The Dining Services Department at the University of North Texas is seeking to hire a Sr Director, Dining Services to join our team. The position is directly responsible for general oversight of Residential Dining, and ensuring that daily operations across all food service operations meet expectations. The long term purpose of this position is to routinize and systematize operations. Understands that each meal, each customer and each employee counts every day and takes appropriate action to ensure flawless daily execution of university food service. In addition to Residential Dining, the position pays particular attention to highly visible catering events, food production efficiency, payroll efficiency and the ongoing synthesis of all departmental operations. Responsibilities of the position include, but are not limited to: * General administration, supervision, coordination, and planning of Residential meal plan experience, including central bakery. * Works with team to plan and execute special events to increase the value of the meal plan; assesses the customer satisfaction and identifies creative ways to build customer loyalty; builds programs that current and prospective students are eager to purchase; and works to ensure clear and consistent message, brand and image. * Establishes and enforces strict payroll plan; develops and communicates specific payroll metrics; develops a strict Student Employee hiring, retention and promotion policy; and ensures each full time employee is re-certified each year on the departmental handbook. * Develops a specific Planogram (POG); works with suppliers to ensure UNT gets the best value for the money; does "whatever it takes" to ensure all food "looks and tastes great"; and that the overall guest experience is excellent. Prioritizes the duties of Sr Associate Director and Associate Director on a daily, weekly and monthly basis. * Communicates departmental goals, accomplishments and expectations to departmental employees and other university officials as appropriate. * Assumes control of catering events as necessary to ensure UNT is seen as a premier food management operation; ensures adequate resources are devoted to special events; uses staffing charts, POGs, timelines and pull sheets to ensure resources are used wisely and establishes an Event Audit report. * Serves as a Campus Security Authority for Clery and a Responsible Employee under Title IX. The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices. The successful candidate will possess the following Bachelor's Degree in related field and seven years of closely related professional experience in high volume multi-unit food service management. The following knowledge, skills, and abilities are required: * Able to quickly integrate data and turn it into useful information. * Based on employee competency, can transition between supportive and directive behavior appropriately. * Perform a variety of duties, often changing from one task to another of a different nature. * Skill in prioritizing assignments to complete work in a timely manner when there are competing priorities, ambiguous goals and unclear direction. * Work independently and follow through on assignments with minimal direction. * Skill in encouraging individuals on a personal, caring basis by approximating a peer or family type relationship either in a one-to-one or small group situation. * Ability to work as part of a team, collaborating with colleagues. * Skill in analyzing information, problems, situations, practices or procedures to define the problem or objective or identify relevant concerns or factors. * Identify patterns, tendencies and relationships. Formulate logical and objective conclusions. Recognize alternatives and their implications. * Holds team directors and managers from all operating areas accountable regarding ServeSafe food handling procedures, operations standards and Menus of Change principles.