DEFINITION

The role of the Hospitality Management Program Director is to provide knowledge in his/her field of expertise and to promote various student-centered learning activities that will stimulate an interest in critical thinking and a desire for life-long learning. Various teaching strategies, learning styles and delivery methods including new technology systems will be utilized to reach this goal. Maintains all activities associated with the Hospitality Management program.

SUPERVISION RECEIVED AND EXERCISED

• Receives supervision from the Department Chair of the Public Service Depart and/or the Dean off the Career and Technical Education (CTE) Division.
• Provides technical supervision to other program faculty and staff.

Duties & Responsibilities (Essential Functions)

ESSENTIAL DUTES AND OTHER IMPORTANT STATEMENTS:

The following listing of essential job duties indicates the general nature and level of work required in this job.  This is not designed to be a comprehensive listing of all the activities, duties, or responsibilities that may be required in this job.  Individuals assigned to this job may be asked to perform other duties as required.  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of the job. Program Directors will be given a reduced teaching load to allow sufficient time to ensure the needs of their programs are met.

Essential Functions:

• Implements college goals as related to instructional area.
• Prepares curriculum and evaluates courses in all aspects of Culinary Technology.
• Uses various teaching strategies, learning styles and delivery methods to support student success.
• Remains current with industry technology, standards and software.
• Maintains accurate records of students' attendance and performance.
• Monitor Instructor accuracy when recording student attendance, grades, performance, and maintaining

student records.

• Maintains weekly office hours.
• Serves as a student academic advisor for the program.
• Participates in student recruitment and other College outreach functions as required
• Assists with marketing the program
• Participates in the hiring of part-time faculty utilized by the program.
• Assists the Academic Chair and/or Dean with the orientation, mentoring and evaluation of all program faculty.
• Communicates regularly (formally and informally) with the Academic Chair.
• Ensures program nominations for student awards are submitted to the Academic Chair and/or Dean.
• Maintains curriculum standards for all courses related to the program at all college sites.
• Participates and makes recommendations in the development of new course and program applications in conjunction with the Academic Chair and/or Dean.
• Reviews and revises, if necessary, program course syllabi annually.
• Reviews course evaluations performed by the students within the program and uses the results to drive program goals and outcomes.
• Assists the Academic Chair with the development of the program course schedule in accordance with the college's procedure and timeline.
• Ensures that daily program courses are met in the event of part-time faculty member's illness, leave of absence, professional development activities, etc.
• Ensures that textbook orders are placed in a timely manner for the program.
• Monitors enrollment in classes during the registration period and makes recommendations to the Academic Dean on the addition or removal of class sections based on student demand related to the program.
• Maintains a hazard free environment and practices safety in the lab setting or classroom.
• Ensures the existence of a viable Advisory Committee for the program to ensure collaboration with the Culinary Technology leaders in the region. Holds a meeting of the Advisory Committee at least once a year and submits the meeting minutes to the office of the Academic Dean and Chair.
• Coordinates with local school systems to maintain the CUL pathway for high school students to seamlessly transition into the program.
• Assesses, prioritizes and orders equipment for the program and monitors the security of the program’s equipment.
• Works with the Academic Chair to develop an annual program budget as related to the programs needs in the areas of personnel, supplies, travel and equipment requests. Oversees requests for, as well as receipt of, purchased items within the program.
• Monitors budget(s) within the program for the academic year. 
• Monitors inventory and purchasing of instructional supplies and equipment lab setting.
• Develops, implements, evaluates and reports on program goals:  Student Learning Outcomes (SLOs), Unit Action Plan (UAP), etc.
• Provides information, data and documentation for annual program reviews.
• Participates in the marketing and the recruitment of students for the program.
• Interacts with businesses, high schools and other local partners to promote the program and assess their need for related programming.
• Serves on college-wide and ad hoc committees, as assigned/elected.
• Attends college and/or administrative meetings, as assigned.
• Performs other duties as assigned.

Qualifications

QUALIFICATIONS

Knowledge of:

• Professional skills, knowledge, and attributes within the Hospitality profession 
• Classroom and laboratory instructional techniques and procedures
• Principles and procedures of academic and instructional techniques and procedures
• Current trends, hospitality best practice, research and development in the area of assignment
• Principles and techniques involved in test development and administration

Ability to:

• Work independently in the absence of supervision
• Understand and follow oral and written instructions
• Interpret and apply College goals, objectives, policies, procedures, rules, and regulations
• Communicate clearly and concisely, both orally and in writing
• Establish and maintain professional, cooperative-working relationships with those contacted in the course of work
• Maintain effective audio-visual discrimination and perception needed for:
  • Making observations
  • Reading and writing
  • Communicating with others
  • Operating assigned equipment
  • Handling varied tasks simultaneously
• Maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following:
  • Standing or sitting for extended periods of time
  • Operating assigned equipment
  • Handling varied tasks simultaneously 
  • Bending, stooping, climbing or lifting up to 50 pounds or more based on human transfers
  • Instructing and engaging in safe human transfers during teaching experiences with students
• Maintain mental capacity, which allow the capability of:
  • Making sound decisions
  • Responding to questions
  • Demonstrating intellectual capabilities

EXPERIENCE AND TRAINING GUIDELINES:

Required Minimum Education/Training: 

• Associate's degree in Hospitality Management or related field from a regionally accredited college or university or specialized training at the level required to meet SACS criteria for academic and professional preparation of assigned area of instruction.
• Hold certification (or able to acquire) to proctor National Restaurant Association Educational Foundation ServSafe Exam

Required Minimum Experience: 

• Three years of experience in Hospitality Management, or related field.

Preferred Education and Experience:

• Five years of experience in Hospitality Management or related field.
• Teaching experience in the field of Hospitality Management or related field.
• Master’s Degree in Hospitality Management or related field.
• Experience with LMS software such as Blackboard, Blackboard Ultra, Moodle.,

Supplemental Information

Special Instructions to Applicants:

This position REQUIRES UNOFFICIAL TRANSCRIPTS AND/OR TRAINING CERTIFICATIONS be submitted in addition to the application. Please have these documents ready to upload when applying.  

Candidates are required to submit OFFICIAL TRANSCRIPTS for all degrees obtained prior to their first day of work or hire date. If highest level of education is High School diploma or equivalent, proof of completion is required.  

Candidates who have obtained their education outside of the US and its territories must have their academic degree(s) validated, at their own expense, by an outside credential evaluation service as equivalent to the Baccalaureate or Master's degree conferred by a regionally accredited college or university in the United States.

To claim veterans’ preference, all eligible persons shall submit a DD Form 214, Certificate of Release or Discharge from Active Duty, to Human Resources during the application process. Human Resources will verify eligibility.