Director, Food & Conference Services

Oversees management, budget and operation of cafeterias, catering services, and Conference Services in a professional manner that provides quality events and meals, safeguards the health and safety of all customers, and projects the image of a customer-oriented organization.

Essential Function

1. Customarily and regularly manage direct reports to maximize productivity, efficiency, and the potential of the human assets of Tulsa Tech, including: hiring, directing job assignments, monitoring staff performance, coaching, counseling, training, assuring compliance with regulatory requirements and organizational mission, values, policies and work rules. Appraise performance and provide recommendations for staff compensation, promotion and termination actions, and hiring as appropriate.
2. Develop and recommend changes to food and Conference Services operational policies and procedures.
3. Prepare and administer the food and Conference Services budget including revenue projections and control of expenditures in accordance with established financial management principles. Prepare and administer annual department budget and monitor variances so as to assure appropriate expenditures and maintain the student programs and services in support of the current and long-range organizational outcomes of the District in accordance with applicable laws and District regulations.
4. Analyze food and conference service center operations and financial statements and take corrective action as needed.
5. Develop and implement effective marketing plans for generating catering and conferencing revenues.
6. Work with campus leadership and instructional personnel to identify and develop options for student internship/work-based-experience opportunities.
7. Apply principles of management and productivity in utilizing staffing formulas and establishing production and customer service standards.
8. Translate knowledge of sustainable food preparation, recipes and menus and utilize them in the ongoing operations.
9. Direct the development of standards ensuring quality food service and conferencing operations.
10. Responsible for the procurement and maintenance of all related capital equipment and fixed assets; approves the procurement of products and supplies for food services and Conference Services.
11. Present professional proposals and clearly communicate with conferencing and catering customers, including high profile customers and industry partners.
12. Perform tasks and duties relevant to any of various roles or responsibilities assigned by supervisor and determined by management to be appropriate for this position; comply with all policy, procedure, regulatory, and other communicated requirements as may be in effect for the workgroup or worksite.