Director of Operations - Elon University

Job description

Job Description The Director of Operations provides strategic leadership and operational oversight for a multi-unit higher education dining program. This role drives operational excellence, financial performance, culinary and service innovation, student engagement, and team development across residential dining, retail operations, catering, convenience services, and other campus hospitality venues. Scope of Role : As a key member of the leadership team, the Director of Operations partners with university stakeholders, dining team leaders, and support teams to create an exceptional campus dining experience that enhances student success, strengthens community, and advances the institution’s mission. The role ensures operational consistency, regulatory compliance, and continuous improvement while fostering a culture of hospitality, inclusion, accountability, and innovation. Job Responsibilities Strategic Leadership & Operational Excellence • Lead the execution of operating strategies that support client objectives, student satisfaction, organizational growth, and contract commitments. • Oversee daily performance across multiple dining venues, ensuring consistency in service, food quality, safety, cleanliness, and operational efficiency. • Establish and monitor key performance indicators related to financial results, guest satisfaction, labor, safety, quality, and productivity. • Drive continuous improvement initiatives that strengthen service delivery, simplify processes, and improve the campus dining experience. • Champion innovation in dining services, technology integration, sustainability, and customer engagement. Client & Campus Partnership Management • Build trusted relationships with university leadership and partners across student affairs, housing, athletics, faculty, and student organizations. • Serve as a strategic advisor on dining operations, program enhancements, emerging student needs, and long-range priorities. • Participate in client meetings, campus committees, and strategic planning discussions. • Address operational concerns proactively and implement sustainable solutions that strengthen client confidence and partnership success. Financial Stewardship • Lead budgeting, forecasting, financial reporting, and cost-control activities across the dining program. • Analyze financial and operational performance to identify opportunities to improve revenue, profitability, productivity, and resource allocation. • Monitor labor, food, inventory, and supply costs while maintaining quality and service expectations. • Support contract retention, program expansion, and business development initiatives. Team Leadership & Talent Development • Lead, coach, and develop operational leaders, managers, and frontline teams. • Create a culture of accountability, engagement, collaboration, recognition, and service excellence. • Drive talent acquisition, workforce planning, succession planning, leadership development, and retention strategies. • Ensure consistent performance management, coaching, development planning, and communication routines. • Promote an inclusive workplace where employees are respected, supported, and equipped to succeed. Student Experience & Hospitality Innovation • Champion a student-centered culture grounded in hospitality, wellness, accessibility, belonging, and community. • Partner with culinary, nutrition, marketing, and campus teams to create relevant dining experiences that reflect evolving student preferences. • Use student feedback, dining trends, participation data, and performance insights to improve programs and services. • Advance sustainability, health and wellbeing, community engagement, and campus culture initiatives. Compliance, Safety & Risk Management • Ensure compliance with organizational standards, university requirements, contractual obligations, and applicable local, state, and federal regulations. • Maintain high standards for food safety, sanitation, workplace safety, emergency readiness, and risk management. • Lead preparation for audits and inspections and ensure timely corrective actions. •Reinforce consistent application of policies, procedures, training, and documentation requirements. Qualifications • Bachelor’s degree in hospitality management, Business Administration, Food Service Management, Higher Education Administration, or a related field preferred. • 7-10 years of progressive leadership experience in hospitality, food service, higher education dining, or multi-unit operations. • Demonstrated success leading complex dining, retail, hospitality, or service operations. • Experience with budget ownership, labor planning, financial analysis, and operational accountability. • Proven ability to develop leaders, manage change, and build productive client relationships. • Strategic thinking, sound judgment, and strong business acumen. • Exceptional leadership, coaching, communication, and relationship-building skills. • Strong analytical, financial, problem-solving, and decision-making capabilities. • Ability to manage multiple priorities and lead effectively in a dynamic, campus-based environment. • Working knowledge of food service operations, safety regulations, quality systems, and hospitality best practices. • Ability to use operational, financial, and customer data to guide decisions and improve performance. About Harvest Table Culinary Group Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.