SUMMARY
Oversees and directs the day-to-day operations of three separate Hospitality Management educational locations and the mobile teaching kitchen including management of staff, collaborating with college building maintenance and repair personnel, overseeing equipment and vehicle maintenance and repairs, contract maintenance and coordination, program budgeting, purchasing and distribution of equipment and supplies, and regulatory compliance.
ESSENTIAL FUNCTIONS
Directs and manages the day-to-day operation of all food production and delivery facilities which include faculty, staff, and students.
Manages and leads a team of direct reports; including developing work schedules and delegating assignments, the selection and hiring of candidates, training, and development of team, conducting performance evaluations, engaging in coaching and discipline when needed.
Prepares, maintains, and monitors food and sundry supplies inventory at all program locations, including events off college premises.
Establishes controls for receiving and storage protocols for perishable supplies according to the US Food Code in compliance with ACPHA & ACFEF accreditation standards.
Develops, monitors, and manages the annual budget for Hospitality Management facilities.
Manages priorities and schedules for successful, timely and cost-effective completion of work orders.
Identifies opportunities for cost savings and productivity improvements.
Manages external vendors to ensure compliance with contract terms, conditions, and product or service performance.
Advises the Executive Director of Operations, Associate Dean, and Dean on all critical operating and strategic issues to ensure sustainable location operations.
Establishes, monitors, and maintains a system of internal controls that safeguards college assets from unexpected malfunctions or breakdowns.
Interprets, implements, and supports department and College policies and procedures, requests, and events.
Tracks cost of goods sold and prepares invoices to bill both internal and external clients.
Collects and maintains student health declaration forms in compliance with local Health Department Requirements.
Directs and manages alcoholic beverage purchasing, storage, requisition, and usage for approved curriculum, in compliance with Ohio liquor control regulations, College policies and procedures, and Hospitality Management policies & procedures.
Manages priorities and schedules for successful, timely and cost-effective completion of work orders within the HMC, Alere, Food Truck, and Café 4250.
Resolves issues with vendors, tracks expenses, and reports to Associate Dean,
Ensures that location operations follow all environmental, health and safety laws, regulations, policies, and procedures.
Ensure MSDS binder is secure and updated regularly.
Meets with local health department inspectors for location inspections.
Purchases, tracks, and coordinates the distribution of food and sundries for/to HMC locations to maximize purchasing power and efficiency.
Purchases necessary supplies, food and specialized equipment for all kitchen laboratory classes, special events; and the food truck to maintain quality and relevance of the educational process.
Partners with the Program Director to stay current on all ACPHA & ACFEF accreditation standards that are directly tied to facilities and operations.
Acts as principal liaison between Tri-C, building landlords, city engineers, and co-tenants; cultivating and maintaining working relationships to ensure efficient problem resolution when needed.
Effectively operates all kitchen laboratory equipment and technology in classrooms to train faculty, staff, students as needed.
Consults with clients to prepare and supervise the preparation of laboratories and public spaces for events in all program locations.
Directs and manages all external relationships and engagements for the Hospitality Management program.
Perform other duties as assigned.