This position is responsible for all aspects of the Dining Services business and personnel operations including, but not limited to: cash handling, annual budget preparation and management for Residential Dining, Retail Restaurants, and Verde Catering, procurement, accounts payable, and accounts receivable. This position is also responsible for payroll and personnel processes; performs and/or serves as a backup for recordkeeping, auditing, and all other aspects/functions of timekeeping requirements. Prepares internal accounting reports for use by operational units; responsible for the fiscal management of operations; provides training, guidance, and counseling to staff and supervisors on personnel and HR issues. Manages and oversees highly complex and interpretive financial and budgetary operations for a large university department. Delivers actionable business analytics and fact-based recommendations to executive and general management teams through perpetual financial forecasting and variance reporting. Responsible for the planning, organization, direction, evaluation, and control of assigned programs, including, but not limited to, financial and budgetary programs. The Dining Services Director of Budget and Operations supervises a team of full-time administrative professionals and hourly student workers.