Program Director 3 (Finance)
Department: Global Hospitality Leadership Salary: Commensurate with Experience/Education
Description:
Responsible for the operations of a complex center or multiple departments at the university. Oversees staff and budgets, and projects.
1. Administers a complex center or multiple departments.
2. Manages budget and engages in strategic planning to ensure all goals are met.
3. Hires and directs the activities of staff.
4. Resolves personnel issues as they arise.
5. Engages in budget-planning, grant oversight, and policy development.
6. Implements new programs and projects and monitors ongoing activities of department or center.
7. Reviews department policies and processes and implements improvements as needed.
8. Represents department or center to internal and external constituents.
9. Performs other job-related duties as required.
MQ: Education: Requires a thorough understanding of both theoretical and practical aspects of an analytical, technical or professional discipline; or the basic knowledge of more than one professional discipline. Knowledge of the discipline is normally obtained through a formal, directly job-related 4 year degree from a college or university or an equivalent in-depth specialized training program that is directly related to the type of work being performed. Experience: Requires a minimum of seven (7) years of directly job-related experience. Certification/Licensing: None.
Department is willing to accept education in lieu of experience and experience in lieu of education.
Additional Posting Information:
Essential Duties, Responsibilities and Oversight include the following. Other duties may be assigned.
Serve as client liaison, coordinating contract compliance, cost controls and quality assurance.
Manage/ensure all F&B and day-to-day operations operate within budgeted guidelines and to the brand standards.
Preserve excellent levels of internal and external customer service focusing on continuous improvement.
Oversee the design of exceptional menus, provide guidance regarding the purchase of goods and continuously make necessary improvements.
Identify customers' needs and respond proactively to all their concerns; train and manage food and beverage staff to do the same.
Assist (with subcontractor) in attracting and hiring quality personnel.
Ensure training of all food and beverage personnel continuously focusing on areas in need of improvement as well as standards.
Lead F&B team by attracting, recruiting, training and appraising talented personnel.
Establish and/or maintain policies and procedures for kitchen and restaurant and banquet areas in alignment with existing contractor policies and procedures.
Provide two-way communication with subcontractor and nurture an ownership environment with emphasis on motivation and teamwork.
Comply with all health and safety regulations.
Maintain appropriate certifications including but not limited to Food Managers Certification.
Report on management regarding sales results and productivity.
Maintain exceptionally clean and organized work environment.
Ensure inventory of all food and beverage products, goods, supplies and FF&E.
All positions at the University of Houston-System are security sensitive and will require a criminal history check.
The University of Houston System and its universities are an Equal Opportunity Institution.
