| Position Title: |
Director of Dining Services |
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| Location: |
Big Rapids (Main Campus) |
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| Department: |
51800 - Dining Overhead
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| Advertised Salary: |
$100,000 - $110,000. Salary commensurate with education, experiences and other requirements. |
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Benefits:
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Comprehensive benefits package (health care, vacation, etc.). Please see the following link for a list of benefits offered with this position.
Admin / Admin Temp Benefit Plans
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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: |
Reporting to the Executive Director, Campus Auxiliary Services, the Director of Dining Services will provide innovative, strategic, and comprehensive leadership for an extensive self-operated dining program, ensuring a high-quality dining experience for the campus community. The Director of Dining Services oversees all culinary operations, including staff management, menu planning, budgeting, and safety compliance, to ensure high-quality food service. They manage purchasing, the student experience, staff relationships, and team training to meet nutritional, regulatory, and budgetary goals. |
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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 in 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
- Carrying
- Moving
- Reaching
- Sitting
- Twisting
- Driving
- Pulling/Pushing
- Repetitive movement
- Standing
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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: |
Provide leadership and direction to a dining services team consisting of full and part-time staff and student employees working in a dining program that is comprised of residential, retail, concessions, 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.
Oversee and ensure compliance of sales and service of alcohol at campus events per university policy and MLCC
Foster a positive work culture while upholding the terms of the Collective Bargaining Agreement, managing daily operations, and ensuring fair, consistent treatment of all employees.
Lead and train staff to provide exceptional customer service, with an emphasis on quality, presentation, and innovation. Provide professional development opportunities regularly.
Develop and foster strong, collaborative relationships with campus partners.
Coordinate technology innovation, 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.
Responsible for maintaining the confidentiality of designated information.
Cultivates an environment of belonging that values, respects, supports, and celebrates individual similarities and differences, allowing students, faculty, and staff to thrive authentically.
Support, promote, and develop university student enrollment and retention initiatives.
Operates a university or personal vehicle safely while carrying out job responsibilities.
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. Demonstrated successful experience working directly with people from diverse backgrounds, including cultural, educational, socioeconomic and life experiences. |
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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: |
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 30, 2026 |
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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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Click here to learn more about working at FSU and KCAD. |
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