Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

1814
Fall 2022
Assistant Director of South Campus Dining Hall
University of Maryland
Dining Services
Full Time
Assistant Director
$110,000 - $119,999

ALMOST 8 WEEKS OF PAID LEAVE PLUS SICK LEAVE, TUITION REMISSION, RETIREMENT AND MORE!!

 

Apply on line at ejobs.umd.edu and attach your resume, cover letter and the names, titles and phone numbers of three professional references

 

Founded in 1856, University of Maryland, College Park is the flagship institution in the University System of Maryland. Our 1,250-acre College Park campus is a short drive from Baltimore and the Chesapeake Bay and 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.

Dining Services is one of the largest departments on campus with yearly revenue in excess of 70 million dollars and 1700 full, part time, special event and student employees,   Dining outlets range from Resident Dining Rooms, to nationally branded QSRs to C Shop, Catering, Cafes in Academic Buildings, full service restaurants, Concessions at athletic events and more all supported by in house Facilities, IT, Marketing, Laundry, Bakery, HR and Business teams.

Located at the crossroads of North and South, newcomers find a refreshing mix of blue collar work ethic and southern hospitality accented by world class entertainment, social and recreational activities and a diverse mix of people plus a vibrant dining scene ranging from 4 star restaurants to crab houses

The University is committed to attracting and retaining outstanding and diverse 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.

 

Reporting to the Senior Associate Director, responsible for all aspects of the management and operation of multiple food service and retail operations with yearly revenues of between twelve and eighteen million dollars.

Bachelor’s Degree in Restaurant Management, Business or related field. Prince George’s County Food Service Sanitation Management Certification. TIPS (or equivalent) Alcoholic Beverage Management Certification. Additional experience may be substituted for the degree.
Six (6) years of management experience in a large multi-unit food service facility, at least 3 of which were in a senior role.
Five Star commitment to Guest Services and the proven ability to provide hospitality that regularly exceeds guest expectations and instill a guest service work ethic in subordinate staff.
Outstanding ability to work collaboratively with a diverse set of stakeholders, including faculty, staff, students, and coworkers from a variety of ethnicity, cultures, and socio-economic backgrounds. Outstanding interpersonal skills and the ability to build consensus coupled with 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.

NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.