Fast Facts

Fordham University is seeking a Director of Dining Business Operations and Contract Management to oversee dining service contracts and enhance student satisfaction across its multiple campuses in New York City.

Responsibilities: Key responsibilities include evaluating contractor performance, developing strategies for student satisfaction, analyzing financial data, and ensuring compliance with dining contracts.

Skills: Candidates should possess knowledge of dining contracts, strong communication skills, familiarity with contract management systems, financial modeling, and the ability to build collaborative relationships.

Qualifications: A Bachelor's degree and at least 4 years of relevant experience are required, preferably with experience collaborating across departments.

Location: The position is based in New York, New York, USA with no remote option.

Compensation: $119500 - $139500 / Annually

Director of Dining Business Operations and Contract Management

Food Service, Rose Hill, Lincoln Center, Westchester

Fordham University

Fordham University has an excellent reputation as a dynamic institution located in New York City. Founded in 1841, Fordham enrolls more than 16,000 undergraduate and graduate students in its 9 Colleges and Schools. 

• Fordham University offers a comprehensive and competitive benefits package to its employees, which includes medical, dental, vision, life, and disability insurance.
• We offer tuition remission  for employees and their dependents 
• A generous employer match towards a 403(b) retirement plan .
• As a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code (IRC), Fordham is considered a qualifying employer for the Public Service Loan Forgiveness  (PSLF) program, a federal program designed to forgive student loan debt for employees of certain public and certain nonprofit employers.
• As part of its work-life balance program, the University provides generous PTO including 15 vacation days, 12 sick days, 4 personal days, 6 summer Fridays, and holidays that include paid time off between Christmas and New year.  
• University employees have access to the  Employee Assistance Program  (EAP) . EAP provides no-cost, professional, and confidential services, to help employees and family members address a variety of personal, family, life, and work-related issues.

Position Summary

Reporting to the Associate Vice President for Student Affairs/Dean of Student Services with a dotted line report to the Vice President for Student Affairs, the Director of Dining Business Operations and Contract Management develops, coordinates and administers contracts for dining services at all venues across the Fordham campuses, serving as the primary point liaison with the contractor and monitoring the existing contract for compliance with terms and conditions.

Essential Functions        

• Evaluates and monitors contractor performance to determine the necessity for amendments, extension of the contract, and compliance with contractual obligations.
• Develops and implements strategies, in collaboration with the dining service provider and relevant University departments, to enhance student satisfaction with dining services and positively impact external rankings, including but not limited to The Princeton Review and Niche.com. This includes actively soliciting and analyzing student feedback, identifying areas for improvement based on ranking criteria, implementing initiatives to address student concerns and preferences, and ensuring effective communication of dining program strengths to relevant ranking bodies and prospective students and families.
• Analyzes and approves or rejects internal and/or contractor requests for deviations from contract specifications.
• Works collaboratively with the Finance Office to analyze price proposals, financial reports, and other data to determine reasonableness of prices; reviews and interprets contract provisions to achieve cost efficiencies and reductions where feasible.
• Assesses contractor service value and service reliability relative to cost; makes recommendations on future contracting of the department.
• Serves as primary liaison with contracting representatives to ensure compliance with contract specifications and resolution of problems and issues as they arise; arbitrates claims or complaints occurring in the performance of contracts.
• Monitors equipment repair and facility maintenance to maintain the department in good working order and to meet annual budgets in these areas.
• Represents University and dining interests in determining and executing facility renovations and/or new build-outs.
• Monitors compliance with Department of Health and Serve Safe regulations.
• Assists and/or provides input into the formulation, development, and/or revision of operating policies, procedures, and strategies for the University, as appropriate

Essential Functions Note

This list is not intended to be an exhaustive list.

The University may assign additional related duties as necessary.

Management Responsibilities  

Guides work of other employees who perform essentially the same work and/or student workers. Organizes, sets priorities, schedules and reviews work, but is generally not responsible for final decisions in hiring, performance management or compensation.

Additional Functions      

• Works with Strategic Sourcing on evaluating and selecting preferred catering partnerships.
• Works with campus stakeholders on catering policy creation and enforcement.

Required Qualifications: Education and Experience        

• Bachelor of Science degree and a minimum of 4 years of dining contract execution or business development experience, or an equivalent combination of education and experience.

Required Qualifications: Knowledge and Skills     

• Knowledge of dining contracts and specifications.
• Strong interpersonal and communication skills and the ability to work effectively with a wide range of constituencies in a diverse community.
• Familiarity with contract management systems, financial modeling tools, and university budgeting practices.
• Ability to analyze and interpret financial data and prepare financial reports, statements, and/or projections.
• Ability to analyze and solve problems.
• Ability to make administrative/procedural decisions and judgments.
• Knowledge of contract procurement policies.
• Skilled in organizing and coordinating people and tasks.
• Knowledge of costing, pricing, and food service methodologies.
• Skilled in negotiation and establishment of contractual arrangements for food and services.
• Ability to assess contract compliance and service quality.
• Ability to build relationships and establish collaborative partnerships across the institution.
• Commitment to serving a diverse student and employee population with cultural competence and sensitivity, and a thorough understanding and commitment to the mission of Fordham as the Jesuit University of New York.
• Successful candidates should have a knowledge of and commitment to the goals of Jesuit Education.

Preferred Qualifications 

• Demonstrated experience collaborating with Finance, Facilities, and Student Affairs to execute campus-wide service initiatives.

Minimum Starting Salary: $119,500

Maximum Starting Salary: $139,500

Note: Salary is commensurate with qualifications, experience, and skills.

START DATE: ASAP

APPLY HERE: https://careers.fordham.edu/postings/9364

ABOUT FORDHAM

Founded in 1841, Fordham is the Jesuit University of New York, offering an exceptional education distinguished by the Jesuit tradition to more than 16,000 students in its 9 colleges and schools. It has residential campuses in the Bronx and Manhattan, a campus in West Harrison, N.Y., the Louis Calder Center Biological Field Station in Armonk, N.Y., and the London Centre in the United Kingdom. 

Fordham University is committed to excellence through diversity and welcomes candidates of all backgrounds.

Fordham is an Equal Opportunity Employer – Veterans/Disabled and other protected categories