Job Description

Overview:

Join our team at Talladega College as the Food Service Director for our Campus Dining Facility, a pivotal leadership role overseeing all dining operations. This position encompasses strategic planning, menu development, operational management, budget oversight, and the maintenance of high standards for food quality and service. The Food Service Director plays a crucial role in elevating the dining experience for students, faculty, and staff, contributing to overall dining excellence.

Responsibilities:

• Develop and execute long-term strategic plans to enhance the dining program, aligning with the institution's goals, student preferences, and industry best practices.
• Lead the creation and implementation of innovative and diverse menus that meet nutritional requirements, dietary preferences, and sustainability goals while managing costs effectively.
• Oversee all operational aspects, including staffing, procurement, inventory management, facility maintenance, and compliance with health, safety, and sanitation standards.
• Develop and manage the dining facility's budget, ensuring fiscal responsibility, cost control, and profitability while maximizing resources and minimizing waste.
• Lead and mentor a team of managers and staff, fostering a culture of teamwork, professional growth, and exceptional customer service.
• Continuously monitor and improve the customer dining experience, gathering feedback, addressing concerns, and implementing strategies to enhance satisfaction levels.
• Build and maintain positive relationships with vendors, local suppliers, and the campus community to ensure a seamless and collaborative dining operation.

Physical Requirements – Food Service Director

• Ability to stand and walk for extended periods of time (up to 8–10 hours per day in kitchen, dining, and office settings).
• Frequent bending, stooping, reaching, and carrying in support of food service operations.
• Must be able to lift, push, or pull up to 25–30 pounds regularly and occasionally up to 50 pounds .
• Manual dexterity to operate office equipment, point-of-sale systems, and standard kitchen equipment.
• Ability to move throughout kitchens, storage areas, dining rooms, and loading docks in a fast-paced environment.
• Adequate vision, hearing, and verbal communication to effectively interact with staff, guests, and vendors.
• Flexibility to work varying schedules including early mornings, evenings, weekends, and holidays as business needs require.

Qualifications:

Education & Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (Master’s preferred but not always required).
• 5–7 years of progressive leadership experience in food service management, preferably in campus dining, higher education, or contract food service.
• Proven track record of managing large, multi-outlet dining operations.

Leadership & Management Skills

• Strong leadership with the ability to inspire, coach, and develop a large, diverse team.
• Experience managing union and non-union staff (depending on the institution).
• Skilled in budget management, cost control, and meeting financial targets.
• Ability to oversee multiple departments: residential dining, retail dining, catering, concessions, and special events.

Operational Expertise

• Deep knowledge of food safety, sanitation, and HACCP compliance.
• Familiarity with sustainability practices, local sourcing, and nutrition-forward dining initiatives.
• Ability to implement technology solutions for dining operations (POS systems, mobile ordering, menu management software).
• Experience coordinating large-scale catering and special events.

Customer Service & Campus Engagement

• Strong commitment to student satisfaction and engagement.
• Ability to collaborate with university administration, student groups, and faculty.
• Cultural awareness and ability to design diverse, inclusive dining programs.
• Excellent communication and interpersonal skills.

Other Qualifications

• ServSafe or similar food safety certification (required or able to obtain).
• Valid driver’s license (if travel between campus locations is required).
• Ability to work a flexible schedule including nights, weekends, and special events.

Who We Are: 

 

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. 

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.

Job Tags

Contract work, Work at office, Local area, Flexible hours, Night shift, Afternoon shift, Early shift,

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