Food Service Director- Talladega College
About The Position
Thompson Hospitality is seeking an experienced Food Service Director for Talladega University to lead the daily operations and strategic direction of a campus dining program. This hands-on leadership role oversees residential dining, retail outlets, catering, and special events, and calls for a strategic business leader who can drive financial results, develop talent, build campus relationships, and elevate dining experiences for students, faculty, and staff. The director is accountable for operational excellence, staffing and team development, food quality and safety, and compliance with company policies, contractual obligations, regulations, and brand standards. The role has full responsibility for unit-level P&L, budgets, financial reporting, cost controls, forecasting, and business performance, while pursuing revenue growth and operational efficiency. The director serves as the primary operational liaison to university administration and campus stakeholders, leads client meetings and business reviews, and develops initiatives to improve student satisfaction and participation. In partnership with culinary leadership, the director supports innovative and culturally diverse menus, wellness and sustainability initiatives, and ongoing improvements to service and account performance. The position requires a flexible schedule, including evenings, weekends, and special campus events as business needs require.
Requirements
- At least 5 years of progressive food service management experience, including at least 3 years in senior leadership with direct accountability for a high-volume food service operation.
- Experience in higher education dining or comparable large-scale, multi-concept contract food service operations.
- Experience managing multiple dining service areas, such as residential dining, retail food service, catering, and/or branded concepts.
- Direct P&L accountability, including budgeting, forecasting, food and labor cost management, inventory controls, and financial reporting.
- Experience leading multiple managers and large hourly teams, including hiring, training, coaching, and performance management.
- Demonstrated success managing client relationships, contractual service expectations, and operational performance.
- Working knowledge of food safety, sanitation standards, regulatory compliance, and ServSafe requirements.
- Proficiency with financial reporting tools, Microsoft Office applications, and food service management systems.
- Ability to work a flexible schedule, including evenings, weekends, and special campus events as business needs require.
- Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
- ServSafe or similar food safety certification, or ability to obtain it.
- Valid driver’s license if travel between campus locations is required.
- Ability to stand and walk for extended periods, up to 8–10 hours per day.
- Ability to lift, carry, push, and pull up to 40 pounds.
- Ability to bend, stoop, reach, kneel, and perform repetitive motions as required.
- Manual dexterity to operate kitchen equipment, office tools, and technology.
- Ability to work in fast-paced food service environments, including kitchens, cafeterias, and event spaces, with exposure to heat, cold, humidity, and noise.
- Visual acuity to inspect food quality, review reports and financial documents, and operate computers and mobile devices.
Nice To Haves
- Five or more years of leadership experience specifically within college or university dining.
- Experience overseeing large-scale residential dining programs, national retail brands, and high-volume catering.
- Previous leadership experience with a contract food service management organization.
- Demonstrated success improving account profitability, client satisfaction, employee retention, and operational performance.
- Experience managing unionized environments, where applicable.
Responsibilities
- Direct campus dining operations, including residential dining, retail outlets, catering, and special events.
- Lead, coach, and develop culinary, management, and hourly teams.
- Establish and maintain standards for food quality, presentation, sanitation, safety, and customer satisfaction.
- Oversee staffing, scheduling, labor productivity, training, and performance management.
- Ensure compliance with company policies, contractual obligations, food safety regulations, and brand standards.
- Manage unit-level P&L, operating budgets, financial reporting, and overall business performance.
- Manage food costs, labor expenses, inventory, purchasing, and controllable operating expenses.
- Analyze financial results and implement strategies to improve profitability and operational efficiency.
- Develop annual budgets, forecasts, and financial action plans.
- Drive revenue growth through retail innovation, catering, meal plan participation, and effective business strategies.
- Serve as the primary operational liaison with university administration and key campus stakeholders.
- Build relationships with students, faculty, staff, and campus leadership.
- Lead client meetings, business reviews, and operational presentations.
- Develop initiatives to enhance student satisfaction, dining participation, and campus engagement.
- Ensure dining programs meet contractual expectations and evolving campus needs.
- Partner with culinary leadership on innovative, culturally diverse, student-focused dining experiences.
- Support menu planning, wellness initiatives, sustainability efforts, and emerging dining trends.
- Identify opportunities to improve service delivery, operational efficiency, and program participation.
- Lead continuous improvement initiatives to strengthen client retention and account performance.
Benefits
- Competitive benefits are offered; details are available on the company website.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
