The Assistant Manager of Operations and Administration, Rudd Center for Professional Wine and Beverage Studies will work in tandem with the Rudd Center Manager of Public Wine and Beverage studies, Dean of Education, Managing Director, Wines Studies Faculty and other Greystone departments, to support the public, professional and credit based programs and operations of the Rudd Center. Works with adjunct and visiting wine and beverage faculty to support all programs offered by the institute.
1. Based on provided and established schedule of classes in published and planned calendars, works with and supports adjunct and visiting wine faculty for all wine and beverage classes during class time including facility needs and beverage ordering through Eatec.
2. Requisition all wine/beverages for public operations classes and general classroom supplies for all classes through storeroom purchasing system, exercising best practices with regard to cost control, inventory and budget maintenance. Organizes and maintains storage areas.
3. Track expenses for degree and certificate classes and compare vs. monthly budget. Report variances monthly as part of overall budget management team.
4. Assists in the inventory, maintenance and security of all Rudd Center equipment.
5. Works closely with the Purchasing department to ensure any shortages are reported to the adjunct and visiting faculty in a timely manner. Communicates substitution solutions with suggestions from the Master wine List, when the situation arises. Keeps positive, open lines of communication between purchasing and faculty.
6. Using common campus calendaring systems, secure lecture and lab space reservations for all consumer education programs (professional and enthusiast). Cross check against calendar offerings listed in registration system and publications to ensure consistency.
7. Supports existing and prospective wine class students by answering questions regarding programming and schedule (professional and consumer classes). Refers calls to admissions, faculty and other support staff as appropriate.
8. Attends weekly, campus-wide interdepartmental meetings to obtain and share information on events and issues that will effect Rudd center operations: Stakeholders, Safety and Education Staff Meetings.
9. Facilitate regular Rudd center team meetings to achieve departmental transparency and cohesion and forwards meeting minutes to full time, adjunct and visiting wine faculty.
10. Assist students during class time with any questions and general needs about the facility, ensuring safe operations of all equipment.
11. Works closely with Faculty and Sodexo to ensure that facility and classrooms are properly stocked with cleaning supplies, consistently cleaned and adequately maintained. Submits and tracks facility work orders through completion.
12. Works in a way that supports the operational policies and procedures of the school and other duties assigned.
13. Help to foster key values of positive teamwork, hospitality, professionalism, creativity, good humor, and continuous improvement.
14. Perform duties common to all Culinary Institute of America employees and other duties as assigned.
15. Tracks maintenance of the Rudd center and surrounding area, filing work orders and planning capital improvements.
16. Wear the face of hospitality demonstrating and exemplify the CIA's core values of excellence, leadership, professionalism, ethics and respect for diversity.
17. Actively engages in professional development to further professional knowledge.
18. Supervises and coordinates student workers when required, monitoring hours to reduce need for overtime. Secures pre-approval for overtime hours from Dean of Education.
19. Working closely with the Rudd Center for Professional Wine and Beverage Studies, Manager, Public Operation to build CIA Greystone’s role and participation in key industry events as assigned. Participate in event operations as assigned.
• An Associate's degree in Hospitality Management or a related field.
• 2 years administration related experience or the equivalent combination degree/certificate and experience.
Licenses / Certifications:
• None required.
• Ability to communicate effectively both verbally and written.
• Ability to use and exemplify strong judgment.
• Excellent customer service and professional telephone skills.
• Excellent verbal and written and presentation skills.
• Must be adaptable, dependable, and able to manage multiple projects.
• Solid computer skills including ability to use MS Word, MS PowerPoint and MS Excel.
• Strong analytical and problem solving skills.
• Strong interpersonal skills and ability to build teamwork.
• Strong management/leadership skills.
• Technological Proficiency: must have the ability to use technology in the classroom, for office and for management tasks.
• The ability to communicate effectively both verbally and written.
• Bachelor’s Degree in Hospitality or Business Management or a related field.
• Higher Education working experience.
• Management /supervisory experience.
• Culinary Institute Mission: Knowledge of, or a commitment to learn, the unique mission(s) of the CIA and its place in higher education and the culinary industry.
• Experience using a purchasing or procurement software.
• Experience using MS Publisher, MS SharePoint, MS Visio, ProjectPlanner and GroupWise (email, calendars, file sharing, etc.);and other related applications.
• Knowledge of concepts and practices promoting effective teaching and learning.
• Must be available to work a flexible schedule including nights, weekends and holidays based upon business needs.
• Regular work requires a great deal of standing, lifting, bending and stretching for up to 8 hours per workday.
• Ability to lift and carry up to 40 lbs. on a regular basis.
Respect for diversity is a core value of The Culinary Institute of America, an Equal Opportunity and Affirmative Action employer committed to fostering a diverse learning and working environment.