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Job Standard for University Dining Services, Director

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Employee Name:

Employee ID:

Employee PCN:

How to use this Job Standard:

  1. The Purpose, Scope, Qualifications and Job Functions are specific to this job title and can not be edited.
  2. Click “View in Google Docs/Download” and download to Word.
  3. Under Essential Functions you may add an additional 35%, specific to your department needs.
  4. Complete this standard before creating the job announcement and posting the position.
  5. This standard will be used as the new Job Description for the prospective employee.
  6. After hire is complete, insert Employee Name and PCN#

University Dining Services, Director Overview

  • Work Type: Professional
  • Job Code: 75855
  • Pay Grade: P12
  • FLSA Status: Exempt
  • Career Level: Director
  • Family: Student Services
  • Function: Student Activities & Services


Responsible for planning, organizing and directing all operational and fiscal aspects of university dining through the contracted food service provider which includes: board dining, retail, catering, concessions, related marketing and promotions, and supporting the numerous dining facilities across campus.

Level Scope

Oversees through subordinate Managers a large, complex organization with multiple functional disciplines/occupations, OR manages a program, regardless of size, that has critical impact upon the campus. Significant responsibility for formulating and administering policies and programs, manages significant human, financial, and physical resources, and functions with a very high degree of autonomy. Frequently influences business decisions made by senior leadership. Oversees through subordinate Managers the accountability and stewardship of campus resources and the development of systems and procedures to protect organizational assets. Negotiates and  influences others to understand and accept new concepts, practices and approaches.

Minimum Qualifications

Bachelor’s Degree and 8 years experience or equivalent including 5 years managerial experience

Knowledge, Skills, and Abilities

  • Experience in similar type of work
  • At least two years of experience running a large comprehensive multi-unit dining program.
  • Previous experience with contract management for food operations.
  • The successful candidate should also possess a demonstrated understanding of special needs of customers, including but not limited to nutrition programs, accommodations for allergies, and working knowledge of ADA issues impacting food service programs
  • Strong interpersonal skills to effectively manage a contracted employment force and ability to maintain relationships with campus partners and customers
  • Specialized knowledge and previous experience in food service operations and management including maintenance, operating systems, emergency procedures and risk management
  • Experience in administrative budgeting, financial reports, purchasing contract bidding and management of contract service, food service, etc.
  • Strong leadership skills and experience with conflict management
  • Strong knowledge Idaho Health Codes and proper food safety and handling expertise
  • Experience in project planning and management for facility development and construction
  • Excellent fiscal management skills
  • Skills to effectively oversee a diverse population

Essential Functions

Key Responsibilities

60% of Time the University Dining Services, Director must:

  • Responsible for ensuring that quality nutritional services are provided on a daily basis and dining facilities are maintained in a clean, safe, and sanitary manner.
  • Establish and maintain a high level of food quality and menu satisfaction with a focus on variety, flexibility, quality, food trends, and healthy options through collaboration with the university’s food service contractor.
  • Provide leadership for annual price negotiations and develop Food Service RFPs as needed.
  • Develop and execute strategic plans that include innovative dining concepts, service-delivery strategies, financial priorities, facility renovations and expansions to support the strategic plan of the university.
  • Coordinate the development of University policy in areas of responsibility.
  • Maintain a current and developing knowledge base of health and dietary concerns, food allergies and religious practices related to dining.
  • Lead University dining financial affairs, which includes multi-year financial forecasting, budgeting, reviewing and analyzing financial statements.

35% of Time the University Dining Services, Director

Determined by department needs

5% of Time the University Dining Services, Director

Perform other duties as assigned

Work Environment and Physical Demands

Some positions may involve frequent bending, moving, lifting, and carrying material weighing up to 50 pounds; some positions may involve moving, lifting, and carrying material weighing up to 70 pounds; standing up to eight hours each day; working in all weather conditions; exposure to high noise levels and require wearing hearing protection.

Travel Requirement

Not applicable

Career Path

Additional training/education or equivalent experience, as well as business need, are required for movement into higher level jobs.


Incumbent must perform the essential duties and responsibilities with or without reasonable accommodation. The above statements are intended to describe the general nature and level of work.  Final employment offers are contingent upon a Final Candidate’s successful completion of a Background Verification, and a determination by the University that the information derived from the Background Verification does not disqualify the individual.  In addition, a Financial History Check and Motor Vehicle Record (MVR) Check may be required.