DIRECTOR CAMPUS DINING SERVICES - Mid Plains Community College - North Platte, NE

The Director of Dining Services with FRESH IDEAS is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of the CAMPUS Dining Services at Mid Plains Community College. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including retail, residential cafes and catering including quality, food presentation and all client-related activities.

North Platte, NE, offers a mix of small-town charm and a variety of activities to keep you engaged. North Platte has a strong sense of community, with friendly and welcoming residents. You'll find numerous community events, festivals, and gatherings that bring people together.
There are plenty of recreational opportunities, from parks and trails to sports facilities and golf courses. Lake Maloney and the Platte River provide great spots for fishing, boating, and other outdoor activities. The city has a rich history, and you can explore it through local museums, historical parks, and landmarks like the Golden Spike Tower and Buffalo Bill Ranch. Overall, North Platte offers a comfortable and engaging lifestyle with a balance of modern amenities and small-town appeal. North Platte has some great options for breweries and dining.

Feather River Vineyards is one of Nebraska's largest. They offer wine tastings, private parties, and group tours1. The vineyard is set among the picturesque rolling hills of the Southern Platte Valley. Pals Brewing Company is a family-owned brewery offering a wide selection of craft beers, cocktails, spirits, and wine. They also have a full-service dining menu with items like pizza, nachos, and fresh Wisconsin cheese curds. The outdoor dining space is family and dog-friendly.

Key Responsibilities:

• Manages salaried food service team and hourly associates
• Oversees the overall direction, coordination, and evaluation of the account
• Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
• Prepares and manages annual budget
• Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control

Preferred Qualifications:

• B.S. Degree in Culinary or Hospitality Management or related field
• Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
• Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability or contract-managed service experience is desirable
• Strong supervisory, leadership, management and coaching skills
• Strong communication skills, both written and verbal
• Ability to communicate on various levels to include management, client, customer and associate levels
• Excellent financial, budgetary, accounting and computational skills
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
• ServSafe Certified