Recognized as one of the top 10 research universities worldwide, a culture of collaboration sparks discoveries that advance society and drive economic impact. Best practices, best people at the best place to work! Our team is looking to add an extremely creative individual as the next Director of Dining, Culinary and Market Services. If you are a strategic leader with an innovative mind, we want you!
The Director of Dining, Culinary, and Market Services is responsible for the administration and direct management of a broad and diverse set of initiatives related to the delivery of food and hospitality services on the UC San Diego campus.
This encompasses 5 residential dining operations, UC San Diego Catering, 2 full service restaurants, 2 food trucks, as well as market locations and retail operations. The direct scope of responsibilities is quantifiable by approximately $50 million in annual sales, and expenses.
The Director is responsible for approximately 249 career staff and 1000 student and limited service employees. The Director serves as a member of the Senior Management Team in HDH, sharing responsibility for the Department operation with annual budget of greater than $170 million and housing more than 15,000 students, faculty, and family residents on campus. This position provides analysis and input to Housing Dining Hospitality’s Executive Director on facility management, strategic input, and program direction based on student and community feedback, data analysis and business operational needs.
Responsibilities are many; but foremost is the creation of a world class dining experience that meets the needs of a diverse student population. The Director will explore innovative dining options for new and existing locations that include fresh seasonal ingredients, with a focus on local, regional, international and sustainable food selections, enhance quality and cost efficiencies, setting policy, budget development, resource management, sustainability initiatives and quality customer service to students by seeking regular input. Student input should be gathered through a variety of means including satisfaction surveys, standing committees and by engaging students one–on-one in the dining centers.
As campus dining and retail facilities are self-supporting operations, the Director is responsible for providing leadership in finding and implementing creative solutions in meeting customer needs while maintaining affordability.
BA/BS in Food Service, Hospitality, Business Administration or related field and ten (10) years of progressive experience in food service/hospitality programs in a college/university environment to include operations, retail, budget management, labor/personnel management, and facility/design; or an equivalent combination of education and experience.
Strong effective interpersonal and work leadership and management skills. Supervisory experience, preferably in food service industry. Knowledge in food service operations and sanitation regulations.
Advanced decision making and reasoning skills, and advanced ability to develop original ideas to solve problems, conduct operations analysis and quality control analysis.
Demonstrated leadership and knowledge in strategic planning and implementing policy. Strong experience in independent administration and management with ability to manage complex dining, retail and catering programs efficiently.
Proven record of successful planning, budgeting, financial analysis and fiscal management including skill in budget preparation, analysis, and controlling costs. This includes the ability to develop, implement, analyze, and monitor annual multimillion dollar operating budget. Ability to prepare short and long-range financial forecasts.
Ability to recruit, interview, hire, manage, delegate and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, implementing disciplinary actions, and provide training for dining management and service staff.
Experience in facility management, financing, design, remodeling and construction, including, but not limited to kitchen layout and design, reviewing blueprints and construction documents, construction financing and preparing financial projections.
Knowledge and skill in marketing and merchandising concepts to develop programs and conduct research. Ability to apply results to facility design for new constructions and remodeling projects, and future direction for Dining Services.
Advanced computer application skills.
Excellent verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking skills, ability to multi-task and ensure effective time management.
Solid ability to exercise good judgment in making high-level management decisions. Strong political and organizational acumen.
Must successfully pass criminal background check.
Our employees enjoy competitive compensation packages and educational opportunities in a diverse, stimulating workforce.
This position is eligible for full benefits first day of hire:
a) Health/Dental/Vision Insurance.
b) Vacation/holidays (18 vacation days & 13 paid holidays a year).
c) Work/Life Balance.
d) UC Retirement Plan.
For more information about UCSD Benefits please visit
and UCSD Work/Life visit.
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html
UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.