Director of Dining Operations

Primary Purpose
The Director of Campus Dining Operations exists to ensure the seamless daily execution of all food services maintaining high standards of quality safety and efficiency across multiple venues. This role provides the operational oversight necessary to manage complex supply chains optimize labor and resolve real-time service challenges that impact the student experience. By grounding long-term strategy in day-to-day excellence the position ensures that every meal served meets both the universitys rigorous standards and the evolving needs of the campus community.

Essential Duties And Responsibilities
Strategic Operational Leadership Direct Day-to-Day Operations: Direct the comprehensive day-to-day operations of residential retail culinary and support functions to ensure a seamless integration of services that enhances the guest experience. Executive Representation: Serve as the Acting Executive Director in the absence of the Executive Director exercising a high level of discretion and decision-making that impacts the image and credibility of Campus Dining. Asset Stewardship & Goal Setting: Provide strategic stewardship of physical and capital assets aligning facility maintenance and emergency management systems with broader University values and long-term goals. Strategic Planning: Plan and execute ambitious but achievable operational milestones monitoring progress and adapting strategies to overcome barriers to goal achievement. Student Voice Integration: Establish and lead formal feedback loops such as the Campus Dining Advisory board to ensure the student experience is directly shaped by the diverse needs of the student body. Operational Efficiency & Innovation Resource Optimization: Drive enterprise-wide operational efficiency by strategically leveraging physical fiscal and personnel resources to maximize benefits to the University while minimizing waste. System Innovation: Lead the development and refinement of integrated operational platformsincluding production forecasting inventory management and point-of-salechallenging the status quo to identify and implement creative improvements. Data-Driven Decision Making: Analyze complex operational metrics to develop and implement proactive action plans ensuring all work units consistently meet or exceed performance requirements. Compliance Risk & Safety Risk Management & Policy: Manage departmental risk by ensuring the absolute integrity of scheduling payroll performance management and hiring processes in strict compliance with University personnel policies and state/federal regulations. Safety Championship: Champion a proactive culture of safety and hazard recognition motivating staff to support improvements in safety policies training compliance and occupational safety programs. Regulatory Liaison: Develop and maintain high-level business relationships with regulatory agencies ensuring the highest standards of food safety and professional practice. Talent Development & Collaboration Champion Training & Development: Foster a culture of continuous learning and professional growth by providing candid timely and constructive feedback and identifying development opportunities that broaden employee talent and effectiveness. Collaborative Leadership: Partner with the Directors of Retail Culinary Nutrition Brand Management Catering and Campus Dining Business Officer to align service standards menu innovation and promotional campaigns across all dining venues. Talent Management: Hire and retain a diverse high-potential staff while modeling trust commitment and civility to improve team dynamics. Strategic Stakeholder Engagement: Lead and facilitate collaborative partnerships with key campus stakeholders to ensure dining operations are strategically aligned with the Universitys mission and student engagement goals. Cross-Functional Advocacy: Actively involve relevant stakeholders in the refinement and adoption of new dining initiatives; build consensus among partners to ensure high-impact programs meet the diverse needs of the campus community.

Minimum Qualifications
A bachelors degree in Hospitality Management Business Administration or related field plus 5 years of related experience or 7 years of related experience Demonstrated experience directly managing operations or contracts for 3rd party local or national retail brands or contract service providers Demonstrated success managing a portfolio of units with combined budgets and teams Demonstrated project management skills Advanced communication skills Demonstrated ability to analyze data and develop action plans Excellent organizational and time management skills Good interpersonal skills and the ability to collaborate with team members Degrees must be from appropriately accredited institutions.

Preferred Qualifications
Preferred Qualifications Experience in a higher education or high volume customer service environment Track record of leading cross-departmental transformation projects Experience directly managing contractors capital projects or facility renovations Experience directly managing portfolio volumes >$10mm ServSafe for Managers Certification and advanced food safety certifications Knowledge of OSHA standards and federal safety legislation. Familiarity with labor legislation and federal tax laws.