Director, Hospitality Venue Operations

Cleveland, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee assistance program

Tuition Reimbursement

Job Description

Cuyahoga Community College is a renowned institution dedicated to providing accessible, high-quality education and workforce training to a diverse community. It serves as a hub for academic excellence, fostering student success and community engagement through innovative programs and strong industry partnerships. With a focus on practical, career-oriented education, the College supports students and professionals in achieving their educational and career goals in a collaborative and inclusive environment. The college houses various departments including Business, Legal Professions, and Hospitality, aiming to equip students with the necessary skills and knowledge to excel in their respective fields.\n\nThe Hospitality Management Center at Public Square offers specialized education and hands-on training in hospitality and food service management, preparing students for dynamic careers in the hospitality industry. This full-time support staff position reports to the Associate Dean of Hospitality Management and is integral to the smooth operation of the Hospitality Management facilities and programs across multiple locations. The role focuses on overseeing the daily operations of three educational locations and a mobile teaching kitchen, ensuring these environments maintain high standards of safety, compliance, and operational efficiency. Responsibilities include managing staff, coordinating maintenance and repairs, overseeing budgets, and maintaining compliance with industry standards and local regulations. This person will also act as a key liaison between the college, external vendors, building landlords, and other stakeholders to ensure seamless operations and the successful delivery of academic and practical hospitality services. This position operates during standard college hours, Monday through Friday from 8:30 am to 5 pm, and offers a target starting salary range of $90,000 to $95,000, commensurate with qualifications and experience. The role requires residence in Ohio within commuting distance to respond promptly to onsite demands. It offers a unique opportunity for a seasoned hospitality management professional to contribute to an educational leader's mission, combining operational expertise with a commitment to student learning and community service.

Job Requirements

Bachelor’s degree in hospitality management, food service management, or related field
Significant related experience in the hospitality industry may substitute for education
Minimum of seven years of experience managing food and beverage facilities projects
Managing operations in a facilities environment including supervision of hourly and supervisory personnel
Implementing facilities activities such as preventive maintenance programs, corrective maintenance and repair, equipment upgrades, operational efficiency improvements, and emergency and safety operations and procedures
Demonstrated experience planning, assigning, scheduling, supervising, and ensuring the quality of the work of others
Demonstrated experience forecasting, planning, maintaining, and monitoring a business area’s budget
Demonstrated experience effectively making decisions that have significant, broad implications on the management and operations of a division or equivalent business area
Demonstrated effectiveness in a role requiring dynamic and abstract problem-solving methods in adaptive situations
Ability to obtain ServSafe Manager Certification and Alcohol Certification within their first 90 days of employment
Demonstrated knowledge of governmental regulations and safety standards applicable to food and beverage plant operations
Demonstrated knowledge of OSHA and Board of Health standards
Possess excellent written, verbal, and interpersonal communication skills
Possess strong organizational and time-management skills
Ability to work accurately with great attention to detail
Ability to prioritize/handle multiple tasks and work with deadlines in a dynamic environment
Ability to promote collaboration, teamwork, and involve all stakeholders in decision-making processes
Possess excellent customer service skills and proven ability to develop and sustain productive customer relationships
Ability to effectively respond to requests from multiple levels of the College in various departments
Ability to effectively complete work assignments independently
Possess comprehensive knowledge of concepts and practices in the hospitality environment with the ability to use in complex, difficult and/or unprecedented situations as it pertains to the departmental focus
Intermediate-level project management skills
Intermediate-level proficiency with Microsoft Office Suite of products
Ability to confidentially and discreetly handle subject matters requiring privacy and sensitivity
Ability to collaborate, persuade, gain cooperation, and acceptance of ideas on significant projects
Ability to collaborate, negotiate, and resolve conflicts on major projects
Ability to facilitate top-level collaboration while managing sensitive issues
Ability to develop and maintain relationships with key contacts to enhance workflow and quality
Possess sensitivity to appropriately respond to the needs of students and the community

Job Qualifications

Bachelor’s degree in hospitality management, food service management, or related field
Significant related experience in the hospitality industry may substitute for education
Minimum of seven years of experience managing food and beverage facilities projects
Managing operations in a facilities environment including supervision of hourly and supervisory personnel
Implementing facilities activities such as preventive maintenance programs, corrective maintenance and repair, equipment upgrades, operational efficiency improvements, and emergency and safety operations and procedures
Demonstrated experience planning, assigning, scheduling, supervising, and ensuring the quality of the work of others
Demonstrated experience forecasting, planning, maintaining, and monitoring a business area’s budget
Demonstrated experience effectively making decisions that have significant, broad implications on the management and operations of a division or equivalent business area
Demonstrated effectiveness in a role requiring dynamic and abstract problem-solving methods in adaptive situations
Ability to obtain ServSafe Manager Certification and Alcohol Certification within their first 90 days of employment
Demonstrated knowledge of governmental regulations and safety standards applicable to food and beverage plant operations
Demonstrated knowledge of OSHA and Board of Health standards
Possess excellent written, verbal, and interpersonal communication skills
Possess strong organizational and time-management skills
Ability to work accurately with great attention to detail
Ability to prioritize/handle multiple tasks and work with deadlines in a dynamic environment
Ability to promote collaboration, teamwork, and involve all stakeholders in decision-making processes
Possess excellent customer service skills and proven ability to develop and sustain productive customer relationships
Ability to effectively respond to requests from multiple levels of the College in various departments
Ability to effectively complete work assignments independently
Possess comprehensive knowledge of concepts and practices in the hospitality environment with the ability to use in complex, difficult and/or unprecedented situations as it pertains to the departmental focus
Intermediate-level project management skills
Intermediate-level proficiency with Microsoft Office Suite of products
Ability to confidentially and discreetly handle subject matters requiring privacy and sensitivity
Ability to collaborate, persuade, gain cooperation, and acceptance of ideas on significant projects
Ability to collaborate, negotiate, and resolve conflicts on major projects
Ability to facilitate top-level collaboration while managing sensitive issues
Ability to develop and maintain relationships with key contacts to enhance workflow and quality
Possess sensitivity to appropriately respond to the needs of students and the community

Job Duties

Directs and manages the day-to-day operation of all food production and delivery facilities which include faculty, staff, and students
Manages and leads a team of direct reports including developing work schedules and delegating assignments, the selection and hiring of candidates, training, and development of team, conducting performance evaluations, engaging in coaching and discipline when needed
Prepares, maintains, and monitors food and sundry supplies inventory at all program locations, including events off college premises
Establishes controls for receiving and storage protocols for perishable supplies according to the US Food Code in compliance with ACPHA & ACFEF accreditation standards
Develops, monitors, and manages the annual budget for Hospitality Management facilities
Manages priorities and schedules for successful, timely and cost-effective completion of work orders
Identifies opportunities for cost savings and productivity improvements
Manages external vendors to ensure compliance with contract terms, conditions, and product or service performance
Advises the Executive Director of Operations, Associate Dean, and Dean on all critical operating and strategic issues to ensure sustainable location operations
Establishes, monitors, and maintains a system of internal controls that safeguards college assets from unexpected malfunctions or breakdowns
Interprets, implements, and supports department and College policies and procedures, requests, and events
Tracks cost of goods sold and prepares invoices to bill both internal and external clients
Collects and maintains student health declaration forms in compliance with local Health Department Requirements
Directs and manages alcoholic beverage purchasing, storage, requisition, and usage for approved curriculum, in compliance with Ohio liquor control regulations, College policies and procedures, and Hospitality Management policies & procedures
Ensures that location operations follow all environmental, health and safety laws, regulations, policies, and procedures
Ensures MSDS binder is secure and updated regularly
Meets with local health department inspectors for location inspections
Purchases, tracks, and coordinates the distribution of food and sundries for/to HMC locations to maximize purchasing power and efficiency
Purchases necessary supplies, food and specialized equipment for all kitchen laboratory classes, special events
and the food truck to maintain quality and relevance of the educational process
Partners with the Program Director to stay current on all ACPHA & ACFEF accreditation standards that are directly tied to facilities and operations
Acts as principal liaison between Tri-C, building landlords, city engineers, and co-tenants
cultivating and maintaining working relationships to ensure efficient problem resolution when needed
Effectively operates all kitchen laboratory equipment and technology in classrooms to train faculty, staff, students as needed
Consults with clients to prepare and supervise the preparation of laboratories and public spaces for events in all program locations
Directs and manages all external relationships and engagements for the Hospitality Management program
Perform other duties as assigned