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Assistant Director of Vendor Management (Food Services)
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Posting Summary
Job Title
Assistant Director of Vendor Management (Food Services)
Division
Division of Finance & Administration
Department
Office of Business & Auxiliary Services
Work Status
Full Time
Position Category
Staff
FLSA
Exempt
Pay Range
Exempt
Salary Range
$110,000 - $135,000
Fund Source
Auxiliary
Job Summary
Morgan State University (Morgan) is seeking a proven leader as the new Assistant Director of Vendor Management. The Assistant Director will bring an innovative, trendsetting approach, serve as a liaison and point of contact between the University and dining partner to ensure that contractual commitments are fulfilled. The Assistant Director will also oversee a first-class dining experience for the university community. This includes overseeing dining partner servicing of two dining halls, which caters to over 11,000 students, including 5,000 residential students and 2,500 faculty and staff.
Responsibilities include ensuring food quality, delivering excellent customer service, and effectively managing assigned operations. The Assistant Director of Vendor Management will play a key role in maintaining customer satisfaction and fostering retention by implementing business practices that aligns with Morgan’s values and mission, as well as those of its brand partners. Additionally, this position supports revenue growth and profitability by optimizing services and identifying expansion opportunities.
Responsibilities include ensuring food quality, delivering excellent customer service, and effectively managing assigned operations. The Assistant Director of Vendor Management will play a key role in maintaining customer satisfaction and fostering retention by implementing business practices that aligns with Morgan’s values and mission, as well as those of its brand partners. Additionally, this position supports revenue growth and profitability by optimizing services and identifying expansion opportunities.
Job Duties
Duties & Responsibilities:
- To develop, forecast, and manage all aspects of the University dining and vending
programs for operations of the food services contracts and facilities, to include catering,
concessions, on campus vending machines, dining dollars, inventory control, meal plan
pricing, pouring rights, procurement, retail structure, routine maintenance, and overall
contract management for compliance and future development. - Monitor all aspects of service delivery for structure and contract compliance, including
customer service for Dining Service facilities to students and the Morgan community. - Manage a flexible work schedule that accommodates weekends, some holidays, and special events, such as athletic events and Commencement.
- Review Executive Catering requests for Presidential and other special events in collaboration with the hospitality and catering teams.
- Conduct and document daily inspections of dining facilities and operations. Conduct weekly reviews of sanitation reports and vendor inspections to determine and assess
compliance responsibilities and necessary corrections. - Attend regularly scheduled management team meetings with the vendor to maintain and document operational management of dining operations.
- Provide fiscal, facility, and operational management of all dining areas, including monitoring of capital spending.
- Participate in the planning and execution of the proposed and approved renovation
projects, including the construction of dining facilities and contract negotiations with the
dining partner. Oversee construction projects and liaise between the vendor and
facilities management. - Oversee food service operations in conjunction with the contracted dining services
provider, including management of dining plans and other food operations on campus,
while ensuring quality customer service for all aspects of dining services. - Measure the contracted dining services provider’s performance in all areas through
campus-wide surveys, including overall program execution, food and beverage quality
and fulfillment, customer service experience, and asset maintenance and upkeep. - Develop strategies to improve technology, enhance customer service, and improve
campus operations by incorporating appropriate Service Level Agreements (SLA) and
Key Performance Indicators (KPI) for each vendor agreement. - Actively seek feedback from individual students, focus groups, and students
organizations, as well as with faculty, staff, and key stakeholders, always seeking to
improve the customer experience, drive satisfaction, and increase revenue. - Continually review contracts to ensure the terms and conditions are being met and
maintained by vendors. - Perform other duties as assigned.
Requested Minimum Qualifications
Education: Bachelor’s
The successful candidate must have a Bachelors Degree in Business Management, Finance, Hospitality, or a related field from an accredited college or university.
Experience:
At least five (5) years of professional experience managing vendor relations, contracts, RFP procurement or formal solicitation specific to cafeteria and catering services in a mid to large contracted food-service operation.
Consideration:
Consideration may be given to applicants who have extensive years of experience, nine (9) or more years of managerial experience as listed above, in lieu of having a Bachelors Degree.
The successful candidate must have a Bachelors Degree in Business Management, Finance, Hospitality, or a related field from an accredited college or university.
Experience:
At least five (5) years of professional experience managing vendor relations, contracts, RFP procurement or formal solicitation specific to cafeteria and catering services in a mid to large contracted food-service operation.
Consideration:
Consideration may be given to applicants who have extensive years of experience, nine (9) or more years of managerial experience as listed above, in lieu of having a Bachelors Degree.
Other Preferences for Consideration
Preferences:
- 15+ years of managerial experience as a Food Service Manager in a large contracted university food-service operation.
- Licensure/Certification: Vendor relationship-specific certifications, such as Certified Vendor Management Expert (CVME); Project management certifications such as Project Management Professional (PMP) or Certified Associate in Project Management (CAPM)
Knowledge, Skills & Abilities
- Knowledgeable of all food handling procedures.
- Familiarity with kitchen equipment necessary for food-service operations.
- Serve-Safe trained, and other food service-related licenses.
Posting Detail Information
Posting Number
ST01534
Number of Vacancies
1
Job Open Date
12/03/2025
Application Review Date
Job Close Date
01/03/2026
Special Instructions to Applicant
Please enter two professional reference contacts in the References page of the application.
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