Director of Dining Services — Campus Dining Innovator

Claremont Colleges, Inc.; Hall (NY); On-site; USD 150,000 - 180,000; Full time

Job summary

Pomona College in Claremont, CA is seeking a Director of Dining Services to lead a large, hospitality-focused operation across two dining halls, two cafés, catering and events. This role blends strategic vision with hands-on leadership, fostering a respectful workplace and student-centered dining.

You will report to the Assistant Vice President and guide culinary, service and administrative teams, with accountability for food quality, safety, budgeting, and sustainability.

Qualifications

• Bachelor’s degree in hospitality or related field.
• ServSafe Food Protection Manager Certification or ability to obtain within 30 days.
• Valid driver’s license and ability to meet vehicle-insurance requirements.
• Flexible schedule including evenings, weekends, holidays and travel as needed.
• 5–7 years of leadership in large, multi-unit dining environments.

Responsibilities

• Provide clear direction and leadership to a large, unionized workforce.
• Recruit, onboard, coach, evaluate, and develop dining leaders and staff.
• Coordinate staffing plans and schedules to support service needs.
• Plan and lead a comprehensive meal program across dining, retail, cafés, catering, and events.
• Oversee menu development with culinary leaders, addressing allergies and inclusive dining.
• Maintain accurate financial reporting, internal controls, and program performance.

Skills

People leadership

Budget management

Food safety

Customer service

Strategic planning

Labor relations

Education

Bachelor's degree in hospitality/restaurant mgmt

Job description

Pomona College in Claremont, CA is seeking a Director of Dining Services to lead a large, hospitality-focused operation across two dining halls, two cafés, catering and events. This role blends strategic vision with hands-on leadership, fostering a respectful workplace and student-centered dining.

You will report to the Assistant Vice President and guide culinary, service and administrative teams, with accountability for food quality, safety, budgeting, and sustainability.