Director of University Dining

University of Wisconsin Stout•Stevens Point, WI

1d•Onsite

About The Position

The University Dining Director provides strategic leadership and oversees the production and delivery of professional food service operations across the college campus. This role requires creativity and an entrepreneurial mindset to achieve high levels of customer satisfaction, cost efficiency, strong financial performance, and exceptional product quality. The position carries fiscal responsibility and is accountable for the coordination, supervision, and evaluation of multiple aspects of a complex, self-operated University Dining program operating across multiple locations. The Director leads the University Dining core leadership team, comprised of twelve (12) professionals, and provides overall oversight for all full-time, part-time, temporary, and student staff. This role requires seasonal evening and weekend work. Integral to University Dining’s mission is the student employee experience, which plays a vital role in student engagement and success at UWSP. All University Dining staff are considered educators who support this high-impact, out-of-class learning experience. The position reports to the Vice Chancellor for Student Affairs.

Requirements

Bachelor’s degree in hospitality management, food service management, business administration, or a closely related field.
Minimum of 7 years of progressive leadership experience in large-scale food service, dining services, or auxiliary operations, preferably in higher education or a similarly complex environment.
Demonstrated experience managing complex, multi-unit operations with full financial accountability, including budgeting, forecasting, and financial analysis.
Proven leadership and supervisory experience, including staff recruitment, development, performance management, and team building across diverse employee groups.
Experience overseeing dining technologies, such as point-of-sale systems, menu management platforms, and operational software solutions.
Strong knowledge of food safety, sanitation standards, and regulatory compliance, including local health department requirements.
Experience with procurement processes, contract management, and compliance with institutional or governmental purchasing policies.
Excellent communication, interpersonal, and organizational skills, with the ability to engage effectively with students, staff, faculty, and external partners.
Demonstrated commitment to customer service excellence and continuous improvement.

Nice To Haves

Master’s degree in hospitality management, business administration (MBA), or a related field.
Experience in a self-operated collegiate dining program or similar environment.
Familiarity with NACUFS, NACAS, AASHE, or other relevant professional organizations and industry standards.
Demonstrated commitment to sustainability initiatives, local sourcing, and environmentally responsible practices in food service.
Experience developing and implementing strategic plans, new dining concepts, and revenue-generating initiatives.
Knowledge of student employment programs and experience integrating student learning and leadership development into operations.
Experience in marketing, branding, and use of social media to promote dining programs and increase engagement.
Experience managing catering operations and familiarity with alcohol service regulations and policies.
Track record of using data analytics and assessment tools to drive decision-making and improve operational performance.

Responsibilities

Develops the unit budget
Directs the creation of food menus, pricing structure, service quality goals, and product development
Exercises supervisory authority, including hiring, transferring, suspending, promoting, managing conduct and performance, discharging, assigning, rewarding, disciplining, and/or approving hours worked of at least 2.0 full-time equivalent (FTE) employees
Serves as the unit liaison to internal and external stakeholder groups providing organizational information and representing the interests of the unit
Directs strategic planning initiatives and establishes unit objectives to ensure appropriate use of financial, administrative, and staffing resources and alignment with the strategic plan
Develops operating policies and procedures to ensure adherence to production, safe food quality, handling, and sanitation processes and procedures