Collegiate Foodservice Opportunities

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Job Detail

Summer 2022
Director of Retail Dining, (Food Services Leader), IU Dining
Indiana University
IU Dining
Full Time

Department Information

IU Dining supports the goals and mission of Indiana University by providing a professional and welcoming atmosphere with excellent customer service, affordable options, and innovative cuisine to a diverse university community.

Indiana University offers a comprehensive benefits package you’ll be hard-pressed to match elsewhere; benefits include medical, dental, prescription, vision, generous paid time off and tuition subsidy for employees and their dependents.

Job Summary

Department Specific Responsibilities

  • Director of Retail Dining directs multiple food services, cafeterias and/or dining room facilities. Oversees and directs lower-level Food Service Leaders and assumes responsibility for overall operations in food service area including budgetary responsibility.

Operational Leadership

  • Serve as a member of IU Dining leadership responsible for planning and directing the administrative, operational, and developmental activities of multiple operations of retail dining. 
  • Plan and administer the operational policies and procedures, food production standards and methods, and menu guidelines and development for the retail operations in collaboration with the executive chef.
  • Advise the Executive Director in planning and implementation of objectives and short and long-term programs for Dining Services consistent with comprehensive strategic planning, goals, and objectives of the IU Dining Services. Provide assistance and support in developing and implementing plans for operational improvements, renovations, and new construction to respond to the needs and expectations of faculty, staff, and students that reside inside and outside of the residence halls. 
  • Direct the operations of multiple units through supporting supervisory staff.
  • Supervise national and internal brand concepts and ensure food and service quality and compliance with all brand standards, manage contracts in collaboration with CPL.
  • Supervise contracts with local and sushi restaurants to keep the operations running to serve students. 
  • Administer health and safety standards in compliance with University, State, and Federal codes and regulations. 
  • Participate in the analysis of current and future needs of IU Dining. Establish an environment of team and individual accountability. Support departmental initiatives including student engagement and Diversity, Equity, and Inclusion. Represent IU Dining as a member of University, Division, and Department committees with authority to make decisions.

Financial Leadership

  • Prepare the budget projections for IU Dining retail operations for review and approval of the Executive Director. 
  • Train, coordinate, and direct proper financial, accounting practices and procedures. 
  • Review and monitor operational budgets for dining services and provide counsel and advice to management staff. Utilize financial data and statistics to aid informed decision-making. 
  • Provide information to the Executive Director in the preparation of special and periodic reports for University administration. Develop and support initiatives for growth and increased efficiency of the retail dining operations and IU Dining.

Planning and Communication

  • Coordinate with Marketing to develop and assist the team in the development of projects and strategies using best industry practices to enhance current programs for students and clients that increase the perception of value, flexibility, responsiveness, convenience, and accessibility of products and services including extended hours of service, improved and expanded menu options, and continuing enhancement of the retail operations. 
  • Meet with members of the Residence Hall Association, Meal Plan Committee and other student groups, conference clients, and representatives from other departments contracting for services provided by the retail operations to ensure that requirements and expectations are met or exceeded. 
  • Confer with and interpret dining services programs and services to students, faculty, staff, and the public and university at large.
  • Coordinate and implement marketing efforts for retail dining utilizing the marketing department and other IU Dining operations. 
  • Assist the Executive Director in evaluating the effectiveness of food services activities, and provide assistance and support in the implementation of organizational changes, policy and procedure revisions, and new equipment applications to meet the constantly changing needs of the diverse population served. 
  • Attend seminars and conferences as determined in consultation with the Director to meet the needs of the department.

Human Resource Management

  • Participate with the Director in the recruitment, selection, training, development, evaluation, and discipline of food services management, supervisory and support staff. 
  • Train and develop staff on Human Resource policy and procedures, implementation techniques, and strategy.
  • Establish an environment of accountability for performance, commitment, and professionalism.

Programmatic Leadership

  • Assist the Executive Director in planning, directing, and administering programs, policies, and procedures in the areas of sustainability, Diversity, Equity and Inclusion excellence, student programming and engagement, academic partnerships, and community engagement.

General Responsibilities

  • Directs and oversees multiple dining operations and activities.
  • Trains and supervises lower-level Food Service Leaders.
  • Prepares short- and long-term fiscal budgets.
  • Oversees personnel actions such as hiring decisions, promotions, disciplinary action, and dismissals.
  • Manages and directs event and conference activities within area of operation.




  • Bachelor's degree in culinary, hospitality, or related field



  • 4 years related food service experience
  • 1 year of management experience in relevant field

Combinations of related education and experience may be considered



  • Food Safety (ServSafe) certification 180 Days



  • Ability to lead/manage others
  • Builds and manages effective teams
  • Ability to inspire and develop staff
  • Ability to analyze and interpret financial data
  • Strong verbal communication and listening skills
  • Demonstrates excellent judgment and decision making skills
  • Demonstrates a high commitment to quality
  • Knowledge of current applicable food codes and other relevant safety regulations


Working Conditions/Demands

This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies and effective communication skills are necessary. The person in this role must be able to perform the essential functions with or without an accommodation.

Work Location

Bloomington, Indiana

Equal Employment Opportunity

Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment based on individual qualifications. Indiana University prohibits discrimination based on age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University’s Notice of Non-Discrimination here which includes contact information.

Apply for this position

Please apply for this position via

Mr. Micah Lamb
801 N Jordan Ave
Ste 200
Bloomington IN, 47405
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.