Description

We are seeking a Assistant Food Service Director, Retail Operations who will provide the day-to-day vision, planning, and direction for all retail, partner, and affiliate locations across campus, focusing on student satisfaction and engagement, quality execution, and service. They will work closely with the Director of Operations for Hopkins Dining and the Chef de Cuisine in the development and execution of menus, as well as creating the right experience for the students in retail dining across campus, including partners and affiliates.

Focusing on the student experience and quality execution will be vital in the role. This leader will be responsible for developing and growing the operations team at the locations. The Assistant Food Service Director for Retail Operations supports the overall retail, partner, and affiliate locations as needed under the direction of the Hopkins Dining Director of Operations.

Specific Duties & Responsibilities

Operations

• Leads all daily retail, partner, and affiliate operations across Homewood Campus and will be responsible for supporting the retail operational team.
• Collaborates with the culinary team on culinary execution at the locations.
• Oversees operational and financial management at the locations.
• Provides direction and support for the General Managers and Team leaders.
• Manages a team of 125 bargaining unit employees and up to 5 team leaders.
• Collaborates with the Chef de Cuisine on culinary execution and standards.
• Builds and maintains strong relationships with students, campus constituents, and dining team members.
• Works in partnership with Student Advisory committees, including but not limited to Student Government, Sustainability, and the Plant Forward groups.
• Responds and assists in any student service issues.
• Ensures team members have the tools necessary to complete their jobs.
• Ensures show quality standards are maintained at all times.
• Supports and communicates University initiatives.
• Collaborates with the Marketing team to execute marketing initiatives for retail, partner, and affiliate locations.
• Assists Employee Labor Relations with managing bargaining unit hourly staff as aligned with the Collective Bargaining Agreement.
• Participates in First-step grievance meetings with UniteHere Local 7, sends resolution to the union and Labor Relations, and may participate in Second-step grievance meetings in the absence of the Director of Operations for Hopkins Dining.
• Assists Human Resources with managing Team Leader hourly staff as aligned with the University Policies.
• Ensures the location of the physical plant and equipment are maintained and in good working condition.
• Works closely with the Department of Facilities and Real Estate to ensure timely response to facility-related work orders.
• Ensures authenticity in menus, including the digital signage.
• Sets high expectations for customer service, product knowledge, and education among all staff (BU team members and team leaders).
• Drive outcomes with Point-of-Sale technology, including registers and mobile ordering platform.
• Works with the Hopkins Dining Support team to ensure all areas are represented in the location and there is an intentional collaboration between the Support team, the location management, and BU team members.
• In collaboration with the Hopkins Dining Safety and Sanitation team, oversee the retail, partner, and affiliate safety and sanitation initiatives.

General Administration

• Assists in the general administration of the department, including the establishment and implementation of policies and procedures, personnel administration, and crisis management.
• Supports the Director of Operations in strategic planning, meal plans, and food services throughout the retail, partner, and affiliate dining programs.
• Oversees the day-to-day retail for the department.
• Manages affiliate and partner contracts and the campus beverage and snack vendor accounts.
• Collaborates with Marketing on all retail, partner, and affiliate marketing efforts to ensure the messages are appropriate for the Campus Community.
• Oversees the financial performance of all retail operating units in dining services.
• Assists with the department's capital plan, including the focus areas of maintenance needs and renovation cycles.
• Project management planning and development of location and brand planning.

Contract Administration

• Manage the day-to-day relationship with campus affiliates and partners, assuring the highest level of operations, food preparation, customer service, food variety, and quality.
• Ensure and measure compliance with food standards, sanitation, operational hours, financial terms, and any other measurable objective for all contractors; intervention may be necessary at times to protect the University.
• In collaboration with the Safety and Sanitation team, develop a program for inspecting, reporting, correcting, and re-evaluating partners and affiliates across campus.
• Enforce adherence to federal, state, and local laws and regulations regarding the delivery of a food service program.
• Develop action plans and goals to correct any contractor's non-compliance with food service agreements.
• Disseminate feedback and assessment data to contractors for improvement and goal development as needed for improvement.
• Coordinate meetings as necessary with contractors to maintain excellence and develop partnership goals for the joint success of the institution and each contractor.
• Facilitate any contractor transition to ensure uninterrupted service to the University.

Finance

• Collaborates with the Director of Operations for Hopkins Dining and Finance Manager on the operating budget.
• Ensures cost controls are in place and being adhered to.
• Achieves assigned budget goals.
• Oversees execution of required daily reporting.
• Oversees completion of required department reports.
• Responsible for the financial outcomes of the location (s), including food, equipment, and smallwares inventories.
• Responsible for overseeing weekly payroll.
• Analyze sales data to ensure profitability.

Controls

• Ensures that all security, safety, and sanitation standards are achieved.
• Employs good safety and sanitation practices.
• Oversees control of all retail inventories, product cost, and purchasing.

Leadership & Internal Relationship Building

• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Interviews, hires, trains, and develops team members according to Dining Standards.
• Displays a positive attitude towards team members.
• Mentors department managers to develop their skills and leadership abilities.

Special Knowledge, Skills, and Abilities

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Able to communicate effectively with the management team, students, and team members.
• Ability to taste and evaluate food and beverage products.

Additional Information

• This position is considered essential personnel and will be asked to be on-call via phone as needed during the semester as a point of contact for affiliates, partners, and internal parties and may need to report to campus to manage emergency situations.
• This position will also need to execute flex hours (including weekends) to accommodate maintenance and service work or other office events during non-business hours, typically quarterly.

Minimum Qualifications

• Associate’s Degree or Culinary Degree Equivalent or years of experience equivalency.
• A minimum of 5 years of Food Service Management experience, with at least one year in a supervisory role.
• ServSafe and Allertrain certification is required and must be obtained within three months of employment if not currently held.
• Additional education may substitute for required experience, and additional experience may substitute for required education to the extent permitted by the JHU equivalency formula.

Preferred Qualifications

• Bachelors Degree preferred.

Classified Title: Sr. Food Services Manager
Job Posting Title (Working Title): Assistant Food Service Director, Retail Operations
Role/Level/Range: ACRP/04/MD
Starting Salary Range: $55,800 - $97,600 Annually (85,000 targeted; Commensurate with experience)
Employee group: Full Time
Schedule: 5 days a week, some nights and weekend work as necessary
Exempt Status: Exempt
Location: Homewood Campus
Department name: Hopkins Dining
Personnel area: University Student Services