1. What is the average salary of an Associate Food Services Director - Higher Ed.?
The average annual salary of Associate Food Services Director - Higher Ed. is $86,052.
In case you are finding an easy salary calculator,
the average hourly pay of Associate Food Services Director - Higher Ed. is $41;
the average weekly pay of Associate Food Services Director - Higher Ed. is $1,655;
the average monthly pay of Associate Food Services Director - Higher Ed. is $7,171.
2. Where can an Associate Food Services Director - Higher Ed. earn the most?
An Associate Food Services Director - Higher Ed.'s earning potential can vary widely depending on several factors, including location, industry, experience, education, and the specific employer.
According to the latest salary data by Salary.com, an Associate Food Services Director - Higher Ed. earns the most in San Jose, CA, where the annual salary of an Associate Food Services Director - Higher Ed. is $107,995.
3. What is the highest pay for Associate Food Services Director - Higher Ed.?
The highest pay for Associate Food Services Director - Higher Ed. is $116,104.
4. What is the lowest pay for Associate Food Services Director - Higher Ed.?
The lowest pay for Associate Food Services Director - Higher Ed. is $57,486.
5. What are the responsibilities of Associate Food Services Director - Higher Ed.?
Associate Food Services Director - Higher Ed. manages one or several areas of institutional food service and resources. Implements and maintains food service policies in dining halls. Being an Associate Food Services Director - Higher Ed. coordinates work schedules to ensure appropriate staffing levels and may be responsible for purchasing supplies. May also plan and coordinate special theme events. Additionally, Associate Food Services Director - Higher Ed. may require a bachelor's degree. Typically reports to a food service director. The Associate Food Services Director - Higher Ed. manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. To be an Associate Food Services Director - Higher Ed. typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervisory experience may be required.
6. What are the skills of Associate Food Services Director - Higher Ed.
Specify the abilities and skills that a person needs in order to carry out the specified job duties. Each competency has five to ten behavioral assertions that can be observed, each with a corresponding performance level (from one to five) that is required for a particular job.
1.)
Customer Service: Customer service is the provision of service to customers before, during and after a purchase. The perception of success of such interactions is dependent on employees "who can adjust themselves to the personality of the guest". Customer service concerns the priority an organization assigns to customer service relative to components such as product innovation and pricing. In this sense, an organization that values good customer service may spend more money in training employees than the average organization or may proactively interview customers for feedback. From the point of view of an overall sales process engineering effort, customer service plays an important role in an organization's ability to generate income and revenue. From that perspective, customer service should be included as part of an overall approach to systematic improvement. One good customer service experience can change the entire perception a customer holds towards the organization.
2.)
Catering: Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.
3.)
Product Quality: Product quality refers to how well a product satisfies customer needs, serves its purpose and meets industry standards. When evaluating product quality, businesses consider several key factors, including whether a product solves a problem, works efficiently or suits customers' purposes.
