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Director of Retail Dining

University of Notre Dame

Job Description

A Message from the University

All University of Notre Dame faculty and staff are required to be vaccinated against COVID-19 and provide verification of full vaccination. Faculty and staff may apply for an exemption from the vaccination requirement for medical, religious, or other strongly held beliefs.FAQ

Job Title

Director of Retail Dining

Job Description

The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Director of Retail Dining within the department of Campus Dining. The UEE division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. As part of the event management role, the division is responsible for the planning and execution of a wide range of University events from Commencement to concerts and special events on football game weekends. The division is a major contributor of revenue to the University’s mission and employs the largest number of staff on campus with over 1,200 full-time, part-time, temporary, and on-call staff.

What makes UEE special?
The mission of University Enterprises and Events (UEE) is to enrich the journey of friends and family in celebrating the spirit of Notre Dame. We encourage a culture that is committed to diversity and inclusion, well-being, and professional development and growth. In addition to supporting the University’s core values (Accountability, Integrity, Teamwork, Leadership in Excellence & Leadership in Mission), we also celebrate our division values of: Joy, Inclusion, Trust, Empowerment, Humility and Kindness with a strong focus on investing in our people and enhancing the employee experience.

Why this position?
This position is responsible and accountable for all aspects of the Campus Dining retail operations and restaurants. The responsibilities of the Director of Retail Dining include all financial, human resource, marketing, facilities and operating systems; assuring successful results in all areas. The position will report to the Executive Director of Campus Dining and be a member of the Campus Dining Leadership Team supporting the mission and values of the University of Notre Dame.

• Leadership and Stewardship: Provides leadership and stewardship for Retail Campus Dining operations: Facilitates the efficient and effective operation and stewardship of ND Campus Dining retail operations and resources. Advises and supervises Assistant Directors and Operations Managers concerning all operational aspects of their units. Meets frequently with team to discuss and resolve issues relating to their operations, especially as they relate to staff and guests. Monitors and evaluates operations, making improvements and maximizing resources, while improving service to campus departments and individual customers. Partners with Student Activities, branded operations and other campus groups to resolve issues relating to quality and service. Works to utilize available campus and department resources to improve efficiencies and effectiveness of operations. Fully accountable for the overall success of financial targets, operations and human capital. Oversees the relationship with Franchises and other Campus partners.

• Fiscal Accountability: Ensures financial accountability by all units with a budget of over $17M in revenue. Monitors accounts regularly to ensure compliance with operating budgets. Takes action to correct problems when units exceed tolerances. Is aware of situational changes and their impact on financial results. Works with the Business Manager to develop financial models and projections and communicate financial changes and needs. Facilitates budget planning for assigned units in coordination with the UEE Finance Team to ensure a comprehensive budget is developed that adequately provides for unit needs in the most economic and efficient manner possible.

• Human Resources Management: Supervises Retail Dining managers and team. Ensures that staff are following human resources policies and practices, are acting consistent with the University’s core values, and are completing performance management process in a timely and appropriate manner. Works with Director of Employee Engagement, Sr Executive Chef, Director of Student Dining and Director of Auxiliary Dining to design and implement staff development programs that maintain and improve the skills and productivity of the staff, including safety, management, culinary and service skills. Monitors and evaluates development programs for effectiveness of results and takes active steps to ensure program quality standards are maintained and results are achieved. Supports overall campus wide events as One Dining/One UEE.

Culinary Development: Works through Executive Chefs and Director of Culinary Operations to develop training and programs that improve the culinary skills of entire staff, including management. Makes recommendations for training when needed. Monitors quality and culinary standards to ensure we are providing the very best in food and service for all our customers and guests.

UEE Commitments to a Diverse and Inclusive Culture
To treat every person with dignity and respect
To value our cultural differences
To harness the strength of our diversity
To commit ourselves to the mission of equality for all
To be diligent in our efforts to listen, learn, and grow with one another

Minimum Qualifications

• Bachelors Degree (4 years) in Business, Hospitality, or HR related
• Minimum of 5 years experience and oversight of managing  $10-20M+ million in annual sales from multiple locations/dining styles
• Exceptional Leadership, Communication and Hospitality skills, along with authentic relationship building skills critical for motivating and connecting with a large and diverse staff/campus partners and managing both upward and downward in an effective manner
• Previous experience in University environment managing contracts, franchise agreement and opening new operations are essential to success.
• Strong customer service skills, along with strong and genuine people skills, will go a long way to enable success of team
• Solid financial acumen with good understanding of financial expectations, revenue generation strategies, cost controls, sound accounting practices, and profit & loss responsibilities.

Preferred Qualifications

• Ability to obtain the following certifications within 6 months: SERVSAFE, and Indiana liquor license
• Experience in High performing Higher Education programs is preferred


Food Services Administration (55055)

Family / Sub-Family

Auxiliary Svcs / Food Svcs (Admin)

Career Stream/Level

M 2 Manager

Department Hiring Pay Range

Commensurate with Experience

Pay ID


FLSA Status

S1 - FT Exempt

Job Category


Job Type


Job Posting Date (Campus)


Job Posting Date (Public)


Job Closing Date


Posting Type

Open To All Applicants

Posting Number


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