Senior Dining Manager (CS27-077)

About the role

Southern Illinois University Edwardsville (SIUE) invites applications for the Senior Dining Manager position. As a premier metropolitan university, SIUE is committed to advancing social and economic mobility while shaping the workforce of the future. Grounded in a comprehensive, broad-based education and enriched by hands-on research opportunities, SIUE equips its students with the knowledge and skills needed to succeed in a global marketplace and positively impact their communities. Why SIUE? Employing more than 2,400 faculty and staff members, SIUE is one of the largest employers in the Metropolitan St. Louis area. A study by SIUE School of Business faculty shows the University has a $1.3 billion annual economic impact on the region. Each year, the University's presence generates almost 9,000 additional jobs and more than $250 million in labor income for the area. FLSA: Exempt.

Responsibilities

• Leadership and oversight of assigned Dining Services operations, programs, and personnel.
• Management oversight for multiple operational areas, including staffing, employee supervision, scheduling, workflow coordination, service delivery, food quality and safety, and compliance with applicable University, departmental, and regulatory requirements.
• Collaborate with Dining Services leadership to ensure effective daily operations, appropriate allocation of resources, consistent service standards, and continuity of operations across the department.
• Support departmental initiatives, programs, and strategic priorities that contribute to the overall effectiveness of Dining Services and its service to the campus community.
• Areas of responsibility may be adjusted based on departmental structure, operational needs, and service priorities.

Requirements

Minimum Qualifications: High school diploma or equivalent. Any one or combination totaling six (6) years (72 months) from the categories below:

• Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field (30 semester hours = 1 year; Associate’s Degree (60 semester hours) = 18 months; 90 semester hours = 2 years; Bachelor's Degree (120 semester hours) = 3 years).
• Food service management work experience.

Preferred Qualifications

• Bachelor’s degree in marketing, food service management, nutrition, business administration or a related field.
• Two years of experience in marketing and promotions, especially in a food service environment.
• Familiarity with USDA guidelines and CACFP meal requirements.
• Skill in planning, communication, and organizational leadership.
• Experience managing multiple teams or units with extended or staggered operations.