Director of Dining Experience

Director of Dining Experience

About Culver-Stockton College:

Culver-Stockton's 140-acre campus sits high on top "the Hill" overlooking the iconic Mississippi River in Canton, Missouri. Home to more than 1,000 residential students from all over the world, C-SC provides opportunities for students to explore their talents, set career goals, and develop leadership skills. The majority of C-SC Wildcats live on campus in residence halls or fraternity and sorority houses, within close proximity to academic classrooms, athletic facilities, dining options, and countless student life opportunities. Our close-knit community is home to 21 NAIA athletic teams, 10 Greek organizations, and over 50 student organizations. Students enjoy fine arts productions, mock trial experiences, student-run print and broadcast journalism opportunities and much more!

Position Title:

Director of Dining Experience

Department:

Student Experience

Reports To:

Vice President for Student Experience

Employment Type:

Full-time, 12-month, Exempt

Position Summary:

The Director of Dining Experience provides leadership and operational oversight for all front-of-house (FOH) components of the college dining program, including the dining hall, catering services, Cat's Pause, and LAB. This position co-directs the dining operation in partnership with the Director of Culinary Experience (BOH) to ensure seamless coordination between food production and service execution. The Director of Dining Experience is responsible or guest experience, FOH staffing, service standards, event execution, retail operations, and student engagement. This role plays a central part in creating a welcoming, student-centered dining environment that supports the mission of the College.

Key Responsibilities:

Leadership & Administration Provide strategic leadership for all FOH dining operations across campus. Develop and implement FOH policies, procedures, and service standards. Recruit, train, schedule, and evalue FOH staff and student employees. Foster a positive, inclusive, student-focused work culture. Oversee FOH payroll accuracy, staffing levels, and labor efficiency. Maintain accurate records for scheduling, training, and compliance. Responsible for adherence to budgeted allocations. Front-of-House Dining Room Operations Ensure dining room cleanliness, organization, and service flow. Oversee FOH utility staff, student workers, and student managers. Maintain high standards for hospitality, customer service, and guest interaction. Monitor restocking and presentation of beverage, condiment, dessert, and breakfast stations. Ensure queue line flow and peak-time coverage. Implement FOH training programs and service expectations. Coordinate FOH opening, midshift, and closing procedures. Catering Management Oversee all aspects of campus catering operations. Work with campus departments to plan event logistics, service style, and staffing. Ensure timely setup, service, and breakdown of catered events. Maintain catering equipment, service ware, and event documentation. Collaborate with the Director of Culinary Experience on menus and production timelines. Cat's Pause and LAB Oversight Provide operational leadership for campus retail dining outlets. Ensure consistent product presentation, merchandising, and customer service. Oversee inventory and cashhandling procedures. Communicate orders and product needs to Director of Culinary Experience. Train staff on POS systems, retail service standards, and product knowledge Monitor sales trends and adjust offerings to meet student preferences. Customer Experience & Student Engagement Serve as the primary liaison to students, faculty, and staff. Respond to guest feedback and implement service improvements. Support Student Life initiatives, themed meals, and campus events. Promote dining services through communication, marketing, and outreach. Safety, Sanitation & Compliance Ensure FOH compliance with HACCP, ServSafe, and institutional sanitation standards. Oversee FOH cleaning schedules, checklists, and inspections. Maintain documentation for health inspections and regulatory requirements. Ensure FOH staff receive required food safety training and certifications. Collaboration & CoDirection Work in full partnership with the Director of Culinary Experience to colead the dining program. Coordinate daily service flow, menu execution, and staff needs. Participate in joint planning for budgets, purchasing, and operational improvements. Support unified communication and decision making across FOH and BOH teams.

Qualifications:

Associate or Bachelor's degree in Hospitality, Business, or related field preferred. Minimum 3-5 years of supervisory experience in dining, catering, or hospitality. ServSafe Manager certification or equivalent (or ability to obtain within 90 days). Experience in college or institutional dining is preferred. Why Join Culver-Stockton College? Competitive salary and benefits package, including medical, dental, vision, life insurance, and retirement matching. Tuition remission and tuition exchange opportunities. Access to fitness and wellness center facilities. Supportive, collaborative work environment with a commitment to professional development. Opportunity to make a meaningful impact on student success.