Summary

Within the division of Institutional Support Services and under the direction of the Director of Dining & Hospitality, provides leadership and direction in the management of dining, hospitality, auxiliary services, and financial operations in alignment with institutional goals. Leads the planning, development, and reporting of integrated financial operations and activities. Oversees contracts and vendor relations, technology administration, event operations, staff supervision, and compliance. Serves as the University's Resident Liquor Agent, ensuring regulatory adherence, and collaborates with stakeholders to deliver efficient, customer-focused services that enhance the campus experience.

Duties and Responsibilities

1. Oversees daily dining, hospitality, auxiliary service operations, and financial activities and controls to ensure efficient delivery of services, operational consistency, and adherence to contractual and institutional requirements
2. Coordinates operating and capital budget development; monitors revenue, expenditure, and position control activity; and prepares financial reports, forecasts, and variance analyses to support fiscal accountability and decision-making.
3. Oversees reconciliations, transfers, and entries for assigned units; ensures adherence to university policy and internal controls; and supports audit readiness, financial compliance activities, and improvements to fiscal procedures.
4. Manages and evaluates vendor and service contracts to ensure performance and compliance with contractual obligations; verifies work performed by contractors, prepares amendments and renewals for approval, and coordinates resolution of vendor-related issues.
5. Maintains and supports users on campus hospitality technology, including but not limited to dining POS, meal plan, credential, and event scheduling/billing systems. Ensures data integrity, system functionality, and vendor/IT coordination.
6. Coordinates and organizes assigned event and venue operations, including scheduling, logistics, and compliance with safety and permitting requirements, to ensure seamless execution and high-quality customer experiences.
7. Oversees the supervision of assigned personnel, which includes work allocation, training and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
8. Conducts quality assurance reviews and inspections to ensure compliance with health, safety, and regulatory requirements; identifies areas of non-compliance, recommends improvements, and ensures corrective measures are implemented.
9. Implements and evaluates operational programs that support meal plans, marketing, wellness, and student engagement in partnership with campus stakeholders and contracted providers.
10. Coordinates and supports facilities and equipment management for assigned units, including maintenance scheduling, asset inventories, and minor repair projects.
11. Serves and manages responsibilities as the university's designated Resident Liquor Agent, ensuring compliance with state/local regulations. Manages renewals, filings, and tax reporting; verifies staff permits; and approves internal alcohol service requests.
12. Serves as a liaison with other operating units and a range of internal and external constituencies in the resolution of complex administrative and operational problems and issues.
13. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

• Bachelor's degree; at least 4 years of experience directly related to the duties and responsibilities specified.
• Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

• Knowledge of food safety regulations, customer service best practices, and hospitality industry standards.
• Knowledge of budgeting and fiscal management principles and procedures.
• Ability to effectively manage complex and involved contracts of high value to the University.
• Skill in organizing and managing the logistics of campus events, meal plans, facilities, and vendor arrangements.
• Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse community.
• Skill in organizing resources and establishing priorities, formulating policy, and developing new strategies and procedures.
• Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
• Knowledge of project management principles, practices, techniques, and tools.
• Knowledge of facilities operations and equipment management within dining and hospitality.
• Knowledge of local, state, and federal alcohol laws and licensing requirements.

Conditions of Employment

• Employees who provide services or work in patient care or clinical areas are required to be in compliance with the University's influenza vaccination requirement.

Working Conditions and Physical Effort

• No or very limited physical effort required.
• No or very limited exposure to physical risk.
• Work is normally performed in a typical interior/office work environment.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 10/20/2025