Program Operations Manager

2 months ago

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

POSITION SUMMARY

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

ESSENTIAL RESPONSIBILITIES

Oversees and monitors all program operations and logistics. Acts as the primary on-site contact for CIA Consulting and FE programs. Oversees the requisition, organization, and maintenance of all supplies needed for programs through proper purchasing systems, exercising best practices about cost control, inventory, and budget maintenance. Schedules appropriate space usage for programs. Monitors Food Enthusiast Program schedule for accuracy; suggests program cancellation and/or program calendar additions as needed. Monitors weekly enrollment Works with leadership to provide quarterly Food Enthusiast calendar. Manages program inventory and order and purchase as needed. Manages direct/indirect report(s), including payroll management for CIA staff, scheduling, and annual performance appraisals. Provides management and supervision of the coordinators – CIA Consulting & Food Enthusiast programs to ensure deliverables meet exceptional standards of Manages billing for all CIA Consulting and Food Enthusiast programs. Hires, schedules and oversees the training of student workers that are part of the Earn and Learn program. Creates and maintains efficient departmental systems. Supports leadership in prospecting and responds to new business Builds and maintains both internal and external relationships. Establishes collaborative partnerships with all levels within the CIA. Assigns and delegates team work to ensure effective programs and coordinates tasks between departments to ensure efficiency. Identifies ways to improve productivity and leverage resources. Provides direction and guidance to all stakeholders associated with programs including kitchen operations and customer service. Thoroughly communicates pertinent information to all parties on behalf of the department. Works with Human Resources to source and create a pipeline of qualified on call instructors and guest lecturers.  Works to improve the standard of excellence in customer service for all client interactions. Develops new client relationships in support of generating future business. Communicates in a timely and concise manner to all internal and external emails, phone calls and guest requests. Follows up with customer for level of satisfaction though survey results. Any and all other duties as assigned.

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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