Department: Campus Dining – Administration – 170310
Minimum Qualifications
- A bachelor’s degree in Hospitality Management, Business Administration, or related field, plus 5 years of related experience, or 7+ years of related experience
- Demonstrated experience directly managing operations or contracts for 3rd party local or national retail brands or contract service providers
- Demonstrated success managing a portfolio of units with combined budgets and teams
- Demonstrated project management skills
- Advanced communication skills
- Demonstrated ability to analyze data and develop action plans
- Excellent organizational and time management skills
- Good interpersonal skills and the ability to collaborate with team members
Degrees must be from appropriately accredited institutions.
License/Certification Required
ServSafe for Managers or Equivalent within 30 days of hire
Preferred Qualifications
Preferred Qualifications
- Experience in a higher education or high volume customer service environment
- Track record of leading cross-departmental transformation projects
- Experience directly managing contractors, capital projects, or facility renovations
- Experience directly managing portfolio volumes >$10mm
- ServSafe for Managers Certification and advanced food safety certifications
- Knowledge of OSHA standards and federal safety legislation.
- Familiarity with labor legislation and federal tax laws.
Essential Duties and Responsibilities
Strategic Operational Leadership
- Direct Day-to-Day Operations: Direct the comprehensive day-to-day operations of residential, retail, culinary, and support functions to ensure a seamless integration of services that enhances the guest experience.
- Executive Representation: Serve as the Acting Executive Director in the absence of the Executive Director, exercising a high level of discretion and decision-making that impacts the image and credibility of Campus Dining.
- Asset Stewardship & Goal Setting: Provide strategic stewardship of physical and capital assets, aligning facility maintenance and emergency management systems with broader University values and long-term goals.
- Strategic Planning: Plan and execute ambitious but achievable operational milestones, monitoring progress and adapting strategies to overcome barriers to goal achievement.
- Student Voice Integration: Establish and lead formal feedback loops, such as the Campus Dining Advisory board, to ensure the student experience is directly shaped by the diverse needs of the student body.
Operational Efficiency & Innovation
- Resource Optimization: Drive enterprise-wide operational efficiency by strategically leveraging physical, fiscal, and personnel resources to maximize benefits to the University while minimizing waste.
- System Innovation: Lead the development and refinement of integrated operational platforms-including production forecasting, inventory management, and point-of-sale-challenging the status quo to identify and implement creative improvements.
- Data-Driven Decision Making: Analyze complex operational metrics to develop and implement proactive action plans, ensuring all work units consistently meet or exceed performance requirements.
Compliance, Risk & Safety
- Risk Management & Policy: Manage departmental risk by ensuring the absolute integrity of scheduling, payroll, performance management, and hiring processes in strict compliance with University personnel policies and state/federal regulations.
- Safety Championship: Champion a proactive culture of safety and hazard recognition, motivating staff to support improvements in safety policies, training compliance, and occupational safety programs.
- Regulatory Liaison: Develop and maintain high-level business relationships with regulatory agencies, ensuring the highest standards of food safety and professional practice.
Talent Development & Collaboration
- Champion Training & Development: Foster a culture of continuous learning and professional growth by providing candid, timely, and constructive feedback and identifying development opportunities that broaden employee talent and effectiveness.
- Collaborative Leadership: Partner with the Directors of Retail, Culinary, Nutrition, Brand Management, Catering, and Campus Dining Business Officer to align service standards, menu innovation, and promotional campaigns across all dining venues.
- Talent Management: Hire and retain a diverse, high-potential staff while modeling trust, commitment, and civility to improve team dynamics.
- Strategic Stakeholder Engagement: Lead and facilitate collaborative partnerships with key campus stakeholders to ensure dining operations are strategically aligned with the University’s mission and student engagement goals.
Cross-Functional Advocacy: Actively involve relevant stakeholders in the refinement and adoption of new dining initiatives; build consensus among partners to ensure high-impact programs meet the diverse needs of the campus community.
Work Schedule/Hours:Typical hours of work are Mon-Fri, 8 00-5 00 pm
Suggested Salary Range: Commensurate with experience
Closing Date:
Open Until Filled: Yes
Evaluation of Applications Begins: 05/01/2026
Proposed Date of Hire:
To apply, visit https://appstate.peopleadmin.com/postings/54073
Appalachian State University is an Affirmative Action/Equal Opportunity Employer. The University does not discriminate in access to its educational programs and activities, or with respect to hiring or the terms and conditions of employment, on the basis of race, color, national origin, religion, sex, gender identity and expression, political affiliation, age, disability, veteran status, genetic information or sexual orientation.
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