DIR, DINING SERVICES I - SBU - Stony Brook, NY

The Director of Dining Services is a senior-level position responsible for overseeing all aspects of the Campus Dining experience at Stony Brook University (SBU). This role involves managing daily operations, planning menus, ensuring food quality and safety, budgeting, managing staff, and meeting client and student satisfaction needs. The Director will collaborate closely with chefs, staff, and senior management to provide exceptional dining services to the campus community, including students, faculty, and guests.

Work week will consist of average of 5 days, 11-hour shifts

Key Responsibilities:

• Lead the creation of seasonal and diverse menus that align with the nutritional needs, dietary preferences, and culinary trends. Collaborate with chefs and subject matter experts (SMEs) to ensure menus are cost-effective, competitive, and appeal to the campus community. Review pricing strategies and keep up with market trends to optimize offerings.
• Oversee all dining services staff, delegating responsibilities and holding them accountable for their work performance. Train, mentor, and develop staff to maintain high standards of food quality, customer service, and operational efficiency. Foster a positive and collaborative work environment to ensure team success.
• Manage the department's budget, including food costs, labor, and other operational expenses. Develop strategies to maximize profitability while maintaining food quality and service standards. Monitor spending and make adjustments to ensure financial goals are met.
• Oversee the day-to-day operations of the dining services, ensuring that all aspects of service, from food preparation to guest interactions, are executed to the highest standards. Ensure smooth operational flow in all areas of service.
• Monitor inventory levels to ensure that stock is adequate, fresh, and in line with customer needs. Work to maximize margins while providing students, faculty, and guests with a top-tier dining experience.
• Ensure that all food meets the highest quality standards and adheres to safety protocols. Implement processes to maintain food safety, sanitation, and cleanliness in all dining areas.
• Engage with clients (University stakeholders), students, and faculty to ensure their dining needs are met and satisfaction is high. Address any concerns regarding dietary preferences, allergies, or menu items promptly and professionally.
• Ensure full compliance with all applicable regulatory, safety, and quality standards, including local, state, and federal requirements for foodservice operations.
• Promote sustainability efforts within the dining program, including sourcing local ingredients, reducing food waste, and implementing environmentally conscious practices.

Preferred Qualifications:

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred.
• 5 years of experience in a foodservice management role, including experience managing high-volume operations and catering services.
• Proven success in managing budgets, food costs, and operational finances.
• Strong leadership and team-building skills with the ability to motivate and develop staff.
• In-depth knowledge of food safety and quality standards.
• Experience with menu planning, pricing strategies, and inventory management.
• Excellent communication skills and the ability to work collaboratively with a variety of stakeholders.
• Ability to adapt in a fast-paced, dynamic environment and handle multiple priorities.