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Dining Systems Specialist
Job ID2547
Job Summary
Oversee and manage the user aspects of all CWU Dining system applications, including development and enhancement projects related to menu management, inventory control, point of sale systems, mobile ordering, digital display and labor management. Provides technical expertise and leads coordination of all activities related to analysis, design, application support, implementation, training and support for all existing and future CWU Dining systems.
Job Duties
Leadership
- Ensures that staff members understand the vision, values and priorities of the Department and that work within the unit is in alignment.
- Promotes and ensures a culture that focuses on the practice of excellent customer service.
- Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to CWU and departmental policies and procedures.
- Effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
Operations & Customer Service
- Develops user requirements and manages training for staff in the dining units and their corresponding managers.
- Coordinates and works with other users in CWU Dining who use information from the systems within this position's scope. This includes working closely with Information Services (IS) to design specialized interfaces, file transfers and data gathering as well as audit activities.
- Strives to continuously improve how managers interface with systems by employing design methods for processes that meet the unique work assignments and problems of end users.
- Assess opportunities to add new systems and processes to increase value of services; presents identified opportunities to Dining leadership.
- Develop and manage data collection to support planning and budgeting efforts as requested.
Application Support
- Manages projects for the implementation and ongoing maintenance of the menu management, inventory and point of sales systems.
- Liaise with users, CWU IS and third party programmers of business software systems through planning, implementation, upgrade, and production phases of the point-of-sale, inventory, mobile ordering, digital display and menu management systems
- Interfaces as subject matter expert on CWU Dining systems for CWU Financial Services, Information Services, Contracts and Purchasing, and Human Resources
- Makes recommendations and reviews proposals for changes to existing applications submitted by users. Works with other CWU stakeholders and leadership to determine prioritization and implementation scheduling.
- Analyzes needs, develops requirements, documents, tests and implements end-user configuration of systems to replace manual or existing processes and presents alternatives to management.
- Works closely and collaboratively with appropriate CWU staff to establish, design and test requirements for multiple system interfacing; develop edits to ensure program accuracy.
- Works closely and collaboratively with CWU IS in troubleshooting applications and user access, and makes recommendations for solutions.
Point of Sale Management
- Sets up or configures user-side changes to the point of sale system.
- Provides sales tax verification and updates.
- Interfaces with Connection Card Office to provide support and informational reports for the field.
- Maintains and programs registers for special events.
- Performs pricing audits across all business lines for consistency and compliance.
- Assists vending in card reader performance.
- Monitors pricing across all dining operations and reports deviations to Dining Services Director.
- Consults with Dining leadership and Financial Services on system configuration to ensure reporting framework provides useful metrics for managing business needs. Configures these settings and maintains ongoing integrity of the data.
Menu & Inventory Management Systems
- Monitors the information in the menu management and inventory system and corrects any content errors.
- Monitors the current vendor pricing for both contractual and seasonal price changes to ensure compliance with business models.
- Analyzes pricing and provides feedback and recommendations for re-pricing and/or possible need for menu changes to the Dining Services Director and Executive Chef. Recommendations are generally based on information derived from systems, such as price benchmarking and consistency, product cost fluctuations and redundancies or inconsistencies.
- Monitors and audits manager compliance with product purchasing, works with Warehouse Manager to correct noncompliance, and provides reports to Dining leadership as needed.
- Provides guidance and oversees implementation and optimization of Menu Management system functionality to ensure it is used to support cost control, menu and concept integrity, waste minimization, and accurate nutrition and food allergen reporting.
Policies, Procedures, & Training
- Recommends, coordinates and provides training on all applications to support staff and users.
- Develops and maintains user manuals for operational systems; interprets and applies system policies and procedures in resolution of user problems and inquiries.
- Provides surveillance of all systems; reports and acts on deviations to ensure that users comply with established policies and procedures.
- Develops and performs audits for all system functions and prepares compliance reports for Dining Services Director.
- Maintains knowledge of new policies and regulations, analyzes for potential impact on systems; develops and recommends methods for compliance.
- Other duties as assigned
Minimum Qualifications
Bachelor's degree in Hospitality Management, Business, Public Administration, or a related field.
Three to four years of related professional experience working with, developing and maintaining complex automated business systems.
Work history demonstrates successful experience:
Managing inventory and point of sale systems.
Managing implementations and upgrades to systems.
Maintaining several applications simultaneously.
Configuring applications and writing corresponding policies, procedures and training materials.
Working with technical staff and end-users.
Facilitating teams
Washington State Food Card within two weeks of hire and maintenance of thereafter.
ServSafe certification within three months of hire and maintenance of thereafter.
OR applicable combination of education and/or experience which demonstrates the ability to perform the essential functions of the position.
Preferred Qualifications
Working in leadership capacity within the food services/restaurant industry.
Ability to work in a fast-paced environment and collaborate effectively with different levels of employees and customers.
Strong analytical, project management, and organizational skills.
Strong interpersonal, verbal and written communication skills.
Ability to understand business needs, communicate and translate them into operational requirements.
Competencies
Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines and work schedules.
Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.
Pay, Benefits, & Work Schedule
Salary: Dependent upon qualifications and experience
Schedule/Appointment: Monday - Friday, 8:00am-5:00pm (1 hour lunch)
Working Conditions:
Office Related: Work is performed in an indoor office setting with frequent in-person interactions. It is essential to be able to remain at a desk/computer work station for prolonged periods of time, perform extensive data entry and other computer-related tasks and create/maintain filing systems for departmental records. Some evening or weekend work and/or occasional travel may be required.
Dining-Related: Work is performed primarily indoors, at times in hot/cold/noisy/wet areas with some exposure to hazardous equipment and products. Working in temperatures from 0 degrees (freezer) to 350+ degrees (around cooking equipment) is common. Work requires walking and standing (often in a stationary position) for the majority of each shift. Bending/climbing/carrying/pulling/pushing/lifting associated with loading/unloading of supplies and preparation, plating and serving of food is required. Occasional overtime is required and shift work may be required. This position requires working a schedule that varies based on business needs. This entails attending and participating in events that occur seven days a week and outside normal business hours.
Benefits: CWU offers a comprehensive benefits package including medical and dental insurance, retirement and optional savings plans, life and disability insurance, along with vacation and sick leave plans depending on employment classification. For additional information please visit: http://www.cwu.edu/hr/benefits-0
An employee of CWU may be eligible for the Public Service Loan Forgiveness Program if the employee has student loans. To learn more, visit: https://ofm.wa.gov/state-human-resources/public-service-loan-forgiveness-program.
How To Apply
To apply for this position, you must complete the on-line application and attach:
A detailed cover letter clearly demonstrating how your education and experience: (a) meet the required (and, as applicable, preferred) qualifications, and (b) demonstrate the ability to perform the responsibilities as described by the posting;
Resume including work history, education, training;
Contact information for three professional references; and
A supplemental document attached as "other" providing responses to the following questions:
Please describe your experience auditing compliance within a system you manage.
What metric are you capturing to use in your analysis?
What steps do you take when non-compliance is identified?
Please describe your experience with project management. How do you balance the execution of a project against daily operational needs?
Please provide an example of a program you have implemented that created positive change within your operation (ex. created efficiencies, provided substantial savings, increased sustainability, etc.).
How was the need for this change identified?
Did you have any barriers in the implementation of this change?
Is there anything you would do differently next time?
Screening Begins: November 14, 2018
For more information, please visit: www.cwu.edu/dining/dining-services-jobs
Priority will be given to applications received by the screening date. Incomplete applications will not be considered.
Contact Information
Name: Dean Masuccio
Title: Dining Services Director
Email: Dean.Masuccio@cwu.edu
Phone: (509) 963-1334
Website: Dining Services
Vacancy expired!