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Program Operations Manager

2 months ago

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

Operations Manager for Culinary Programs at The Culinary Institute of America

The Operations Manager for Culinary Programs is responsible for supporting the business activities of The Culinary Institute of America's (CIA) Consulting and Food Enthusiast Programs (FE) at the Hyde Park campus. They will work closely with internal teams to manage program/event execution through internal business processes to ensure consistent and excellent programs.

Key Responsibilities

  • Oversees and monitors program operations and logistics, ensuring seamless execution of culinary events and programs.
  • Acts as the primary on-site contact for CIA Consulting and FE programs, providing exceptional customer service and support.
  • Manages supplies needed for programs through proper purchasing systems, ensuring timely and cost-effective delivery.
  • Schedules space usage for programs, optimizing utilization and minimizing conflicts.
  • Monitors program schedule accuracy and enrollment, making adjustments as needed to ensure program success.
  • Provides management and supervision of coordinators, guiding them to achieve program goals and objectives.
  • Manages program inventory and orders, ensuring accurate tracking and timely delivery of program materials.
  • Manages billing for all programs, ensuring accurate and timely invoicing and payment processing.
  • Hires, schedules, and oversees training of student workers, developing their skills and knowledge to support program success.
  • Creates and maintains departmental systems, streamlining processes and improving efficiency.
  • Supports leadership in new business prospecting, identifying opportunities and developing strategies to drive growth.
  • Builds and maintains relationships internally and externally, fostering partnerships and collaborations that support program success.
  • Identifies ways to improve productivity and resources, implementing changes to drive program excellence.
  • Provides guidance to stakeholders associated with programs, ensuring clear communication and expectations.
  • Works with HR to source instructors and guest lecturers, ensuring high-quality program content and delivery.
  • Improves customer service excellence, ensuring exceptional experiences for program participants and stakeholders.
  • Communicates effectively internally and externally, ensuring clear and timely information sharing.
  • Follows up with customers for satisfaction, gathering feedback and insights to drive program improvement.

Required Qualifications

Education: Bachelor's degree or equivalent experience in a related field, such as hospitality, culinary arts, or business administration.

Experience: Three (3) years in event management and/or foodservice operations, with a proven track record of success in a similar role.

Preferred Qualifications

  • Culinary Institute of America graduate or equivalent experience.
  • Strong industry presence in foodservice, hospitality, or retail food product industries.
  • Experience with Eatec, Xenegrade, Triple Seat database systems, or similar software platforms.

Required Skills

  • Excellent communication and presentation skills, with the ability to effectively communicate with diverse stakeholders.
  • Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple projects.
  • Customer service and conflict resolution skills, with the ability to handle sensitive situations and resolve issues effectively.
  • High level of energy and self-motivation, with the ability to work in a fast-paced environment and adapt to changing priorities.
  • Discretion in handling sensitive information, with the ability to maintain confidentiality and professionalism.
  • Proven track record of working with all levels within an organization, with the ability to build relationships and collaborate effectively.
  • Strong computer skills, including project management systems and MS Office suite, with the ability to learn and adapt to new software platforms.
  • Ability to work in a fast-paced environment and juggle multiple tasks, with the ability to prioritize and manage competing demands.

Working Conditions

  • Ability to work nights and weekends as required, with the ability to adapt to changing schedules and priorities.
  • Regular use of computers and prolonged sitting/standing, with the ability to maintain a safe and healthy work environment.
  • Ability to lift and carry up to twenty-five (25) pounds, with the ability to perform physical tasks as required.