NC State Dining is seeking two dynamic, results-oriented hospitality leaders to fill vital Assistant Director roles. These leaders will drive strategic goals, manage fiscal resources, foster welcoming team cultures, and maintain a premier student-dining experience.
While both positions share core leadership and administrative responsibilities, each oversees a distinct sector of campus retail operations:
- Position 1: Food Courts & Talley Main Kitchen Production – Directs management, daily operations, and culinary execution for high-volume campus food courts and the central Talley Main Kitchen, including the bakery.
- Position 2: Cafés & Markets – Directs management, daily operations, and retail execution across all campus coffee shops, specialized cafés, and convenience market locations.
Core Responsibilities
Dining Operations & Quality Assurance
- Oversee daily management, culinary support, inventory, and point-of-sale operations for your assigned units.
- Enforce rigorous food safety, employee safety, and sanitation standards, maintaining a Wake County Health inspection score of 95% or higher across all locations.
- Collaborate with the Campus Executive Chef, Nutritionist, and stakeholders to design varied, trend-forward menus that meet nutritional, financial, and allergen-safe standards.
Financial Administration & Budgeting
- Manage operational budgets, evaluate financial priorities, and align resource allocation with university standards.
- Review monthly financial statements to analyze and aggressively manage labor costs, food costs, and overall profit margins.
- Advise dining leadership on financial variances, growth opportunities, and capital equipment needs.
Human Resources & Leadership
- Recruit, interview, hire, and train a versatile, results-oriented team in an welcoming environment.
- Directly manage, evaluate, and mentor General Managers and Supervisors, fostering professional development and a positive workplace culture.
- Ensure fair and consistent application of university HR policies in collaboration with Campus Enterprises HR.
Strategic Planning & Technology Integration
- Develop and analyze data-driven operational plans regarding labor, production schedules, space capacity, and equipment lifecycles.
- Utilize food management systems (CBORD / NetMenu), POS software, and other technologies to maintain accurate forecasting, recipe compliance, and retail transparency.
- Evaluate customer feedback from focus groups and campus partners to modify workflows and optimize service levels.
Communication & Campus Collaboration
- Model exceptional customer service, proactively resolving guest inquiries and complaints regarding food quality or accommodations.
- Partner with Marketing and Communications to effectively promote dining specials, menu rotations, and unique campus events.
- Maintain open, transparent lines of communication with dining leadership, administrative teams, and the broader campus community.
Key Requirements & Expectations
- Proven management experience in high-volume food service, hospitality, or university dining operations.
- Demonstrated financial acumen with direct accountability for P&L, food costs, and labor budgets.
- Strong tech literacy, specifically with food service management software (CBORD preferred) and POS platforms.
- Exceptional leadership skills with a track record of building and managing varied teams.
- Flexibility to work a varied schedule to support a 7-day operational calendar.
Why Join NC State Dining?
At NC State, you will lead a dedicated team that fuels the Wolfpack community. We offer a vibrant work environment, opportunities for professional growth, and a robust benefits package standard with a premier public university.
