Production amp Purchasing Manager UM Campus Dining

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UM Campus Dining (UMCD)

invites applications for a

Production/Purchasing Manager (PPM)

to join their team. This position directs the activities of the UMCD Purchasing Department. The PPM is responsible for all purchases of food, supplies, and equipment for all departments in UMCD. The PPM manages all aspects of the procurement bid processes as required by the state procurement laws and regulations. This includes such bid processes as Request for Pricing, Invitation to Bid, Limited Solicitation, Sole Sourcing and Sole Brand Justifications. The PPM manages all purchasing and delivery contracts with UMCD prime, sub-prime and local Farm to College vendors. The PPM is the first point of contact for vendors and will address all delivery and return related processes. The PPM administers all purchases and inventorying of alcohol for UM Campus Dining. The PPM is also responsible for entering of all PO and non-PO payments in Grizmart, the University procurement software system. The PPM also manages all Procard payments under their provision, outside of GrizMart and CBORD Food Management System (FMS).

The PPM retains purchasing information including warranties, operating manuals and repair logs for all UMCD equipment. The PPM manages the small, minor, and major property inventories in CBORD. The PPM develops and implements a comprehensive equipment purchasing plan including the creation of replacement funds (lifecycle) for critical equipment. The PPM coordinates the delivery, disposal and/or storage of unused equipment and keeps the storage areas clean, neat, and orderly.

The PPM is also responsible for managing the day to day processes of all major UMCD capital projects and buildouts. This includes, but is not limited to assisting in initial drawing and plan development, coordinating/scheduling and managing contractor buildout and installation processes and addressing any pending inspection requirements.

The PPM also manages the equipment repair process for all of UM Campus Dining equipment. This includes assessing needed repairs, communicating and coordinating with all Unit Managers and necessary repair vendors and facilitating the invoice/approval process for all UM Campus Dining Departments.

The PPM oversees UMCD’s fleet of vehicles which includes regular maintenance, repairs, and issuance of gas privileges. The PPM works as a liaison with Risk Management in regards to property damage incident reports and the proctoring of the Driver Safety Course for UMCD employees.

The PPM manages the UM Campus Dining Commissary, which purchases and delivers bulk food, supplies, and uniforms including proper ordering and receiving and period inventory tracking and reporting.

The PPM is responsible for managing the purchasing activities of the 31 member Purchasing Committee through weekly purchasing meetings. The PPM directs the activities of all UMCD unit production managers and assists in the development of menus and recipes for all UM Campus Dining operations. The PPM will acquire and maintain records of performance and contract compliance for all vendors.

The PPM will initiate, coordinate, and facilitate all UM Campus Dining product testing activities. The PPM maintains records of product testing and provides regular reporting to the leadership team on new items and the status of tested products with the goal of reducing costs and improving quality and or variety of products.

Required Skills

Expert knowledge of ordering, receiving, storage, and inventory procedures for high-volume food production.

Experience with food, supply, and capital purchasing and procurement processes.

Excellent written and verbal communication skills at a professional level.

Excellent computer skills and experience with Microsoft Office, including spread sheets.

Working knowledge of food management system.

Working knowledge of contract development, implementation, and management.

Experience with high-volume foodservice operations, equipment, and equipment repair and maintenance.

Working knowledge or food service operation layout and equipment procurement, placement and installation.

Experience supervising employees, including the ability to effectively train employees new to the workforce.

Professional management and supervisory experience.

Management ServSafe certification or the ability to obtain certification within six months of employment.

Minimum Required Experience

The experience, knowledge, skills, and abilities needed for this position requires a degree in hospitality, foodservice management, or related field, and a minimum of three years of directly related experience. Two of those years must be in a high-volume, progressive food service operation. Prior leadership and management experience and training is required.

Preferred Qualifications

Extensive knowledge of CBORD Food Management System or similar computerized food production system including ordering, pre- and post-production reports, recipe development, short- and long-range forecasting, and inventory management.

Expert knowledge of food and supply cost control including market analysis and profit and loss statements.

Extensive knowledge of college and university dining operations.

Experience working with and supervising college students as employees.

Expert knowledge of recipe and menu development and quality control auditing in high-volume operations.

Extensive knowledge of foodservice equipment, equipment purchasing, and maintenance contracts.

Active participation in appropriate professional organizations such as NACUFS, ACF, etc.

About UM Campus Dining and UM

Mission

- To advance student success through exceptional dining experiences.

Vision

– Innovative cuisine to inspire your world.

Company info

The University of Montana
Website : https://www.umt.edu