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Director of Dining Services

The Director of Dining Services oversees operations in four locations across two campuses and our Catering Services. Dining Services is part of Student Affairs Division with the goal of enhancing the student experience by providing quality dining services to students, faculty, staff, and visitors. This position reports to the Associate Vice Chancellor of Enrollment Management/Dean of Student Success.  This position has a critical role in the development of a student centered dining community where excellence is the standard, diversity is embraced and learning is enhanced.

The Director will also:

  • Manage the overall Dining budget including contract costs, equipment and facility repair and replacement, and programming initiatives while following all university financial policies and procedures and purchasing guidelines and standards.
  • Manage Catering Services including supervision and staffing, ordering, and daily operations.
  • Responsible for developing and implementing accountability controls of staff to ensure maximum operational efficiency and effectiveness of implemented programs
  • Maintain standards of production, sanitation and safe working conditions; implement and maintain programs to ensure security and safety.
  • Responsible for hiring, training, supervising and evaluating employees.
  • Develop strategic plans that include financial targets, innovative dining concepts and service-delivery strategies.
  • Establish and maintain a high level of food quality and menu satisfaction through well-developed culinary and production practices, with a focus on variety, trends, and healthy dining options.
  • Maintain a current and developing knowledgebase of health and dietary concerns, food allergies and religious practices related to dining.
  • Other duties as assigned by the Associate Vice Chancellor of Enrollment Management/Dean of Student Success

REQUIRED QUALIFICATIONS:

  • Bachelor’s degree with specialization in food science and nutrition, hospitality management, hotel and restaurant administration, business administration, or a related field OR equivalent experience
  • Five years of related experience in food service management in a high-volume, large quantity dining services operation.
  • Extensive knowledge of management and supervisory practices and procedures, methods, and techniques in the food service industry.

REQUIRED SKILLS:

  • Knowledge of Microsoft suite (Word, Excel, and PowerPoint) and working with databases
  • Excellent interpersonal, written and verbal skills and the ability to work with diverse populations.
  • Demonstrated commitment and ability to practice open and effective communications with students; University faculty, staff and administration; contractor partners and external groups to build and maintain collaborative relationships.

For full consideration application materials must be complete.  Please include a cover letter addressing qualifications, a resume and contact information for 3 professional references. 

Applications received by November 3, 2017 will be guaranteed full review and consideration.  Applications received after that date may be considered until an adequate applicant pool has been established.

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