Associate Director, Residential Dining

Duke University:

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America's leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.

Positional Summary

Develop, plan and manage all aspects of a self-operated residential dining program for first year students with sales of approximately $10M/year. Oversee assigned administrative functions i.e., CBORD with emphasis on planning, implementation and/or development of innovative operating policies, procedures and practices to ensure effective operations, department financial stability, and high student satisfaction. Lead, direct, and inspire a Dining team focused on great food and great service, every meal, every day. Provide departmental leadership in the absence of the Director for Residential Dining.

Key Position Duties

Leadership & Team Management

• Lead a diverse team of managers, chefs, and bargaining unit staff focused on delivering exceptional food and service.
• Provide day-to-day, hands-on management of the Marketplace, Trinity Cafe, and Freeman Center dining operations.
• Ensure high standards of customer service, food preparation, presentation, and service.
• Promote staff accountability, innovation, and excitement within the dining experience.
• Provide departmental leadership in the absence of the Director for Residential Dining.

Human Resources & Labor Relations

• Manage personnel actions including hiring, performance reviews, promotions, transfers, disciplinary actions, terminations, overtime, and vacation schedules.
• Serve as departmental liaison to bargaining unit representatives and employees to strengthen working relationships, improve productivity, and support employee development.
• Represent management in employee grievance hearings.
• Ensure compliance with bargaining unit contracts and University HR policies.
• Develop and implement training programs to enhance staff skills and career growth.

Strategic Planning & Collaboration

• Collaborate with the Director of Residential Dining on strategic and operational planning and goal setting.
• Conduct comprehensive operational and financial analyses to identify opportunities for improvement and growth.
• Contribute to creating a world-class dining operation aligned with Duke's vision of community for first-year students.
• Serve as a primary departmental liaison to University departments such as University Housekeeping, Facilities Management (FMD), and Conference Services.

Financial Management

• Develop, manage, and monitor the residential dining budget.
• Oversee financial processes to ensure operational accountability and fiscal responsibility.
• Prepare and manage the capital plan for residential dining operations.
• Oversee point-of-sale systems and cash management procedures.

Operations & Compliance

• Manage department processes and systems including CBORD, maintenance, repairs, and purchasing.
• Ensure compliance with HACCP standards and University safety policies.
• Develop and maintain Standard Operating Procedures (SOPs) for all residential dining areas.
• Establish and monitor quality and service standards for in-house special events, summer programs, and other initiatives.

Other- 5% of Effort

• Perform related duties as assigned or required to meet departmental, Division and University goals and objectives, as assigned by their Supervisor, Director, or respective designees.

The intent of this job description is to provide a representative outline of the type of responsibilities that will be required of positions given this title and shall not be construed as all-encompassing or as a declaration of all specific duties and responsibilities of this position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.

Minimum Qualifications:

• Minimum Education
  
  
  
  • Work requires analytical, organizational and communication skills generally acquired through completion of a bachelor's degree program.
  
  
  
  
• Minimum Experience
  
  
  
  • Work requires six years of experience in a food production or related area to acquire skills necessary to manage a large, high volume food service area composed of numerous and varied cost centers. University Dining Operations Management experience strongly preferred.
  
  
  
  

Physical Demands

• The primary nature of this position is that of office work, with occasional work taking place outdoors, as well as involving occasional lifting of items up to 50lbs. Must be able to complete all positional requirements outlined above with or without reasonable accommodations. For more information, please visit https://hr.duke.edu/policies/ada/

Strongly Preferred Experiences:

• Demonstrated commitment to customer service
• Familiarity with food information systems
• Experience in facilities management/renewal
• Ability to work collaboratively with diverse internal and external constituencies
• Strong administrative and managerial skills.
  
  

Preferred Skills and Competencies:

ServSafe Certification