242758 - University of Oklahoma

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