Overview of Director of Dining Services

Purdue University Northwest (PNW) is seeking a Director of Dining Services.  The Director of Dining Services at Purdue University Northwest is a leadership role responsible for the day-to-day management and operational excellence of campus dining services across both the Hammond and Westville campuses, with occasional catering management off site and at the Gabis Arboretum in Valparaiso, Indiana.  Reporting directly to the Assistant Vice Chancellor of Auxiliary Services, this position provides direct oversight of front-of-house dining operations, café and outlet services, catering execution, and client management.

The Director of Dining Services serves as a central member of the Auxiliary Services leadership team, working in close collaboration with the Director of Food and Beverage and the Senior Director of Auxiliary Sales and Services to deliver unified and high-quality hospitality experience to students, faculty, staff, and external guests and clients. This role is designed for an experienced, people-centered operations leader with a strong commitment to service excellence, staff development, and continuous improvement.

Duties and Responsibilities of Director of Dining Services

• Oversee all front-of-house dining operations across campus dining venues on both the Hammond and Westville campuses
• Ensure consistently high standards of guest service, cleanliness, variety, appealing presentation and operational efficiency across all campus dining locations and service periods
• Manage the operational execution of extended hours dining services, including nights and weekends, in coordination with the supervision of the Dining Services Manager
• Maintain highest standard of aesthetic appeal, organization and cleanliness in dining services locations
• Collaborate with the Director of Food and Beverage
• Support the transition from contracted to self-operated dining services
• Oversee the complete operational execution of Hammond catering services
• Support Catering operations at The Great Hall Events and Conference Center as needed
• Coordinate with the Senior Director of Auxiliary Sales and Services and the events management team
• Ensure catering team members are properly trained
• Manage catering inventory, supplies, and equipment
• Lead creative service initiatives, including the development of themed dining experiences, pop-up concepts, promotional events, and innovative menu presentations
• Identify and implement process improvements, service enhancements, and technology adoption
• Contribute to the development of new dining concepts, outlet activations, and revenue-generating service offerings aligned with the university's strategic goals, 
• Lead the Fresh Vending concept through high quality presentation and consistent delivery of options, tracking cost and revenue progress closely to determine viability in expanding the service throughout campus
• Directly supervise the Hammond Banquets Supervisor and the Dining Services Manager
• Manage front-of-house staffing, including scheduling, recruitment, onboarding, and training of full-time, part-time, and student employees
• Manage employee relations matters, including conflict resolution, disciplinary processes, and recognition programs, in compliance with Purdue University Northwest policies and procedures
• Ensure all team members receive appropriate training in food safety, allergen protocols, customer service standards, liquor service, and university compliance requirements
• Serve as the primary point of contact for dining services client relations, handling guest inquiries, feedback, and service recovery in a professional and timely manner
• Develop and maintain strong relationships with campus partners, student organizations, residential housing, and external clients to ensure repeat business and positive experiences
• Implement and maintain customer feedback systems to monitor satisfaction levels and identify opportunities for service improvement
• Respond proactively to service challenges, escalating complex issues as appropriate while maintaining a solutions-oriented approach
• Champion a culture of hospitality excellence and guest-first service throughout the dining team
• Assist in managing departmental budgets, labor costs, and supply expenses for front-of-house operations, ensuring alignment with financial targets
• Ensure compliance with all applicable health, safety, and sanitation regulations, university policies, and industry standards
• Maintain accurate operational records, incident documentation, and reporting
• Work directly with the PNW Business Office to review monthly reports for accuracy, and make operational adjustments based on performance
• Create and present quarterly and annual reporting to leadership, showing trends, growth, opportunities and year over year comparisons

Benefits of Director of Dining Services

Education of Director of Dining Services

• Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• A combination of education and equivalent experience will be considered.

Experience of Director of Dining Services

• Minimum of 10 years of progressive experience in food service, dining, or hospitality operations, with at least 5 years in a supervisory or management role.
• Demonstrated experience managing front-of-house dining or restaurant operations, including café or multi-outlet environments.
• Experience coordinating catering services and managing client relationships in a hospitality or institutional setting.
• Prior experience in a higher education, healthcare, or corporate dining environment is preferred.
• Experience managing hourly and student employee populations is preferred

Core Competencies of Director of Dining Services

• Detail oriented eye for high-standard presentation of product, services and environment.
• Outstanding communication, interpersonal, and relationship-building skills with the ability to engage effectively with diverse internal and external stakeholders, including campus partners, students, faculty, and external clients.
• Strong organizational skills with the ability to manage multiple priorities simultaneously in a fast-paced, multi-venue environment.
• Working knowledge of financial management principles including labor cost control, budgeting, and operational expense management in a hospitality or higher education context.
• Ability to travel between multiple locations of responsibility across the Hammond, Westville, and Valparaiso areas, as needed
• Flexibility to work nights, weekends, and holidays as dictated by business needs and event schedules
• Ability to stand for extended periods and lift up to 25 pounds occasionally.

Additional Information

FLSA Status