The Director of Dining and Retail Food Services is responsible for the efficient and effective administration of all aspects of the dining and retail food operations; serving as the primary source of campus expertise on food and hospitality services; providing vision and leadership in the development of a comprehensive, campus wide food service program which consistently meets the needs and expectations of a diverse college community, while attaining required financial objectives; responsible for establishing and fostering foodservice environments which are aligned with, and contribute to the College's Strategic Plan, Mission, and Goals. The Director of Dining and Retail Food Services provides strategic leadership and operational oversight for Rhode Island College's comprehensive dining and retail food service program, including campus dining, cafés, catering, meal plans, convenience retail, vending, and special event concessions.