Director Dining Services

Directs the University's dining service operations.

• Directs and plans operational aspects of University Dining Services. Collaborates with dining services staff to identify, develop and implement new or revised policies and procedures. Conducts assessments and generates reports. Ensures efficiency, customer satisfaction and continuous improvement.
• Develops and administers dining services budgets. Ensures compliance with University policies and procedures.
• Directs and evaluates service, menu and food quality. Identifies and implements necessary service or operational changes. Establishes and maintains a quality restaurant environment in food and beverage locations at the University.
• Oversees labor relations within dining service operations. Ensures a productive work environment and compliance with human resources policies, procedures and applicable collective bargaining agreements. Resolves personnel issues.
• Coordinates and implements plans for future facilities and renovations. Assesses dining services facilities and equipment to ensure functionality, efficiency, safety and a high-quality student life experience.
• Assures dining service operations are complying with health and safety.
• Determines and directs appropriate staffing levels. Selects and assigns management personnel and provides a comprehensive and continuous program of professional development and training.
• Establishes and implements marketing plans for sales of board contracts, dining dollars, cash and retail sales. Collaborates to ensure appropriate meal plan design and determination of meal plan rates.
• Hires, trains, evaluates, and supervises staff and student employees.

Minimum qualifications based upon job documentation and industry best practices. Any current employees not meeting these qualifications will be grandfathered until they move to a different job.

• Bachelor's degree in related field from an accredited institution, or an equivalent combination of education and experience.

• Five years' relevant experience.
• Supervisory experience.
• Experience in a large commercial food service operation.
• Experience with administration of collective bargaining agreements.
• Experience with federal, state and county regulations relevant to the operation of food service operations.

• ServSafe certified or equivalent or able to obtain within 90 days of hire.
• Ability to work irregular shifts and extended hours, including weekends, holidays and emergency situations.

Office or other indoor work with minimal physical demands such as occasionally lifting or moving materials less than 25 pounds.

Work is generally performed in a well-lit, temperature-controlled indoor environment with occasional exposure to the outdoors or any number of elements.

Revised: 2022-11-18