VP of Operations, Dining Services

Job Locations US-MA-Boston
Posted Date 4 weeks ago(4/26/2022 1:05 PM)
# of Openings
Facilities Management


Boston University, in partnership with a contract services company, is looking for a Vice President of Operations, Dining Servivces to join their growing team.  


Reporting to the Regional Vice President (RVP), the Vice President of Operations (VPO) at Boston University will lead one of the largest collegiate food and beverage operations in the country.  BU Dining serves approximately six million meals annually and provides students, faculty and staff with an enormous variety of choices which include:

  • Four residential dining rooms, each with its own unique look, feel, and menu.
  • 22 retail outlets, including three Starbucks, Dunkin’ Donuts, Subway, and grocery/convenience stores.
  • The GSU Food Hall, with 11 different restaurant stations.
  • The BU Pub, catering to faculty, staff, and students over 21.
  • The BU Club offering faculty and staff dining.
  • Catering on the Charles, the on-campus provider for all VIP events, departments, and student groups.
  • Three late night dining options including Bay State Underground, on the lower level of Marciano Commons, serving comfort foods and open late.


The successful candidate will demonstrate the capacity to serve as a thought leader to keep the overall dining program at the forefront of trends and best practices and will:

  • Possess a track record of progressive leadership skills—both within areas directly relevant to BU Dining and the broader institution—and the ability to influence and manage strategic and organizational change.
  • Work in partnership with the client and management team, providing daily operational oversight and strategic advice and expertise in all things related to dining.
  • Have strong human resource and financial management skills with full P&L responsibility.
  • Have strong culinary skills with a focus on training and execution.
  • Possess an ability to build social capital and develop critical relationships throughout the University.
  • Bring a strong business sense and entrepreneurial skill set to the position.
  • Maintain a competitive outlook, constantly scanning for trends and evolving preferences that impact campus dining and student satisfaction.
  • Possess an understanding of organizational dynamics with an ability to build, retain and recruit a diverse and inclusive management team (60 managers & 600+ full and part-time employees and nearly 600 student workers) that empowers staff to reach personal and professional goals through a supportive work environment.
  • Focus on positive employee relations, succession planning and professional development.
  • Demonstrate knowledge of facilities management, including maintenance/housekeeping services, capital planning and renovations.
  • Demonstrate a high level of personal energy, professional ethics, and integrity.


  • Manage all facets of the account including retail sales, finance, human resources, and dining operations with full P&L accountability.
  • Drive retail and catering sales growth and profitability, while maintaining a hospitality centric program.
  • Develop short- and long-term operational strategies in partnership with client and senior team members to provide the leadership necessary for the successful design, development, and execution of that strategy to achieve measurable outcomes in a timely, cost-effective manner.
  • Create a culture of culinary excellence and customer service that embraces the diversity of Boston University.
  • Lead and manage a highly productive, motivated and driven team (60 managers & 600+ full and part-time employees and nearly 600 student workers) through strong communication, empowerment, reward and coaching techniques.
  • Maintain a close working relationship with partner groups in functional areas, including Safety/Risk, Sustainability, Dining and Retail Operations, Human Resources, Finance, Marketing, Supply Chain and Compliance.
  • Partner with the business unit leaders and other key stakeholders to drive change and implement new business processes.


  • Bachelor's degree required; Master's degree preferred.
  • Minimum of 10-12 years of large scale, progressively responsible, successful experience in general management with full P&L responsibility - food or retail service sector preferred.
  • High volume and Higher Education experience, minimum of $50M TMV in previous work history.
  • Proven leadership and experience with managing effective client relationships that are high, wide and deep.
  • Established competencies in improving the customer service experience in a large residential dining program.
  • Recognized as a leader in culinary execution.
  • Demonstrated leadership skills with a broad knowledge of management practices and good business analysis/project management skills.
  • Demonstrated ability to grasp a large, complex, matrix-oriented global business at a base level and use this understanding to set overall strategy and drive business process improvement.
  • Demonstrated business savvy to effectively communicate and work with other executives in support of achieving business and systems goals.
  • Strong business planning skills to execute strategic projects with implications for business areas with rapidly evolving business processes. Must possess a balanced perspective on strategic and tactical issues.
  • Proven ability to manage numerous projects, as well as resources, remotely in a highly dispersed organization.
  • Proven ability to select top talent and create an inclusive environment that promotes initiative, innovation, continual learning, and the development of key personnel for future advancement.
  • Excellent communication and presentation skills with a wide range of audiences including client, front line managers and C-level leaders.


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