Virginia Tech is a public land-grant university, committed to teaching and learning, research, and outreach to the Commonwealth of Virginia, the nation, and the world. Building on its motto of Ut Prosim (that I may serve), Virginia Tech is dedicated to InclusiveVT-serving in the spirit of community, diversity, and excellence. We seek candidates who adopt and practice the Principles of Community, which are fundamental to our on-going efforts to increase access and inclusion, and to create a community that nurtures learning and growth for all of its members. Virginia Tech actively seeks a broad spectrum of candidates to join our community in preparing leaders for the world.

Position Summary:
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, warehouse operations, and catering services. This $65 million operation employees 340 salaried staff, 1,500 student staff, and 300-400 wage employees who serve over 7.5 million meals annually. The department has been ranked in the Top 4 (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, on-going training and development, managing budget performance and achieving fiscal goals, and successfully implementing 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)

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 foodservice with demonstrated progressive advancement; providing direction to a successful multiple-unit dining program, project management including renovations, controlling costs, and managing annual budgets and facilities; renovations, and merchandising; marketing; personnel management; budget management; sustainability initiatives, and facilities management. Demonstrated success with forging collaborative partnerships to accomplish goals such as, effective marketing, programming, extension of services, etc. Demonstrated experience and ability in successfully controlling costs while managing significant annual budgets, ie., exceeding $15 million. Experience and/or training in a Hazard Analysis and Critical Control Points Program ( HACCP ); 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.



To apply please click here!