Director of Dining Services

RESPONSIBILITIES OF THE POSITION

Reporting to the associate vice president for Auxiliary Services, the director of Dining Services provides innovative, strategic, and comprehensive leadership for an extensive, self-operated dining program and delivers a high-quality dining experience for the campus community. The Ferris State dining program comprises board, retail, catering, and athletic concession operations. The director ensures exceptional customer service and high quality at all levels, emphasizing presentation, innovation, and well-developed culinary and production standards. The individual in this role develops and fosters robust, collaborative relationships with internal and external partners; emphasizes healthy dining options and accommodating students with food sensitivities, insecurities, and allergies; and maintains a strong focus on sustainability, emphasizing waste management and local food procurement. The director analyzes and interprets financial data, including forecasting, benchmarking, and developing monthly financial reports; coordinates dining facility remodeling and renovation; evaluates and authorizes new equipment purchases; and diligently maintains compliance with safety and sanitation regulations. Consistently demonstrating an in-depth understanding of diversity, equity, and inclusion, especially in working relationships with students, faculty, staff, and community members; actively participating in professional organizations (e.g., NACUFS, NACAS, etc.); and remaining current on industry trends, best practices, and future developments are expected.

The director of Dining Services leads, supervises, and provides professional development opportunities for a dynamic team of over 60 full- and part-time staff, including six direct reports, employs more than 400 students, and develops and manages an annual budget of approximately $13 million across all business venues.

QUALIFICATIONS AND CHARACTERISTICS

A bachelor’s degree in hospitality, food and nutrition, business, or a related discipline is required (master’s preferred), with demonstrated, progressive, professional experience in a food service or hospitality environment and significant supervisory experience over a large, diverse, multi-unit operation. Experience managing bargaining unit staff is also required. The successful candidate should possess strong decision-making abilities; effective organizational, budgeting, and fiscal management skills; experience working with food management, inventory, and point-of-sale systems; and a demonstrated commitment to, experience with, and an understanding of diversity, equity, and inclusion. The successful candidate should also maintain excellent interpersonal, oral and written communication, and presentation skills and establish and maintain effective working relationships with staff, customers, and individuals from diverse backgrounds. Experience working in a university food service setting is preferred.

In addition to the minimum academic and experiential requirements indicated above, other desired characteristics, skills, actions, and abilities noted from discussions with campus stakeholders include:

• Administrative and managerial experience at progressive levels in a food service, culinary, or hospitality setting, preferably within higher education, with the ability to plan strategically, globally, and operationally.
• Understanding a self-operated food-service environment is highly preferred, but management experience with a third-party food service vendor or experience in corporate hospitality services is also valuable.
• Solid managerial and authentic administrative skills, with the ability to build a strong organization of food-service professionals, promote a clear vision, and steer Dining Services at Ferris into the future.
• Demonstrated collaboration skills with internal departments and external colleagues, with the ability to understand the importance of interconnectedness and partnerships.
• Substantial budget and finance skills, with the ability to forecast needs, project revenues, track expenses, control costs, understand inventory and POS systems, determine the department’s financial needs, and foster new, innovative revenue streams.
• The ability to listen carefully, ask knowledgeable questions, learn the University’s and department’s cultures, accept input from staff and students, consult upper management, and then make fair and well-informed decisions.
• Previous experience working and negotiating with bargaining units.
• Sound leadership and organizational-development abilities that inspire and develop staff, provide professional development opportunities and high-end training, and promote unity and teamwork throughout the department.
• A futuristic orientation and a willingness to try new opportunities, remain informed on recent trends and best practices, and lead significant change processes.
• The ability to recognize the strengths of the current team members and utilize these skills for the benefit of the entire department.
• Comprehensive understanding of the needs of students from many ethnic and cultural backgrounds and their lifestyle choices related to food (e.g., vegetarian, vegan, kosher, etc.), and a commitment to providing appropriate options for these students.
• An understanding of food allergies, food insecurities, and other food-related circumstances requiring special attention.
• A focus on the needs of commuter students, the community, and other niche populations to push them to campus dining (vs. other off-campus opportunities).
• The ability to make difficult decisions when necessary, conduct difficult conversations as appropriate, and equitably balance the needs of the people with the organization’s needs.
• Transparent communications, excellent public relations skills, and the ability to reach all levels of the University and external stakeholders.
• Assessment skills that effectively inform the development of short- and long-term strategic and operational plans around the Ferris student body’s dining, food, and nutritional needs.
• The ability to act as a brand ambassador for Dining Services, serving as the “expert” on dining-related issues and the “face” of the department to the Ferris community.
• Adaptability in all situations, with the flexibility to move from one “lane” adeptly and quickly to another as circumstances dictate, and the patience to understand that outcomes may not always come about as soon as they would like.
• Demonstrated skills as an advocate and champion for diversity, equity, inclusivity, accessibility, and social justice, and a willingness to stand up for these values.
• Experience in and a focus on all aspects of sustainability.
• Technology skills and social media savvy, with the ability to leverage hardware, software, and social media for maximum effectiveness.
• Strategic risk-taking and the promotion of creativity in every area of the position.
• Strong marketing skills, with the ability to tell the story of Dining Services and promote the successes and services of the department.
• Approachability and timely responsiveness, with a continuous focus on improving the student and staff experience.
• Knowledge of trends, innovations, and best practices in the food-service industry, with demonstrated successes in implementing these concepts.
• High visibility and a willingness to get out of the office, attend student events, serve on campus committees, and proactively engage with the campus community.
• Energy and enthusiasm for the role, passion for the work, empathy and compassion for others, and a positive attitude, even in the face of adversity.
• A comprehensive commitment to customer service at all times and in all situations.
• Problem-solving skills, with the ability to determine needs and quickly and appropriately address issues as they arise.
• A significant level of humility and willingness to “roll up their sleeves” and work alongside staff in their various roles.

OPPORTUNITIES AND CHALLENGES OF THE ROLE

The next director of Dining Services at Ferris State University must possess a broad and deep understanding of national trends and best practices concerning dining, catering, retail, and concession-related operations, as well as an exemplary record of strong organizational and professional team development in a food or auxiliary services environment. The director should be a dynamic leader capable of managing complex situations, committed to the well-being and support of students and the staff they oversee, and equipped to contribute at a strategic and operational level at a medium-sized public higher education institution.

This role requires a high standard of excellence, attention to detail, customer service, and a forward-thinking mindset. A strong passion for dining services, the ability to show interest in and understand the multiple aspects of a comprehensive dining operation, and a deep understanding of today’s students’ changing dining and food-related needs are necessary for the candidate to be successful in this position.

Ferris State University must identify a competent and visionary individual who can foster common goals; promote, uplift, and professionally develop the staff; and boldly lead the program successfully into the future. The following were identified as possible opportunities, priorities, and challenges for the new director of Dining Services.