Director, Dining Services

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.

The Director, Dining Services reports to the Executive Director, Auxiliary Services and is responsible for recommending innovative ideas as well as implementing and evaluating strategies and policies that will ensure the University attains its objectives related to Dining’s revenue targets and established financial goals.

Boston College Dining is a self-operated dining program with an annual operating budget of approximately $60 million, 14 dining locations on 4campuses and a staff of more than 450 employees.

The Director is a creative, dynamic and collaborative leader that oversees those operational activities that includes discretionary and retail meal plans, and financial operations plus extensive on and off premise catering, and self-operated

Athletic Concessions across a number of sports and locations.

Key responsibilities include:

• Collaborate with relevant University stakeholders, develop and implement Dining’s strategic plan and goals.
• Provide mentoring, coaching, direction and leadership support to team members in order to achieve desired business and customer service results.
• Manage staffing levels for appropriate levels of business and consistent with forecasting.
• Develop food service, customer service, and production policies and procedures and oversee their implementation.
• Provide tactical oversight for all food service operations on 4 Boston College campuses and facilitate the prioritization process and monitor new activities to ensure proper allocation of resources in support of overall business objectives.
• Ensure achievement of high standards for the development and implementation of quality assurance policies and procedures related to food quality, sanitation, equipment maintenance, safety, customer service, etc.
• Accountable for the financial management of the Dining operations and works in collaboration with the Auxiliary Services financial team to develop and manage the annual Dining operating and capital budgets, establish food and labor cost goals and also provide support to the Dining management team with the development of unit-specific operating budgets.
• Leadthe public relations program including social media and external communications,and manage and resolve inquiries from students, parents and community members.

Full-Time Equivalent Hiring Range: $167,800 to $209,750; salary commensurate with relevant experience.

Bachelor’s degree in business, hospitality management or arelated field; or equivalent combination of education and experience. Master’s degree preferred. At least ten yearsof senior level experience and responsibility, preferably in a complex enterprise environment of a not for profit institution. To be successful, must have proven supervisory and financial management abilities to effectively accomplish the University's Dining objectives and to support the overall goals of the University.

Excellent planning skills for creating and implementing cost effective meal plan programs, merchandising and marketing programs, andhuman resource development.

Exceptional oral and written communication skills to interact effectively, at varying levels, with a community of employees,students, faculty, staff, visitors and customers.

Highly competent at simplifying complex situations and negotiating successfully in an environment with…