University of North Texas - Denton
Senior Director of Operations, Dining Services
University of North Texas - Denton, Denton, Texas, United States, 76205
Title
Senior Director of Operations, Dining Services
Employee Classification:
Sr Director, Dining Services
Campus:
University of North Texas
Division:
UNT-Student Affairs
Department:
UNT-Dining Services-163700
Job Location:
Denton
Salary:
salary commensurate with experience
FTE:
1.000000
Retirement Eligibility:
TRS Eligible
About the Department The University of North Texas Dining Services is the largest self‑supported food service department in North Texas. With five dining halls, 20+ retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full‑service catering, the department is a national leader in campus dining and innovative, plant‑forward menus.
Position Overview The Senior Director of Dining Operations oversees commissary production and integrates the department’s three core business lines—Residential Dining, Retail Restaurants, and Verde Catering—into a unified, efficient daily operation. The role is hands‑on, field‑focused, and centered on food safety, workforce efficiency, operational performance, and exceptional guest experiences.
Key Responsibilities
Direct oversight and supervision of Commissary Operations (Clark Bakery and Union Kitchen).
Ensure adherence to food safety protocols and consistent food quality across all venues.
Optimize workforce efficiency and productivity, managing seasonal labor plans and position charts.
Drive operational performance through planned maintenance, equipment evaluation, and regular operational audits.
Lead menu management system staff and align SOPs with nutrition and operational standards.
Support large‑scale events, catering, and special events, ensuring timely execution and repurposing of unused food.
Organize biannual operational training workshops and promote a positive work environment.
Serve as a Campus Security Authority for Clery and a Responsible Employee under Title IX as required.
Minimum Qualifications
Bachelor's degree in a related field.
Seven years of high‑volume, multi‑unit food service management experience.
Preferred Qualifications
Experience leading large, diversified dining operations within a university setting.
Demonstrated success in operational cost management and labor optimization.
Strong background in plant‑forward menu development and sustainability initiatives.
Knowledge, Skills and Abilities
Rapidly identify and resolve food production issues while maintaining quality and efficiency.
Maintain performance under frequent interruptions and distractions.
Communicate complex information clearly to all levels of management.
Work independently, completing assignments with minimal supervision.
Tailor communication strategies based on employee readiness and development level.
Collaborate effectively within teams, fostering engagement and shared purpose.
Analyze complex information, identify key issues, and formulate logical, objective conclusions.
Physical Requirements Ability to communicate, move between work areas, and perform tasks that are primarily sedentary (sitting/standing).
Environmental Hazards No adverse environmental conditions expected.
Work Schedule Monday‑Friday, 8:00 AM – 5:00 PM. Weekends and overtime may vary based on operational needs.
Benefits Comprehensive benefits package available. For details, please visit the UNT Benefits page.
EEO Statement The University of North Texas System is firmly committed to equal opportunity and does not permit—and takes action to prevent—discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking) and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age, disability, genetic information, or veteran status in its application, employment practices and facilities.
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Employee Classification:
Sr Director, Dining Services
Campus:
University of North Texas
Division:
UNT-Student Affairs
Department:
UNT-Dining Services-163700
Job Location:
Denton
Salary:
salary commensurate with experience
FTE:
1.000000
Retirement Eligibility:
TRS Eligible
About the Department The University of North Texas Dining Services is the largest self‑supported food service department in North Texas. With five dining halls, 20+ retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full‑service catering, the department is a national leader in campus dining and innovative, plant‑forward menus.
Position Overview The Senior Director of Dining Operations oversees commissary production and integrates the department’s three core business lines—Residential Dining, Retail Restaurants, and Verde Catering—into a unified, efficient daily operation. The role is hands‑on, field‑focused, and centered on food safety, workforce efficiency, operational performance, and exceptional guest experiences.
Key Responsibilities
Direct oversight and supervision of Commissary Operations (Clark Bakery and Union Kitchen).
Ensure adherence to food safety protocols and consistent food quality across all venues.
Optimize workforce efficiency and productivity, managing seasonal labor plans and position charts.
Drive operational performance through planned maintenance, equipment evaluation, and regular operational audits.
Lead menu management system staff and align SOPs with nutrition and operational standards.
Support large‑scale events, catering, and special events, ensuring timely execution and repurposing of unused food.
Organize biannual operational training workshops and promote a positive work environment.
Serve as a Campus Security Authority for Clery and a Responsible Employee under Title IX as required.
Minimum Qualifications
Bachelor's degree in a related field.
Seven years of high‑volume, multi‑unit food service management experience.
Preferred Qualifications
Experience leading large, diversified dining operations within a university setting.
Demonstrated success in operational cost management and labor optimization.
Strong background in plant‑forward menu development and sustainability initiatives.
Knowledge, Skills and Abilities
Rapidly identify and resolve food production issues while maintaining quality and efficiency.
Maintain performance under frequent interruptions and distractions.
Communicate complex information clearly to all levels of management.
Work independently, completing assignments with minimal supervision.
Tailor communication strategies based on employee readiness and development level.
Collaborate effectively within teams, fostering engagement and shared purpose.
Analyze complex information, identify key issues, and formulate logical, objective conclusions.
Physical Requirements Ability to communicate, move between work areas, and perform tasks that are primarily sedentary (sitting/standing).
Environmental Hazards No adverse environmental conditions expected.
Work Schedule Monday‑Friday, 8:00 AM – 5:00 PM. Weekends and overtime may vary based on operational needs.
Benefits Comprehensive benefits package available. For details, please visit the UNT Benefits page.
EEO Statement The University of North Texas System is firmly committed to equal opportunity and does not permit—and takes action to prevent—discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking) and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age, disability, genetic information, or veteran status in its application, employment practices and facilities.
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