The Senior Assistant Director of Dining is a vital member of the University Dining Services team.

This position will work with Dining Leadership and Human Resources to insure timely and consistent resolution of personnel issues. This position will oversee the training and development of University Dining Services staff. Develop strategic alliances within UNL and the UNL community. Enhance and coordinate educational and advancement opportunities between UNL Dining Services, strategic partners, and employees. Responsible for maintaining employee orientation program, awards, and recognition. Assist HR and UDS Administration in standardized job descriptions for employees. Track employee development and retirees. Develop and present metrics to evaluate the success of the staff development program.

This position will actively promote University Dining Services within the community at career fairs, marketing events and other promotional activities. In addition, will serve as a liaison and point of contact for sustainability efforts within University Dining Services.

The ideal candidate will have a successful track record of managing special projects, collaborating, and building relationships with campus partners, and excellent interpersonal and written communication skills.

The University of Nebraska-Lincoln seeks to attract and retain a high performing and diverse workforce in which employees' differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential. As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination.

Bachelor's degree in hospitality/Restaurant Management, Organizational Management, Business Administration, Human Resources, or equivalent education / experience considered. Three years of demonstrated administrative, human resource, organizational management, training and development, or project management required. Excellent organizational, interpersonal, oral/written communication skills essential. Demonstrated organizational skills. Proficiency with personal computer and database software to include Word, Excel, and PowerPoint. Ability to work cooperatively and collaboratively with diverse team of professionals. Strong organizational skills that reflect ability to perform and concurrently prioritize multiple projects with competing deadlines. Ability to conduct detailed and complex operational analysis.Strong problem-solving skills; especially demonstrating creativity and innovation. Ability to work independently, exercise mature professional judgment, and use discretion. Business analysis experience and expertise.Ability to function as part of a team. Ability to create and deliver professional development materials and workshops.

Master's in business administration, Hospitality, Institutional Management, Organizational Management, Human Resources, or related field preferred. Previous experience within a university dining department or food/beverage experience.