Director of the Hospitality Institute

• Directs the overall operations of the HI, inclduing all related programs and facilities
• Identifies and assists in the development and implementation of new programs. Participates in program review and other assessment activities both internal and external.
• Oversees the retail and revenue generating operations of the HI.
• Manages the design and implementation of non-credit, work readiness programs for individuals, team-building programs for regional companies, and an annual schedule of continuing education offerings.
• Establishes a culture of respect, hard work, consistency and effective communication in the facility and when interacting with outside clientele.
• Plans in advance to ensure availability of supplies and classroom equipment. Oversees major purchases of equipment.
• Works diligently to ensure student enrollment growth, retention and completion of programs.
• Identifies and coordinates partnership opportunities for scholarships, equipment, internships, etc. Acts as liaison with external partners and provides internal coordination of initiatives.
• Cultivates relationships with other colleges and universities offering culinary, baking, tourism and hospitality programs to cultivate articulation agreements and other collaborative efforts.
• Assists in the identification of resources necessary for successful program delivery while operating within approved budget levels. Identifies viable resource development initiatives individually and in collaboration in conjunction with the Dean of Business and Professional Studies and the College Foundation and Montgomery County Community College (PA) Legacy Fund.
• Manages grant funds, ensuring the responsible allocation and use of resources in alignment with grant priorities and goals, while maintaining accurate tracking of expenditures and preparing comprehensive reports on fund usage and project accomplishments.
• Coordinates Program Advisory Committees in conjunction with the Dean of Business and Professional Studies and the College Legacy Fund.
• In collaboration with the Dean and program coordinators, recruit, hire, supervise, evaluate, and develop full-time and part-time faculty, staff, and administrators.
• Assists the Marketing Department in marketing efforts and oversee social media efforts for the Institute.
• Ensures the HI's adherence to all food safety and sanitation standards of the College and as outlined by the National Restaurant Association and other local, state and federal regulatory requirements.
• Performs other duties as assigned.

• Master's in Business Administration, Culinary, Baking & Food service Mamagement, Hospitality Management or related discipline.
• At least five (5) years of work experience in the culinary, hospitality, or related field
• At least three (3) years in a supervisory position
• Experience operating, marketing, and managing a large-scale facility.
• Experience working with community and industry partners.
• Preference for those with at least three years of teaching experience; culinary postsecondary teaching experience preferred
• ServSafe Manager's Certificaiton preferred
• Experience supervising others within a union environment preferred.

• Demonstrated administrative, problem-solving, team building, entrepreneurial and organizational skills.
• Proven skills in handling detailed tasks and multiple assignments.
• Strong culinary industry knowledge, and an understanding and passion for the culinary industry.
• Demonstrated understanding of and commitment to a comprehensive community college philosophy.
• Established interpersonal and communication skills. Demonstrated record of being able to work collaboratively with people in a service organization. Ability to establish and maintain effective working relationships with various types of individuals and companies.
• Valid driver's license and insured automobile required for travel.

Montgomery County Community College