Organizational Structure Policy

Policy

BYU Dining Services has a clear system for establishing lines of authority and responsibility, assigning span of control, and delineating individual job responsibilities to achieve the unit mission, while maximizing the capable and efficient use of human resources. The managing director creates an organizational structure that provides a logical, effective, and efficient framework for operating Dining Services. Dining Services management clearly communicates changes in organizational structure to employees.

1. Dining Services Subdivisions

The managing director has created the following definitions for subdivisions of Dining Services operations.

• Department - A subdivision of Dining Services revenue-bearing operations led by a general manager or another manager (the department manager) and comprised of one or more cost centers (operating units). Current defined departments include:
  
  • Campus Floral
  • Cannon Commons
  • Catering
  • Concessions
  • Convenience Retail
  • Creameries (Includes the Creamery on Ninth, Helaman Creamery, Outlet Creamery, and Wyview Creamery)
  • Food To-Go (Includes Creamery Takeaway)
  • Legends Grille
  • MTC Dining
  • Retail Restaurants (Includes Blue Line Deli, Cougareat, Harvey's, Jamba, Library Cafe, MOA Cafe, WSC Commissary, and WSC Dishroom)
• Support Group - A subdivision of Dining Services led by a general manager or a support group manager that provides production or other services to Dining Services departments. Current defined support groups include:
  
  • A&P Marketing Group (This support group is a part of BYU Retail Services.)
  • A&P Technology Group (This support group is a part of BYU Production Services.)
  • Culinary Finishing Kitchen (CFK)
  • Culinary Support Center (CSC)
  • Dining Accounting
  • Dining Distribution
  • Dining Employee Success Office (DESO) (This support group is a part of BYU Human Resources.)
  • Dining Food Safety and Quality Assurance
  • Dining Meat Shop
  • Dining Nutrition
  • Dining Purchasing (This support group is a part of BYU Purchasing & Travel.)
  • Dining Student Employee Development and Leadership

All Dining Services employees (excluding members of the executive team) are assigned to one department (or support group) and are financially accountable to the department/support group manager.

Note: For purposes of Dining Services unit policies and procedures, the term “department manager” is used to describe both department managers and support group managers.

2. Culinary Organization

Chefs provide critical expertise, leadership, and important perspective in running Dining Services operations. Chef positions are spread throughout the organization to support the unit’s mission.

Campus Dining Executive Chef

The Campus Dining Executive Chef's responsibilities include:

• Overseeing Dining Services' entire culinary organization.
• Working closely with all chefs to mentor and support them.
• Overseeing menu development in all Dining Services departments and establishing a menu development process to facilitate these efforts.
• Supervising food safety and quality assurance throughout Dining Services.

Culinary Supervision

Executive chefs, chefs, and cooks (excluding the Campus Dining Executive Chef) are assigned to one Dining Services department/support group. These employees are supervised (directly or indirectly) by both the department manager and a culinary employee (their culinary supervisor). When these functionally need to be two different people, a second “dotted-line” reporting relationship is added to the culinary supervisor.

The following principles govern solid- and dotted-line reporting relationships in Dining Services:

1. Solid-line supervisors retain overall supervisory oversight and direction over their employees. This authority extends down through subordinate solid-line reporting relationships.
2. Culinary supervisors (solid- or dotted-line) evaluate chefs and cooks supervised for functional competency.
3. Department/support group supervisors (solid- or dotted-line) have financial oversight and evaluate chefs and cooks supervised for cultural fit.
4. Solid-line reporting relationships are recorded in the University HR system and show up on the University organizational chart. Dotted-line reporting relationships are recorded on this list.
5. Changes in supervisory assignments that affect dotted-line reporting relationships require managing director approval.
6. No culinary employee's line of report is disconnected from the department/support group manager or the Campus Dining Executive Chef by more than one dotted-line reporting relationship.

Both supervisors should work together to support their chefs and cooks. For example:

1. Solid-line supervisors should invite the dotted-line supervisor to contribute in the creation and review of employee performance review.
2. Solid-line supervisors should consult with dotted-line supervisors during the annual salary review (ASR) process.
3. Solid-line and dotted-line supervisors should meet regularly (at least quarterly) to coordinate their efforts.

Support Services

Department and support group managers are responsible for providing support services (HR, office, and other support services administered on a department level) to chefs in the areas they supervise. This ensures that chefs can prioritize food production and menu development as opposed to administrative tasks.

3. Dining Executive Team

The executive team is comprised of the managing director and the managing director’s direct reports. The group meets weekly to collaborate on current initiatives, discuss unit-wide issues, and make approvals/decisions as outlined in Dining Services unit policies and procedures. The managing director invites other attendees when needed for specific discussion.

The executive team holds a regular meeting with department managers, support group managers, and executive chefs (at least quarterly).

4. Communicating Organizational Structure to Employees

A current, digital version of the organizational chart is available to Dining Services employees at orgchart.byu.edu.

Major changes to organizational structure are communicated to Dining Services employees through the Food for Thought newsletter. Major changes include changes in director responsibilities, beginning and end of employment for notable personnel, and changes in the structure of departments or support groups.

Additional Information

• Dining Services Dotted-Line Supervisor Assignments: This list communicates which employees in Dining Services have more than one supervisor. This list is updated when changes are made to these assignments.
  
• Executive Team Portfolios: This chart illustrates what responsibilities the managing director has given to each of their direct reports. This chart is updated when changes are made to these responsibilities.

Revision History

• 7/2/2025 - Updated the Dining Services Org Chart and names of A&P Marketing and A&P Technology.
• 6/17/2024 - New policy approved by the Dining Executive Team.