Associate Director, Dining Services

Job Description

The vision of Virginia Tech Dining Service is to be the leader of college and university food service by providing innovative and exceptional food, venues, programs and services while fostering student development and a sense of community. Towards that end, VT Dining Services is a nationally acclaimed, trend setting, and award-winning dining program. There are 10 dining venues (self op. board operations, retail operations, and national brands contracts) with 47 concepts, two mobile food trucks, and warehouse operations. This $80 million operation employs 340 salaried staff, 1,500 student staff, and 300-400 wage employees who serve over 7.4 million meals annually. The department has been ranked in the Top 15 (reaching number one three separate times) of university food services the past eleven consecutive years, according to the Princeton Review for "Best Food on Campus." Notable awards include the prestigious Ivy Award, Silver Plate Award 2017, #1 rating on the Niche twice and numerous Horton Grand Prize and Gold Awards for special event programs from the National Association of College and University Food Services (NACUFS) and Food Management Magazine. Serves on the Dining Services Leadership Team to develop and implement the strategic plan, annual goals, organizational policies, procedures, operations, and programs that meet the department vision and aspirations. Provides leadership and oversight of dining centers and units, to include recruiting, staffing, ongoing training and development, managing budget performance and achieving fiscal goals, and successful implementation of food safety (ServSafe and HACCP). Supervises Assistant Directors who manage the dining centers and units to assure high levels of quality and customer service as well as the areas of marketing and sustainability for the department. Provides oversight regarding facility management, equipment maintenance and replacement, building renovations and enhancements. Seek out, assess, and recommend franchises, implementing terms of the contracts, where relevant. Develops, promotes and supports sustainability initiatives and marketing for the department. Maintains and improves products and services by continuously emphasizing restaurant quality food and outstanding services. Develops programs to promote student learning, life skills and personal growth through a strong focus on holistic student development and collaborative partnerships that deliver superior service to and care for students in the spirit of Ut Prosim (University motto: That I Might Serve). Provides leadership and support to Owens Hall to include Owens Food Court, Hokie Grill including national brands of Dunkin', Chick-Fil-A, and Pizza Hut, Squires Food Court, including satellite operations at Goodwin Hall, Johnston Student Center, and the Graduate Life Center, and Turner Place at Lavery Hall, including national brands Qdoba, Jamba, and Bruegger’s Bagels. Provide support and planning for culinary development of their team and offerings. Provides support to the sustainability manager that oversees the department's sustainability initiatives and programs including management of Homefield Farm. Assist in staff training and development programs.

Required Qualifications

• Bachelor's degree in Hotel, Restaurant, and Institutional Management; Hospitality; Business; Culinary Arts; and/or significant related managerial experience and training.
• Extensive experience managing institutional or commercial food service with demonstrated progressive advancement, providing direction to a successful multiple unit dining program.
• Project management, including renovations; merchandising; personnel management; sustainability initiatives; and facilities management experience.
• Demonstrated success with forging collaborative partnerships to accomplish goals such as, effective marketing, programming, and extension of services, etc.
• Demonstrated experience and ability in successfully controlling costs while managing significant annual budgets, i.e. exceeding $15 million.
• Experience and/or training in a Hazard Analysis and Critical Control Points (HACCP) program.
• ServSafe certification, or equivalent.

Preferred Qualifications

• Experience in high volume institutional or commercial food service.
• Experience with FoodPro Inventory Management System or similar system; and Banner software.
• Experience in areas of sustainability initiatives, social media, marketing and renovation projects.

Salary Information

Salary $90,000 - $105,000/year and commensurate with experience

Additional Information

The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record.

About Virginia Tech

Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech pushes the boundaries of knowledge by taking a hands-on, transdisciplinary approach to preparing scholars to be leaders and problem-solvers. A comprehensive land-grant institution that enhances the quality of life in Virginia and throughout the world, Virginia Tech is an inclusive community dedicated to knowledge, discovery, and creativity. The university offers more than 280 majors to a diverse enrollment of more than 36,000 undergraduate, graduate, and professional students in eight undergraduate colleges , a school of medicine , a veterinary medicine college, Graduate School , and Honors College . The university has a significant presence across Virginia, including the Innovation Campus in Northern Virginia; the Health Sciences and Technology Campus in Roanoke; sites in Newport News and Richmond; and numerous Extension offices and research centers . A leading global research institution, Virginia Tech conducts more than $500 million in research annually.