University of North Texas
Senior Director of Operations, Dining Services
University of North Texas, Denton, Texas, United States, 76205
Senior Director of Operations, Dining Services
Job Title:
Senior Director of Operations, Dining Services Employee Classification:
Sr Director, Dining Services Campus:
University of North Texas Division:
UNT-Student Affairs SubDivision-Department:
UNT-Dining Service Department:
UNT-Dining Services-163700 Job Location:
Denton Salary:
salary commensurate with experience FTE:
1.000000 Retirement Eligibility:
TRS Eligible About UNT Dining Services: As the largest self-supported food service department in North Texas, UNT Dining Services operates five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering. UNT Dining Services is led by a team of professionally trained chefs and hospitality experts and is recognized for its innovative, trendsetting culinary talent. Position Overview
The Senior Director of Dining Operations has direct oversight of Commissary production (Clark Bakery and Union Kitchen) and ensures the seamless execution of campus-wide food production. This role integrates Dining Services’ three core business lines—Residential Dining, Retail Restaurants, and Verde Catering—into a unified, efficient daily operation. The Senior Director spends the majority of time in the field, embedding within units to address gaps identified through standardized operational audits. Primary focus areas include: Adherence to food safety protocols Optimization of workforce efficiency and productivity Maximization of operational performance through planned maintenance and equipment evaluation Direct supervision of Commissary Operations (Clark Bakery and Central (Union) Kitchen) Delivery of exceptional guest experiences through consistent food and service standards Minimum Qualifications
Bachelor's degree
in a related field and
seven years
of closely related professional experience in high-volume multi-unit food service management. Knowledge, Skills and Abilities
Demonstrated ability to rapidly identify and resolve food production issues to maintain quality and efficiency. Proven skill in maintaining performance and focus amid frequent interruptions and distractions. Effectively communicates complex information across all levels of the management team. Performs efficiently under varying workload conditions, adapting to shifting priorities and demands. Strong ability to establish and manage operational priorities to meet departmental objectives. Capable of working independently and completing assignments with minimal supervision. Tailors communication strategies based on the task readiness and development level of individual employees. Collaborates effectively within teams to foster engagement and shared purpose in Dining Services. Partners with management teams to align with departmental goals and initiatives; supports unit managers in becoming expert problem solvers through monitoring and training. Skilled in analyzing complex information, identifying key issues, and evaluating alternatives and potential impacts. Job Duties
Operational Oversight & Excellence Supervision of Commissary Operations Leads menu management system staff and ensures SOPs align with nutrition and operational standards Maintains daily excellence in food quality, service, and facility presentation across all venues Conducts regular operational audits to identify issues, set priorities, and track progress Project & Financial Management: ensures timely execution of operational projects and communicates updates during weekly 1:1s Collaborates on short- and long-term financial planning, establishing clear accountability across management levels Develops and maintains seasonal labor plans using position charts to optimize efficiency and control costs Event & Catering Support: oversees execution of university traditions and large-scale cookouts; supports planning and delivery of catering, special events, and limited-time offers Ensures unused catering food is repurposed within 24 hours Training & Communication: organizes biannual operational training workshops; models professional communication with students, campus partners, and guests; promotes a positive work environment and department image; ensures fair, consistent policy implementation and sustainable initiative execution Leadership & Accountability: seeks guidance from the Executive Director when needed to ensure alignment and clarity; serves as a Campus Security Authority for Clery and a Responsible Employee under Title IX Physical Requirements
Communicating with others to exchange information; moving about to accomplish tasks or move between worksites; sedentary work that primarily involves sitting/standing. Environmental Hazards
No adverse environmental conditions expected. Work Schedule
Hours of Operation: Monday–Friday, 8:00 AM – 5:00 PM; weekends and overtime vary based on operational needs Driving University Vehicle
Yes Security Sensitive
This is a Security Sensitive Position. Special Instructions
Applicants must submit a minimum of two professional references as part of their application. Additional references can be added after submission if needed. Benefits
For information regarding our Benefits, click here. EEO Statement
The University of North Texas System is an equal opportunity employer. It does not discriminate on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age, disability, genetic information, or veteran status, and is committed to preventing retaliation for reporting discrimination or harassment. The UNT System promptly investigates complaints and takes remedial action where appropriate.
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Job Title:
Senior Director of Operations, Dining Services Employee Classification:
Sr Director, Dining Services Campus:
University of North Texas Division:
UNT-Student Affairs SubDivision-Department:
UNT-Dining Service Department:
UNT-Dining Services-163700 Job Location:
Denton Salary:
salary commensurate with experience FTE:
1.000000 Retirement Eligibility:
TRS Eligible About UNT Dining Services: As the largest self-supported food service department in North Texas, UNT Dining Services operates five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering. UNT Dining Services is led by a team of professionally trained chefs and hospitality experts and is recognized for its innovative, trendsetting culinary talent. Position Overview
The Senior Director of Dining Operations has direct oversight of Commissary production (Clark Bakery and Union Kitchen) and ensures the seamless execution of campus-wide food production. This role integrates Dining Services’ three core business lines—Residential Dining, Retail Restaurants, and Verde Catering—into a unified, efficient daily operation. The Senior Director spends the majority of time in the field, embedding within units to address gaps identified through standardized operational audits. Primary focus areas include: Adherence to food safety protocols Optimization of workforce efficiency and productivity Maximization of operational performance through planned maintenance and equipment evaluation Direct supervision of Commissary Operations (Clark Bakery and Central (Union) Kitchen) Delivery of exceptional guest experiences through consistent food and service standards Minimum Qualifications
Bachelor's degree
in a related field and
seven years
of closely related professional experience in high-volume multi-unit food service management. Knowledge, Skills and Abilities
Demonstrated ability to rapidly identify and resolve food production issues to maintain quality and efficiency. Proven skill in maintaining performance and focus amid frequent interruptions and distractions. Effectively communicates complex information across all levels of the management team. Performs efficiently under varying workload conditions, adapting to shifting priorities and demands. Strong ability to establish and manage operational priorities to meet departmental objectives. Capable of working independently and completing assignments with minimal supervision. Tailors communication strategies based on the task readiness and development level of individual employees. Collaborates effectively within teams to foster engagement and shared purpose in Dining Services. Partners with management teams to align with departmental goals and initiatives; supports unit managers in becoming expert problem solvers through monitoring and training. Skilled in analyzing complex information, identifying key issues, and evaluating alternatives and potential impacts. Job Duties
Operational Oversight & Excellence Supervision of Commissary Operations Leads menu management system staff and ensures SOPs align with nutrition and operational standards Maintains daily excellence in food quality, service, and facility presentation across all venues Conducts regular operational audits to identify issues, set priorities, and track progress Project & Financial Management: ensures timely execution of operational projects and communicates updates during weekly 1:1s Collaborates on short- and long-term financial planning, establishing clear accountability across management levels Develops and maintains seasonal labor plans using position charts to optimize efficiency and control costs Event & Catering Support: oversees execution of university traditions and large-scale cookouts; supports planning and delivery of catering, special events, and limited-time offers Ensures unused catering food is repurposed within 24 hours Training & Communication: organizes biannual operational training workshops; models professional communication with students, campus partners, and guests; promotes a positive work environment and department image; ensures fair, consistent policy implementation and sustainable initiative execution Leadership & Accountability: seeks guidance from the Executive Director when needed to ensure alignment and clarity; serves as a Campus Security Authority for Clery and a Responsible Employee under Title IX Physical Requirements
Communicating with others to exchange information; moving about to accomplish tasks or move between worksites; sedentary work that primarily involves sitting/standing. Environmental Hazards
No adverse environmental conditions expected. Work Schedule
Hours of Operation: Monday–Friday, 8:00 AM – 5:00 PM; weekends and overtime vary based on operational needs Driving University Vehicle
Yes Security Sensitive
This is a Security Sensitive Position. Special Instructions
Applicants must submit a minimum of two professional references as part of their application. Additional references can be added after submission if needed. Benefits
For information regarding our Benefits, click here. EEO Statement
The University of North Texas System is an equal opportunity employer. It does not discriminate on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age, disability, genetic information, or veteran status, and is committed to preventing retaliation for reporting discrimination or harassment. The UNT System promptly investigates complaints and takes remedial action where appropriate.
#J-18808-Ljbffr