Opening - Director, Dining and Retail Food Services
The Director of Dining and Retail Food Services provides strategic leadership and operational oversight for Rhode Island College’s comprehensive dining and retail food service program, including campus dining, cafés, catering, meal plans, convenience retail, vending, and special event concessions. The Director oversees financial planning, purchasing, personnel management, staff development, facilities planning, and food safety compliance while delivering high-quality, customer-focused services that meet the diverse nutritional and dietary needs of the College community. As the College’s primary resource on food and hospitality services, the Director advances innovative, financially responsible programs that enhance the campus experience, support student success, and align with the College’s mission and strategic goals.