Director of Food Service & Operations

Overview The Director of Food Service & Operations provides overall leadership and accountability for the College for Officer Training's Food Service Program. This position combines operational management, culinary leadership, regulatory compliance, staff supervision, and customer service into a single role responsible for the efficient delivery of meal services to cadets, officers, employees, and guests. The Director is responsible for planning, preparing, and overseeing food production while managing all administrative and operational functions of the dining services department. The position serves as the primary authority for food service operations, ensuring alignment between staffing, budgeting, menu development, food quality, sanitation standards, and campus community. Responsibilities Leadership and Management Provide direct supervision, leadership, coaching, and performance management for all food service personnel. Establish daily work assignments, schedules, and staffing plans. Ensure efficient utilization of personnel resources and maintain adequate staffing levels. Foster a positive, collaborative, and service-oriented work environment. Serve as the primary point of accountability for departmental performance. Culinary Operations Lead and participate in food production activities as necessary. Develop menus that balance nutrition, quality, customer satisfaction, and budgetary considerations. Ensure consistent food quality, presentation, and portion control. Oversee special events, banquets, conferences, and hospitality functions. Implement culinary best practices to maximize efficiency and reduce waste. Budget and Financial Management Develop, administer, and monitor departmental operating budgets to ensure alignment with organizational goals and financial objectives. Monitor and manage food, labor, supply, and operating expenses to maintain fiscal responsibility and cost-effective service delivery. Oversee all purchasing activities, inventory management processes, and vendor relationships to ensure adequate supply levels, competitive pricing, and operational continuity. Establish and maintain inventory control procedures, conduct regular inventory audits, and investigate inventory variances. Implement strategies to minimize food waste, overproduction, spoilage, and unnecessary expenditures while maintaining quality and service standards. Analyze food cost, labor utilization, inventory turnover, and waste metrics to identify trends, operational risks, and opportunities for improvement. Develop and maintain key performance indicators (KPIs) to measure departmental effectiveness and support data-driven decision-making. Produce and present monthly operational and financial reports summarizing budget performance, food costs, labor costs, inventory utilization, purchasing activity, and food waste metrics. Utilize Microsoft Power BI, Excel, and other reporting tools to create dashboards and visual analytics that provide leadership with meaningful operational insights and performance trends. Recommend and implement process improvements that enhance efficiency, strengthen accountability, and support responsible stewardship of organizational resources. Ensure departmental financial practices comply with organizational policies and internal controls. Compliance and Risk Management Ensure compliance with all applicable New York State (Rockland County) Health Department regulations. Maintain SERV Safe certification requirements and sanitation standards. Develop and monitor food safety procedures and documentation. Conduct regular inspections and corrective actions to minimize operational risk. Ensure compliance with organizational policies and applicable employment regulations. Strategic and Operational Planning Evaluate service delivery models and recommend operational improvements. Develop staffing strategies that align with service demands and organizational goals. Identify opportunities to improve efficiency, productivity, and service quality. Collaborate with campus leadership regarding dining services, hospitality needs, and resource planning. Community Support Ensure meal services support the overall well-being and experience of cadets, officers, employees, and guests. Respond to concerns, feedback, and service issues in a timely manner. Promote a dining experience that contributes positively to campus morale and community life. Coordinate dietary accommodation and special meal requirements when appropriate. Qualifications Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, Business Administration, Nutrition, Institutional Food Service, or a closely related field. Minimum five (5) years of progressively responsible leadership experience in food service, hospitality, institutional dining, higher education dining, healthcare dining, conference center operations, or a comparable environment. Minimum three (3) years of direct supervisory experience managing food service personnel. Demonstrated experience managing departmental budgets, labor costs, purchasing, inventory control, and vendor relationships. Experience leading food production operations in a high-volume environment. Licenses and Certifications (Required) Current SERV Safe Manager Certification. Knowledge, Skills, and Abilities Thorough knowledge of commercial kitchen operations and food production systems. Thorough knowledge of New York State Department of Health regulations and food safety standards. Knowledge of sanitation procedures, and risk management practices. Strong understanding of budgeting, financial analysis, labor management, and inventory controls. Ability to supervise, coach, discipline, and develop staff. Ability to establish schedules and manage staffing resources effectively. Proven ability to analyze operational data and implement process improvements. Strong written and verbal communication skills. Proficiency with food service management software, inventory systems, and Microsoft Office applications.