Campus Dining Director: Innovation & Student Experience

Thompson Hospitality; Springfield (VA); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Competitive benefits

Job summary

Thompson Hospitality seeks a Food Service Director to lead campus dining strategy and daily operations on a Virginia campus. You will shape menus, ensure nutritional standards, and drive sustainability while managing costs and a large team.

You will engage with university administration, student groups, and vendors to deliver a high-quality dining experience, balancing profitability with service excellence in a dynamic environment.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field.
• 5–7 years of progressive leadership in food service management, preferably in campus dining or higher education.
• Proven track record of managing large, multi-outlet dining operations.

Responsibilities

• Develop and implement long-term strategic plans for the campus dining program.
• Lead development of diverse menus meeting nutritional needs and sustainability goals while controlling costs.
• Oversee staffing, procurement, inventory, facilities, and health/safety compliance.
• Manage the dining facility budget, ensure profitability, minimize waste, and optimize resources.
• Mentor and lead a team of managers and staff to deliver exceptional service.
• Monitor customer dining experience, gather feedback, and implement improvements.
• Build relationships with vendors, suppliers, and campus community for seamless operations.

Skills

Leadership

Budgeting

Menu Planning

HACCP

Sustainability

Vendor Relations

Customer Service

Education

Bachelor's degree in Hospitality Management or related field

Master's degree preferred

Tools

POS Systems

Menu Management Software

Mobile Ordering

Job description

Thompson Hospitality seeks a Food Service Director to lead campus dining strategy and daily operations on a Virginia campus. You will shape menus, ensure nutritional standards, and drive sustainability while managing costs and a large team.

You will engage with university administration, student groups, and vendors to deliver a high-quality dining experience, balancing profitability with service excellence in a dynamic environment.