Collegiate Foodservice Opportunities

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Job Detail

Summer 2022
KU Dining - Retail Assistant Director
Kansas Memorial Unions
KU Dining Services
Full Time
$70,000 - $79,999
At KU Dining, our mission is to make every guest happy through chef crafted food and excellent customer service, with an environmental consciousness.

Provides the leadership, vision, and direction for three retail dining centers. Responsible for planning, organizing, coordinating, and executing retail dining operations. Directly supervises the management of operations, monitors the financial viability of operations, and promotes quality food, service, and food safety. Participates in departmental, division, and campus-wide special projects with the University and affiliate partners. Acts as a liaison with campus partners such as KAI as well as vendor and franchise partners.  

SUPERVISON RECEIVED & GIVEN:  Receives direct supervision from the Director of KU Dining Services. Gives supervision to Managers of retail operations and an Executive Chef.

1. Change Management: 
a. Develop and implement standards and procedures for operational efficiency in the area of food quality.
b. Assist with project planning within budgetary goals.
2. Communications: 
a. Maintain effective, ethical, informative and timely communication with staff, collegues and KU Memorial Union Administration
b. Provide timely, professional and appropriate communications with customers.
c. Primary point of contact for onsite operations with KAI and team meal needs.
d. Collaborate regularly with Dining Director to ensure efficient communications and unit expectations are being met.
3. Cost Consciousness: 
a. Create, manage, and maintain budget.  Participate in capital expenditure proposals.
b. Regularly review financial performance with operating units to assess performance and outline action plans for units not meeting goals.
c. Set and monitor expectations for food and labor cost parameters for campus dining operations.
4. Customer Service: 
a. Establish expectations for customer service standards with Dining Management team. 
b. Oversee a program of regular inspections to maintain standards for service. 
c. Work to generate customer feedback through surveys, comment cards, focus groups, etc.
5. Leadership: 
a. Create Manager performance goals and HR functions. Interpret and implement the policies of the Union and University. 
b. Oversee training and supervising of management staff; review work; participate in the selection of personnel; provide staff training tools; work with HR/Managers to correct deficiencies. 
c. Notify and consult with HR and Director of Dining regarding performance issues.
6. Problem Solving: 
a. Create marketing strategies for the retail division to drive sales and engage guests.
b. Assist with departmental strategic planning and oversee implementation of the plan.
c. Assist with recruitment strategy and achievement of staffing goals.

1. May assume supervisory or operation level tasks in absence of staff. 
2. Attend various staff meetings both for the department and with other Unions’ departments.
3. May fulfill directorial tasks in absence of or at the direction of Director of Dining.
4. Serve on various Union and campus committees as necessary.
5. Perform other duties as assigned.

1. Ability to analyze financial statements and make decisions on their results.
2. Ability to manage a large retail multi-unit Dining program.
3. Ability to set policy and procedures to effectively and efficiently initiate the program.
4. Ability to develop new concepts and manage renovations of facilities.
5. Strong knowledge of State and Union HR policy and procedures.
6. Ability to effectively supervise, train, and evaluate employees 
7. Knowledge of purchasing, food management system and meal card access systems.
8. Knowledge of Microsoft Suite Programs. 
9. Ability to perform above average physical requirements of food service work including-stooping, bending, extensive walking, and lifting up to 25 pounds.

1. Bachelor’s Degree or equivalent experience.
2. Minimum of 5 years experience in progressive leadership/management roles in the hospitality industry.
3. Experience directly supervising salaried staff.
4. Minimum 2 years experience using a menu management/inventory system.
5. Working knowledge of State health department rules and regulations and ServSafe certification.
6. Valid Driver’s License

1. Masters degree in Business, Hotel Restaurant or related discipline.
2. Demonstrated ability to create, manage and positively effect a large complex budget over $3 Million.
3. At least 2 years experience in multi-unit operations in excess of $3 Million.
4. Proven ability to set goals, implement change in operations and culture and improve organizational performance.  
5. Demonstrates an entrepreneurial culture throughout department as an approach in decision making process.  

The University of Kansas Memorial Unions is an Equal Opportunity/Affirmative Action employer and prohibits discrimination on the basis of race, color, ethnicity, religion, sex, national origin, age, ancestry, disability, status as a veteran, sexual orientation, marital status, parental status, gender identity, gender expression, and genetic information in the corporation’s programs and activities. Retaliation is also prohibited by corporation policy. The Director of Human Resources has been designated to handle inquiries regarding the nondiscrimination policies and can be contacted at
Jenny Laird
1301 Jayhawk Blvd
Kansas Union
Lawrence KS, 66045
NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.