Position Status & Special Application Instructions
Position Status & Special Application Instructions
Posting Number
NC00716
Benefits Eligible?
Section
Administration & Finance
Number of Positions Available
Anticipated Start Date or Semester
Posting Date
02 / 21 / 2025
Position Status
continuing
Union Status
End of Temporary or Limited Position
Priority given to applicants who apply by
Closing Date
Open Until Filled
Special Instructions / Information for Applicants
Posting Details
Classification Information
Salary Grade / Rank
12NC
Proposed Starting Salary Range
65,981-90,000
Benefits
Full-time employee benefits include :
- Comprehensive Health Benefits and Rewards for Wellness Incentives
- Generous Paid Time Off
- Family / Parental Leave
- Tuition Waivers at RIC, CCRI & URI
- Retirement Plan
- Long-term Disability Coverage
- Variety of voluntary add-on’s
For a complete listing, visit :
FLSA
Exempt
Branch of Service
non-classified
AA / ADA Statement
As an Affirmative Action / Equal Opportunity institution that values and is committed to inclusion and to expanding the diversity of its faculty and staff, the College invites members of protected classes, including minorities and persons with disabilities, to identify themselves as such at the time of application.
Position Information
Position Title
Assistant Director Dining Operations and Readiness
Career Ladder Eligible?
Career Ladder Path
Department Name
College Dining Services
Full Time / Part Time
full-time
Scheduled Work Week / Hours / Area
Tuesday – Saturday
35 hours / week
Academic or Calendar Year
calendar
Number of Employees Supervised
30-49
Position Overview
The Assistant Director of Dining Operations and Readiness works closely with the Director of Dining Services, Executive Chef and department staff to ensure a best-in-class dining experience for the Rhode Island College community. This position will have direct contact with senior campus and state offices, college departments and students, clubs and organizations to coordinate catering, department strategic and operational planning, and to ensure a high quality experience for our campus community and guests alike.
Primary Purpose
The Assistant Director, Dining Operations and Readiness, assists the Director in the administration, management, and supervision of operations and readiness for dining facilities, services, and related food activities campus wide, in collaboration with the Dining Management Team. Primary responsibilities include providing an exceptional guest experience, facility and service readiness, Classified and Student staffing, operations, and supervision.
Essential Duties
Actively manage dining facilities and service areas, to ensure environments are well maintained, clean, comfortable and engaging to consistently support an exceptional experience for dining guests.Provide supervision and direction ensuring all operations are functioning in a manner which consistently delivers the highest level of customer service and is supportive of an exceptional dining experience.Perform regular inspections, identify areas requiring improvement, initiate corrective actions, and monitor corrective action statuses until successfully completed.Responsible for the scheduling, oversight, supervision, and support of Dining Services housekeeping team as well as the equipment and supplies, training, and adherence to cleanliness and sanitation standards.Coordinate with and serve as the Dining liaison for support functions to include Facilities & Operations, Campus Police, Audio Visual, Student ID, as well as non-College service providers including but not limited to fire alarm inspectors, ventilation cleaning, pest control, etc.Assist the Director in the development and oversight of Dining Services maintenance, equipment, and repair budget lines as well as the Dining General Maintenance Plan (DGMP) and Dining Capital Improvement Plan (DCIP).Identify and coordinate Classified and Student support staffing needs for all services areas, managing scheduling, training, and payroll functions, and serving as the Dining Services liaison to Human, Resource, Payroll, Student Employment, and IT for staff related issues.Coordinate and manage Dining Services Classified Staff professional development training program, Student Staff training programs, and assist with department wide food safety training and certification.Assist the Director with the management and oversight of the various Dining Service staff related budget lines, as well as the development of short- and long-term staffing plans.Identify, initiate, and maintain guest communications in dining facilities and collaborate with campus electronic messaging / monitor contributors to provide dining guests with timely and relevant information.Manage the usage of dining facility spaces, to include on line space approvals, coordination with / of on campus service providers, room and support service readiness, as well as post event actions and billing.Promote utilization of dining facilities to internal and external users, and analyze space usage / feedback to identify opportunities for improved guest experiences and increased revenue.Prepare, update, and maintain Dining Services operation manuals, plans, and procedures for use by all members of the Dining Management Team.Demonstrate a commitment to Dining Services vision of excellence and provide the training, mentoring, and inspiration to support the ability of our team to achieve this vision.Occasional Duties
Perform other duties of similar responsibility and authority as assigned by the Director, Dining and Retail Food Services.
Required Skills, Knowledge, and Abilities
Ability to work non-standard hours to include nights and weekends as requiredStrong communication, organizational and interpersonal skills.Ability to effectively manage multiple tasks simultaneously with attention to detail.Competence in utilizing various technology applications, electronic communication, word processing, and other related functions.Ability to effectively interface with a diverse work force, staff, administrators and guests.Required Qualifications
Bachelor’s Degree in Hotel, Restaurant or Institutional Management / Culinary or related field.Five years of experience in high volume, college, university or similar Food Service Operation with supervisory and managerial experienceIn lieu of a Bachelor’s degree, high school or GED degree with ten years of experience in high volume, college, university or similar food service setting with operational, supervisory and managerial experience.Preferred Qualifications
Master’s Degree in Business Administration, Public Administration or a related field.Knowledge of computerized food services systems, to include CBORD, Event Management system (EMS), and VISEX Media appliances or equivalent.Bilingual in English / Spanish (fluent in speaking and writing).Environmental Conditions
The employee is not exposed to known adverse environmental conditions.
