POSITION SUMMARY: The Director of University Dining Service is responsible for providing vision and leadership for all aspects of the University Dining Service, including residential cafeterias, retail centers (Memorial Student Center, mini-marts/convenience stores, athletic concessions), catering operations, and summer conferences. The Director reports to the Executive Director of Student Life Services (SLS) and works closely with other units in SLS and the campus to provide students, staff, visitors, and the community with a high quality, high value, cutting-edge culinary experience focusing on exemplary customer-service.
DEPARTMENT INFORMATION The UW-Stout Dining Service is a university-owned, self-operated food service with a diverse team dedicated to providing quality food and excellent service in a fiscally responsible manner. As leaders in the industry, we strive to exceed customer expectations by offering value, convenience and enjoyable dining experiences for the university community. We are proud to have consistently earned high customer service rankings, including being ranked in the top 2.7% of 296 institutions in a recent national student satisfaction assessment. Our workforce includes 42 full- and part-time permanent staff and over 450 part-time student staff. As the largest employer of students at the university, we promote career enhancement and support the educational mission of the University through internships, co-ops and field experiences.
Our budget is approximately $10 million, and we provide multiple services out of three primary facilities: Merle Price Commons, Memorial Student Center, and North Point Dining Center. We offer two Board Plan contracted meal service operations, a Catering operation (on-and off-site), Concessions, two Food Courts, two Mini Marts, two Express Units (across campus), and Summer Conference meal services.
QUALIFICATIONS: Minimum requirements: • Bachelor’s degree in hospitality, restaurant/food service management, nutrition, dietetics, business, or related field • Seven years of progressive management/supervisory experience in a commercial or institutional food service • Three years of experience in budgeting and fiscal management in a mid-sized (at least $3 million) food service operation • Three years of experience working in a college or university food service setting • Demonstrated commitment and experience in working with underrepresented populations
Preferred qualifications: • Master’s degree • Experience with high volume, multi-unit dining operations • Demonstrated knowledge of cutting-edge trends in the food service industry • Experience developing healthy dining options for customers • Demonstrated knowledge of leveraging local and sustainable products into operations • Experience with marketing and promotion • Experience with residential dining operations • Experience with retail and catering operations • Experience developing training programs for employees • Familiarity with food safety practices
Additional Salary Information: Competitive salary commensurate with qualifications and experience. The UW System provides an excellent benefits package including participation in the Wisconsin State retirement plan.
• Benefit Details: http://www.uwsa.edu/ohrwd/benefits/summaries/fasl.pdf
• Total Compensation Estimator: https://www.wisconsin.edu/ohrwd/benefits/totalcomp/
The University of Wisconsin-Stout offers a rich, dynamic and collaborative environment in which to work and grow. A member of the University of Wisconsin system, UW-Stout is unique within the system--it is named after its founder, James Huff Stout, and holds the distinction of being Wisconsin’s Polytechnic University, a designation which highlights our combination of applied learning, real-world e...xperiences and a solid liberal arts foundation.
UW-Stout offers 48 undergraduate and 26 graduate degrees, including two terminal degrees. Student enrollment is just over 9,500.
UW-Stout faculty enjoy opportunities for cross-disciplinary collaboration, state-of-the-art facilities, and a modern digital environment. UW-Stout values innovative approaches to solving problems in society and industry, and faculty are encouraged to maintain strong ties and seek collaborative projects within their disciplines and industries.
All undergraduate students participating in traditional, on campus-based programs are issued laptops. Faculty use the university’s online course delivery system and must be available for online interactions and/or alternate time frames for teaching. Faculty members teach, advise students, conduct research, assess student learning and engage in service activities.
Menomonie, Wisconsin, is a town of 16,000 located in the beautiful Chippewa River Valley, 25 miles west of Eau Claire and 60 miles east of the Twin Cities of Minneapolis and Saint Paul.
More information about the UW-Stout community and region: http://www.uwstout.edu/about/community.cfm.