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Director of Dining Services

Application Deadline: 10/01/2019

Organization: Auxiliary Service of SUNY Cortland

Location: Cortland, NY

Salary: 77,948 - 124,717

Website: cortlandasc.com

Contact Details:


Organization Details

ASC of SUNY Cortland is seeking a qualified food service professional to lead the self-operated campus dining program. Reporting directly to the Executive Director of Auxiliary Services at SUNY Cortland, the dining director will be an experienced candidate overseeing $16 million in revenue which includes two residential dining operations, catering, concessions, and seven retail operations. The campus dining program has a strong focus on culinary creativity and innovation, sustainability, sound fiscal responsibility, building community and student involvement.

The Auxiliary Services Corporation of SUNY Cortland, known as ASC, is a not-for-profit corporation serving the needs and enhancing the mission of SUNY Cortland to assist the students, faculty and administration of the College in furtherance of excellence in educational delivery, living and working at the College consistent with its campus priorities of academic excellence, transformational education, well-being, and the maximization of resources. ASC operates numerous auxiliary services with the largest being various dining facilities and also, catering, the college store, package services, ID cards, banking services, and several residential support services such as laundry and room equipment. ASC is a full operation business consisting of over 30 regular employees and up to 550 seasonal support. ASC works directly with SUNY Cortland, but this is NOT a State position.


Skills and Abilities needed to perform this position:

  • Ability to effectively motivate, train, and supervise employees.
  • Ability to interact with customers, coworkers, and vendors in a diplomatic manner and to foster strong relationships with faculty, staff, and student organizations.
  • Ability to work effectively as a team member.
  • Ability to develop effective solutions to unique situations and develop a continuous response to issues that meet the organization's goals. Ability to analyze financial and statistical data and use it to make operational decisions.
  • Demonstrated experience in developing industry reports, proposals and best practices. Deliver formal presentations to large groups of peers, public, management, and customers.
  • Ability to organize and plan resources, personnel, and workload to meet deadlines.
  • Proficient in retail software such as POS, inventory, or recipe management software.
  • Requires the legal right and ability to drive a company vehicle. Driver's license must not have any high-risk factors as defined by the Company's vehicle insurance company.
  • Proficient in all Microsoft Office Suite programs.


  • Lift 20 lb. occasionally.
  • Travel distances between campus buildings.
  • Types for more than 1 hour per day.

Essential Functions of the Job:

Dining Program

  • Responsibilities include planning, directing, organizing and controlling the dining service operations include residential and retail locations, catering, and concessions.
  • Directs and collaborates with the dining management team on service methods, menus, pricing, services, equipment, technology implementation, and facility usage.
  • Recommends renovations and upgrade projects and changes such as technology changes, construction projects, plan of service, or style of menu.
  • Procures all equipment and facilities necessary for employees to perform their duties effectively.


  • Communicates and meets with the campus community regarding dining program services, including services outside of the academic semester dining program such as large catering events, specialty meal service during academic breaks or other special services.
  • Makes presentations to groups on campus about dining services, nutritional services, meal plan, and sustainability efforts. Participates in all marketing of dining services and programs.
  • Represents the department on key campus committees such as admissions, sustainability, and board of directors.


  • Empowers the dining staff to support the strategic plan of dining services and SUNY Cortland
  • Responsible for the satisfactory performance of all subordinate personnel.

Oversees all personnel issues such as scheduling, hiring, performance evaluations and career mentoring.

  • Provides initial and ongoing training and orientation to all employees that will ensure their success. Provides all forms of coaching including discipline, termination, counseling and skill development for all employees.
  • Reviews and enforces employee compliance with proper operational procedures and policies, safety and sanitation policies, union contract and/or employee handbook.

Financial oversight

  • Responsible for the financial management of the campus dining program which includes inventory control, cash management, cost of sales and expenses, and increasing revenue.
  • Develops a budget for dining to include the cost of goods sold, outside contracts, equipment, and capital expenses, renovations, labor, and pricing.
  • Reviews monthly financial reports and makes the necessary adjustment in operations. Manages overhead costs including administrative overhead, labor costs, inventory, and promotions.
  • Monitors purchasing and vendor usage including maximizing the prime supplier contract and rebates.
  • Responsible for meal plan design, pricing and policies to comply with the campus and dining mission.

Required Qualifications



  • Four-year degree in culinary arts, hospitality management, business or a related field
  • At minimum five years of foodservice management-level experience.


  • Catering experience
  • Experience working with a dining program at a college or university campus

EEO Statement

ASC is an Equal Opportunity Employer