Director, Dining & Retail

The Director of Dining and Retail provides strategic leadership and operational oversight for the University of New Hampshire’s dining enterprise, including two residential dining halls and six retail locations. The Director ensures excellence in food quality, service delivery, financial performance, and customer satisfaction across all dining operations, while supporting long-term strategies that enhance the student experience and align with institutional goals.

This position leads a management team consisting of the General Manager for Dining and Retail, Assistant Dining Hall Managers, the Nutritionist, and the Business Information Analyst responsible for dining technology systems such as FoodPro and Nutrislice. As a senior leader within Hospitality and Campus Services (HCS), the Director works collaboratively with Housing, Facilities, IT, Student Life, and campus partners to deliver a cohesive, student-centered dining program that emphasizes wellness, sustainability, and continuous improvement.

Duties/Responsibilities

Strategic Leadership (35%)

• Provide executive oversight for all Dining Services functions, ensuring alignment with university goals and customer expectations.

• Establish strategic priorities related to culinary quality, service excellence, sustainability, and fiscal responsibility.

• Lead annual and multi-year strategic planning for dining operations, including growth, facility enhancements, and technology investments.

• Evaluate emerging dining trends and implement forward-looking initiatives that enhance the campus dining experience.

• Lead, mentor, and develop management staff, promoting collaboration, accountability, and innovation.

• Ensure team goals support departmental and institutional objectives.

Operational Oversight & Accountability (30%)

• Oversee operations across all dining venues to ensure quality, consistency, brand integrity, and regulatory compliance.

• Support and guide General Managers in achieving operational, service, and financial objectives for residential and retail dining.

• Promote innovation in menus, service models, and customer engagement through collaboration with culinary and operations leaders.

• Ensure dining programs reflect cultural diversity, inclusivity, and responsiveness to student needs and feedback.

Financial Management, Technology, Wellness & Partnerships (35%)

Financial & Business Management

• Develop and manage Dining Services’ financial strategy, including budgeting, forecasting, and long-range planning.

• Monitor financial performance and ensure responsible cost management.

• Establish financial benchmarks and data-informed performance metrics.

• Partner with Finance and Procurement on contracts, vendor relationships, and capital investments.

Technology, Data & Systems Strategy

• Provide oversight for dining technology platforms such as FoodPro and Nutrislice.

• Ensure data systems support operational accuracy, efficiency, and reporting transparency.

• Lead initiatives to incorporate technology that enhances both back-of-house operations and customer experience.

Nutrition, Wellness & Sustainability

• Oversee nutrition and wellness initiatives, ensuring alignment with student health and dietary needs.

• Promote sustainable dining practices, responsible sourcing, and waste reduction strategies.

• Support wellness education and transparent nutritional communication.

Collaboration & Campus Partnerships

• Partner with Housing, Residential Life, Facilities, IT, and other departments to support a cohesive, student-centered experience.

• Represent Dining Services in committees and initiatives related to student life, sustainability, and operational excellence.

Requirements

Minimum Acceptable Education & Experience:

• Associate’s degree in Hospitality Management, Business Administration, or a related field

• Ten or more years of progressive leadership experience in large-scale dining or food service operations, ideally within higher education or multi-unit environments.

• Demonstrated success in strategic planning, financial management, and cross-functional leadership.

• Experience with technology-based food service platforms and data-driven performance management.

Knowledge, Skills & Abilities:

• Strong leade