The Director for Campus Dining will be responsible for overseeing services provided by the food service provider. Responsibilities include strategically leading and developing the campus dining program, retail operations and catering platforms to enhance performance by setting clear accountable performance measures. Assist with business development initiatives in food services, catering and retail food operations. Create a culture and processes which achieve business goals and objectives with regards to customer service.
Bachelor’s degree and three years of experience in the area of assignment, of which at least one is supervisory or in a lead-worker capacity; or an equivalent combination of training and experience.
All degrees must be received from appropriately accredited institutions.
Preferred Years Experience, Skills, Training, Education
Bachelor’s Degree in institution management, hotel and restaurant administration, business administration or related field AND five years of management/administrative experience including planning and budgeting. Additional qualifying food service work experience in large-scale food preparation will be considered.
If no applicants apply who meet the required competency level and training and experience requirements, then management may consider other applicants. Salary would be determined based on competencies, equity, budget, and market considerations.