Food Service Director- Hampton University

Thompson Hospitality Corporation•Hampton, VA

10h

About The Position

Thompson Hospitality is seeking an experienced Food Service Director to lead the daily operations and strategic direction of the campus dining program at Hampton University. This hands-on leadership role oversees residential dining, retail outlets, catering, and special events, with responsibility for operational standards, financial performance, team development, client partnerships, and student engagement. The director is accountable for unit-level profit and loss, budgets, forecasts, financial reporting, costs, inventory, and revenue growth. The role serves as the primary operational liaison with university administration and campus stakeholders, while partnering with culinary leadership to develop innovative, culturally diverse, student-focused dining experiences. The position also supports wellness and sustainability efforts and leads ongoing improvements to service delivery, efficiency, participation, and account performance. The role requires progressive food service leadership experience, preferably in higher education or contract dining, and the ability to work a flexible schedule that may include evenings, weekends, and special campus events. Physical duties include extended standing and walking, lifting and carrying up to 40 pounds, and working in food service environments with exposure to heat, cold, humidity, and noise.

Requirements

At least 5 years of progressive food service management experience, including at least 3 years in a senior leadership role with direct accountability for a high-volume 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, 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.
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, Culinary Arts, Business Administration, or a related field.
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.
ServSafe or similar food safety certification, or ability to obtain one.

Nice To Haves

Master’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
Five to seven years of progressive leadership experience in food service management, preferably in campus dining, higher education, or contract food service.
Valid driver’s license if travel between campus locations is required.

Responsibilities

Direct campus dining operations, including residential dining, retail outlets, catering, and special events.
Lead, coach, and develop culinary, management, and hourly teams.
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 profit and loss, operating budgets, financial reporting, and 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 business strategies.
Serve as the primary operational liaison with university administration and campus stakeholders.
Build relationships with students, faculty, staff, and campus leadership.
Lead client meetings, business reviews, and operational presentations.
Develop initiatives to improve student satisfaction, dining participation, and campus engagement.
Ensure dining programs meet contractual expectations and evolving campus needs.
Partner with culinary leadership to develop 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.