Assistant Director of Retail Dining

Penn State University•University Park, IL

7d•$72,300 - $108,444

About The Position

The Assistant Director of Retail Dining is responsible for the leadership, coordination, and day-to-day management of one or more large dining operations; ensures high-quality food service delivery, exceptional customer experience, operational efficiency, compliance with health and safety standards, and alignment with the university’s mission, goals, and strategic priorities; works collaboratively with students, staff, vendors, and campus partners to promote sustainable and fiscally sound dining programs.

Requirements

Bachelor's Degree
8+ years of relevant experience
3+ years of supervisory experience
Equivalent combination of education and experience accepted
Applicants must be authorized to work in the U.S.

Responsibilities

Oversee one or more daily dining operations including retail, residential dining, markets, catered events, and special functions
Coordinate staffing schedules, work assignments, and operational workflows to ensure adequate coverage and service quality
Maintain consistent service standards for food preparation, presentation, and customer interactions
Lead efforts to enhance customer satisfaction, including responding to feedback, managing service delivery, and facilitating student engagement initiatives
Investigate and resolve problems related to internal and external customer service, product quality, and personnel performance
Plan and implement programs that support diverse dietary needs (e.g., vegetarian/vegan, allergen-friendly, cultural preferences)
Partner with student organizations and campus groups to integrate dining services into campus life
Monitor and manage operating budgets, labor costs, inventory control, and revenue targets
Analyze financial reports, recommend pricing strategies, and identify opportunities to optimize profitability and cost control
Collaborate with procurement on contract negotiation and vendor performance evaluation
Recruit, train, mentor, and evaluate dining operations staff and supervisors
Establish performance expectations and drive a culture of excellence, accountability, and teamwork
Organize professional development and food safety training in compliance with regulatory requirements
Ensure all food service operations comply with federal, state, and local health codes, environmental and safety regulations, and university policies
Oversee sanitation inspections, corrective action plans, and documentation
Maintain rigorous standards for food handling, storage, equipment maintenance, and emergency response
Work with senior leadership to implement long-term strategic initiatives related to dining services, sustainability, and campus well-being
Evaluate trends in higher education dining, consumer preferences, and industry best practices to guide program enhancements
Promote sustainable practices such as waste reduction, local sourcing, energy efficiency, and recycling initiatives
Adhere to Collective Bargaining Agreement provisions; participate in labor relations activities in coordination with Human Resources