Executive Director Dining

Operational Leadership: Provide oversight to all food and beverage operations for University Housing and Dining, including residential dining, retail, culinary and catering.Accountable for operational excellence, guest experience, problem-solving, implementation of new programs and services, staff experience, assessment, nutrition and well-being, and sustainability.Work collaboratively with cross-functional teams across the department to achieve departmental goals and enhance operational efficiency. Interact with student, staff, and faculty customers in a meaningful and productive way; make recommendations on the comprehensive dining options offered at the University of Texas at Austin. Collaborate with academic departments, develop and oversee strategic partnerships with on and off-campus partners. Provide direct supervision of senior team.Provide leadership to over 50 management staff and indirectly supervise 700 full time, part time, and student staff. Conduct weekly meetings with senior dining team to maintain communication and collaboration across the department.Financial Leadership / Purchasing: Manage a budget of approximately $50 million dollars; revenue and expense budgets. Recommend rates for services; develop and expand revenue sources; monitor and approve expenditures. Set and monitor key performance indicators for financial performance and create budgetary expectations for Dining departmental leaders/managers. Review and evaluate operational reports and use as assessment tools with Food Service Management teams. Provide positive excess income to the department. Leadership, Engagement, and Staff Development:Act as a liaison with the campus community with an emphasis on seeking student input and listening to student concerns. Ensure a constant learning environment for student, faculty, and staff. Foster a collaborative team environment by providing direction and constructive feedback to the leadership team.Attend conferences and workshops that offer food service networking and benchmarking opportunities. Visit other University campuses and commercial food service operations to evaluate service concepts. Manage all aspects of staff development in the workforce. Approve staff performance evaluations and merit pay recommendations. Serve as a management resource for staff discipline issues and support leadership staff to follow the Universitys corrective action process. Develop, implement, and periodically review and update operational policies and procedures, seeking input from management and others involved. Evaluate policy compliance in performance appraisals as appropriate.Planning: Provide oversight and guidance in long-range strategic and capital planning, facilities renovations, security, renewal of program concepts, and product offerings to meet current trends and generational expectations. Evaluates facilities and services relative to dining plan and contributions to a high-quality student life. Consults widely with student governments, department heads, deans, and other university staff. Develops ongoing planning and development of service levels through the enhancement of facilities, concepts, product delivery, and staff training, including a continuous planning cycle to maintain services that will meet the needs of current and future customers. Explore innovative dining options. Drive and monitor strategic planning initiatives by communicating clear and concise expectations and guidance. Provide leadership to enhance sales and strengthen marketing strategies. Department Representation:Participate on University committees. Serve as a liaison representing University Housing and Dining interests.Involve other campus units in committees, project work teams, and food service focus groups as appropriate. Consult with University Departments on the management of outside food vendors as subject matter expert. Other related functions as assigned.