For a summary of the benefits offered by Northern Michigan University, visit https://nmu.edu/hr/benefits and under summary of benefits, select non-represented.
Preferred Education:
4 Year Degree
Northern Michigan University is seeking applications for a Director of Dining Services. The position directs and manages all aspects of the University Dining and Catering Service program characterized by high quality menus, well-maintained facilities, excellent customer service, responsiveness to the campus markets and financial solvency for residential dining, retail food operations, concessions, and catering services. Utilizes market-leading practices in higher education food services to develop and implement a comprehensive program that is progressive, competitive, measurable and specific to the campus community. The program relies on culinary expertise, effective business processes, operational effectiveness, responsiveness to trends and customer needs, effective relationships with campus and community partners, strong leadership, and creative yet practical solutions to a number of challenges.
Minimum qualifications:
Bachelor’s Degree.
Six years of proven experience in strategic leadership within the dining, hospitality, culinary services or retail industry.
Strong focus on customer service and employee success, with a track record of implementing innovative solutions.
Exceptional communication and collaboration skills, with the ability to engage stakeholders at all levels.
Demonstrated ability to lead large-scale projects from concept to completion.
A visionary mindset with a passion for shaping the future of dining and culinary services in higher education.
Experience in budget development, analysis, forecasting and fiscal management.
Required knowledge/skills/abilities:
Excellent managerial, organizational and problem solving ability.
Excellent oral and written communication and interpersonal skills. Demonstrated willingness to grow professionally.
Demonstrated ability to work as a team member to analyze problems, develop and implement workable solutions and create initiatives to improve customer and employee satisfaction.
Possess a commitment to maintaining self-operated venues in a team supported environment.
Ability to manage complex operational budgets with multiple revenue streams.
Knowledge in construction and renovation of facilities and dining operations with ability to collaborate with campus planning team, consultants, architects, engineers, and contractors.