Description
Second senior director of all dining hall and other food service operations. Develops policies and procedures and plans for operational improvements. Supervises activities of dining hall managers. Acts as the primary lead in the absence of the Dining Services Director. Prepares and controls departmental budget. Education and Experience: Bachelor degree or equivalent combination of education and experience required and 5 - 7 years experience in the management of a comparable food service program. The primary duty of employees in this classification is the management of a customarily recognized department or subdivision, including the supervision of three or more full-time equivalent employees every week. Direction is over a permanent status-continuing function, not a collection of employees assigned to complete a project. Management duties include interviewing, selecting and training of employees; setting and adjusting their rates of pay and hours of work; planning and directing their work; appraising their productivity and efficiency for the purpose of recommending promotions or other changes in their status; handling their complaints and grievances and disciplining them when necessary. Management responsibilities include the authority to hire, fire, or promote assigned employees or make recommendations that are given particular weight. Employees have impact on budgeting, controlling costs, planning, scheduling, and procedural change. Under FLSA, this is the exempt job classification for this title. Incumbents in this position must meet the full criteria for exempt status: salary level, salary basis, and duties tests.