Manager of University Dining Services 535221

OSU-Stillwater

Tonishia Van Pelt, tonishia.van_pelt@okstate.edu

Monday through Friday, 8:00am-5:00pm with occasional evenings and weekends.

Regular Continuous/Until Further Notice

$55000 - $70000

Salary

For full consideration, please include a resume, cover letter and contact information for three professional references.

The Bennett Manager of University Dining Services (UDS) provides strategic, financial, and operational leadership for all dining operations within the Oklahoma State University Bennett Dining and the satellite locations. The position oversees five dining units, including one convenience store, three satellite locations, and one self-branded dining concept, ensuring high-quality service, operational efficiency, and customer satisfaction across all locations.

The Bennett Manager is responsible for daily operations, financial performance, staffing, food quality, sanitation, inventory control, and customer service for all assigned units. The position manages an annual operating budget exceeding $1.5 million. Responsibilities include supervising management staff, monitoring financial and operational performance, ensuring compliance with university standards, and supporting long-term operational sustainability. Oversee the production of grab-and-go sandwiches and wraps for Dining Services.

This role collaborates closely with Dining Services leadership and campus partners to support university initiatives, enhance the student dining experience, and promote a culture of accountability, teamwork, and continuous improvement.

This position requires the ability to stand and remain active for extended periods and to lift up to 50 pounds as needed to support dining operations and event logistics. Early morning, evening, holiday, and weekend hours may be required based on operational demands and special events.

• High School/GED (degree must be conferred on or before agreed upon start date)

• Four years of related work experience.

  Post-secondary education may be substituted for years of experience.

• Bachelor's

  Hotel and Restaurant, Nutrition or Business or related

• Four years of progressively responsible experience in food management.

This individual must possess skills in employee development, training, scheduling, hiring and staffing. Must be able to work with all ages and educational backgrounds. Knowledge of principles and methods consistent with purchasing, service, business and human resource management. Must possess strong interpersonal and customer relation skills. Demonstrate good leadership skills, good interpersonal skills, and excellent communication skills. Computer knowledge a must.  

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