Dining And Retail Service Director

Job Details

Dining And Retail Service Director

Milwaukee, WI
Full Time
JR10010445

Current Employees: If you are currently employed at any of the Universities of Wisconsin, log in to Workday to apply through the internal application process.

Position Title: Dining and Retail Service Director

Job Category: Limited

Employment Type: Regular

Job Profile: Food Service Director

Job Duties:

Reporting to the Associate Vice Chancellor for Student Life, the Director of Dining and Retail Services provides senior leadership, operational oversight, and financial management for the University's self-operated dining program serving a residential undergraduate population of more than 3,800 students, as well as a broader campus community of 23,000 students and over 6,000 faculty and staff. This position will supervise the leadership team that will help execute the departmental expectations.

The dining program includes Sandburg Cafe, Palm Gardens, Cambridge Cafe, twelve retail dining operations, three convenience stores, and a full-service catering operation. Dining Services generates more than $20 million in annual revenue and employs approximately 60 full- and part-time staff in addition to 300 student employees. This position will champion the student experience with a passion for supporting UW Milwaukee's diverse student population and tastes through an innovative culinary experience ensuring and sustaining strong financial operations. Working as a collaborative partner, this position will bridge the campus by ensuring a high level of service for both our internal and external guests. The director will establish a culture of excellence supporting all team members with proper training and development opportunities as valued members of our institution.

This position will be visible on campus to ensure both formal and informal channels of feedback are available to support quickly addressing issues and opportunities.

Leadership & Team Support

• Provides overall leadership and strategic direction to Dining & Retail Services
• Creates and foster a culture of excellence and accountability
• Supports the ongoing development of all departmental team members
• Cultivates and maintain collaborative partnerships
• Ensures alignment with University and Divisional priorities

Financial Stewardship

• Accountability for all the financial operations of the dining program including budget development, reporting, and managing revenues and expenses to meet established goals
• Ensures proper internal controls and auditing are utilized for efficient operations
• Partners with team members to ensure accurate reporting is shared on a regular cadence to divisional leadership

Operational Management

• Improves operational efficiency, customer service, food quality, by leveraging feedback and data insights and developing actionable strategies
• Responsible for coordinating departmental emergency management functions
• Cultivate open communication, transparency and team work to ensure a welcoming and inclusive environment
• Support and encourage the use of data to support the success of the food service operations

Key Job Responsibilities:

• Develops operating policies and procedures to ensure adherence to production, safe food quality, handling, and sanitation processes and procedures
• Directs strategic planning initiatives and establishes unit objectives to ensure appropriate use of financial, administrative, and staffing resources and alignment with the strategic plan
• Exercises supervisory authority, including hiring, transferring, suspending, promoting, managing conduct and performance, discharging, assigning, rewarding, disciplining, and/or approving hours worked of at least 2.0 full-time equivalent (FTE) employees
• Serves as the unit liaison to internal and external stakeholder groups providing organizational information and representing the interests of the unit
• Directs the creation of food menus, pricing structure, service quality goals, and product development
• Develops the unit budget

Department: Dining and Retail Services

Compensation: $140,000-$150,000

Required Qualifications:

• A bachelor's degree with at least (7) years of progressive experience working in food service operations
• Demonstrated experience in budget development and operational food service budget management
• Experience hiring, training, supervising, and developing staff

Preferred Qualifications:

• Master's degree in business, management, dietetics or related field
• Evidence of experience working in a self-operated university food service program in a leadership role
• Evidence of experience bringing innovation to food service operations through culinary or technology enhancements
• Evidence of experience utilizing data informed decision making to improve and enhance food service operations

How to Apply:

When referencing employment history, please address your experience with the minimum and preferred qualifications listed above in a cover letter and resume. The search committee will not consider cover letters that fail to address the qualifications or where explanations are unclear as the applicant not possessing the qualification(s).

Finalist candidate(s) being considered for hire will be required to provide three professional/supervisor references through an external reference checking tool. References will not be contacted prior to candidates being notified.

Note: All application materials will be further evaluated as evidence of meeting the qualifications above. Evidence of each of the above minimum and preferred qualifications should be presented in your application materials. Evidence of ability, capacity, and proficiency should be presented through examples of your experiences, educational knowledge, and personal characteristics evidenced through examples of your actions and behaviors.

Application Deadline: 05/30/2026

Contact Information: Please contact Luke Messmann for questions at MessmanL@uwm.edu