The Role at a glance:

Directs and oversees all aspects of a food service operation, typically though subordinate operation managers, including establishment of account strategy, day-to-day dining operations, staffing, and customer satisfaction for assigned region. Responsible for maximizing operational efficiency, service quality, innovation and change management, and profitability across multiple food and beverage outlets.  Develops and manages budgets, monitors costs, and forecasts revenue to achieve financial targets.  Ensures facilities, kitchens, and dining areas meet safety, sanitation, and brand standards. Leads and mentors management, driving excellence in menu execution, service delivery, and guest experience. Typically reports to a Regional or Senior Vice President of Operations.

What you'll be doing:

Operational Leadership

Direct and oversee all aspects of food service operations across multiple outlets, ensuring consistent service quality and operational efficiency.

Develop and implement operational policies, procedures, and service standards to enhance the guest dining experience and drive profitability.

Reviews daily operations, including kitchen, front-of-house, and catering services, ensuring compliance with health, safety, and sanitation regulations.

Provides leadership for facilities, dining areas, and equipment maintenance to ensure they meet brand, safety, and regulatory standards.

Financial Management

Develop and manage budgets, monitor operating costs, and forecast revenues to meet financial and performance targets.

Analyze key metrics such as food and labor costs, guest counts, and revenue trends to identify opportunities for improvement.

Implement cost control measures for purchasing, inventory, and staffing to maximize profitability.

Strategic Planning and Collaboration

Provide input on strategic decisions, long-term planning, and marketing initiatives to increase market share and enhance brand reputation.

Coordinate with other departments (e.g., facilities, HR, finance, and marketing) to align food service operations with organizational goals.

Expectations:

Compliance and Reporting

Maintain accurate records of financials, inventory, and operational data for reporting to senior leadership.

Ensure the region is complying with local, state, and federal regulations regarding food service, labor laws, and workplace safety.

Conduct audits and inspections to verify adherence to quality, safety, and regulatory standards.

Guest Experience and Quality Assurance

Ensure the highest level of guest satisfaction through consistent food quality, service excellence, and timely issue resolution.

Review guest feedback and implement initiatives to improve the dining experience.

Staffing and Leadership

Manage and mentor senior managers.

Oversee recruitment, onboarding, training, and performance evaluations for all senior managers.

Establish clear performance expectations, provide coaching, and develop succession plans to support long-term growth.

What we're looking for:

Skills and Qualifications

10 years of foodservice experience and knowledge of foodservice and federal regulations

Strong communication, leadership, and interpersonal skills

Knowledge and comfort with all Microsoft Office software products, especially Word, Excel, PowerPoint, and Outlook

Ability to travel

Experience with contract management, multi-unit management, and/or opening new accounts

Education and Certifications

Bachelor’s degree in Culinary Science, Hospitality Management, Business or similar and/or equivalent work experience. Master’s degree strongly preferred.

Where you'll be working:

Primarily at WVU in Morgantown, WV, WVU Tech Beckley, WV & Potomac State, Keyser, WV

Working Conditions / Physical Requirements

Must be able to remain standing for most of the working hours 

Must be able to lift at least 35 pounds 

Must be able to perform respective tasks 

Must be able to work flexible hours and days 

May be exposed to hot, humid work areas 

May be exposed to sharp instruments and power-driven equipment 

May be exposed to caustic chemicals 

Compensation Range

Compensation for this position is up to $175,000 based on experience. 

Our Benefits:

Medical (FT Employees)

Dental

Vision

Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity

Discount Program

Commuter Benefits (Parking and Transit) 

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off