Collegiate Foodservice Opportunities

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Job Detail

Summer 2021
Managing Director, Dining Services
Brigham Young University

Job Title

Managing Director, Dining Services

Job ID



Staff/Admin Employment Service

Full/Part Time




SA - Admin/Manager/Exec

Job Summary

This position directs all aspects of food and beverage produced and offered at Brigham Young University (BYU) and to other entities contracted by BYU.

Essential Functions

1. Business Management

• Planning

- Create strategic plans for all of Dining Services and approves individual department strategic plans.

- Facilitates innovative ideas regarding new market trends and implements accordingly

- Performs an executive-level financial analysis that addresses cash flow, depreciation, equipment maintenance/replacement, staffing needs, marketing, etc.

• Operational Controls

- Oversee the creation of an informed 3-5 year financial forecast

- Strong understanding of financial data (including cost/benefit analysis, pro forma, salary comparisons, pricing structures, mark-ups, key stoning, contribution margins, cash flow, safe cash handling procedures, and inventory control) and demonstrated ability to inform and train others

- Evaluate for-profit ventures in a non-profit setting including unrelated business income tax (UBIT)

- Identify and assess risk factors

- Compare data against industry benchmarks

- Analyze financial impact of revenue sources and pricing structures (e.g., Catering, Convenience Stores, meal plans, retail services)

- Identify and evaluate cost control opportunities

- Identify appropriate staffing levels for various kinds of operations

- Manage safety in large operations

- Understanding of the university’s resource planning and capital needs assessment processes to ensure equipment and facilities are operating to their maximum efficiency

• Purchasing

- Evaluates critical contract provisions (e.g., franchising, exclusive beverage, prime vendor, on-campus agreements)

- Works with General Counsel in interpreting contract language to ensure university protection and business benefit to Dining

- Analyzes the financial components of critical contract provisions and their impact on the operations

- Demonstrates ethical and effective purchasing methods through specifications development for food, equipment, services, and supplies

• Marketing

- Develop a successful marketing plan

- Work with University Communications to execute proper PR techniques

- Understand contribution margins and promotion opportunities that will support the bottom line

- Build and position an image and brand identity

- Apply ethical marketing practices

• Facilities Management

- Read blueprints and architectural models to be able to design new facilities or remodel existing facilities

- Understand foodservice equipment trends and implement those trends in proper locations

- Effectively communicate with architects, food consultants, construction managers, interior designers, etc. regarding collegiate dining issues

- Knowledge of formulas and reports used to estimate seating capacity, square footage per guest, bubble and flow charts to project the proper size of new facilities

• Technology

- A global knowledge of the technology that is available in the industry (such as food management information systems, point of sale systems, etc.) to approve service delivery

• Sustainability

- Apply the principles of sustainability to the collegiate foodservice experience

• Leadership

- Constructively add substance and content as a member of the Auxiliaries and Programs six-member executive team

2. Personnel Management

• Coach and mentor all Dining Services employee in all aspects of BYU Dining Services

• Assess personnel conflicts/issues and determines the best course of action

• Implement positive interactions that increase productivity, minimize turnover, and contribute to a high level of morale

• Work with HR to create job descriptions and advises on appropriate job levels.

• Demonstrate understanding of the university’s salary structure and salary increase process

• Demonstrate understanding of the PDP system, and creates/approves effective and meaningful employee development plans for all department employees

• Foster a collaborative relationship with BYU Human Resources, Employee Relations, etc.

• Utilize the SAERA and other award systems to recognize employee accomplishments, and encourage department participation

• Implement employee retention techniques for student (2,000+) and full-time (100+) employees

• Create a formal system for providing consistent job-specific training

• Work with Employee Relations to identify opportunities for reasonable accommodations for employee/persons with disabilities

• Direct the effort of creating and managing a culture of safety

3. Foodservice Management

• Business Innovation

- Research and approve opportunities to open new dining operations and meet the needs of today’s students

- Develop a Business Continuity Plan in conjunction with Utah County Health Department and BYU Risk Management

• Menu Management

- Approve various menu planning practices (including, but not limited to, cycle menus, summer menus, catering menus, and retail menus)

- Creation and implementation of meal plans that meet customer needs in residential dining and positively impact department finances

- Manage and approve retail price points

Minimum education/experience required:   Bachelor’s Degree and ten years of foodservice supervisory experience.

Preferred:   Master’s Degree in Foodservice Management (or related field) and fifteen years of collegiate/institutional foodservice administrative experience and/or a combination of education and experience

Skills, abilities, knowledge, licenses, certifications:

• Written, verbal, and interpersonal communication (required)

• Cultural competence including multicultural awareness (required)

• Respond calmly and quickly to challenging situations (required)

• Work independently and as a part of a team (required)

• Capability to manage multiple projects and assignments simultaneously (required)

• Understanding of a university culture (required)

• Capable to do “the work” of Dining Services (e.g., plate a meal, work a register) (required)

• Positively interact with senior visiting dignitaries and executive leadership (required)

• Understanding of national foodservice associations (i.e., NACUFS, NACS, ACUHO) (preferred)

• Licensed and/or registered dietician (preferred)

• Silver plate, NAFEM recognition/certification (preferred)

• ServSafe Certification, or equivalent (required)

Employee Class: Administrative

Work Location: Provo Campus

Environment: Rare presence of abnormal variations in temperature and exposure to outside conditions

Physical Exam Required: N

Job Close Date: 10/01/2021

Pay Level: 57

Documents Required at time of Application:

Required: Cover Letter, Resume

Equal Opportunity Employer: m/f/Vets/Disability

To Apply, visit:

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.