Director, Dining and Retail Food Services

Rhode Island College; Providence (RI); On-site; USD 130,000 - 145,000; Full time

Benefits offered by this job

Health and Wellness – Medical, Dental,

Wellness Incentives and Rewards

Paid time Off – Vacation, Sick & Holi-

Job summary

Rhode Island College in Providence seeks a strategic Director of Dining and Retail Food Services to lead campus dining, cafés, catering, and retail operations. You will drive financial planning, staffing, safety, and menu development to meet diverse dietary needs while delivering excellent service.

With a ten-year track record in large-scale food service and a strong background in labor relations, you will align programs with the college mission and goals, ensuring student success and value.

Qualifications

• Bachelor’s degree in Business Administration, Public Administration, or related area.
• A minimum of ten years of progressively responsible experience in the management of a large, complex, high-volume food service operation.
• Demonstrated experience in labor relations and oversight of more than 50 unionized personnel.
• Demonstrated experience in renovations and maintenance related to food service facilities.
• Demonstrated financial experience successfully administering a budget exceeding 8 million dollars in revenue.
• Possess and maintain a current RI Department of Health Food Safety Manager Certification.

Responsibilities

• Develop a comprehensive food service program aligned with the College’s strategic plan.
• Oversee Dining Service operations including Donovon Dining Center, The Beestro Cafe, Catering, and Retail/Concessions.
• Administer meal plans, cash sales, catering, and nutrition services.
• Develop policies, procedures, and guidelines focusing on customer service and student success.
• Create marketing concepts, menus, and pricing guidelines to meet community needs.
• Prepare, administer, and monitor annual operating budgets and cost accounting reports.
• Oversee procurement, purchasing standards, inventory, and equipment planning.
• Lead workforce development and training to build a professional, customer-centric staff.

Skills

Food service management

Labor relations

Budget oversight

Staff development

Food safety

Nutritional services

Facilities planning

Health inspections

Customer service

Education

Bachelor’s Degree in Business Administration or related

Tools

CBORD Menu Management System

VISIX

PEOPLESOFT

POS systems

Microsoft Office

Job description

Director, Dining and Retail Food Services

Please see Special Instructions for more details.

Position Information

Posting Number

Posting Number NC00899

Position Title

Position Title Director, Dining and Retail Food Services

Division

Division Administration and Finance Division

Department Name

Department Name Dining Services

Position Type

Position Type Staff - Non Classified

Position Overview

The Director of Dining and Retail Food Services provides strategic leadership and operational oversight for Rhode Island College’s comprehensive dining and retail food service program, including campus dining, cafés, catering, meal plans, convenience retail, vending, and special event concessions. The Director oversees financial planning, purchasing, personnel management, staff development, facilities planning, and food safety compliance while delivering high-quality, customer-focused services that meet the diverse nutritional and dietary needs of the College community. As the College’s primary resource on food and hospitality services, the Director advances innovative, financially responsible programs that enhance the campus experience, support student success, and align with the College’s mission and strategic goals.

Primary Purpose

The Director of Dining and Retail Food Services is responsible for the efficient and effective administration of all aspects of the dining and retail food operations; serving as the primary source of campus expertise on food and hospitality services; providing vision and leadership in the development of a comprehensive, campus wide food service program which consistently meets the needs and expectations of a diverse college community, while attaining required financial objectives; responsible for establishing and fostering foodservice environments which are aligned with, and contribute to the College’s Strategic Plan, Mission, and Goals.

• Responsible for developing a comprehensive food service program for a diverse college community, as well as the vision, goals and leadership for successful attainment.
• Responsible for the management and operations of all Dining Service operations to include Donovan Dining Center, The Beestro Cafe, Catering Services, Vending Services (Managed by a 3rd Party), Mobile and Special Event Concessions, Quick Mart Convenience Store and retail operations as maybe assigned.
• Responsible for the administration of all Dining Service program components to include Meal Plan Programs, Cash Sales, Catering, retail operations, nutritional services, and Conference and Special Events.
• Provides leadership in the formation of policies, procedures and operational guidelines for Dining Service with a focus on customer service and student success, while ensuring adherence to applicable standards and budgetary objectives.
• Responsible for the development and implementation of marketing concepts, services, menus, and pricing guidelines which meet the need and expectations of the College community and positively influence customer satisfaction.
• Responsible for the development of a Nutritional/Dietary Services program component, supporting the unique and diverse needs of the College community.
• Responsible for the management and oversight of more than 75, management, administrative support, food service, and housekeeping personnel.
• Responsible for the identification of workforce needs department-wide, development of job assignments, and plan and direct work of assigned employees in a manner which improves operational effectiveness, customer service, and budgetary objectives.
• Responsible to implement personnel policies for the department, recommend personnel actions and actively participate in labor relation matters to include all levels of the grievance process.
• Responsible for the development of a highly proficient, professional, and customer centric work force through leadership and training in key areas including but not limited to food preparation, customer service, sanitation, and safety, etc.
• Prepare, administer, and monitor annual operating budget(s); prepare timely cost accounting reports analyzing the budget status and implement operational changes to achieve efficiencies and attain budgetary goals.
• Create and/or monitor computerized sales, menu planning, purchasing, inventory, recipe development, payment and accounting systems to insure operational effectiveness.
• Establish purchasing standards and procedures for the department and oversee the procurement processes for all College Dining Services food and non-food purchases, ensuring the appropriate integrity and efficiencies.
• Identify and plan for short and long term renovation, maintenance and new equipment needs for Dining Service facilities, prepare related reports, and participate on facilities and building committees.
• Evaluate, recommend and oversee branded concepts and/or franchise operations campus wide.
• Advise the Sr. Director od Auxiliary Services & Operations on the matters pertaining to food service.
• Function as the College’s liaison for food service information and nutritional needs for students, faculty, staff, guests and other state departments.
• Serve as the primary designated school official for the USDA Federal Commodities Program, State of RI Food Advisory Panel, the RIDOA Prime Vendor Working Group, and the RIC Food Advisory Committee.
• Exhibit a commitment to professional growth and development through internal and external associations and committees.

Occasional Duties

Perform other duties and responsibilities as assigned by the Executive Director of Auxiliary Services and Operations.

Required Skills, Knowledge, and Abilities

• Demonstrated knowledge of state purchasing procedures, federal and state health laws.
• Working knowledge of computerized menu management, access and inventory systems.
• Working knowledge of computerized ID systems.
• Working knowledge of computerized financial and personnel systems.
• Be creative and innovative in thinking and work habits, with a commitment to diversity, customer service, and student success.
• Proficient with personal computers, printers; word processing, database management and spreadsheet software, including Microsoft Office Systems, CBORD Menu Management System, VISIX , PEOPLESOFT , and POS systems.
• Ability to represent the College positively and effectively with prospective and current students, faculty, staff, alumni, outside agencies and the public.
• Ability to provide strong leadership and a clear vision to staff, as well as implement policies and procedures with a focus on customer service and student success.
• Ability and willingness to develop, maintain, and facilitate professional relationships with all internal and external stakeholders.
• Ability to effectively organize, prioritize, and multi-task in a high volume, fast paced, fluid environment.
• Possess and demonstrate excellent interpersonal, analytical, and written/oral communication skills.

Required Qualifications

Education:

• Bachelor’s Degree in Business Administration, Public Administration, or related area.

Experience:

• A minimum of ten years of progressively responsible experience in the management of a large, complex, high-volume food service operation.
• Demonstrated experience in labor relations, staff development and oversight of more than 50 unionized personnel.
• Demonstrated experience in renovations, and maintenance related to food service facilities.
• Demonstrated financial experience successfully administering a budget exceeding 8 million dollars in revenue.

Licenses / Certifications

• Possess and maintain a current RI Department of Health Food Safety Manager Certification.
• Possess and maintain a valid Driver’s License.

Preferred Qualifications

Does this position have Direct Reports?

Does this position have Direct Reports? Yes

Environmental Conditions

The employee is not exposed to known adverse environmental conditions.

FLSA

FLSA Exempt

Salary Grade

Salary Grade 16NC

Full Time / Part Time

Full Time / Part Time Full-time

Proposed Starting Salary Range

Proposed Starting Salary Range $130,000 - $145,000

Work Schedule

Full-Time, 35 weekly hours
Flexible to meet departmental needs.

Full-time employees enjoy an array of benefits including:

• Health and Wellness – Medical, Dental & Vision
• Wellness Incentives and Rewards
• Paid time Off – Vacation, Sick & Holiday
• Disability and Insurance Benefits
• Education Benefits – Tuition waivers for RIC , CCRI & URI

Reports To (Title) Executive Director of Auxiliary Services and Operations

Academic or Calendar Year

Academic or Calendar Year Calendar

Position Status

Position Status Continuing

End of Temporary or Limited Position

Collective Bargaining Unit

Collective Bargaining Unit PSA

Posting Information

Number of Positions Available

Number of Positions Available 1

Application Open Date

Application Open Date 10/16/2026

Application Close Date

Special Instructions

Rhode Island College is an equal opportunity employer. The institution does not discriminate on the basis of race, color, national origin, sex, disability religion, age, veteran status, or any other protected status under applicable law. Rhode Island College is committed to maintain a workplace and educational environment that supports equal opportunity, professionalism and respectful engagement for all community members.

Supplemental Questions

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