Manages a dining services unit, coordinating and supervising the operational activities. Required: Bachelor's degree in Business Management, Hospitality Management or related field. Five years full-time food service experience with progressive responsibility including recent supervisory and management responsibilities. Must possess demonstrated knowledge of all areas of dining service operations and equipment and demonstrated ability to; plan and utilize materials and supplies effectively and economically; communicate effectively with a diverse workforce; solve problems and make on-the-spot decisions with sound judgment; and assist with the development of budget and monitor expenditures.
