Assistant Director of Dining Services, Marketplace Operations

Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn work and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Learn more about what makes Washington and Lee University a great place to work and live at .

Essential Functions:

• Provides strategic conceptualization planning and supervision for the Marketplace dining hall. Consistently seeks opportunities for growth and improvement in service and advances programmatic initiatives to improve the dining experience. Stays informed of foodservice industry trends and incorporates new and innovative ideas for Marketplace service and products.

• Provides clear leadership training and management to The Marketplace staff. Ensures that all Marketplace staff are educated about the structure and functionality of all meal periods.

• Leads The Marketplace supervisors in oversight and assignment of work schedules for all utility food service workers and supporting front-of-the-house personnel. Creates schedules in coordination with Marketplace Executive Chef to ensure Marketplace staffing needs are met.

• Monitors employee relations within the department to ensure that all personnel are performing to their potential. Conducts routine staff meetings to ensure all personnel are informed and understand department standards policies and directives.

• Provides hands-on coaching role modeling coordinated trainings and mentoring to foster team engagement in The Marketplace. Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.

• Strategizes and implements menu formats operating programs and service concepts under collaborative direction of the Marketplace Executive Chef and Associate Director of Dining Services. Assists with operational aspects of developing new service areas menus and concepts.

• Monitors the overall daily upkeep cleaning and maintenance of The Marketplace facilities.

• Provides regular guidance to supervisors and other team members to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program. Empowers and assists supervisors in implementing and enforcing departmental policies and standards of operation.

• Oversees the hiring process for vacant FOH positions in The Marketplace according to university and dining recruitment protocol. Reviews applications conducts interviews and works with the dining team to recruit and select candidates.

• Partners with Events and Conferences Coordinator to provide outstanding dining experience for summer groups and pre-season athletes returning before school hosting for special groups and visitors throughout each year.

• Plans the special events calendar for each year and executes a vision for each of many themed events collaborating with the Executive Chef Executive Pastry Chef and sponsoring campus departments. Oversees a décor budget and purchases and maintains décor for both recurring and one-off events.

• Champions and spearheads sustainability initiatives including compost and waste collection waste reduction energy reduction and reusable to-go box program. Trains staff on proper related procedures.

• Uses approved procedures to monitor operational expenditures at The Marketplace. Reviews all financial reports with Associate Director of Dining on a regular basis.

• Suggests presents and eventually implements Marketplace capital improvement projects with Associate Director of Dining.

• Participates in Dining Executive Leadership meetings contributing to overall vision and progress of Washington and Lee Dining Services. Approaches issues in the Marketplace within the context of W&Ls overall dining landscape. Assists dining leadership in implementing and maintaining broadly applicable Dining programs.

• Works with Associate Director of Dining to establish standards for quality and service and develop short- and long-term training programs.

• Gathers regular feedback from The Marketplace Chefs students faculty staff and public customers to assess the quality of food and service.

• Liaises with the Marketplace Executive Chef and back of house staff to provide operational and personnel support as needed.

• This position is required to be available on the floor during peak meal times and special events to ensure operational success.

• Other duties as assigned.

Minimum Qualifications:

• Associates degree required Bachelors degree and/or culinary training preferred.

• Five or more years of experience in food service including supervisory responsibilities or an equivalent combination of training and experience.

• Proven supervisory experience required. Ability to supervise a large staff off full time part time and student employees.

• Culinary or operations management experience in a college or university setting preferred.

• ServSafe Certification required. Instructor/Proctor status preferred.

• Enterprise system experience with preference for Workday and Blackboard Transact familiarity.

Application Instructions

Review of applications will begin immediately and continue until the position is filled. Required materials include:

• Cover letter

• Resume

• Names and contact information for three professional references

Application instructions for internal and external candidates can be found at Requirements

• Fingering: Picking pinching typing or otherwise working primarily with fingers rather than with whole hand or arm as in handling.

• Grasping: Applying pressure to an object with the fingers and palm.

• Repetitive motions: Making substantial movements (motions) of the wrists hands and/or fingers.

• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

• Kneeling: Bending legs at knee to come to a rest on knee or knees.

• Crouching: Bending the body downward and forward by bending leg and spine.

• Standing: Remaining upright on the feet particularly for sustained periods of time.

• Walking: Moving about on foot to accomplish tasks particularly for long distances or moving from one work site to another.

• Pushing: Using upper extremities to press against something with steady force in order to thrust forward downward or outward.

• Pulling: Using upper extremities to exert force in order to draw drag haul or tug objects in a sustained motion.

• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.

• The worker is subject to hazards: Includes a variety of physical conditions such as proximity to moving mechanical parts moving vehicles electrical current working on scaffolding and high places exposure to high heat or exposure to chemicals.

• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.

Position Type:

Washington and Lee is an Equal Opportunity Employer seekingcandidates committed to high standards of scholarship performance professionalism and to a welcoming campus community. Job description requirements are representative but not allinclusive of the knowledge skill and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.