Job Description

Responsible for continued evaluation of important Food Services programs and statistics to include but not limited to sales numbers, labor hours, average sale, sales dollars per labor hour, etc. Oversees Food Services Food Management System (CBORD), Dietary Program, Food Allergy Program, Internal Food Safety Program, Purchasing Agreements and acquisitions for food, beverage, and equipment. Leveraging best purchasing practices in support of the OU Food Services budget, which includes establishing and maintaining work relationships with Food Services vendors, representatives, and suppliers. Develops, implements, and evaluates goals, objectives, policies, procedures, standards, assessment, and budgets, in partnership with Food Services director team. Participates in departmental, division, and campus-wide special project activities. Responsible for the strategic direction of service and procedure, and fiscal results in accordance with the University vision.

Typical Functions Include:

• Responsible for daily program management throughout the program lifecycle.

• Develop, implement, and administer services, programs, policies, and/or projects.

• Assesses program effectiveness and identifies areas of improvement. Conducts regular reviews of all programs, policies and procedures to assure that these policies/procedures are current, comply with Housing & Food Services and the University's mission and strategic plan, and reflect the best of contemporary best practices in higher education Food Services. Recommend changes, as appropriate.

• Provide oversight of ongoing projects. Oversees Food Services Food Management System(CBORD), Dietary Program, Food Allergy Program, Internal Food Safety Program, Purchasing Agreements and acquisitions for food, beverage, and equipment.

• Manage program documentation, data collection, and reporting. Responsible for continued evaluation of important Food Services statistics to include but not limited to sales numbers, labor hours, average sale, sales dollars per labor hour. In coordination with Executive Director of Food Services, oversees all financial elements related to campus restaurants to include purchasing.

• Providing consultation, clarifying policies and procedures, and resolving problems internally, externally, and across campus.

• Supervising employees, including hiring, firing, training and evaluating performance. development of staff, proper standards of sanitation, food handling, and safety. Oversees Ingredient Specialist, Dietitian, CBORD, areas in support of campus restaurants.

• Develops program goals and objectives. Identifies program areas of weakness or concern and brings attention to the Executive Director of Food Services

Job Requirements

Required Education: Bachelor's Degree, AND:

• 48 months of program development, program management or related experience

Equivalency/Substitution: Will accept 48 months of related experience in lieu of the Bachelor's degree for a total of 96 months of related experience.

Skills:

• Highly developed written, oral, presentation, and communication skills
• Highly organized and able to handle multiple projects and deadlines
• High level of fiscal understanding, ability to understand and manipulate complex spreadsheets and reports
• Ability to lead, build workplace teams and manage change
• Ability to resolve conflict
• Strong initiative to independently solve advanced problems
• Proficient and knowledgeable of techniques and equipment for preparing and presenting food products for consumption, including storage/handling and sanitation standards
• Interprets and manages site license policies, leasing agreements. and service provider contracts
• Able to effectively evaluate projects, programs, and produce comprehensive reports

Certifications:

• Food Handler's Permit and/or ServSafe- Must be able to obtain certification within 6 months

Advertised Physical Requirements:

• Frequent exposure to pressure caused by deadlines and busy periods
• Requires frequent contact with other departments and university officials
• Must be able to bend, lift, stoop, carry, push, pull food and/or products
• Must be able to travel around campus
• Frequent exposure to extreme temperature changes

Department Preferences:

• Bachelor's Degree in Business, Management, Food Service/Hospitality Restaurant, Higher Education Administration
• Master's Degree in Business, Management, Food Service/Hospitality Restaurant, Higher Education Administration
• 7 Years Experience- Manager of large College or University or Residence Hall Dining Unit, Commercial Food Management, Food Service Business or Management

Supervision:

• Supervises 2-Administrative Coordinators, 1-Dietitian

Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing .

Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere.

Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.