About Us - Values Overview

Department Summary

It’s About the Food!
Why work for UNT Dining? Our employees explain. – YouTube

As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent.

UNT Dining Services is home to Mean Greens Café, the nation’s first 100% vegan collegiate dining hall, and Kitchen West, Texas’ first and only university dining hall certified Free From™ the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university’s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts—all available for a single Meal Plan swipe.

Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.

Position Overview

The Senior Director of Dining Operations has direct oversight of Commissary production (Clark Bakery and Union Kitchen) and ensures the seamless execution of campus-wide food production. This role is pivotal in integrating Dining Services’ three core business lines; Residential Dining, Retail Restaurants, and Verde Catering, into a unified, efficient daily operation. The Senior Director must synthesize the operational status of each area to deliver a cohesive and focused service platform. This is a hands-on leadership role, with the Senior Director spending the majority of their time in the field, embedding within units as needed to address gaps identified through standardized operational audits. Primary focus for the Senior Director is:
•Adherence to food safety protocols
•Optimization of workforce efficiency and productivity
•Maximization of operational performance through planned maintenance and equipment evaluation
•Direct supervision of Commissary Operations (Clark Bakery and Central (Union) Kitchen)
•Delivery of exceptional guest experiences through consistent food and service standards

Minimum Qualifications

Bachelor's degree in related field and seven years of closely related professional experience in high volume multi-unit food service management.

Knowledge, Skills and Abilities

• Demonstrated ability to rapidly identify and resolve food production issues to maintain quality and efficiency.
• Proven skill in maintaining performance and focus amid frequent interruptions and distractions.
• Effectively communicates complex information and expectations across all levels of the management team.
• Performs efficiently under varying workload conditions, adapting to shifting priorities and demands.
• Strong ability to establish and manage operational priorities to meet departmental objectives.
• Capable of working independently and completing assignments with minimal supervision.
• Tailors communication strategies based on the task readiness and development level of individual employees.
• Collaborates effectively within teams, fostering a culture of engagement and shared purpose in Dining Services.
• Partners with management teams to align with departmental goals and initiatives; supports unit managers in becoming expert problem solvers through ongoing monitoring and training.
• Skilled in analyzing complex information, identifying key issues, and formulating logical, objective conclusions; evaluates alternatives and their potential impacts.

Preferred Qualifications

Required License/Registration/Certifications

Job Duties

• Operational Oversight & Excellence •Supervision of Commissary Operations. •Leads menu management system staff and ensures SOPs align with nutrition and operational standards. •Maintains daily excellence in food quality, service, and facility presentation across all venues. •Conducts regular operational audits to identify issues, set priorities, and track progress.
• Project & Financial Management •Ensures timely execution of operational projects and communicates updates during weekly 1:1s. •Collaborates on short- and long-term financial planning, establishing clear accountability across management levels. •Develops and maintains seasonal labor plans using position charts to optimize efficiency and control costs. 
• Event & Catering Support •Oversees execution of university traditions and large-scale cookouts to meet established standards. •Supports planning and delivery of catering, special events, and limited-time offers. •Ensures unused catering food is repurposed within 24 hours. 
• Training & Communication •Organizes biannual operational training workshops. •Models professional communication with students, campus partners, and guests. •Promotes a positive work environment and department image. •Ensures fair, consistent policy implementation and sustainable initiative execution. 
• Leadership & Accountability •Seeks guidance from the Executive Director when needed to ensure alignment and clarity. •Serves as a Campus Security Authority for Clery and a Responsible Employee under Title IX. 

Physical Requirements

Communicating with others to exchange information.
Moving about to accomplish tasks or moving from one worksite to another.
Sedentary work that primarily involves sitting/standing.

Environmental Hazards

No adverse environmental conditions expected.

Work Schedule

Hours of Operation: Monday-Friday, 8:00AM- 5:00PM, weekends & overtime will vary based on operational needs

Driving University Vehicle

Yes

Security Sensitive

This is a Security Sensitive Position.

Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted. 

Benefits

For information regarding our Benefits, click here.

EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit -- and takes actions to prevent -- discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking) and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, age, disability, genetic information, or veteran status in its application, employment practices and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities, facilities and employment practices. The University of North Texas System promptly investigates complaints of discrimination, harassment and related retaliation and takes remedial action when appropriate. The University of North Texas System also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist or participate in an investigative proceeding or hearing.