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.
• Oversee direction and management for the campus dining, catering, retail food services and concessions • Provide leadership and direction for timely decisions • Attend campus meeting representing dining services • Perform monthly key performance evaluations for the dining program • Ensure food compliance and policies with sanitation codes meets the University, local county and state health standards • Communicate goals and objectives to the Aggie Dining Management team • Ensure appropriate productivity and high quality of food is executed throughout the dining operations • Assist in the development and growth of the student dining programs, catering, food retail operations and concessions • Provide oversight for catering and special events executed by the dining program • Develop and maintain operating procedures for campus dining • Supervise the work completed by the Facility Maintenance Supervisor and Environment Specialist • Supervise direct reports through annual performance evaluations and professional development • Remain current on market trends and plans for the future • Provide oversight to the meal plan appeals process • Foster an atmosphere of teamwork and encourage collaboration
• Apply best practice to the financial management of Aggie Dining to maximize revenue and minimize cost • Liaise with Aggie Dining to make decisions for operational activities and set strategic goals •Evaluate overall performance by analyzing and interpreting data and metrics • Work with campus dining management to plan, develop and deliver increased revenue streams • Develop strategic plans that include financial targets, innovative dining concepts and service delivery strategies and a dining master plan to include facility renovations and replacement
• Leverage technology to improve efficiency and accuracy for all dining platforms to include catering, retail food services and concessions • Communicate critical dates to activate meal plan activities for Aggie OneCards • Ensure equipment is functional for dining, catering, retail operations and concessions • Identify new technology to better serve the customer
• Manage customer issues and respond promptly to customer needs • Foster positive business relationships • Review responses to post-event customer satisfaction surveys • Develop strategies to increase the quality and efficiency of support for catering • Develop procedures and guidelines for handling of customer correspondence and customer complaints • Monitor business and process metrics to measure and manage customer service effectiveness
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.
North Carolina Agricultural and Technical State University is a public, historically black land-grant research university in Greensboro, North Carolina. It is a constituent institution of the University of North Carolina System.