The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Assistant Director, within the LaFortune Student Center. The UEE division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. As part of the event management role, the division is responsible for the planning and execution of a wide range of University events from Commencement to concerts and special events on football game weekends. The division is a major contributor of revenue to the University's mission and employs the largest number of staff on campus with over 1,200 full-time, part-time, temporary, and on-call staff.

The mission of University Enterprises and Events (UEE) is to enrich the journey of friends and family in celebrating the spirit of Notre Dame. We encourage a culture that is committed to diversity and inclusion, well-being, and professional development and growth. In addition to supporting the University's core values (Accountability, Integrity, Teamwork, Leadership in Excellence & Leadership in Mission), we also celebrate our division values of: Joy, Inclusion, Trust, Empowerment, Humility and Kindness with a strong focus on investing in our people and enhancing the employee experience.

This position is responsible and accountable for all operational aspects of the multi-faceted retail dining operations at the LaFortune Student Center and Au Bon Pain, ensuring all financial, human resource, marketing, facilities, programmatic, dietary and operating systems meet all established targets. This position reports to the Director of Retail Dining and is a member of the retail dining leadership team supporting the mission and goals of a "Best in Class" dining program. As the operational leader of a dynamic retail dining operation, the Assistant Director will oversee the daily operations including maintaining standards of service and hospitality; ensuring best-in-class management, staffing and training levels, especially as it relates to talent and training/professional development; promoting safety and compliance in the workplace and in food safety and sanitation; assisting culinary management with all phases of food purchasing, preparation, production and inventory control; maintenance of physical plant and equipment; and is accountable for meeting all financial and metric goals, targets and expectations.