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Dining Operations Administrator, University of Vermont

Client: University of Vermont
Position: Dining Operations Administrator
Location: Burlington, Vermont

This position provides oversight for UVM Dining’s operations and the contracted relationship with the University’s primary food service provider, which provides the residential student dining program, catering services, retail dining operations, concessions, and beverage vending.

Key Functions:

This position provides oversight for UVM Dining’s operations and the contracted relationship with the University’s primary food service provider, which provides the residential student dining program, catering services, retail dining operations, concessions, and beverage vending. Serve as the primary point-of-contact and liaison between vendors and internal service providers, facilitating smooth operations and compliance with all regulatory requirements and contractual obligations. Manage dining-related facilities projects, strategic initiatives, and an annual budget of over $30 million. Participate in capital and strategic planning processes and procedures. Collaborate with and facilitate strong relationships and alignment with campus partners across a range of initiatives and priorities including but not limited to innovations in dining and campus-based hospitality services; sustainability; diversity, inclusion and belonging; health and wellness; student and community engagement; food insecurity. Chair and convene advisory boards and participate in working groups representing UVM Dining and food services.


Education & Experience:

Minimum Qualifications
Bachelor’s degree or equivalent combination of education and work experience. Five years of progressive related experience including hospitality management, vendor relations, contract negotiations. Effective written and verbal communication skills required. Effective organizational skills and ability to think critically, plan effectively, and problem solve required. Must be proficient with standard office technologies and relevant software including word processing, spreadsheets, and collaborative file management. Knowledge of food safety and food quality standards.

 

Desirable Qualifications
Master’s in business or hospitality management. Experience in a university, multi-unit, or large-scale hospitality setting. Project management certification.


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