Reporting to the Vice President for Auxiliary Enterprises (VPAE), the Executive Director of Culinary Services provides leadership and strategic vision for a self-sustaining enterprise that encompasses residential dining, retail operations, concessions, food stores, bakery, and linen services. The director develops collegial and collaborative relationships with a broad array of institutional stakeholders including MSU Police, Athletics, Infrastructure Planning and Facilities, Finance and Operations, Student Affairs, the office of the University Physician, and academic departments. The Executive Director is a member of the divisional leadership team, and possesses both a divisional and university perspective when collaborating with other units. The department employs more than 3000 full and part-time staff, and the position manages annual revenues in excess of $103 million.
Additional responsibilities include:
Develop mid-range and long-range strategic plans and organizational goals for the department of Culinary Services;
Convert broad Residential and Hospitality Services (RHS) goals into action plans within Culinary Services;
Support the university’s commitment to the MSU Neighborhoods, which align RHS, Academic Affairs and Student Affairs support of student success;
Develop and maintain close, transparent and collaborative relationship with Residence Education and Housing Services (REHS), Spartan Hospitality and VPAE units;
Work collaboratively with internal and external stakeholders;
Build, develop and maintain a strong leadership team;
Develop and maintain strong collegial relationships throughout the university, with an understanding of how various stakeholder groups value and interact with Culinary Services and RHS;
Welcome and manage the involvement of student leaders, and promote a culture of student-centered customer service;
Demonstrate and support innovation that allows MSU to maintain its reputation as a national leader in collegiate food services;
Work to support the mission/goals of other offices within Auxiliary Enterprises; MSU Police, General Counsel, and Athletics;
Emphasize superior service while focusing on fiscal responsibility;
Understand campus security and risk management, and resolve day-to-day crises and manage larger institutional crises;
Manage, in collaboration with the Vice President and Chief Financial Officer, room and board rate setting.
Effectively develop and maintain good town/gown relationships with neighborhood groups, and recognize the unique nature of working at a public institution of higher education located in a suburban environment;
Understand and support the broader mission/goals of Michigan State University.
Bachelors -Business; Hospitality Business or relate
Masters -Business or related field
A bachelor’s degree, master’s in business or related field preferred, and significant senior management experience in collegiate food services; or senior management experience within a hospitality context are required. Among a broad array of desired qualities, the successful candidate will be a visionary and collaborative leader with the ability to strategically manage and facilitate organizational change; demonstrate exceptional business, fiscal planning, and budget management skills; the ability to work successfully in a matrix organization; and will have an understanding of residential dining, concessions, retail operations, and food supply operations. The Executive Director will demonstrate the ability to recruit, train, support, and retain a large and diverse staff; excellent oral and written communication skills and an engaging public presence; the ability to manage conflicts and crisis situations; an active commitment to diversity and inclusion; and the ability to work collaboratively with students, parents, faculty, alumni, business partners, community members, the media, and other stakeholders. The Executive Director will possess a passion for the profession and the talent to incorporate best practices into the organizational culture, and an engaging style that demonstrates intelligence, integrity, and adaptability; will be innovative and able to create an environment for staff to innovate. An understanding of labor relations issues and how to work effectively with union team members; a basic understanding of legal issues and risk management; and media savvy with a level of comfort when approached/pressed by news organizations are also highly desired skills.
Among a broad array of desired qualities, the successful candidate will also demonstrate:
a visionary and collaborative leadership style with the ability to strategically manage and facilitate organizational change;
exceptional business, fiscal planning, and budget management skills;
an understanding of living-learning communities and how to shape environments that support comprehensive educational and developmental programs;
the ability to recruit, train, support, and retain a large and diverse staff;
excellent oral and written communication skills and an engaging public presence;
the ability to manage conflicts and crisis situations;
an active commitment to diversity and inclusion;
the ability to work collaboratively with students, parents, faculty, alumni, business partners, community members, the media, and other stakeholders;
a passion for the profession and the talent to incorporate best practices into the organizational culture;
an engaging style that demonstrates intelligence, integrity, and adaptability;
an understanding of labor relations issues and how to work effectively with union staff;
a basic understanding of legal issues and risk management;
media savvy with a level of comfort when approached/pressed by news organizations are also highly desired skills;
a strong understanding of the “Lead with Food” mentality that Michigan State University has become known for over the last eleven years;
An appreciation for all customers of Culinary Services, with a focus on our students
The ability to operate in a matrix organization within the division and University.
Additionally, the following characteristics and attributes were identified by Michigan State University when considering the position of Executive Director of Culinary Services:
Ability to embrace and exemplify Michigan State University values;
The desire to learn current practices used by Culinary Services and Residential and Hospitality Services;
The ability to work in a large, multi-faceted public institution, managing programs, services and complex issues in a comprehensive culinary and retail program;
Purposeful decision-making skills that will reflect and enhance the vision and values of Residential and Hospitality Services and MSU;
Strong vision and leadership skills at both the Residential and Hospitality Services executive level and with Culinary Services, and a desire to influence strategic change;
An institutional perspective of the role of Culinary Services;
A strong understanding of the concepts behind organizational development;
A collaborative and participatory leadership style, exceptional communication skills and the ability to facilitate cross-group dialog;
An “advanced thinker” who enjoys system reviews, assessment and developing creative outcomes;
An ability to see the bigger picture, a methodology that is progressive, entrepreneurial and creative, and a willingness to take reasoned risks in moving the department in new directions;
A dynamic and credible leadership style;
A good listener, open to feedback, and an open-minded, team-orientated leader;
The ability to be both a leader with staff and a follower on teams;
The ability to clearly communicate their vision;
Focused on continuous improvement for both individuals and departments;
The ability to let staff try new things, and fail;
The ability to be flexible when trying new things or approaches.
Culinary Services Technical Skills
An understanding of residential dining, retail, concessions, and culinary support services;
An understanding of food safety, safety management, and risk management, including emergency management planning;
The ability to engage in the lives of students and create linkages between Culinary Services, residential programs, and academics;
General knowledge of and comfort with construction management and project planning;
The ability to work with contractors, architects, engineers, vendors, university planners, etc., as a part of construction projects;
The ability to build and reinforce an inclusive environment that celebrates the rich diversity of our community;
Extensive experience managing a collegiate food service program at the University level or senior management experience within a hospitality context.
An understanding of the importance of environmental stewardship;
An appreciation for information technology and how technology can be used to advance program goals, services, and student support and interaction;
Demonstrated knowledge of judicial affairs, legal issues, student mental health issues and crisis/emergency management;
A strong history of staff and leadership development;
The ability to act as a student ally, advocate and mentor, and willingness to learn student development theory;
The ability to work with students and staff who are looking for support and affirmation when they bring ideas forward;
An understanding of outcomes-based and data-based assessment;
Political savvy, excellent negotiation skills, and a motivational, charismatic, persuasive interpersonal style;
Involvement in professional associations and knowledge of current professional standards.
A strong history of innovation within the culinary/retail arena.
Ability and desire to seek advice from colleagues;
A sense of egalitarianism when working with staff and other stakeholder groups;
The ability to build trusting relationships with staff but also hold individuals accountable for high-level performance;
Strong understanding of auxiliary operations, a high comfort level managing a large business enterprise with multiple revenue streams, and the ability to manage complex operational and reserve budgets;
Demonstrated ability to analyze, evaluate and problem-solve;
The ability to organize and prioritize to meet demands and expectations;
Ability to confront challenging issues in a calm and reasoned manner, with the ability to resolve complex conflict situations while maintaining an atmosphere that is effective, efficient and appropriately flexible;
Demonstrate an openness to new ideas and an ability to incorporate or redirect proposals to keep good suggestions alive;
The ability to delegate appropriately and aggressively;
Knowledge of annual planning cycles, and the ability to stay ahead of a fast-moving program;
The ability to work patiently through institutional protocols, yet be decisive and take action when necessary;
The ability to initiate and oversee training programs for staff at all levels;
The ability make a decision and follow through to implementation in the face of adversity ;
The understanding of continuous improvement process, willingness to learn lean performance principles;
Strong desire to engage staff at all levels;
The ability to be able to strategize for the upcoming succession planning coming up in Culinary Services in the near future.
Required Application Materials
Michigan State University has partnered with Spelman and Johnson in the search process. In addition to submitting an application through the MSU Careers website, a resume with an accompanying cover letter must be submitted via the Spelman Johnson website at www.spelmanjohnson.com/open-positions, or a direct link to the postinghttps://bit.ly/2u24VFU . Confidential inquiries and nominations for this position may be directed to Mark Hall at firstname.lastname@example.org or 413-529-2895. Applicants needing reasonable accommodation to participate in the application process should contact Spelman Johnson at 413-529-2895.
Review of applications will begin August 17, 2018 and continue until the position is filled.
Michigan State University has been advancing the common good with uncommon will for more than 160 years. One of the top research universities in the world, MSU pushes the boundaries of discovery and forges enduring partnerships to solve the most pressing global challenges while providing life-changing opportunities to a diverse and inclusive academic community through more than 200 programs of study in 17 degree-granting colleges.
Internal Number: 518546
About Michigan State University
Spartans work every day to advance the common good in uncommon ways.Together, we tackle some of the world?s toughest problems to find solutions that make life better?from alternative energy to better food safety to breakthrough medical and environmental applications achieved through rare isotope research.We teach. We explore and we discover. We collaborate and lead. We innovate, inspire, and empower. We achieve our potential and create circumstances that help our students and others achieve theirs.We're good at it, and we've been at it for more than 150 years.The nation?s pioneer land-grant university, MSU began as a bold experiment that democratized higher education and helped bring science and innovation into everyday life. The revolutionary concept became a model for the nation.Today, MSU is one of the top research universities in the world?on one of the biggest, greenest campuses in the nation. Home to nationally ranked and recognized academic, residential college, and service-learning programs, we?re a diverse community of dedicated students and scholars, athletes and artists, scientists and leaders.In ways both practical and profound, we work to create a stronger, more sustainable, and more hopeful future for all.