Assistant Director of Dining Services, Marketplace Operations

Reporting to the Associate Director of Dining Services, the Assistant Director provides direct strategic, operational and administrative leadership for The Marketplace, Washington and Lee’s all-you-care-to-eat dining hall. The Marketplace serves breakfast, lunch, and dinner seven days a week and hosts a variety of culinary platforms featuring classic American cuisine, fresh-made pasta, daily grill specials, and the Global Kitchen with its rotating offering of authentic international menus. The Assistant Director assists the Dining Services executive leadership team with providing leadership and vision for venue programming, with a particular emphasis on growth, customer service, and daily operations.

Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Learn more about what makes Washington and Lee University a great place to work and live at jobs.wlu.edu.

Essential Functions:

• Provides strategic conceptualization, planning, and supervision for the Marketplace dining hall. Consistently seeks opportunities for growth and improvement in service and advances programmatic initiatives to improve the dining experience. Stays informed of foodservice industry trends and incorporates new and innovative ideas for Marketplace service and products.

• Provides clear leadership, training and management to The Marketplace staff. Ensures that all Marketplace staff are educated about the structure and functionality of all meal periods.

• Leads The Marketplace supervisors in oversight and assignment of work schedules for all utility food service workers and supporting front-of-the-house personnel. Creates schedules in coordination with Marketplace Executive Chef to ensure Marketplace staffing needs are met.

• Monitors employee relations within the department to ensure that all personnel are performing to their potential. Conducts routine staff meetings to ensure all personnel are informed and understand department standards, policies, and directives.

• Provides hands-on coaching, role modeling, coordinated trainings, and mentoring to foster team engagement in The Marketplace. Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.

• Strategizes and implements menu formats, operating programs, and service concepts under collaborative direction of the Marketplace Executive Chef and Associate Director of Dining Services. Assists with operational aspects of developing new service areas, menus, and concepts.

• Monitors the overall daily upkeep, cleaning, and maintenance of The Marketplace facilities.

• Provides regular guidance to supervisors and other team members to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program. Empowers and assists supervisors in implementing and enforcing departmental policies and standards of operation.

• Oversees the hiring process for vacant FOH positions in The Marketplace according to university and dining recruitment protocol. Reviews applications, conducts interviews, and works with the dining team to recruit and select candidates.

• Partners with Events and Conferences Coordinator to provide outstanding dining experience for summer groups and pre-season athletes returning before school starts. Coordinates hosting for special groups and visitors throughout each year.

• Plans the special events calendar for each year and executes a vision for each of many themed events, collaborating with the Executive Chef, Executive Pastry Chef, and sponsoring campus departments. Oversees a décor budget and purchases and maintains décor for both recurring and one-off events.

• Champions and spearheads sustainability initiatives, including compost and waste collection, waste reduction, energy reduction, and reusable to-go box program. Trains staff on proper related procedures.

• Uses approved procedures to monitor operational expenditures at The Marketplace. Reviews all financial reports with Associate Director of Dining on a regular basis.

• Suggests, presents, and eventually implements Marketplace capital improvement projects with Associate Director of Dining. 

• Participates in Dining Executive Leadership meetings, contributing to overall vision and progress o