Job Description

*Please read through carefully and do not apply directly on this website*

Application Process:

Review of applications will occur immediately and continue until the position is filled. A resume with an accompanying cover letter may be submitted to

Spelman-Johnson via their website:

https://spelmanandjohnson.com/position/executive-director-of-dining-services/

All candidates should be directed to apply through Spelman-Johnson.

SUMMARY:

Reporting to the senior associate vice president for campus operations, the executive director of dining services provides senior leadership, logistical management, and financial oversight for the University's award-winning and self-operated food services program serving a predominantly residential undergraduate campus of 4,000 students and 1,700 faculty, staff, guests, and visitors. The dining program includes the Heilman Dining Center, an all-you-care-to-eat marketplace eatery, eight retail dining locations, concessions, and a commissary and catering production area. Dining services generates revenues of over $21 M annually and employs approximately 190 full- and part-time regular staff in addition to 200 part-time student workers. executive director should be a proven leader who will actively participate in campus life and activities, work closely with the summer conferences program, and proactively support sustainability, diversity, staff development, and engagement. Key responsibilities include ensuring that best practices are identified and successfully implemented as part of all daily operations in culinary excellence, customer service, nutrition education, and accountable business systems.

WORKING CONDITIONS/PHYSICAL EFFORT:

Designated as essential personnel. Flexibility in scheduling is required. Responsible for attending/visiting key campus events, catering functions, and major, athletic events that may occur on weekends and evenings. This is a year-round position with time demands often occurring outside of standard university business hours.

QUALIFICATIONS:

• High ethical standards.

• Demonstrates tact and diplomacy to work with the University’s hierarchy; maintains confidentiality.

• Ability to apply critical thinking, exercise flexibility, and work calmly and efficiently under pressure.

• Has in-depth understanding of principles and theories of professional discipline and other related disciplines

• Excellent interpersonal and conflict resolution skills

• Strong aptitude for verbal and written communication, presentation, and relationship development.

• Effective management of diverse human resource needs; Ability to identify, develop and provide work force training opportunities for staff at all levels.

• Demonstrated understanding of special needs of customers including, but not limited, to nutrition, religious, dietary and ADA requirements.

• Thorough knowledge of best practices in management for large quantity foodservice, catering and retail food service operations.

• Applies strong collaborative approach to teamwork, organization, administration, and problem solving.

• Thorough knowledge of financial strategies and finance-related performance metrics; excellent fiscal management skills.

• Ability to learn and use current technologies.

• Capacity to recognize public relations matters as they relate to the standards of the institution.

EDUCATION & EXPERIENCE:

• Bachelor's degree in foodservice, hotel/restaurant management, or business administration preferred or demonstrated equivalent experience in the food service industry

• 10 years or more of successful progressive leadership or mid to senior management experience in a large-scale food and beverage operation is required

• 5-7 years in a higher education setting preferred

WORK SCHEDULE:

Full-Time; Exempt

Monday-Friday 8:30AM-5:00PM 7.75 hrs./day; 38.75/hrs. weekly

SALARY STRUCTURE:

Pay Grade 11 (Hiring Range $103,979.00 to $162,479.00 annually)