Director of Dining Services

Location: Big Rapids (Main Campus)

Department: 51800 – Dining Overhead

Advertised
Salary: $100,000 – $110,000. Salary commensurate with education, experiences and other
requirements.

Benefits

Comprehensive benefits package (health care, vacation, etc.). Please see the following
link for a list of benefits offered with this position.

Admin / Admin Temp Benefit
Plans

FLSA: Exempt

Temporary/Continuing:
Continuing

Part-Time/Full-Time: Full-Time

Union Group: N/A

Term of
Position: 12 Month

At Will/Just Cause: At Will

Summary of Position

Reporting to the Executive Director, Campus Auxiliary Services, the Director of Dining Services will provide innovative, strategic,
and comprehensive leadership for an extensive self-operated dining program, ensuring a high-quality dining experience for the campus
community. The Director of Dining Services oversees all culinary operations, including staff management, menu planning, budgeting, and
safety compliance, to ensure high-quality food service. They manage purchasing, the student experience, staff relationships, and team
training to meet nutritional, regulatory, and budgetary goals.

Position Type: Staff

Required
Education

Bachelor’s degree in hospitality, food and nutrition, business, or a related discipline.

Required
Work Experience

Minimum of ten years progressive professional experience in a food service/hospitality
environment.

Minimum five years of significant supervisory experience in a large, diverse, multi-unit operation. Experience managing
bargaining unit staff.

Physical Demands

• Bending
• Carrying
• Moving
• Reaching
• Sitting
• Twisting
• Driving
• Pulling/Pushing
• Repetitive movement
• Standing

Additional Education/Experiences to be Considered

A Master’s degree in a related field is preferred.
Experience working with a university food service dining program is preferred.

Essential Duties/Responsibilities

Provide leadership and direction to a dining services team consisting of full and part-time staff and student employees working in a
dining program that is comprised of residential, retail, concessions, and catering operations.
Develop and manage dining services budget;
analyze and interpret financial data, including forecasting, benchmarking, and developing monthly financial reports.
Establish and
maintain high quality through well-developed culinary and production standards with a focus on healthy dining options and accommodating
students with food sensitivities and allergies.
Maintain a focus on sustainability with an emphasis on managing food waste and local food
procurement.
Oversee and ensure compliance of sales and service of alcohol at campus events per university policy and MLCC
Foster a
positive work culture while upholding the terms of the Collective Bargaining Agreement, managing daily operations, and ensuring fair,
consistent treatment of all employees.
Lead and train staff to provide exceptional customer service, with an emphasis on quality,
presentation, and innovation. Provide professional development opportunities regularly.
Develop and foster strong, collaborative
relationships with campus partners.
Coordinate technology innovation, facility remodeling, and renovation.
Evaluate and authorize new
equipment purchases.
Maintain compliance with safety and sanitation regulations.
Carries out supervisory responsibilities in
accordance with University policies and applicable laws.
Responsible for maintaining the confidentiality of designated
information.
Cultivates an environment of belonging that values, respects, supports, and celebrates individual similarities and
differences, allowing students, faculty, and staff to thrive authentically.
Support, promote, and develop university student enrollment
and retention initiatives.
Operates a university or personal vehicle safely while carrying out job responsibilities.
Any other duties
assigned within the position classification area.

Marginal Duties/Responsibilities

Participate in
professional organizations such as NACUFS to stay abreast of industry developments.
Serve on University committees as
needed.

Skills and Abilities

Strong decision-making ability, organizational, budget, and fiscal management
skills.
Experience working with food management, inventory, and point-of-sale systems.
Possess excellent interpersonal skills,
including oral and written communication and presentation skills. Demonstrated successful experience working directly with people from
diverse backgrounds, including cultural, educational, socioeconomic and life experiences.

Required Documents

• Cover Letter
• Resume
• Unofficial Transcript 1

Special Instructions to Applicants

Transcript 1 (REQUIRED): Applicants must attach a copy of unofficial transcript of Bachelor’s degree in hospitality, food and
nutrition, business or a related discipline.

Transcript must include: Institution name, applicant name, date degree attained, degree
awarded. Finalist will be required to submit an official transcript.

Initial Application Review Date: March 30,
2026

Open Until Position is Filled?: Yes

EEO Statement

Ferris State University, an
Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris
offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity,
collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals
with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination,
visit: Ferris Non-Discrimination Statement.

Click here to learn more about working at FSU and KCAD.

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