Food Service Director

UNIVERSITY FOOD SERVICE DIRECTOR opportunity in Hampton VA.

Join our team as a Food Service Director for our Campus Dining Facility, a pivotal leadership role overseeing all dining operations. This position encompasses strategic planning, menu development, operational management, budget oversight, and the maintenance of high standards for food quality and service. The Food Service Director plays a crucial role in elevating the dining experience for students, faculty, and staff, contributing to overall dining excellence.

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short- and Long-Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.

Responsibilities

• Develop and execute long-term strategic plans to enhance the dining program, aligning with the institution's goals, student preferences, and industry best practices.
• Lead the creation and implementation of innovative and diverse menus that meet nutritional requirements, dietary preferences, and sustainability goals while managing costs effectively.
• Oversee all operational aspects, including staffing, procurement, inventory management, facility maintenance, and compliance with health, safety, and sanitation standards.
• Develop and manage the dining facility's budget, ensuring fiscal responsibility, cost control, and profitability while maximizing resources and minimizing waste.
• Lead and mentor a team of managers and staff, fostering a culture of teamwork, professional growth, and exceptional customer service.
• Continuously monitor and improve the customer dining experience, gathering feedback, addressing concerns, and implementing strategies to enhance satisfaction levels.
• Build and maintain positive relationships with vendors, local suppliers, and the campus community to ensure a seamless and collaborative dining operation.

• Qualifications

• Bachelor’s degree in hospitality management, Culinary Arts, or related field (Master's degree preferred).
• Proven experience as a Food Service Director or in a senior leadership role within a large-scale food service operation.
• In-depth knowledge of food service operations, culinary trends, nutrition, and sustainability practices.
• Strong financial acumen, budget management skills, and experience with financial reporting and analysis.