and Excel).
SKILLS:
1. Work
collaboratively- with students, families, faculty, and staff at all levels in a complex and diverse environment
2. Provide leadership
and direction to others
3. Communicate- clearly and work effectively in an environment characterized by change
4. Respond – calmly and
quickly to challenging situations
5. Work- independently and as part of a team
6. Multi-task -while managing multiple projects and
assignments
7. Active Listening – Proficient skills in giving full attention to what other people are saying, taking time to understand
the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
8. Reading Comprehension -
Proficient understanding of written sentences and paragraphs in work-related documents.
9. Speaking – Basic skills in talking to others
to convey information effectively.
10. Writing – Proficient skills in communicating effectively in writing as appropriate for the needs
of the audience.
11. Critical Thinking – Basic skills in using logic and reasoning to identify the strengths and weaknesses of
alternative solutions, conclusions, or approaches to problems.
12. Judgment and Decision Making – Basic skills in considering the
relative costs and benefits of potential actions to choose the appropriate one.
13. Complex Problem Solving – Basic skills in identifying
complex problems and reviewing related information to develop and evaluate options and implement solutions.
14. Negotiation – Basic
skills in bringing others together and trying to reconcile differences.
15. Persuasion – Basic skills in persuading others to change
their minds or behavior.
16. Management of Financial Resources – Basic skills in determining how money will be spent to get the work
done, and accounting for these expenditures.
17. Social Perceptiveness – Basic skills in being aware of others’ reactions and
understanding why they react as they do.
18. Active Learning – Basic skills in understanding the implications of new information for both
current and future problem-solving and decision-making.
ABILITIES:
1. Information Ordering – The ability to arrange things or
actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures,
mathematical operations).
2. Deductive Reasoning – The ability to apply general rules to specific problems to produce answers that make
sense.
3. Inductive Reasoning – The ability to combine pieces of information to form general rules or conclusions (including finding a
relationship among seemingly unrelated events).
4. Problem Sensitivity – The ability to tell when something is wrong or is likely to go
wrong. It does not involve solving the problem, only recognizing there is a problem.
PHYSICAL REQUIREMENTS AND WORKING
CONDITIONS:
1. Near Vision – Must be able to see details at close range (within a few feet of the observer).
2. Speech Recognition -
Must be able to identify and understand the speech of another person.
3. Speech Clarity – Must be able to speak clearly so others can
understand you.
4. Travel – Must be able to travel on a daily and/or overnight basis.
5. May be required to work nights or
weekends.
6. May be exposed to short, intermittent, and/or prolonged periods of sitting and/or standing in performance of job
duties.
7. May be required to accomplish job duties using various types of equipment/supplies, to include but not limited to pens,
pencils, and computer keyboards.
Required Certifications/Licensures:
Required Education:
Bachelor’s Degree
Major (if required: Hospitality Management, Business, or closely related field
Required Experience: 1. At least five (5) years of direct multi-unit food service management, marketing,
communication, and operational management experience.
2. At least two (2) years of applicable catering experience.
Preferred Qualifications:
At least five (5) years direct experience managing multi-unit food services in
higher education.
Is this a safety sensitive position? No
Background Screening Required?
No
Pre-Employment Conditions:
Sensitivity Disclaimer: Nova Southeastern University is in
full compliance with the Americans with Disabilities Act (ADA) and does not discriminate with regard to applicants or employees with
disabilities and will make reasonable accommodation when necessary.
NSU is an Equal Opportunity Employer and considers applicants
for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status or any
other legally protected status.
