The Manager of Dining, Food and Catering Services provides financial, administrative, and operational leadership for UTSI dining and catering services. The position establishes the direction of food-service offerings, menus, pricing, service standards, purchasing, inventory controls, and customer-experience initiatives. The manager develops and manages the dining budget, analyzes financial and operational performance, advises UTSI leadership, and directly supervises the Dining Hall Operations Supervisor and an additional dining employee.

Required Qualifications

• Education: High school diploma or GED.

• Experience: Four years of experience in the cooking industry. Relevant experience may include progressively responsible work in food-service, restaurant, hospitality, catering, or dining operations involving employee supervision, purchasing, budgeting or cost control, and menu or service decisions. Supervisory and leadership experience is required.

• Knowledge, Skills, and Abilities: Knowledge of food-service operations, menu planning, food production, catering, budgeting, pricing, purchasing, inventory management, food safety, sanitation, and supervision. Skill in analyzing financial and operational information, evaluating vendors, using applicable business systems, and communicating with varied audiences. Ability to establish priorities, make sound decisions, direct implementation, and manage multiple demands. ServSafe Food Handler and ServSafe Food Protection Manager certifications are required upon hire or within the first week of service as part of onboarding.

Preferred Qualifications

• Education: Associate’s or bachelor’s degree in hospitality management, culinary arts, food-service management, business administration, or a related field.

• Experience: Experience leading institutional, commercial, or campus dining operations and managing budgets, vendors, catering services, and operational-improvement initiatives.

ServSafe Food Handler Certification required upon hire or within the first week of service as part of onboarding. ServSafe Food Protection Manager Certification required upon hire or within the first week of service as part of onboarding.

• Knowledge, Skills, and Abilities: Knowledge of multi-service food operations; skill in developing forecasts, performance measures, and business cases; and ability to develop revenue opportunities while balancing affordability, quality, and institutional objectives.

Work Location

• Location: University of Tennessee Space Institute, Tullahoma, Tennessee

• Work arrangement: Onsite. This position requires work in both office and commercial-kitchen environments. Hours may vary, and occasional evening or weekend work may be required to support catering and campus events.

 

Compensation and Benefits

• UT market range: MR09 - insert current market range

• Anticipated hiring range: To be determined

• Find more information on the UT Market Range structure here

• Find more information on UT Benefits here

 

Application Instructions

To express interest, please submit an application with the following attachments:

• Resume 

 

To be assured of full consideration, completed applications with all requested materials should be submitted on or before 11/3/2026.

 

About the University of Tennessee Space Institute

The University of Tennessee Space Institute is a research, education, and innovation center located on the University of Tennessee, Knoxville campus in Tullahoma, Tennessee, near Arnold Engineering Development Complex. UTSI prepares engineers and scientists to advance the aerospace and defense sectors while supporting research, workforce development, and the University’s land-grant mission.

• Dining Strategy, Menu Direction, and Service Development - Develops short- and long-term plans; establishes the food-service model, menus, recipes, portions, schedules, catering options, quality standards, and customer-service expectations; and directs approved improvements. (30%)

• Financial Management, Pricing, and Performance Analysis - Develops and manages the operating budget, revenue projections, food-cost targets, expenditure plans, and pricing recommendations; analyzes financial and operational performance; approves expenditures within delegated authority; and advises leadership on resources and sustainability. (25%)

• Procurement, Vendor Management, and Inventory Strategy - Establishes purchasing and inventory-control strategy; evaluates vendors, pricing, quality, and delivery performance; directs vendor arrangements; establishes controls and product standards; and plans for equipment and facility needs. (20%)

• Operational Oversight, Compliance, and Risk Management - Establishes and monitors food-safety, sanitation, allergen, workplace-safety, cash-handling, recordkeeping, and emergency procedures; reviews inspections and incidents; and directs corrective action. (15%)

• Leadership, Supervision, and Institutional Coordination - Directly supervises assigned dining positions, establishes staffing plans and performance expectations, coordinates event and catering requirements, represents Dining Services, and directs continuous improvement. (10%)