Director, UW Food Services

Department:	UW Food Services, University Business Operations	Effective Date:	April 2005
Grade:	USG 15	Reports to:

General Accountability

The Director, UW Food Services is accountable to the Director, University Business Operations for the effective development, management, administration, and operation of UW Food Services from all business, student service, campus service, statutory compliance, academic support, and technical perspectives.

Nature and Scope

Also reporting to the Director, University Business Operations are the Director of Retail Services, the Director of UW Graphics, the Director of Housing and Residence Administration, the Director, Residence Life, and the Manager of the Watcard Department.

Reporting to the Director, UW Food Services are the Assistant Director, the Assistant Director of Cash Operations, two Area Managers, the Manager of Marketing and Development, and the Manager of Administrative Services.

UW Food Services provides a range of products and services to students, faculty, staff, and the broader community through the operation of residence cafeterias, cash operations outlets, catering, vending, the University club and venues licenced under the Liquor Licence Act of Ontario. The Department provides meal plan programs, food-related wellness programs, nutritional programs, and a range of initiatives in support of recruitment, student life, diversity and culture.

UW Food Services is an ancillary operation which must generate its own income and maintain its fiscal viability. It must be competitive, effectively market its services, forecast and develop business, and innovate in line with industry trends. As a key student service, Food Services must help create and embellish a contemporary service and atmosphere that creates an attractive university environment. The Department must provide products, services, features and events that address the needs and expectations of the diverse clientele at UW.

Accordingly, the Director, UW Food Services must demonstrate well developed skills in four areas:

BUSINESS MANAGEMENT

The Director must take the lead in defining, developing, providing, improving, and ensuring the financial viability of the services provided by UW Food Services. He/She must have an entrepreneurial business sense, good marketing skills, an innovative approach to services, and an ability to create and execute viable business plans. The Director must be knowledgeable about production management, procurement, business accounting, and all relative aspects of financial management. He/She must possess well developed skills in the development, management and administration of large contracts for the supply of services and products, equipment, construction and renovations, repairs and maintenance. The incumbent must demonstrate a high level of communication and interpersonal skill in dealing with management in the academic and academic support areas, with students, faculty, and staff, and with a range of people from outside the university.

TECHNICAL EXPERTISE

The Director must have a broad based knowledge of the skills, technology and trends within the food service industry relating to food preparation, storage and service. A thorough knowledge of the relevant health, human resources and other statutory requirements is essential. The incumbent must have expertise in the development, provision and management of technologies in support of departmental operations and administration. The Director must be skilled in the evaluation of technical options, equipment, and technology based services.

The incumbent must maintain complete knowledge of the Liquor Licence Act, workplace safety legislation, food safety legislation, labour relations legislation and relevant provincial and federal tax legislation as it relates to retail sales and meal plans.

DEVELOPMENT

The Director develops a vision, development plans and a direction for food services at UW that incorporate the needs of the campus constituency. He/she analyses development options, creates financial plans and pro forma statements for new initiatives, establishes business cases, and formulates marketing strategies. The incumbent evaluates and rationalizes new or refurbished food services facilities and sees plans through to completion.

MANAGEMENT

The Director, UW Food Services has overall managerial responsibilities for the UW Food Services including hiring, training and motivation, staff performance, salary administration, promotions, reclassifications, and disciplinary issues. He/She must exercise skill in managing people and provide them with a productive and supportive environment and career opportunities. The incumbent manages UW Food Services staff through effective recruitment, selection, training, and assignment of staff, organization of functions, establishment of procedures and standards, monitoring of performance and focusing of staff efforts on UW goals.

The Food Services Department has 25 full-time salaried staff, approximately 90 full-time hourly paid staff who are members of CUPE Local 793 and 300 part-time hourly staff. A central administrative unit coordinates all administrative support activities for the department. Sections of the department operate 24 hours per day year round and other sections operate 24 hours per day only at the beginning and end of each term.

Statistical Data

The services provided by UW Food Services generate approximately $14 million in revenue annually. Major operating costs are as follows:

Salaries and benefits $5.5M

Cost of Goods Sold 4.5M

Supplies .6M

Capital Improvements 1.0M

Repairs and Maintenance .5M

Occupancy and Utilities .5M

UW Food Services serves over 2.75 million meals per year through 19 operating units.

Specific Accountabilities

To provide strategies, management, structure and processes for the planning, initiation, financing, and provision of food services in support of the advancement of the mission of the University of Waterloo.
To maintain expertise with respect to campus and industry directions regarding the latest industry trends, nutrition and wellness.
To ensure that UW Food Services, in close cooperation with the Departments of Housing and Residences, Residence Life and the WATCARD Office, contributes significantly to the University’s efforts to create effective branding and marketing with and for campus units involved in recruitment, marketing and public communications. To ensure that the services of the department are innovative, diverse, of high quality, reflect well on the institution, and project a positive image of UW.
To maintain expertise in all aspects of food and beverage service, ranging from simple coffee shops, to branded concepts, residential cafeterias, catering and club operations
To ensure that UW Food Services has the appropriate skills to analyse, design, develop, implement and maintain IS/IT systems in accordance with appropriate system development and system life cycle techniques and processes
To assess services and products offered by UW Food Services relative to the needs of UW and to implement appropriate services that are efficient, cost effective, and of high quality and products that are of good value and high quality
To develop and implement marketing strategies, marketing programs, product innovations and business plans which maximize the financial potential of UW Food Services
To provide overall management and oversight of the department and guide the managers and supervisors in UW Food Services in the effective management of their areas of responsibility
To ensure the establishment of effective policies, procedures and structure for administration of the department.
To ensure that the production planning and operations of the department are efficient, timely, safe, cost competitive, and of high quality
To oversee the recruitment, development, training and performance of staff in UW Food Services
To ensure the financial viability of the department. To ensure appropriate budget and expenditure control, income creation, income management, accounting and invoicing procedures, inventory control, stewardship of assets, and maintenance of equipment
To develop productive service relationships with the rest of the University community and with public sector partners so as to enhance the productivity, effectiveness, and image of UW.
To coordinate services with other on-campus facilities, with off-campus suppliers and with public sector partners
To assess the needs for the redevelopment of existing facilities on campus and the development of new facilities and branded concepts. To plan for, initiate, finance and manage these plans into reality
To coordinate the activities of UW Food Services with other groups, departments, and agencies including ; the Regional Health Unit, Federation of Students, WATCARD partners, Canadian College and University Food Service Association and National Association of College and University Food Services
To assist in the overall management of UW by participating in the decision-making processes of the University Business Operations group and other appropriate management bodies of the university