Founded in 1830 in Richmond, Virginia, The University of Richmond provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education. This private, highly selective, liberal arts university currently enrolls approximately 2,990 undergraduates from 46 states, Washington, D.C., Puerto Rico, Virgin Islands, and 69 countries, and 1,191 graduate/professional students.

Reporting to the associate vice president for campus services, the executive director of dining services provides senior leadership, logistical management and financial oversight for the University’s self-operated food services program serving a campus of 4,200 students and 1,000 faculty and staff, along with guests and visitors. The Dining Program consists of the Heilman Dining Center, an all you care-to-eat market place eatery, 8 retail-dining locations, concessions, and a commissary and catering production area. Dining Services generates revenues in excess of $21 M annually and employs approximately 190 full- and part-time regular staff, in addition to 200 students. The executive director will be an active participant in campus life and activities; work closely with the summer conferences program; and be a proactive supporter of sustainability, diversity, staff development, and engagement. Key responsibilities include ensuring that best practices are identified and successfully implemented as part of all daily operations in the areas of culinary excellence, customer service, nutrition education, and accountable business systems.

A bachelor’s degree in food service, hotel/restaurant management, or business administration preferred and seven years or more of progressive leadership in a large-scale food and beverage operation are required. At least five years of experience in a higher education setting is 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 May 15, 2019, and will 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 Mark Hall at mah@spelmanjohnson.com or Laura Puckett-Boler at lpb@spelmanjohnson.com.

Visit the University of Richmond website at www.richmond.edu

The University has a policy of non-discrimination with regard to race, religion, national or ethnic origin, age, sex, sexual orientation, gender identity, gender expression, disability, status as a veteran, or any classification protected by local, state or federal law. It is the intent of the University's employment and personnel practices to conform with all applicable federal, state, and local laws and regulations regarding non-discrimination. It is the obligation of each employee of the University in his or her area of responsibility to adhere to this policy.