Director, Campus Dining

US-NY-Old Westbury
5 months ago
Job ID
Campus Dining
# of Openings
Position Type
Food Services



Committed to educating the next generation of leaders and to inspiring innovation and advancing entrepreneurship, NYIT enrolls approximately 10,000 students on campuses in North America, China and the Middle East. As a forward-thinking institution NYIT has pioneered educational practices to serve student needs since 1955. NYIT offers 90 undergraduate, graduate and professional degrees in 50 fields of study and is home to students from more than 100 countries and from 50 states. Its seven schools and colleges include: School of Architecture and Design; College of Arts and Sciences, School of Engineering and Computing Sciences; School of Health Professions; School of Management; College of Osteopathic Medicine, and the newly formed School of Interdisciplinary Studies and Education.


Under the supervision of NYIT's Chief Financial Officer, responsibilities include providing director support in the daily operations and strategic planning of Campus Dining including:

  • Plan, implement, coordinate, monitor, and evaluate all dining service functions including policies, procedures and systems.
  • Manage the department operating budget and exercise full supervisory authority over department employees, as well as numerous student workers.
  • Ensure that the food service operates within established budgetary guidelines.
  • Establish and implement procedures to enhance the quality and cost-efficiency of food production and service; confer with senior administrators, department heads and other college personnel on a variety of issues and committees; and negotiate terms of contract and prices with outside vendors, suppliers, and service contractors.
  • Oversee activities of employees who operate and maintain kitchens, cafes, counters, cash registers and provide service to faculty, staff, and students on all three (3) campuses in Old Westbury, Central Islip, and Manhattan
  • Oversee direction of employees to ensure use of established federal and local food safety guidelines, procedures and quality control
  • Recognize and acknowledge outstanding staff performance
  • Manage overall maintenance, appearance, sanitation of equipment and facility operations
  • Oversee maintenance and adhere to preventative maintenance schedules
  • Oversee assignment of tasks, check work areas at frequent intervals, and maintain schedules
  • Adjust staffing and work assignments to match service volume
  • Audit and ensure compliance of food prep to QA standards and safety/security related to handling and preparation of food
  • Oversee and manage merchandise security and loss prevention
  • Assist functional units as needed; Six (6) outlets in total.
  • Provide support and best practice guidance in personnel matters
  • Operate campus vehicle when necessary
  • Develop and maintain exceptional customer service standards
  • Participate in ongoing customer service programs
  • Ensure compliance with cash and payment handling policies and procedures
  • Other duties as assigned





  • Bachelor's degree required, preferred discipline in Food Service Management/Hospitality/Hotel Restaurant Management
  • 8 to 10 years relevant institutional food service management experience
  • Working knowledge in food service and sanitation regulations
  • Excellent verbal and written communication skills, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management
  • Advanced computer applications skills
  • Knowledge of production and point of sale equipment and programs
  • Valid driver's license

Preferred Qualifications

  • Working knowledge of Caterease and Blackboard programs.


EOE AA M/F/Vet/Disability


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