Senior Director of Operations, Dining Services

Senior Director of Operations, Dining Services

Job Title:

Senior Director of Operations, Dining Services
Employee Classification:
Sr Director, Dining Services
Campus:
University of North Texas
Division:
UNT-Student Affairs
Sub Division-Department:
UNT-Dining Service
Department:
UNT-Dining Services-163700

Job Location:

Denton
Salary:
salary commensurate with experience
FTE: 1.000000
Retirement Eligibility:
TRS Eligible

About UNT Dining Services:
As the largest self-supported food service department in North Texas, UNT Dining Services operates five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering. UNT Dining Services is led by a team of professionally trained chefs and hospitality experts and is recognized for its innovative, trendsetting culinary talent.

The Senior Director of Dining Operations has direct oversight of Commissary production (Clark Bakery and Union Kitchen) and ensures the seamless execution of campus-wide food production. This role integrates Dining Services’ three core business lines—Residential Dining, Retail Restaurants, and Verde Catering—into a unified, efficient daily operation. The Senior Director spends the majority of time in the field, embedding within units to address gaps identified through standardized operational audits.

Primary focus areas include:

• Adherence to food safety protocols
• Optimization of workforce efficiency and productivity
• Maximization of operational performance through planned maintenance and equipment evaluation
• Direct supervision of Commissary Operations (Clark Bakery and Central (Union) Kitchen)
• Delivery of exceptional guest experiences through consistent food and service standards

Bachelor's degree in a related field and seven years of closely related professional experience in high-volume multi-unit food service management.

• Demonstrated ability to rapidly identify and resolve food production issues to maintain quality and efficiency.
• Proven skill in maintaining performance and focus amid frequent interruptions and distractions.
• Effectively communicates complex information across all levels of the management team.
• Performs efficiently under varying workload conditions, adapting to shifting priorities and demands.
• Strong ability to establish and manage operational priorities to meet departmental objectives.
• Capable of working independently and completing assignments with minimal supervision.
• Tailors communication strategies based on the task readiness and development level of individual employees.
• Collaborates effectively within teams to foster engagement and shared purpose in Dining Services.
• Partners with management teams to align with departmental goals and initiatives; supports unit managers in becoming expert problem solvers through monitoring and training.
• Skilled in analyzing complex information, identifying key issues, and evaluating alternatives and potential impacts.

• Operational Oversight & Excellence
• Supervision of Commissary Operations
• Leads menu management system staff and ensures SOPs align with nutrition and operational standards
• Maintains daily excellence in food quality, service, and facility presentation across all venues
• Conducts regular operational audits to identify issues, set priorities, and track progress
• Project & Financial Management: ensures timely execution of operational projects and communicates updates during weekly 1:1s
• Collaborates on short- and long-term financial planning, establishing clear accountability across management levels
• Develops and maintains seasonal labor plans using position charts to optimize efficiency and control costs
• Event & Catering Support: oversees execution of university traditions and large-scale cookouts; supports planning and delivery of catering, special events, and limited-time offers
• Ensures unused catering food is repurposed within 24 hours
• Training & Communication: organizes biannual operational training workshops; models professional communication with students, campus partners, and guests; promotes a positive work environment and department…