The Division of Finance and Administration at the University of Tennessee, Knoxville invites applications and nominations for the position of director of Vol Dining.
Reporting to the Associate Vice Chancellor for Operations in Finance & Administration, the director is responsible for all operational and management components of the Vol Dining program. The department has an annual operating budget of approximately $10 million.
The University of Tennessee, Knoxville, is the state's flagship research institution, a campus of choice for outstanding undergraduates, and a premier graduate institution. Enrolling more than 29,000 students, the campus is located in the foothills of the Great Smoky Mountains in East Tennessee. As a land-grant university, UT-Knoxville fulfills its access mission through a commitment to excellence in learning, scholarship, and engagement.
UT Knoxville has one of the largest dining programs in the country. There are 39 dining venues including a new 75,000 sq. ft. three level residential & retail dining facility serving an average of 12,000 daily meals across campus. A catering unit that operates in a state-of-the-art commercial catering kitchen located in an 185,000 sq. ft. Student Union.
The director of Vol Dining is responsible for leading the strategic vision for the dining program and supporting the growing needs of the University. The director must develop strategic relationships with campus constituencies and community entities in the accommodation and promotion of UT-Knoxville and Vol Dining. This includes direct oversight of the campus food service contractor. The director is responsible for executing the strategic direction, vision, and superior standards for the Vol Dining program. The primary responsible categories expected of this position include: 1) Food Service operations, Communications, & Marketing; 2) Account Administration; 3) Contract Administration & Compliance; 4) Meal Plan Administration to include Dining & Flex Dollars, Meal Equivalency, and all other associated payment programs; and 5) Implementation & coordination of dining related construction projects. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.
Duties and Responsibilities
Establishes strategic goals & objectives and makes recommendations for policy and procedure implementation.
Establish strong business relationships to both internal and external clients.
Monitors financial performance by reviewing reports, adjusting cost models, and reducing expenses.
Provides guidance to departments ensuring customer satisfaction for every catered event and program.
Reviews and approves meal plan offerings and associated pricing.
Identifies potential revenue streams with a focus on efficiency.
Maintains pace with industry standards and best practices.
Manages fiscal oversight and operations: approval of operating hours, oversight of food service contractor staffing processes, equipment replacement and purchasing.
Works with food service contractor on scheduling and management of food truck program for daily operations and special events.
Chairs Dining Services Advisory (DSA) committee that provides an avenue for students to request relevant changes/improvements to the dining program. May serve on various committees and off campus by participation in professional associations.
Participate in project planning and execution of food service renovations, changes in offerings, concepts etc. Serve as the primary contact for all food service related university projects.
Our primary mission is to move forward the frontiers of human knowledge and enrich and elevate the citizens of the state of Tennessee, the nation, and the world. As the preeminent research-based, land-grant university in the state, UT embodies the spirit of excellence in teaching, research, scholarship, creative activity, outreach, and engagement attained by the nation’s finest public research institutions.