Leads the strategic development and implementation of the Dining Services program, including budgets, policies, meal plans, retail, and catering. Contact with any questions related to operations. 

Contact for questions regarding student meal plan accounts, point of sales issues, payroll and onboarding of staff.

Assists with overseeing the Dining Services program, including staff training and development, with a focus on retail operations. 

Manages residential dining services and operations. Contact with questions about front-of-house issues.

Responsible for food, equipment, and disposables purchasing, and for maintaining the Cbord menu management system. Contact for any dining-related purchasing needs.

Assists the Retail Manager with a focus on evening retail operations and menu development. Contact for any customer service concerns at the retail locations, or with suggestions for menu options.

Oversees daily catering operations. Contact for questions regarding food delivery on campus.

Responsible for overseeing and training our team of chefs and cooks, developing new recipes, building menus, and management of kitchen operations. Contact with any questions or suggestions related to food options or menus.

Works with the Residential Manager in all aspects of service associated with the residential dining operations. Contact for special diet/allergy issues and other food related issues.

Plans and manages all services, production, and personnel for campus retail dining locations at the College. Contact for questions regarding customer service, food quality, or product availability at campus retail dining locations.

Assists the Executive Chef with overseeing culinary staff, researches recipes, and assists with menu writing. Please feel free to reach out with any menu suggestions or family recipes.

Provides support to the Administrative Manager and the Catering Manager. Contact for questions regarding accounts payable and receivable.