| Position Title: |
Director of Dining Services |
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| Location: |
Big Rapids (Main Campus) |
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| Department: |
Dining Services
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| Advertised Salary: |
$95,000 - $105,000 plus comprehensive benefit package (health care, vacation, etc.) |
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| FLSA: |
Exempt |
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| Temporary/Continuing: |
Continuing |
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| Part-Time/Full-Time: |
Full-Time |
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| Union Group: |
N/A |
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| Term of Position: |
12 Month |
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| At Will/Just Cause: |
At Will |
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| Summary of Position: |
Direct and administer the activities of Dining Services through coordination, supervision and leadership. |
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| Position Type: |
Staff |
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| Required Education: |
Bachelor’s degree in hospitality, food and nutrition, business or a related discipline. |
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| Required Work Experience: |
Minimum of ten years progressive professional experience in a food service/hospitality environment.
Minimum five years of significant supervisory experience of a large, diverse, multi-unit operation. Experience managing bargaining unit staff. |
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| Required Licenses and Certifications: |
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| Physical Demands: |
- Bending
- Pulling/Pushing
- Repetitive Movement
- Standing
- Twisting
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| Additional Education/Experiences to be Considered: |
A Master’s degree in a related field is preferred. Experience working with a university food service dining program is preferred. |
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| Essential Duties/Responsibilities: |
Reporting to the Associate Vice President for Auxiliary Enterprises, the Director of Dining Services will provide innovative, strategic, and comprehensive leadership for an extensive self-operated dining program by providing a high quality dining experience for the campus community.
Provide leadership and direction to a dining services team consisting of over 60 full and part time staff and over 400 student employees working in a dining program that is comprised of board, retail, and catering operations.
Develop and manage dining services budget; analyze and interpret financial data including forecasting, benchmarking, and developing monthly financial reports.
Establish and maintain high quality through well-developed culinary and production standards with a focus on healthy dining options, and accommodating students with food sensitivities, and allergies.
Maintain a focus on sustainability with an emphasis on managing food waste, and local food procurement.
Lead and train the staff on providing exceptional customer service with an emphasis on quality, presentation, and innovation. Provide professional development opportunities on a regular basis.
Develop and foster strong, collaborative relationships with campus partners.
Coordinate facility remodeling and renovation.
Evaluate and authorize new equipment purchases.
Maintain compliance with safety and sanitation regulations.
Carries out supervisory responsibilities in accordance with University policies and applicable laws.
Reports to the Associate Vice President of Auxiliary Enterprises.
Responsible for maintaining the confidentiality of designated information.
Demonstrates an understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff and community members.
Any other duties assigned within the position classification area. |
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| Marginal Duties/Responsibilities: |
Participate in professional organizations such as NACUFS to stay abreast of industry developments.
Serve on University committees as needed. |
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| Skills and Abilities: |
Strong decision making ability, organizational, budget and fiscal management skills.
Experience working with food management, inventory, and point-of-sale systems.
Possess excellent interpersonal skills including oral and written communication and presentation skills.
Ability to establish and maintain effective working relationships with staff, customers, and individuals from diverse backgrounds.
Demonstrated commitment, experience and understanding for diversity, equity, and inclusion. |
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| Required Documents: |
- Cover Letter
- Resume
- Unofficial Transcript 1
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| Optional Documents: |
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| Special Instructions to Applicants: |
This search is being assisted by Spelman Johnson search consultants. The search consultant will reach out to all applicants on behalf of Ferris State University.
Transcript 1 (REQUIRED): Applicants must attach a copy of unofficial transcript of Bachelor’s degree in hospitality, food and nutrition, business or a related discipline.
Transcript must include: Institution name, applicant name, date degree attained, degree awarded. Finalist will be required to submit an official transcript. |
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Initial Application Review Date:
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March 6th, 2023 |
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| Open Until Position is Filled?: |
Yes |
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Posting Close Date:
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| EEO Statement: |
Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination, visit: Ferris Non-Discrimination Statement. |
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