The Dining Operations Manager plays a vital leadership role in campus dining services, overseeing daily foodservice operations, staff management, and ensuring high standards of service, safety, and sanitation.
They are responsible for hiring, training, and developing diverse teams, maintaining customer satisfaction, and managing budgets, inventory, and compliance.
This role requires strong communication, leadership, and collaboration skills to support campus events and special programs, with flexibility to work evenings, weekends, and peak times.
Qualifications include 7-10 years of foodservice management, relevant certifications, and experience in operational oversight. Preferred qualifications include collegiate food service experience and culinary or hospitality degrees. The position offers a competitive salary, comprehensive benefits, and opportunities for professional growth. Applications are reviewed on a rolling basis.