8 WEEKS OF PAID LEAVE YEARLY PLUS SICK LEAVE, TUITION REMISSION, PENSION, ALL INSURANCES AND MORE

TO APPLY: Go to www.jobs.umd.edu and select job 100572 - ASSISTANT DIRECTOR.  Complete the profile application and attach your resume, cover letter and the names, titles and emails for three professional references and apply

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 80 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 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.

• Bachelor’s Degree in Restaurant Management, Business, or related field.

• Six (6) years of food service management experience 
• Additional experience may be substituted for the degree.

• 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 Management experience in non-traditional dining facilities, preferably in a public university, and formal culinary training preferred. FMP and/or CEC certification preferred.