Founded in 1830 in Richmond, Virginia, The University of Richmond provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education. This private, highly selective, liberal arts university currently enrolls approximately 2,990 undergraduates from 46 states, Washington, D.C., Puerto Rico, Virgin Islands, and 69 countries, and 1,191 graduate/professional students.

 

The Position

THE OPPORTUNITY

The executive director of dining services provides senior leadership, logistical management, and financial oversight for the University’s self-operated food services program serving a campus of 4,200 students and 1,000 faculty and staff, along with guests and visitors.

The Dining Program consists of the Heilman Dining Center, an all you care-to-eat marketplace eatery, eight retail-dining locations, concessions, and a commissary and catering production area. Dining Services generates revenues in excess of $21 M annually and employs approximately 190 full- and part-time regular staff in addition to 200 students.

The executive director will be an active participant in campus life and activities, will work closely with the summer conferences program, and will be a proactive supporter of sustainability, diversity, staff development, and engagement.

Key responsibilities include ensuring that best practices are identified and successfully implemented as part of all daily operations in the areas of culinary excellence, customer service, nutrition education, and accountable business systems.

ROLE OF THE EXECUTIVE DIRECTOR OF DINING SERVICES
JOB DUTIES/RESPONSIBILITIES:

Reporting to the associate vice president for campus services, the position responsibilities are as follows:

Leadership 60%

Establishes the strategic direction for the creative and responsive operation of all aspects of the campus-dining program by cultivating a culture of teamwork, ownership, and staff development.

  • Fosters a culture of innovation. Keeps abreast of industry trends and ideas. Participates and contributes to professional association activities and conferences.
  • Cultivates effective campus and community partnerships, including a variety of internal departments such as Human Resources, Student Involvement, Sustainability, Facilities, and Athletics.
  • Projects a positive image to promote Dining and Campus Services. Engages in marketing and benchmarking initiatives to increase customer satisfaction and revenue.
  • Provides strategic planning in the development of new and current programs and facilities.

Financial Management 20%

Manages the financial operations of Dining Services, including developing and monitoring departmental budgets, managing revenues and expenditures to meet established goals, and overseeing accounting responsibilities.

  • Collaborates with the director of business services on accountability measures, financial and operational reporting, improvements to operational processes and procedures, and business policies relevant to the department’s mission.
  • Collaborates with appropriate team members and staff to develop timely annual budgets and monthly income projections. Ensures that revenues and expenses are efficiently managed to reach key financial goals.
  • Analyzes benchmarking data and ensures standards are at satisfactory levels or above.

Operational Management 20%

Provides innovative services, ensuring culinary excellence, efficient event and conference management, and related support services, while maintaining high levels of satisfaction for students, staff, faculty, and guests.

  • Cultivates communication and teamwork to create an environment that is welcoming and inclusive of all.
  • Establishes and maintains high quality customer service and safety standards and policies.
  • Partners with Human Resources and Compliance to see that timely training and staff development programs are in place and routinely administered.
  • Delivers cutting-edge student programs, services, and events.
  • Actively engages a variety of avenues to solicit and respond to feedback.
  • Actively promotes campus sustainability efforts.
  • Acts as point of contact and active member of the University’s emergency management team. Manages situations such as inclement weather conditions, injuries, or any circumstance that requires total command and intervention.

CONTACTS: This position interacts regularly with faculty, staff, students, guests, members of the community, and vendors to include those at the highest levels of the University.

SUPERVISION: Directly supervises the directors of residential dining and retail operations, the executive chef, catering director and the dietitian, along with dotted line reporting of the purchasing director. Through the direct reports, is responsible for over 200 regular full- and part-time staff members, including exempt managers and full- and part-time employees. Conducts performance reviews and recommends salary increases, promotions, and terminations.

WORKING CONDITIONS/PHYSICAL EFFORT: Designated as essential personnel. Flexibility in scheduling is required. Responsible for attending/visiting key campus events, catering functions, and major athletic events that may occur on weekends and evenings. This is a year-round position with time demands often occurring outside of standard university business hours.

Additionally, University of Richmond stakeholders consistently identified the following attributes to be essential characteristics of the ideal candidate:

  • a very strong sense of external and internal customer service and an educational orientation when working with students, faculty, staff, administrators, and other users of dining services;
  • an ability to give direction and provide leadership for both the management and culinary aspects of dining services;
  • the ability to handle multiple tasks and the ability to meet changing demands and shift focus and resources quickly and effectively;
  • excellent interpersonal, collaboration, and partnering skills and an astute sense of the political;
  • the ability to manage complaints and difficult situations with grace;
  • excellent human resources skills, including performance appraisal, employee development, and staff retention;
  • a collaborative, communicative, and participatory leadership style, with a keen desire to be inclusive;
  • a visionary who is future-focused and intent on making the dining experience at UR unique;
  • management experience with part-time, as well as full-time staff members, and a true appreciation for the complexity of this type of staffing model;
  • a transparent and open work style;
  • a strategic thinker who can influence staff members to be forward looking;
  • someone who understands social media and can utilize it to better inform and involve students in dining programs and services;
  • understanding of special needs of diners, including dietary needs and restrictions, religious needs, ADA components, and the needs of international students;
  • an ability to involve others in the visioning and goal-setting process, and a manner that reinforces ongoing dialogue and communication with all dining services staff;
  • an understanding of outcomes-based assessment;
  • the ability to work patiently through institutional protocols and processes, yet be decisive and take action when necessary;
  • a dynamic, enthusiastic leader with a team-building approach to management;
  • the desire to learn first and then make suggestions for how to move forward;
  • a trustworthy and responsible leader who is visible and accessible;
  • develop and work toward achieving measurable outcomes for future success;
  • while remaining fiscally prudent, prioritize a culture of excellent service to students; and
  • recruit, hire, evaluate, and provide support for professional development opportunities for the directors and management staff.

HISTORY OF THE POSITION

Bettie Clark has served in the Executive Director role since 2007. She will retire this year after working in Dining Services at the University of Richmond since 1984.

OPPORTUNITIES AND CHALLENGES

Retail dining has previously reported directly to the associate vice president, while catering and residential dining reported to the executive director. All three programs will be brought together under the new executive director creating new opportunities for coordination of staffing and services. Assessment and evaluate for the utilization of spaces and staff resources to provide better efficiency within the organization will be critical.

Many members of the senior dining staff have extensive experience at UR and will be able to provide the new ED with historical knowledge of the program’s evolution since becoming a self-op in 1978. The impending retirements of some dining service leaders in the next two to four years will lead to a loss of experience and institutional history but will also provide an opportunity to build a new team.

Renovations to the retail dining operations within the Tyler Haynes Commons will likely be addressed in the next two to three years. The executive director will play a critical role in decisions related to the nature of the operations and the design of the facilities.

The new executive director will also encounter the following opportunities, priorities, and challenges:

  • Dining Services has developed an award-winning program that is respected and valued on the campus. The new executive director must work to maintain those programs currently being well run while also looking to continually improve dining operations. It is hoped the executive director will emphasize efficiencies without sacrificing quality, encourage creativity, review marketing plans, review staff training needs, and continually focus on customer relations.
  • Develop a common vision for Dining Services. The executive director will focus on organizational development in a manner that aligns people, priorities, vision, and goals.
  • The daily work of dining services “can be a grind.” There is continuing pressure to maintain the high customer service standards of the department, hours are long, high-profile special events require additional effort, and much of the work can be physically tiring. Staff need an executive director who is motivational and can help keep people enthused about their work.
  • Develop creative approaches to working within a tight labor market and retaining valued members of the staff.
  • Dining Services has broad impact across campus, and has an exceptionally wide group of users. The executive director must therefore be a good “people person” and work to develop positive connections with multiple stakeholder groups and individuals.
  • Continually assess how dining plays a role in students’ residential experience and personal and academic success.
  • In this time of transition, encourage best practices dialog among direct reports and more broadly within the department.
  • Demonstrate a management style that involves students and network with student leaders in an ongoing, visible manner.
  • Continue to emphasize food safety and sanitation as elemental to the dining program.

MEASURES OF SUCCESS

At an appropriate interval after joining the University of Richmond community, the following items will initially define success for the new executive director of dining services:

  • The director should possess a leadership style that is both visionary and strategic while remaining flexible to opportunities presented to the dining operation.
  • The director will have established strong working relationships and partnerships with peers, direct reports, students, and key institutional colleagues.
  • The director has built upon and updated the Universities policies and procedures that strengthen the mission, practice, and outcomes of dining services.
  • A culture of shared responsibility and accountability among all direct reports and respective staff groups is supported.
  • Staff expectations are clearly communicated and performance is carefully assessed, with delineated opportunities for growth and continual improvement identified, monitored, and measured.
  • The director will be seen as an effective leader and will have ideas about how to enhance the organization. Staff members will trust and support the vision for the future.

QUALIFICATIONS AND CHARACTERISTICS

A bachelor’s degree in food service, hotel/restaurant management, or business administration preferred; seven years or more of progressive leadership or mid- to senior-management experience in a large-scale food and beverage operation is required. Five to seven years in a higher education setting preferred. Candidates must possess demonstrated, successful supervisory and management skills in a significant institutional or commercial food service setting. In addition, the ideal candidate will demonstrate strong managerial, organizational, budget, and fiscal management skills; experience working with food management inventory and point-of-sale systems; and excellent interpersonal skills and oral and written communication skills.

Additionally, University of Richmond stakeholders consistently identified the following attributes to be essential characteristics of the ideal candidate:

  • High ethical standards.
  • Demonstrates tact and diplomacy to work with the University’s hierarchy; maintains confidentiality.
  • Ability to apply critical thinking, exercise flexibility, and work calmly and efficiently under pressure.
  • Has in-depth understanding of principles and theories of professional discipline and other related disciplines.
  • Excellent interpersonal and conflict resolution skills.
  • Strong aptitude for verbal and written communication, presentation, and relationship development.
  • Effective management of diverse human resource needs; ability to identify, develop, and provide workforce training opportunities for staff at all levels.
  • Demonstrated understanding of special needs of customers including, but not limited to nutrition, religious, dietary, and ADA requirements.
  • Thorough knowledge of best practices in management for large quantity foodservice, catering, and retail food service operations.
  • Applies strong collaborative approach to teamwork, organization, administration, and problem solving.
  • Thorough knowledge of financial strategies and finance-related performance metrics; excellent fiscal management skills.
  • Ability to learn and use current technologies.

DINING SERVICES OVERVIEW

Award Winning Food, Service, and Staff

Each of the Dining Services’ locations on campus is constantly challenging itself to do more. The awards are a reflection of a dedicated staff who work hard to provide the very best. Recent awards include:

Tastes of the World: Chef’s Culinary Conference
Team Competition: Silver Medal 2017
Team Competition 2016: Bronze Medal
Tastes of the World: Chef’s Culinary Conference
Team Competition 2015: Silver Medal
Tastes of the World; Chef’s Culinary Conference Team
Competition 2014: Bronze Medal
NACUFS Loyal E. Horton Dining Awards:
Silver Prize Winner Retail Services, The Cellar 2018
Silver Prize Winner Catering Special Event 2017
Bronze Prize Winner Catering Special Event 2017
Honorable Mention Retail Services, Tyler’s 2017
Silver Prize Winner Retail Services, Passport 2016
Silver Prize Winner Residential Dining 2016
Silver Prize Winner Retail Dining Concepts 2013
Silver Prize Winner Catering Special Event 2013
Grand Prize Winner Residential Dining 2010
Grand Prize Winner Catering Special Event 2010

University of Richmond Dining Services is included in the website, Niche U.S. Colleges and College Rank for best food and is also a previous recipient of the Restaurant & Institutions Ivy Award, as well as numerous other Dining Awards.

LOCATIONS

The Heilman Dining Center – Meal plan participants use their meal punches/swipes at the main residential dining facility, The Heilman Dining Center. The award-winning Heilman Dining Center takes college dining to new levels. It is easy to forget it is a campus dining facility. Healthy and fresh daily choices begin in the morning with cooked to order omelets and eggs for breakfast. For lunch and dinner the choices are endless, with brick oven pizzas, hot and cold deli selections, numerous cooked-to-order stations, home-cooked favorites, international selections, and award-winning desserts. The ‘state of the art’ serving area allows for quick and easy access to all areas, which include: Bruce’s traditional favorites; Grains & Greens, vegetarian & vegan selections; Campus Deli, panini & deli selections; Hemispheres speciality stations, Mongolian Grill and Stir Fry, Piatto Bene fresh cooked pasta and pizza; Spider Grill burgers, fries, sandwiches and omelets; DolceVita desserts; Evergreens soups, salads, mediterranean bar, bagel bar and waffles.

Tyler’s – A ‘grab & go’ or dine-in venue on campus offering a wide variety of made to order menu selections centrally located in the Tyler Haynes Commons overlooking beautiful Westhampton Lake. The daily menu includes: traditional and specialty breakfast selections, fresh bagels, made to order entrée salads, specialty sandwiches and wraps, side dishes, yogurt, candy, snacks, frozen yogurt, and beverages.

The Cellar – The “campus pub” and gathering place. The menu includes a variety of appetizers, sandwiches, pasta, entrees, beverages, and desserts, as well as an extensive ‘carry-out’ menu. The Cellar also features karaoke and sporting events on the big screen TV. Private party space, service, and menu are available by reservation. The Cellar is located on the lower level of the Tyler Haynes Commons building.

Lou’s – Enjoy assorted breakfast pastries, gourmet sandwiches, crisp salads, hearty soups, and grab a fresh cup of coffee or a cold soda in a lunch and dinner location conveniently situated in Queally Hall at the Robins School of Business.

Passport Café – Enjoy a variety of selections with international flare and flavor at one of the most popular campus eateries. Located in the Carol Weinstein International Center, the menu for the Passport Café includes hot breakfast sandwiches, assorted breads and bagels, hot and cold international selections for lunch or dinner, fresh salads, specialty and international snacks, locally roasted coffee, fresh sushi, gelato, sorbet, cooked to order gourmet sandwiches, and much more.

8:15 at Boatwright – Take a study break and grab a specialty coffee beverage, gourmet muffin, delicious cookies and late night food selections at this upscale coffee shop conveniently located in Boatwright Library.

ETC (Every Thing Convenience) – An on-campus, modern convenience store located in the lobby of the Heilman Dining Center. It is fully stocked with snacks, beverages, health and beauty items, groceries and fresh coffee, with a full selection of products made in Virginia.

The Dean’s Den – A mini convenience store with a maxi supply of snacks and beverages. It is located on the Richmond side of campus in the Whitehurst building and is the perfect solution to late night snacking.

Richmond on Broad Café – Located within the University of Richmond Downtown, the award-winning Richmond on Broad Café celebrates the city, the region, and the University’s commitment to its home town. Operated by University of Richmond’s Dining Services, the café is open to the community, serving breakfast, lunch, and mid-afternoon refreshments in a decor that echoes both the University and the city. The café offers a dynamic menu of made-to-order fare supported by local and regional products. For those on the go, sandwiches, salads, cookies, pastries, and more are available in earth-friendly packaging.

THE INSTITUTION DIVISION/DEPARTMENT: AN OVERVIEW

The Division of Business Affairs

Business Affairs delivers services to all members of our campus community and our external customers in a timely, professional manner with the highest standard of integrity. We conduct the business of the University in ways that consistently enhance the educational experience of our students and advance the reputation of the University.

 

Leadership of the Division

David B. Hale, Executive Vice President and Chief Operating Officer

David Hale is the executive vice president and chief operating officer at the University of Richmond, and is responsible for oversight of the divisions of Advancement, Information Services, Athletics and Business Affairs, and serves on the board of Spider Management Company LLC, a wholly controlled affiliate of the University.  Hale joined the University as vice president for business and finance and treasurer in July 2013.

Prior to joining Richmond, Hale served at Colgate University for 20 years, and for 12 years served as vice president for finance and treasurer.  At Colgate, Hale previously worked as associate director of planned giving, assistant treasurer, and director of financial analysis and investments.  He also led Colgate’s efforts to invest in the surrounding community.

Prior to working in higher education, Hale was director of international accounting at Sony Pictures Entertainment and head of Paramount Pictures’ international accounting office in the Netherlands, as well as controller of a division of Paramount.  He was also an accountant for Deloitte, Haskins and Sells.

Hale holds a bachelor’s degree from Colgate University and a master’s degree in accounting from Stern School of Business at New York University.

He is married with three children.

Institution & Location

Institutional Background

On March 4th, 1840, the Virginia Legislature granted a charter for “a Seminary of learning for the instruction of youth in the various branches of science and literature, the useful arts and the learned and foreign languages, which shall be called and known by the name of Richmond College.”  This “Seminary of learning” grew out of an actual seminary; The Virginia Baptist Seminary was founded in 1832, and the Virginia Baptist Education Society had been formed two years earlier. The seminary began admitting students who had not had a calling to the ministry, and in due time it made sense to expand the mission of the institution.

The first campus was located on the grounds of an old mansion once owned by the Haxall family, who at the time owned the largest milling operation in Virginia. The mansion was named “Columbia” and stands to this day at the corner of Grace and Lombardy Streets.

In the early days, Columbia was Richmond College. The basement of the building housed a dining hall, a chapel, two classrooms, and a study room. The first floor held the president’s office, a classroom, a society hall, and a library. The second floor was a dormitory and also held apartments for two bachelor faculty members. 68 students were enrolled in the early years, and the first bachelor’s degrees were conferred in 1849 to Poindexter Smith Henson and Josiah Ryland.

The College increased its student body and endowment in its first twenty years. 161 students were enrolled in 1861, and there were 68 alumni. The College ceased operations during the Civil War as most of the students and faculty went to fight for the Confederacy. When the war was over, one fifth of the alumni and many members of the student body had been killed, the campus was a camp for the Union Army, the endowment was worthless, and the equipment and books of the College were stolen as spoils of war.

Through the generosity of alumni and the Virginia Baptist Society, funds were raised to reopen the College in the fall of 1866. Individuals who literally kept the College alive during the Reconstruction Period – such as Thomas, Ryland, Puryear, and Jeter – have been honored with buildings on the West End campus named for them. Over the next 50 years a beautiful campus thrived within the borders of Ryland, Broad, Lombardy, and Franklin Streets, near the current campus of Virginia Commonwealth University.

In 1895 Frederic Boatwright was appointed president of Richmond College. During this time, Richmond College had 200 students and 11 faculty members. Although there were no entrance requirements for the College, the courses were of such quality that students without preparation could not make passing grades. Roughly two-thirds of the matriculates failed to earn a degree.

Although women had been enrolled in Richmond College toward the end of the 19th century, the prevailing wisdom at the time was that higher education was the dominion of men. In the early 1900’s, President Boatwright and the Board of Trustees set in motion the series of events that ultimately moved the campus to its current location on the West End in 1914 and established Westhampton College as a coordinate college, “of equal grade, and having similar courses of instruction.” Westhampton College existed on one side of the lake, and Richmond College on the other. To this day, we refer to the Westhampton and Richmond “sides” of the campus. In 1920, the name of the institution was changed to the University of Richmond, but the coordinate colleges remained as separate entities well into the later part of the 20th century.

Dr. John C. Metcalf was appointed the first Dean of Richmond College, a position he held through 1917. In 1915, student self-governance was established for the College with the creation of the Richmond College Student Council, which later became the Richmond College Student Government Association, or RCSGA. Tuition and fees for the 1914 – 1915 academic year were $20 matriculation, $70 tuition, $5 contingent, and $5 laboratory – a total of $100 (not including room and board).

During World War I the Federal Government took over the new campus, using it as a hospital for wounded soldiers. The Colleges moved to the old Richmond College campus during 1917-18.

Dr. Raymond Pinchbeck began his 26-year tenure as the Dean of Richmond College with the 1931-32 academic year. Dean Pinchbeck started the first orientation program and first career services office on campus and advocated with the student leaders to create the Richmond College Council of Honor in 1933.

After World War II, the University grew in its offerings and in stature. The growing student body necessitated the development of a Dean of Students position for Richmond College. Dr. Clarence Gray was named the first Dean of Students in 1947, a position he filled until 1968.

The University was changed forever in 1969 when E. Claiborne Robins gave $50 million as seed money to make the University of Richmond a truly great small University. The academic and student life programs have steadily improved ever since.

During the 1970’s the decision was made to merge the academic missions of Richmond and Westhampton Colleges into what became in 1991 the School of Arts & Sciences. President Morrill and the Board determined that the Coordinate Colleges should remain as the pivot point between the academic and co-curricular lives of the students.

The appointment of Dr. Richard Mateer as Dean of Richmond College in 1976 began the “modern era” of Richmond College as a coordinate college. During his 26 years as dean, many of the traditions that are emblematic of the Richmond College experience were established, including the class photo, class flag, Investiture, and the Senior Banquet. Residence Life and Orientation programs were created and expanded upon, and the development of living/learning programs began with Spinning UR Web.

Today, Richmond College holds a unique position as a men’s college within a coeducational University. Richmond College is defined not by bricks and mortar, but as a community of diverse, authentic men who strive to uphold the values of a Positive Image of Masculinity: to act with sound judgment, demonstrate a generosity of self, and to live with confidence. We encourage our students to discover their best selves, and work to help shape society’s perception of men and masculinities.

There are still ties to the original campus that are visible today. The original Richmond College building, Columbia, remains at Grace & Lombardy. The Richmond College gates stand at Grace and Ryland Streets. The bricks of Old Main, which burned in 1910, make up the brick pathway next to Ryland Hall. Finally, the stone steps from Old Main now lead up to the Gottwald Science Building.

About Richmond, Virginia

Richmond is the capital of the Commonwealth of Virginia. It is the center of the Richmond Metropolitan Statistical Area (MSA) and the Greater Richmond Region. Richmond was incorporated in 1742 and has been an independent city since 1871.

As of the 2010 census, the city’s population was 204,214; in 2016, the population was estimated to be 223,170, making Richmond the fourth-most populous city in Virginia. The Richmond Metropolitan Area has a population of 1,260,029, the third-most populous metro in the state.

Richmond is located at the fall line of the James River, 44 miles west of Williamsburg, 66 miles east of Charlottesville, 100 miles east of Lynchburg, and 90 miles south of Washington, D.C. Surrounded by Henrico and Chesterfield counties, the city is located at the intersections of Interstate 95 and Interstate 64, and encircled by Interstate 295 and Virginia State Route 288. Major suburbs include Midlothian to the southwest, Chesterfield to the south, Varina to the southeast, Sandston to the east, Glen Allen to the north and west, Short Pump to the west, and Mechanicsville to the northeast.

The site of Richmond had been an important village of the Powhatan Confederacy, and was briefly settled by English colonists from Jamestown in 1609, and in 1610–1611. The present city of Richmond was founded in 1737. It became the capital of the Colony and Dominion of Virginia in 1780, replacing

Williamsburg. During the Revolutionary War period, several notable events occurred in the city, including Patrick Henry‘s “Give me liberty or give me death” speech in 1775 at St. John’s Church, and the passage of the Virginia Statute for Religious Freedom written by Thomas Jefferson. During the American Civil War, Richmond served as the second and permanent capital of the Confederate States of America. The city entered the 20th century with one of the world’s first successful electric streetcar systems. The Jackson Ward neighborhood is a national hub of African-American commerce and culture.

Richmond’s economy is primarily driven by law, finance, and government, with federal, state, and local governmental agencies, as well as notable legal and banking firms located in the downtown area. The city is home to both the United States Court of Appeals for the Fourth Circuit, one of 13 United States courts of appeals, and the Federal Reserve Bank of Richmond, one of 12 Federal Reserve Banks. Dominion Energy and WestRock, Fortune 500 companies, are headquartered in the city, with others in the metropolitan area.

Mission and Vision

Mission

The mission of the University of Richmond is to educate in an academically challenging, intellectually vibrant, and collaborative community dedicated to the holistic development of students and the production of scholarly and creative work. A Richmond education prepares students for lives of purpose, thoughtful inquiry, and responsible leadership in a diverse world.

Vision

The University will be a leader in higher education, preparing students to contribute to, and succeed in, a complex world; producing knowledge to address the world’s problems; and modeling the way that colleges and universities can effectively meet the challenges of our time.

Strategic Plan

Forging our Future, Building from Strength

The University of Richmond provides an extraordinary education. In the kind of teaching, mentoring, research and scholarship, and co-curricular and engagement opportunities that we offer, Richmond exemplifies the transformative power of education — in our students’ lives and in the difference they can make in the lives of others.

In recent years, the University has enjoyed remarkable momentum. As stewards of the University at this moment in our institutional history, we have an extraordinary opportunity to guide our institutional priorities for the coming years and to help ensure and extend our position as a premier liberal arts institution. Strengthened by the active participation of faculty, staff, students, alumni, trustees, and parents in the planning process, we have developed this strategic plan, Forging our Future, Building from Strength.

The complete University of Richmond strategic plan:

https://strategicplan.richmond.edu/

Leadership

Dr. Ronald Crutcher – President

Dr. Ronald A. Crutcher, a national leader in higher education, a distinguished classical musician, and an accomplished administrator, became the 10th president of the University of Richmond on July 1, 2015. Dr. Crutcher is President Emeritus of Wheaton College in Massachusetts. Prior to Wheaton, he served as provost and executive vice president for academic affairs at Miami University of Ohio.

Throughout his career, Dr. Crutcher has actively promoted access, affordability, and inclusive excellence. As president of Richmond, he leads a highly selective private university that is one of the few institutions in the country that is both need-blind in admission decisions for domestic undergraduate students and committed to meeting the full demonstrated need of all admitted students.

Dr. Crutcher is founding co-chair of Liberal Education and America’s Promise (LEAP), the Association of American Colleges & Universities’ national campaign to demonstrate the value of liberal education. He writes and speaks widely on the value of liberal education and the democratic purposes and civic mission of higher education. Under his leadership, the University has joined 30 of the nation’s most respected colleges and universities as charter members of the American Talent Initiative, whose goal is to increase socioeconomic diversity in higher education.

He currently serves on the boards of AAC&U and the American Council on Education (ACE). He has previously served on the boards of the Posse Foundation, and the Fulbright Association and was chair of the Association of Independent Colleges and Universities in Massachusetts.

A former member of the Cincinnati Symphony Orchestra and several other symphonies, he currently performs in the U.S. and Europe as a member of The Klemperer Trio. He serves on the board of the Richmond Symphony and has served on the boards of the Boston Symphony Orchestra and Berklee College of Music. Earlier in his career he was president of Chamber Music America, director of the highly ranked Butler School of Music at the University of Texas at Austin, and dean of the Conservatory at the Cleveland Institute of Music.

Dr. Crutcher began studying cello at the age of 14 with Elizabeth Potteiger, a faculty member at Miami University. He made his Carnegie Hall debut in March 1985 and was the first cellist to receive the doctor of musical arts degree from Yale University, where he also earned his master’s degree. During his graduate study, he received a Fulbright Fellowship, a Ford Foundation Doctoral Fellowship, and a Woodrow Wilson Fellowship. A Phi Beta Kappa graduate of Miami University, he has received honorary degrees from Wheaton College, Colgate University, and Muhlenberg College.

Dr. Crutcher and his wife, Dr. Betty Neal Crutcher, are parents of Sara Crutcher, an entrepreneur, small business owner, and author of Heart Picked: Elizabeth’s Adoption Tale. Sara is a graduate of Hampton University and lives in Northern Virginia.

Academic Programs and Faculty

The University of Richmond provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education.

University

  • Private, highly selective, liberal arts university founded in 1830
  • 4,181 total university enrollment
  • 2,990 undergraduates from 46 states, Washington, D.C., Puerto Rico, Virgin Islands, and 69 countries
  • 350-acre suburban campus located six miles from downtown Richmond, Virginia, and 90 miles from Washington, D.C.
  • Five schools offering undergraduate, master’s, and law degrees: School of Arts and Sciences, Robins School of Business, Jepson School of Leadership Studies, University of Richmond School of Law, School of Professional and Continuing Studies

Academics

  • More than 60 undergraduate majors
  • 318 full-time undergraduate faculty
  • 8:1 student-faculty ratio (undergraduate)
  • Average undergraduate class size of 16 students
  • Zero classes taught by teaching assistants
  • Since 2005, Richmond students have been recipients of the Rhodes, Marshall, Goldwater, Clarendon, Truman, and Fulbright scholarships, among many others. In 2015, Richmond tied for first in the bachelor’s institutions category of universities producing the most Fulbright U.S. Scholars.
  • Offering approximately 75 study-abroad programs in more than 30 countries

The Student Body

Organizational Chart for the Campus

Benefits Overview

As an employee of the University of Richmond, you have the following benefits available to you:

  • Health Insurance
  • Dental Insurance
  • Vision Insurance
  • Retirement Plans
  • Supplemental Retirement Options
  • Flexible Spending Accounts
  • Leave Options
  • Tuition Benefits

 

Application & Nomination

Review of applications will begin May 15, 2019, and will continue until the position is filled. To apply for this position please click on the Apply button, complete the brief application process, and upload your resume and position-specific cover letter. Nominations for this position may be emailed to Mark Hall at mah@spelmanjohnson.com or Laura Puckett-Boler at lpb@spelmanjohnson.com.

Visit the University of Richmond website at www.richmond.edu

The University has a policy of non-discrimination with regard to race, religion, national or ethnic origin, age, sex, sexual orientation, gender identity, gender expression, disability, status as a veteran, or any classification protected by local, state or federal law. It is the intent of the University’s employment and personnel practices to conform with all applicable federal, state, and local laws and regulations regarding non-discrimination. It is the obligation of each employee of the University in his or her area of responsibility to adhere to this policy.