We are seeking an Assistant Food Service Director who will provide the day-to-day vision, planning, and direction, for the largest residential dining location on campus with a focus on student satisfaction and engagement, quality execution and service. They will work closely with the Director of Residential Dining and the Chef de Cuisine in development and execution of menus, as well as creating the right experience for the students in the residential dining locations.  Focusing on the student experience and quality execution will be vitally important in the role. This leader will be responsible for the development and growth of the operations team at the location.

They will support the overall residential operation as needed under the direction of the Director of Residential Dining.

Specific Duties & Responsibilities

Operations

• Leads all daily residential operations at the location(s) and will be responsible for supporting the residential operational team.
• Collaborates with the culinary team on culinary execution at the location(s).
• Oversees operational and financial management at the location(s).
• Provides direction and support for the sous chef, and team leaders.
• Manages team of 125 bargaining unit employees and up to 5 team leaders.
• Collaborates with the location Sous Chef 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.
• Respond and assist 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.
• Works with the marketing team to execute marketing initiatives.
• 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, may participate in Second step grievance meetings in the absence of the Director of Residential Dining.
• Assists Human Resources with managing Team Leader hourly staff as aligned with the University Policies.
• Ensures the location physical plant and equipment is 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).
• Works with Hopkins Dining Support team to ensure all areas are represented in the location and there is intentional collaboration between the support team, the location management and BU team members.

Finance

• Collaborates with the Director of Residential Dining and Finance Manager on the operating budget.
• Responsible for the financial outcomes of the location(s) to include food, equipment and smallwares inventories.
• Ensures cost controls are in place and being adhered to.
• Oversees completion of department reports for the location.
• Responsible to oversee weekly payroll.

Controls

• Ensures that all security, safety and sanitation standards are achieved.
• Ensures good safety and sanitation practices.
• Oversees control of food, equipment and smallwares inventories in the location.

Leadership and 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 Hopkins Dining standards.
• Displays a positive attitude towards team members.
• Serves as a mentor to location management to develop skills and leadership abilities.

Special Knowledge, Skills & 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 management team, team members and students.
• 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 the location team.
• This position will also need to execute flex hours (including weekends) to ensure proper management at all times and to execute events that fall later in the day or on weekends.

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

• Bachelor's Degree preferred.
• Three years of supervisory experience.

Classified Title: Sr. Food Services Manager 
Job Posting Title (Working Title): Assistant Food Service Director   
Role/Level/Range: ACRP/04/MD  
Starting Salary Range: $55,800 - $97,600 Annually ($72,100 targeted; Commensurate with experience) 
Employee group: Full Time 
Schedule: 5 days a week/some night and weekend work 
Exempt Status: Exempt 
Location: Homewood Campus 
Department name: ​​​​​​​Hopkins Dining  
Personnel area: University Student Services