Dining Operations Manager

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial socio-economic and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty administration and staff.

Job Description:

Amherst College invites applications for the Dining Operations Manager position. The Dining Operations Manager is a full-time year-round position. The expected salary range for this job opportunity is: $75000 to $85000.

The salary offered will vary based on a number of factors including but not limited to relevant education training and experience tenure status and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information.

The Dining Operations Manager plays a critical leadership role within Amherst College Dining Services supporting the Colleges mission by ensuring exceptional foodservice experiences in the Student Center and across campus dining environments. This position is responsible for communicating and executing the departments vision mission and goals while maintaining the highest standards of service quality and hospitality. This position provides operational oversight and leads a diverse team in delivering welcoming dining environments accurate menu information efficient service and rigorous sanitation and safety practices.

The Dining Operations Manager is responsible for training developing and engaging service teams by providing the necessary tools resources and support to ensure their collective success. As dining operations are central to student life supporting daily meals social engagement and special programs this role requires a proactive collaborative and service-oriented approach to leadership. This position also takes appropriate actions to support a diverse workforce and actively contributes to the Colleges efforts to cultivate a respectful inclusive and welcoming work environment.

Work schedules vary significantly and are adjusted to meet the operational needs of the College. As a departmental leader the Dining Operations Manager is expected to be available during periods of emergent or essential need which may include evenings weekends and peak service times. This position is designated as providing essential services and may be required to report to work or remain on duty when the College is closed.

Summary of Responsibilities:

Operational Leadership & Oversight

• Manage all daily foodservice operations within the Student Center and other campus dining venues ensuring excellence in service efficiency and guest satisfaction. Provide leadership direction and support to service teams reinforcing standards for food quality portion control presentation and timely service. Ensure adherence to food safety protocols sanitation practices and standard operating guidelines (HACCP allergen awareness and Amherst College policies). Maintain accurate menu identifiers and transparency around dietary information for students faculty staff and guests.

Staffing Training & Development

• Hire train supervise schedule and evaluate service staff across multiple dining spaces fostering continuous improvement and team cohesion. Develop and deliver ongoing training in customer service safety equipment use and departmental procedures. Support engagement morale motivation and recognition of team members to maintain a productive and positive work culture.

Service Standards & Customer Experience

• Monitor service flow customer interactions and feedback to ensure consistent high-quality dining experiences in all operational areas. Predict and respond to service challenges adjusting staffing or workflow as needed to maintain efficiency and guest satisfaction. Collaborate with culinary production and administrative teams to support menu execution special dietary needs and operational adjustments.

Financial Administrative & Compliance Management

• Oversee operational standards for cash handling point-of-sale systems and financial reconciliation. Review and approve timesheets ensuring compliance with labor guidelines and accurate timekeeping. Maintain inventory and supply controls track usage trends and identify opportunities for cost savings or efficiency improvements. Ensure compliance with College policies departmental procedures and all relevant health and safety regulations.

Facilities Equipment & Safety

• Oversee maintenance and functionality of dining equipment and spaces in the Student Center and other dining locations. Submit and track work orders coordinate vendor services and ensure timely repairs to prevent disruptions. Evaluate space and equipment utilization to support long-term planning and improved workflow efficiency. Maintain strict cleanliness and sanitation standards at all times both before and after service hours.

Campus Collaboration

• Support college-wide and student-driven events by providing operational expertise staffing coordination and flexible service solutions. Adapt dining operations to accommodate special schedules seasonal needs visiting groups and institutional initiatives. Proactively create and engineer excellent student and guest experiences through collaboration with departmental and campus partners.

Qualifications:

• High School Diploma or equivalent.

• 7-10 years of progressive foodservice and operational management experience.

• Equivalent work experience in lieu of minimum education and related experience; proven proficiency in math reading and writing.

• A valid drivers license and successful credentialing is required in order to operate college vehicles.

• Extensive knowledge of contemporary food trends.

• Experience with P&L and financial accountability.

• Proven leadership and coaching.

• Strong written and verbal communication.

• High-level interpersonal skills including conflict management.

• Proficiency with computer systems and technology.

• SERVSafe certified.

• Allertrain certified.

• Successful completion of required reference and background checks.

• An acceptable criminal offender records information (CORI) check.

• Successful completion of pre-employment physical and lift test.

Preferred

• Prior experience in collegiate or institutional food service.

• Hospitality or culinary degree.

• Sustainability experience.

• Background in change management process improvement and SOP development.

Interested candidates are asked to submit a resume and cover letter online at Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request.

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.