Director of Dining Services
Washington and Lee University (W&L) is located in the historic city of Lexington, Virginia (population 7,000), a warm, welcoming and historic college town located in the Great Valley of Virginia between the Blue Ridge and the Allegheny Mountains. The ninth oldest institution of higher education in America, Washington and Lee is composed of two undergraduate divisions, the College and the Williams School of Commerce, Economics, and Politics, and a graduate School of Law with a total enrollment of 2,200 students. Offering 37 undergraduate majors and 29 minors, including a number of interdisciplinary programs, the University prides itself on the depth and breadth of curriculum, in which traditional liberal arts courses are augmented by offerings from the only fully-accredited business school and fully-accredited journalism program among the nation's top-tier liberal arts colleges.
Reporting to the Executive Director of Auxiliary Services, the Director of Dining Services serves as the senior dining representative for a $8.5 million, 14-unit campus dining operation that includes quick service restaurants, convenience stores, coffee and tea cafes, catering, in-house sorority meal operations, concession stands, and vending machines. The Director provides leadership and management oversight for all dining operations and staff and is responsible for developing and implementing a comprehensive dining vision for the W&L community with a particular emphasis on team building, staff empowerment, and individual development. The Director develops and manages the food service budget; analyzes and interprets financial data including forecasting, business plans, benchmarking, and regular financial reports; establishes and maintains quality through well-developed culinary and production standards with a focus on healthy dining options; and develops and maintains the appropriate systems and structure for hiring, evaluation, and training of dining personnel.
A bachelor’s degree in hospitality, food and nutrition, business, or a related discipline and eight years of food service experience, or the equivalent, are required. A master’s degree and four years of experience with multiple dining service units are preferred. Candidates must possess demonstrated successful supervisory and management skills in a significant institutional or commercial food service setting. In addition, the ideal candidate will demonstrate strong managerial, organizational, budget, and fiscal management skills; experience working with food management inventory and point-of-sale systems; and excellent interpersonal skills and oral and written communication skills.
Review of applications will begin July 5, 2017 and continue until the position is filled. A resume with an accompanying cover letter may be submitted via the Spelman Johnson website at www.spelmanandjohnson.com/open-positions. Nominations for this position may be emailed to Jennifer N. Hiatt at firstname.lastname@example.org. Applicants needing reasonable accommodation to participate in the application process should contact Spelman Johnson at 413-529-2895.
Visit the Washington and Lee University website at www.wlu.edu
In compliance with Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, and all other applicable non-discrimination laws, Washington and Lee University does not discriminate on the basis of race, color, religion, national or ethnic origin, sex, gender identity, gender expression, sexual orientation, age, disability, veteran's status, or genetic information in its educational programs and activities, admissions, and with regard to employment.