Program Operations Manager

5 days ago

Hyde Park, Utah, United States The Culinary Institute of America Full time

POSITION SUMMARY

The Program Operations Manager is a key member of the Culinary Institute of America's consulting and food enthusiast programs team, responsible for supporting the overall business activities of the organization at the Hyde Park campus. The Program Operations Manager will work closely with internal teams to manage program execution through the deployment of internal business processes, ensuring consistent and excellent programs.

ESSENTIAL RESPONSIBILITIES

  • Oversees and monitors all program operations and logistics, ensuring seamless execution of events and programs.
  • Serves as the primary on-site contact for CIA Consulting and FE programs, providing exceptional customer service and support.
  • Manages the requisition, organization, and maintenance of all supplies needed for programs, exercising best practices in cost control, inventory, and budget maintenance.
  • Schedules appropriate space usage for programs, ensuring efficient use of resources.
  • Monitors Food Enthusiast Program schedule for accuracy, suggesting program cancellation and/or program calendar additions as needed, and monitors weekly enrollment.
  • Works with leadership to provide quarterly Food Enthusiast calendar, ensuring alignment with business objectives.
  • Manages program inventory and orders, purchasing as needed, to maintain a well-stocked and efficient program operation.
  • Manages direct/indirect reports, including payroll management for CIA staff, scheduling, and annual performance appraisals, ensuring effective team management.
  • Provides management and supervision of the coordinators – CIA Consulting & Food Enthusiast programs, ensuring deliverables meet exceptional standards of quality and customer satisfaction.
  • Manages billing for all CIA Consulting and Food Enthusiast programs, ensuring accurate and timely invoicing.
  • Hires, schedules, and oversees the training of student workers that are part of the Earn and Learn program, providing opportunities for growth and development.
  • Creates and maintains efficient departmental systems, ensuring streamlined processes and effective communication.
  • Supports leadership in prospecting and responds to new business opportunities, leveraging industry relationships and expertise.
  • Built and maintains both internal and external relationships, establishing collaborative partnerships with all levels within the CIA, promoting a culture of teamwork and collaboration.
  • Assigns and delegates team work to ensure effective programs, coordinates tasks between departments, and ensures efficiency in program execution.
  • Identifies ways to improve productivity and leverage resources, ensuring continuous improvement and innovation in program operations.
  • Provides direction and guidance to all stakeholders associated with programs, including kitchen operations and customer service, ensuring exceptional customer experience and quality standards.
  • Works with Human Resources to source and create a pipeline of qualified on-call instructors and guest lecturers, ensuring a robust and diverse program offering.
  • Works to improve the standard of excellence in customer service for all client interactions, developing new client relationships in support of generating future business.
  • Communicates in a timely and concise manner to all internal and external stakeholders, ensuring clear and effective communication.
  • Follows up with customers for level of satisfaction through survey results, ensuring continuous improvement and customer satisfaction.
  • Performs any other duties as assigned by leadership, supporting the overall business objectives of the Culinary Institute of America.

REQUIRED QUALIFICATIONS

Education:

  • Bachelor's degree or equivalent experience.

Experience:

  • Three (3) years of experience in event management, and/or foodservice operations.

PREFERRED QUALIFICATIONS

  • Culinary Institute of America graduate.
  • A strong industry presence and reputation in the foodservice, hospitality, or retail food product industries.
  • Experience using Eatec, Xenegrade, Triple Seat database systems preferred.

REQUIRED SKILLS

  • Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem-solving, and interpersonal skills.
  • Excellent customer service and conflict resolution skills.
  • Must display a high level of energy and self-motivation.
  • Exceptional organizational skills.
  • Demonstrated ability to show a high level of service responsiveness to customers.
  • Ability to use sound judgment and discretion in handling sensitive information with confidentiality and discretion.
  • Must have a proven, consistent track record showing the ability to work with all levels within an organization.
  • Strong computer experience, which must include abilities to work effectively with project management systems and MS Office suite products, Word, Excel, PowerPoint.
  • Ability to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.

WORKING CONDITIONS

  • Ability to work nights and weekends as required due to business needs.
  • Regular work requires the use of a computer, sometimes more than eight (8) hours per day.
  • Regular work requires a great deal of sitting and standing for extended periods.
  • Ability to lift and carry up to twenty-five (25) pounds.

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