Executive Director of Dining and Culinary Services

3 days ago

New Orleans, Louisiana, United States Tulane University Staff Full time
About the Role

Tulane University Staff is seeking a highly skilled and experienced Executive Director to oversee its Dining Services at all campuses. As the primary liaison between university departments and the third-party dining contractor, this individual will play a crucial role in providing the campus community with vibrant and progressive dining options that reflect positively on Tulane's academic reputation and the rich culinary traditions of New Orleans.

Key Responsibilities
  • Manage the dining program's varied components, including finances, operations, employees, technology, facilities, equipment, and stakeholder engagement.
  • Collaborate effectively with diverse campus stakeholders, including leadership in Student Affairs, Housing and Residence Life, Campus Services, Athletics, Human Resources, and Accounting.
  • Develop and implement strategies to provide high-quality food offerings that meet the diverse needs of the university community.
  • Ensure efficient and effective management of the dining program, including successful collaboration among key departmental stakeholders.
  • Manage all aspects of the agreement with the food service provider, including terms and conditions related to finances, operations, employees, technology, facilities, equipment, and stakeholder engagement.
Requirements
  • Strong operational experience, including excellent understanding of safety and sanitation, dining technology, contractor relations, and sustainability issues.
  • Proven ability to think strategically and collaborate effectively with diverse campus stakeholders.
  • Demonstrated ability to work under pressure, prioritize multiple projects, and adjust work accordingly, often under tight deadlines.
  • Significant experience managing all financial aspects of a multi-unit, high-volume dining operation.
  • Demonstrated ability to build effective teams and motivate and supervise a large team.
  • Demonstrated ability to lead organizational change in a campus dining environment.
  • Motivated to innovate, achieve excellence, and maintain high program and customer service standards.
  • Professional appearance, attire, and demeanor at all times.
  • Unquestionable professional integrity.
  • ServSafe and HACCP certifications within 60 days of employment.
  • Able to work legally in the United States.
  • Up-to-date background, sex offender registry, and motor vehicle clearances.
  • Bachelor's Degree.
  • Seven (7) or more years of experience in management of a comparably complex program, with at least four years in senior management, either at a self-operated or contracted account with comparable program offerings and revenues from board, catering, concession, and retail operations.
  • Knowledge of best practices regarding dining operations on a university campus.
  • Experience in working and managing University business partners/vendors.
  • Working knowledge of budget, accounting, data metrics, HR and purchasing policies and systems.

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