Assistant Director Of Dining Services, Marketplace Operations

About This Role

This role provides strategic, operational, and administrative leadership for The Marketplace, Washington and Lee's all-you-care-to-eat dining hall. The Assistant Director will contribute to venue programming, focusing on growth, customer service, and daily operations to enhance the dining experience.

Responsibilities

• Provide strategic conceptualization, planning, and supervision for the Marketplace dining hall
• Seek opportunities for growth and improvement in service and advance programmatic initiatives
• Stay informed of foodservice industry trends and incorporate new and innovative ideas
• Provide clear leadership, training, and management to The Marketplace staff
• Lead Marketplace supervisors in oversight and assignment of work schedules for utility and front-of-house personnel
• Monitor employee relations and conduct routine staff meetings to ensure performance and understanding of standards
• Provide hands-on coaching, role modeling, coordinated trainings, and mentoring to foster team engagement
• Strategize and implement menu formats, operating programs, and service concepts
• Monitor the overall daily upkeep, cleaning, and maintenance of The Marketplace facilities
• Oversee the hiring process for vacant Front of House positions in The Marketplace
• Partner with Events and Conferences Coordinator for outstanding dining experiences during summer groups and special events
• Plan and execute the special events calendar and themed events, collaborating with culinary and campus departments
• Champion and spearhead sustainability initiatives, including compost, waste reduction, and reusable programs
• Monitor operational expenditures at The Marketplace and review financial reports with Associate Director of Dining
• Suggest, present, and implement Marketplace capital improvement projects with Associate Director of Dining
• Participate in Dining Executive Leadership meetings, contributing to overall vision and progress

Requirements

• Associates degree
• 5+ years of experience in food service, including supervisory responsibilities
• Proven supervisory experience
• ServSafe Certification

Qualifications

• Associates degree required, Bachelor's degree and/or culinary training preferred
• Five or more years of experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience.

Nice to Have

• Bachelor's degree or culinary training
• Culinary or operations management experience in a college or university setting
• ServSafe Instructor/Proctor status
• Enterprise system experience, with preference for Workday and Blackboard Transact familiarity

Skills

* Required skills

Benefits

Certifications