Operational Excellence & Leadership

• Direct all aspects of campus dining operations, including residential dining, retail outlets, catering, and special events.

• Lead, coach, and develop culinary, management, and hourly teams to achieve operational and service excellence.

• Establish and maintain consistent standards for food quality, presentation, sanitation, safety, and customer satisfaction.

• Oversee staffing, scheduling, labor productivity, training, and performance management.

• Ensure compliance with company policies, contractual obligations, food safety regulations, and brand standards.

Financial Performance & Business Management

• Assume full accountability for unit-level profit and loss (P&L), operating budgets, financial reporting, and overall business performance.

• Manage food costs, labor expenses, inventory, purchasing, and controllable operating expenses.

• Analyze financial results, identify opportunities for improvement, and implement strategies to increase profitability and operational efficiency.

• Develop annual budgets, forecasts, and financial action plans.

• Drive revenue growth through retail innovation, catering opportunities, meal plan participation, and effective business strategies.

Client Relations & Campus Engagement

• Serve as the primary operational liaison with university administration and key campus stakeholders.

• Build strong relationships with students, faculty, staff, and campus leadership.

• Lead client meetings, business reviews, and operational presentations.

• Develop initiatives that enhance student satisfaction, dining participation, and campus engagement.

• Ensure dining programs consistently meet contractual expectations and evolving campus needs.

Culinary Innovation & Strategic Growth

• Partner with culinary leadership to develop innovative, culturally diverse, and student-focused dining experiences.

• Support menu planning, wellness initiatives, sustainability efforts, and emerging dining trends.

• Identify opportunities to improve service delivery, operational efficiencies, and program participation.

• Lead continuous improvement initiatives that strengthen client retention and overall account performance.

Required Qualifications

Candidates must demonstrate the following experience to be considered:

• Minimum 5 years of progressive food service management experience, including at least 3 years in a senior leadership role with direct accountability for a high-volume food service operation.

• Demonstrated experience in higher education dining or comparable large-scale, multi-concept contract food service operations.

• Proven experience managing multiple dining service areas, such as residential dining, retail food service, catering, and/or branded concepts.

• Direct P&L accountability, including budgeting, forecasting, food and labor cost management, inventory controls, and financial reporting.

• Experience leading multiple managers and large hourly teams, including hiring, training, coaching, and performance management.

• Demonstrated success managing client relationships, contractual service expectations, and operational performance.

• Working knowledge of food safety, sanitation standards, regulatory compliance, and ServSafe requirements.

• Strong proficiency with financial reporting tools, Microsoft Office applications, and food service management systems.

• Ability to work a flexible schedule, including evenings, weekends, and special campus events as business needs require.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.

• Five or more years of leadership experience specifically within college or university dining.

• Experience overseeing large-scale residential dining programs, national retail brands, and high-volume catering.

• Previous leadership experience with a contract food service management organization.

• Demonstrated success improving account profitability, client satisfaction, employee retention, and operational performance.

• Experience managing unionized environments, where applicable.

Physical Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per day) while overseeing dining operations and facilities
• Ability to lift, carry, push, and pull up to 40 pounds (supplies, equipment, displays)
• Ability to bend, stoop, reach, kneel, and perform repetitive motions as required during operational oversight
• Manual dexterity to operate kitchen equipment, office tools, and technology
• Ability to work in fast-paced food service environments, including kitchens, cafeterias, and event spaces, with exposure to heat, cold, humidity, and noise
• Visual acuity to inspect food quality, review reports and financial documents, and operate computers and mobile devices

Other Qualifications

• ServSafe or similar food safety certification (required or able to obtain).
• Valid driver’s license (if travel between campus locations is required).
• Ability to work a flexible schedule including nights, weekends, and special events

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities.  We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.

Operational Excellence & Leadership

• Direct all aspects of campus dining operations, including residential dining, retail outlets, catering, and special events.

• Lead, coach, and develop culinary, management, and hourly teams to achieve operational and service excellence.

• Establish and maintain consistent standards for food quality, presentation, sanitation, safety, and customer satisfaction.

• Oversee staffing, scheduling, labor productivity, training, and performance management.

• Ensure compliance with company policies, contractual obligations, food safety regulations, and brand standards.

Financial Performance & Business Management

• Assume full accountability for unit-level profit and loss (P&L), operating budgets, financial reporting, and overall business performance.

• Manage food costs, labor expenses, inventory, purchasing, and controllable operating expenses.

• Analyze financial results, identify opportunities for improvement, and implement strategies to increase profitability and operational efficiency.

• Develop annual budgets, forecasts, and financial action plans.

• Drive revenue growth through retail innovation, catering opportunities, meal plan participation, and effective business strategies.

Client Relations & Campus Engagement

• Serve as the primary operational liaison with university administration and key campus stakeholders.

• Build strong relationships with students, faculty, staff, and campus leadership.

• Lead client meetings, business reviews, and operational presentations.

• Develop initiatives that enhance student satisfaction, dining participation, and campus engagement.

• Ensure dining programs consistently meet contractual expectations and evolving campus needs.

Culinary Innovation & Strategic Growth

• Partner with culinary leadership to develop innovative, culturally diverse, and student-focused dining experiences.

• Support menu planning, wellness initiatives, sustainability efforts, and emerging dining trends.

• Identify opportunities to improve service delivery, operational efficiencies, and program participation.

• Lead continuous improvement initiatives that strengthen client retention and overall account performance.

Required Qualifications

Candidates must demonstrate the following experience to be considered:

• Minimum 5 years of progressive food service management experience, including at least 3 years in a senior leadership role with direct accountability for a high-volume food service operation.

• Demonstrated experience in higher education dining or comparable large-scale, multi-concept contract food service operations.

• Proven experience managing multiple dining service areas, such as residential dining, retail food service, catering, and/or branded concepts.

• Direct P&L accountability, including budgeting, forecasting, food and labor cost management, inventory controls, and financial reporting.

• Experience leading multiple managers and large hourly teams, including hiring, training, coaching, and performance management.

• Demonstrated success managing client relationships, contractual service expectations, and operational performance.

• Working knowledge of food safety, sanitation standards, regulatory compliance, and ServSafe requirements.

• Strong proficiency with financial reporting tools, Microsoft Office applications, and food service management systems.

• Ability to work a flexible schedule, including evenings, weekends, and special campus events as business needs require.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.

• Five or more years of leadership experience specifically within college or university dining.

• Experience overseeing large-scale residential dining programs, national retail brands, and high-volume catering.

• Previous leadership experience with a contract food service management organization.

• Demonstrated success improving account profitability, client satisfaction, employee retention, and operational performance.

• Experience managing unionized environments, where applicable.

Physical Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per day) while overseeing dining operations and facilities
• Ability to lift, carry, push, and pull up to 40 pounds (supplies, equipment, displays)
• Ability to bend, stoop, reach, kneel, and perform repetitive motions as required during operational oversight
• Manual dexterity to operate kitchen equipment, office tools, and technology
• Ability to work in fast-paced food service environments, including kitchens, cafeterias, and event spaces, with exposure to heat, cold, humidity, and noise
• Visual acuity to inspect food quality, review reports and financial documents, and operate computers and mobile devices

Other Qualifications

• ServSafe or similar food safety certification (required or able to obtain).
• Valid driver’s license (if travel between campus locations is required).
• Ability to work a flexible schedule including nights, weekends, and special events

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities.  We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.