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Director, Culinary Business Operations, Culinary Services
1 month ago
Job Description
The Director of Business Operations for Culinary Services at Ohio University plays a pivotal role in overseeing various facets of culinary operations, ensuring efficiency, profitability, back of house inventory and adherence to the university’s mission. Reporting directly to the Executive Director, the Director is responsible for managing multiple retail operations, financial oversight, data analysis, procurement, marketing, hiring for student recruitment, Culinary Information System (POS), and ensuring compliance with safety and sanitation standards. Provides direction and leadership to the Business Manager for assigned retail operations within Culinary Services. Conducts regular data analysis to identify trends, opportunities, and areas for improvement. Conducts benchmarking studies to stay abreast of industry standards and best practices. Review weekly operating reports to monitor performance and address any deviations from targets. Oversight of procurement processes to ensure timely and cost-effective sourcing of goods and services. Development and execution marketing strategies in collaboration with the Marketing & Design team to drive revenue and enhance brand visibility. Coordinates with the Office of Information Technology (OIT) to optimize operational systems and technology. Manage transactional activities related to revenue generation and expense management. Fosters teamwork with the senior leadership team in the vision, planning, and day-to-day operations through: *Service leadership, team building, coaching, training, and staffing. *Financial management. *Safety and sanitation. *Continual process analysis and process improvement. *Coordination with other departments to achieve goals. *Implementation of process improvement strategies. *Ensures vision planning goals are met. Updates Student Affairs on relevant operational matters and collaborate on initiatives. Makes decisions without oversight for immediate responses for various situations. Performs any necessary duties as required to ensure continuation of operational needs. Negotiates national and regional merchandising programs with vendors including the market prime vendor contract. Serves as the lead liaison with the prime vendor and all other retail vendors. Implements sales strategies, goals and metrics designed to effectively promote and sell products and services to maintain and increase revenue. Provides all final approvals for all marketing associated with operations/venues within scope of responsibility. Minimum Qualifications Minimum of 6-years related work experience Minimum of 6-years supervisory/management experience Comprehensive knowledge of theories, concepts and practices and ability to use in complex, difficult and/or unprecedented situations ServSafe certification within 6-months of employment Valid driver’s license **An equivalent combination of education and experience may be accepta Preferred Qualifications Bachelor’s Degree in Business, Retail, Hospitality Management or related field Department Culinary Services-
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