Director of Operations - Retail & Convenience Stores

Management and People Leadership Level 3 – Heads a department, multiple smaller functions within a department, or a specialized function with institution-wide span. Integrates strategic thinking to drive cross-functional initiatives that optimize efficiency, performance, and innovation.

Responsibilities

• Manages the preparation, assembly, and service of various food and dining options in a professional manner.
• Assists with steaming, frying, reheating, and garnishing food displays as needed.
• Ensures food service stations are set up, stocked, and maintained.
• Oversees sanitation of food service preparation facilities and equipment in compliance with applicable standards and protocols.
• Inspects equipment to ensure proper working condition.
• Supervises dining operations to maintain quality customer service.
• Leads by example when greeting and welcoming students, faculty, staff, and other diners; promotes a warm and hospitable atmosphere.
• Adheres to university values with every interaction.
• Manages food and beverage sales; ensures cash management, including sales, cash drawers, and deposits, is compliant with university procedures in the department point-of-sale (POS) system.
• Collaborates with team members to manage inventories, order supplies, and manage budgets and revenue.
• Trains and coaches team members; encourages and empowers staff to maintain positive attitudes, provide quality customer service, and uphold university values.
• Other duties as assigned.

Requirements

• Knowledge of food service production and service techniques and standards.
• Knowledge of food sanitation and safety standards and protocols.
• Knowledge of point-of-sale (POS) systems operation and management.
• Skill in time management, organization, and multi-tasking in high-volume environments.
• Skill in identifying, evaluating, developing, and implementing solutions to resolve complex problems.
• Ability to plan, delegate, train, and coach the work of others.

Qualifications

• Bachelor’s degree in a related field.
• 7 years of supervisory experience.
• Equivalent combination of experience and education may be considered.

About the role

RIT Dining serves thousands of students, faculty, and staff each day, creating meaningful moments across campus. As a university-owned operation, we're committed to delivering personalized culinary experiences while providing valuable growth opportunities for both full-time employees and student workers. You'll work alongside a diverse team, including students from many backgrounds, to create a welcoming, inclusive environment. Your contributions enhance the student experience as customers and support employees in building the teamwork, confidence, and real-world skills that drive long-term success.

Benefits

• Predictable schedules with added flexibility during academic breaks.
• Comprehensive health coverage, employer-paid disability, and wellness resources.
• Tuition assistance for you and your family, plus career development in a collaborative, innovative environment.
• Competitive retirement plan with up to 8% employer match.
• Generous PTO, 12 paid holidays, and a culture that values your well-being.
• Weekly meal benefits and access to campus amenities.
• Inclusive, supportive teams where your contributions make a real impact.

Pay

$81,600 - $90,000

FLSA Category: Exempt. Work Location: On Campus.