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Open Until Filled
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Payroll Title Name
Working Title Name
Executive Director of Campus Dining Services
Department Profile (Specific Information about department/program):
Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the University Bookstore and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,300 student employees, with annual operating budgets totaling $160 million. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.
FDSR-R & Dh Central Food Service
End Date/Contingencies for Grant Funding
FOC (Federal Occupation Code) Sub-Code
AA-Senior Management Group (SMG) & Management & Senior Professionals (MSP)
FOC (Federal Occupation Code)
A-Management (e.g., Manager, Director)
Advertised Range Min (full time equivalent)
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Advertised Range Max (full time equivalent)
Advertised Range Rate Type
Other Advertised Salary Range Comments
Salary up to $167,300/yr, commensurate with qualifications and experience.
Percentage of full-time
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Limited Appointment End Date
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Is this a NEW CAREER position?
Summary of Job Duties
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Under the general direction of the Associate Vice Chancellor for Housing, Dining & Auxiliary Enterprises (HDAE), the Director is responsible for all long and short range planning, management, and daily operations of the Campus Dining Services department. The Director oversees campus dining services comprised of 23 business and leased space operations that include specialty restaurants, markets, community pantry, convenience stores, full service restaurants, residential dining facilities, vending and a full service catering department. Campus Dining Services operates 24/7/365 businesses where operating needs require varied work schedules including mornings, evenings, late night, and weekends. In this capacity, the Director establishes strategic goals and policies, manages fiscal resources, and applies the appropriate University practices in consultation with campus leadership and constituents. Manages a staff of 227 employees and 1,080 student employees and an operating budgets of $31 million.
The current business operation locations include the following board and retail operations: De La Guerra Dining Commons, Carrillo Dining Commons, Ortega Dining Commons, Portola Dining Commons, Tenaya Market & Eatery, Miramar Community Pantry, The Club & Guest House, Romaine's, Summit Café, Coral Tree Café, Root 217, Corner Store, The Arbor, The Store at Buchanan, and Courtyard Café. The current leased space locations include: Starbucks, Santorini Island Grill, Panda Express, Subway, Jamba Juice, Wahoo's Fish Taco, Woodstock's and Yoshinoya.
The Director is independently responsible for the administration and direct management of a broad and diverse set of initiatives related to the delivery of food and hospitality services on the UCSB campus. Responsibilities include setting policy, budget development, resource management, technology administration, quality customer service, and facilities management.
The Director establishes operational objectives and work plans for the dining team. The Director is involved in developing, modifying and executing food service policies that affect immediate operations and may also have impact in other areas of food service and the broader organization. The Director has full management responsibility for costs, methods, and staffing and is recognized as an influential leader in the field of dining.
As campus dining and retail facilities are self-supporting operations, the Director is responsible for providing leadership in finding and implementing creative solutions to maintain affordability of these vital services and improve their financial viability. The Director serves as a member of the Auxiliary Enterprises Management Team in HDAE. The team shares responsibility for the entirety of the auxiliary services operations for the campus. The Director provides analysis and input to the Associate Vice Chancellor on program and facility management, and strategic input, analysis, and program direction as it relates to departmental business operations, personnel, and customer service standards.
- Ten (10) years of progressive experience in food service/hospitality programs in a college/university environment to include operations, retail, budget management, labor/personnel management, and facility/design or an equivalent combination of education and experience.
- Demonstrated successful experience in performing the wide range of food service assignments associated with the Director position.
- Demonstrated leadership and knowledge in strategic planning and implementation.
- Ability to establish priorities, perform effectively under pressure, and complete projects on time and within established Campus Dining Services and HDAE goals.
- Strong analytical and communication skills, including verbal and written communications skills.
- Demonstrated record of successful planning, budgeting, financial analysis and fiscal management including skill in budget preparation, analysis, and controlling costs. This includes demonstrated ability to develop, implement, analyze, and monitor an annual multi-million dollar operating budget.
- Ability to prepare short and long-range financial forecasts.
- Ability to recruit, interview, hire, manage, delegate and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, implementing disciplinary actions, and provide training for dining management and service staff.
- Demonstrated experience in facility management, financing, design, remodeling and construction, including, but not limited to kitchen layout and design, reviewing working drawings and construction documents, and preparing financial projections.
- Demonstrated knowledge and skill in marketing and merchandising concepts to develop programs and conduct research. Ability to apply results to facility design for new constructions and remodeling projects, and future direction for Dining Services.
- Ability to work effectively in a team environment, and with team members from a variety of levels in the department and division, from senior leadership to students.
- Effective interpersonal, work leadership and management skills.
- Demonstrated ability in working constructively with an ethnically diverse and culturally pluralistic student body and staff.
- Experience in a university campus-based food service program.
- Knowledge of the university system, policies and procedures, and familiarity with the campus community, its goals and philosophies.
Special Conditions of Employment
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Maintain a valid CA driver's license, a clean DMV record and enrollment in the DMV Employee Pull-Notice Program
Satisfactory completion of a fingerprint background check
Other Special Conditions of Employment
Other Recruitment Notes
Please note: UCSB is implementing a new job classification system, Career Tracks, with effective dates of May 1, 2018 for exempt employees and May 6, 2018 for non-exempt employees. The payroll title for the position for which you have applied may change at the time of hire or on the effective dates above. This change will not impact job duties, responsibilities or the pay rate offered for the position. For more information about Career Tracks, visit: https://www.hr.ucsb.edu/compensation/career-tracks
Optional Applicant Documents
Other Document (1)
Other Document (2)
Other Document (3)
Required Applicant Documents
FLSA Exemption Status
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CBU (Collective Bargaining Unit)
99 - Non-Represented (PPSM)
ERC (Employee Relations Code)
End Date for Other Appointment Type (e.g., Contract or 18-month Career)
Type of Supervision Received
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Knowledge, Skills and Abilities
As a senior administrator in the HDAE division, the Director is expected to exhibit leadership competencies (see UC Core Competencies) and skills which include: communication; diversity and inclusion; employee engagement; innovation and change management; job mastery and continuous learning; resource management; results orientation and execution; service focus; teamwork and collaboration; and people management.
Specific knowledge or skills in the following areas are required:
Ten (10) years of progressive experience in food service/hospitality programs in a college/university environment to include operations, retail, budget management, labor/personnel management, and facility/design or an equivalent combination of education and experience.
Demonstrated successful experience in performing the wide range of food service assignments associated with the Director position.
Demonstrated leadership and knowledge in strategic planning and implementation.
Ability to establish priorities, perform effectively under pressure, and complete projects on time and within established Campus Dining Services and HDAE goals.
Strong analytical and communication skills, including verbal and written communications skills.
Demonstrated record of successful planning, budgeting, financial analysis and fiscal management including skill in budget preparation, analysis, and controlling costs. This includes demonstrated ability to develop, implement, analyze, and monitor an annual multimillion dollar operating budget. Ability to prepare short and long-range financial forecasts.
Ability to recruit, interview, hire, manage, delegate and supervise effectively the work of others including setting and meeting performance goals, conducting performance appraisals, implementing disciplinary actions, and provide training for dining management and service staff.
Demonstrated experience in facility management, financing, design, remodeling and construction, including, but not limited to kitchen layout and design, reviewing working drawings and construction documents, and preparing financial projections.
Demonstrated knowledge and skill in marketing and merchandising concepts to develop programs and conduct research. Ability to apply results to facility design for new constructions and remodeling projects, and future direction for Dining Services.
Ability to work effectively in a team environment, and with team members from a variety of levels in the department and division, from senior leadership to students.
Effective interpersonal, work leadership and management skills.
Demonstrated ability in working constructively with an ethnically diverse and culturally pluralistic student body and staff.
Additionally, knowledge or skills in the following areas are preferred:
Experience in a university campus-based food service program is preferred.
Knowledge of the university system, policies and procedures, and familiarity with the campus community, its goals and philosophies.
Continuously=Activity occurs > 66%
Frequently=Activity occurs 33% to 66%
Occasionally=Activity occurs < 33%
Not Applicable=Activity does not exist
Reach above shoulder level
Hand Activities: Fine dexterity
Hand Activities: Hand twisting
Hand Activities: Simple grasping
Hand Activities: Power grasping
Other (please specify activity)
Frequency of Other Activity
Lifting Activities: Light lifting (<20 lbs)
Lifting Activities: Moderate lifting (20-50 lbs)
Lifting Activities: Heavy lifting (>50 lbs)
Push/Pull Activities: Light pushing/pulling (<20 lbs of force)
Push/Pull Activities: Moderate pushing/pulling (20-50 lbs of force)
Push/Pull Activities: Heavy pushing/pulling (>50 lbs of force)
Reason and Analyze
Other (please specify activity)
Frequency of Other Activity
Is exposed to excessive noise
Is around moving machinery
Is exposed to marked changes in temperature and/or humidity
Is exposed to dust
Is exposed to fumes
Is exposed to gases
Is exposed to radiation
Is exposed to microwave
Drives motorized equipment
Works in confined quarters
Other (please specify activity)
Frequency of Other Activity
Total Percentage of Duties:100
Responsible for all aspects of campus dining services operations and its financial management including residence halls, restaurant retail centers, vending operations, markets and convenience stores, and conference meal services. Operates independently and is responsible for providing excellent quality and nutritious meals in a safe and aesthetically pleasing dining environment campus-wide. Leads the department in establishing fiscal and programmatic benchmarks that result in a successful operation. Works with appropriate UCSB departments to ensure that the residential dining, retail, and catering operations are in alignment with the goals and objectives of the campus. Establishes and administers an annual budget that generates sufficient income to offset expenses and results in reasonable meal rates, and reflects the high quality services as requested by students, staff, faculty, and visitors. Overall responsibility for department payroll, office records, collection of cash sales and change funds, establishing internal controls and internal audit for their safekeeping. Accommodates the needs of serving 10,000 students (residence hall and non-residence hall) with board plans. This includes creating menus to satisfy a diverse range of tastes, overseeing the addition of special events and variety to the menu to reduce menu fatigue and maintain high levels of customer satisfaction.
Develops dining organizational policies and authorizes their implementation. Responsible for developing and maintaining sanitation and safety standards for all food operations as mandated by Environmental Health and Safety, and federal and state law. Ensures that all operations utilize the menu and production management computer system (CBord), dining access control system and campus debit card system, catering ordering system (EventMaster) and labor management system (Kronos) to their fullest potential. Establishes and implements internal policies for control and audit. Finds creative solutions to enhance programs while reducing operational costs through efficiencies. Evaluates the levels of service provided to customers and develops appropriate plans for necessary changes. Demonstrates creative problem solving while reducing operational costs and increasing efficiency in response to a rapidly changing and increasingly sophisticated student population and addresses issues impacting students living in campus communities. Ensures that emergency preparedness and fire safety plans are reviewed with staff. HDAE is responsible for providing essential services to the campus and, potentially, the local community in the event of major disasters to include fires, earthquakes, floods, civil disobedience and power failures. Serves on the Emergency Operations Center (EOC) as a resource support person, responsible for the food and water during a major disaster.
Formulates or participates in formulating management positions and strategy regarding processing and resolving grievances. Formulates or participates in formulating management positions regarding current or prospective collective bargaining issues; attends meetings where management positions and strategy with respect to collective bargaining matters are discussed. Negotiates purchasing contracts, interdepartmental agreements and service contracts. Provides initial review of documents related to departmental contracts.
PEOPLE & PERFORMANCE MANAGEMENT
Provides leadership and direction to management in dining facilities. Leads the dining managers in goal setting and long range planning activities. Ensures reporting and control mechanisms necessary to demonstrate appropriate progress toward approved financial goals and that income and expenditures are in proportion. Acts a designated supervisor, with responsibilities for hiring, supervising, training, and evaluating career staff. Makes recommendations for employee salaries including merits, incentives and reclassifications. Determines what discipline should be imposed for subordinates, with authority to apply such. Provides leadership and direction in the hiring, termination, discipline, training and career development of all employees.
Develops, maintains, implements and ensures exceptional customer service standards. Provides leadership in developing service standards, performance targets, policy development and implementation. Establishes an open network with food service professionals and hospitality industry leaders by participating in regional and national professional associations, attending food, product, and technology shows, seminars and product user groups. Applies information and trends to our residential dining, retail, and catering operations including but not limited to bench-marking financial results, ensuring dining services facilities are state of the art, and providing the best value to customers.
Develops and implements dining policies, standards of performance and professionalism. Establishes standards of quality and provides input for menu planning and development for all dining locations and programs. Ensures compliance with all regulations mandated by the University, local, state and federal agencies, including building, OSHA, ADA, Fire Marshall, CURFL (California Uniform Restaurant Facility Legislation) and HACCP (Hazard analysis of critical control points).
Promotes visibility and recognition through achievement of awards. Develops and coordinates, with all departmental managers, incentive programs that increase morale, productivity and attendance. Analyzes and utilizes the engagement survey results in the development of such programs.
Directs dining managers in the development of strategic dining goals and objectives to meet the needs of the campus community. Evaluates best practices of similar universities and incorporates them into short and long term planning. Implements and monitors action plans and strategies for achieving annual goals and objectives consistent with the stated initiatives. Develops and manages strategic planning documents. Ensures that strategic initiatives are derived from empirical data including customer and team member satisfaction and financial analyses. Interprets information from internal business and strategic plans for the campus community in making informed recommendations and decisions about future food and retail service operations in the next 5 to 10 years while analyzing their impact on the campus. Develops, plans, and updates a long term strategy for forecasting dining, retail, and catering budgets, staffing, facilities and resource needs that result in reasonable quality services and meal rates that reflect the needs expressed by students, staff, faculty, visitors and conference attendees. Develops annual goals and marketing plans for the catering operations that ensures a high level of customer satisfaction and match the clients' goals with the event outcome.
Develops and implements innovative concepts and promotion of new ideas through detailed knowledge of organizational needs. Reviews and analyzes financial data and identify trends. Develops new strategies for revenue generation to maintain affordability of services. Responsible for the implementation of training programs for all employees, including but not limited to orientation, safety and sanitation, and skill training. Sets goals and implements programs that ensure regular culinary training and focus on communication and team building skills. Develops assessment tools for job skills, identifying the job skills required for competency. Evaluates present skill levels and develops training programs for job mastery and for new skill development for planned changes. Meets regularly with various campus partners to discuss policies, budgets, capital projects and program planning. Solicits input from students regarding services presently provided as well as services desired in the future.
Participates in dining facility design and capital projects. Reviews capital equipment purchases and maintenance. Responsible for the maintenance of all residential dining, retail, and catering facilities. Evaluates and prioritizes major maintenance projects to ensure timely replacement and improvement to equipment, furnishing and facilities. Responsible for the preventive maintenance program for all facilities and equipment. Develops and assists in the design and implementation of new facilities and the remodeling and refurbishing of existing facilities. Collaborates on new construction and renovation plans for HDAE facilities. Ensures that all food service facilities meet required health and safety standards and codes. Coordinates cross campus inspection of all campus dining facilities. Using market research and statistical information, develops preliminary kitchen and dining facility layout and floor plans for the project architects and kitchen consultants. Provides market research and statistical information to project architects to be included in the Project Planning Guide (PPG) and construction documents. Prepares financial information, cost projects and forecasts, pro-forma financial reports for the Associate Vice Chancellor and Design & Construction Services project managers for remodeling and new projects. Analyzes financial information and forecasts and make appropriate recommendations. Reviews PPG's and all stages of construction documents. Manages the priorities, requirements and financial needs of renovation programs and all new construction projects for dining services.
Applies knowledge of marketing and merchandising principles to ensure pleasant dining and retail atmosphere. Uses collected market research, survey student groups, faculty and staff to determine the food service and facility needs for all remodeling and new residential dining, retail, and catering projects. Responsible for new concept visualizing, organizing, directing projects and judgment to plan and implement new dining and retail operations on campus which reflect current food trends. Plans and coordinates a marketing and merchandising program to provide service that exceeds our customers' expectations. Plans and coordinates the design and implementation of programs that respond to customer needs while maximizing available financial resources.
Provides nutritional education programs, outreach services and student food security programs for at-risk students. Works with the Associate Vice Chancellor and Financial Aid on the establishment of a community pantry to aid students experiencing food insecurity.
Performs duties in support of the goals of the University, Administrative Services, and HDAE including the following: participation in HDAE and University committees; participation on HDAE task forces to examine specific services within the department and division; affirms and implements the HDAE Strategic Plan providing goals and objectives that relate to the vision statements that define Housing, Dining & Auxiliary Enterprises and are consistent with the Administrative Services Division. Performs management assignments as designated by the Associate Vice Chancellor. Reviews status of job tasks and responsibilities with Associate Vice Chancellor on a regular basis.