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Director Dining Finance and Procurement

Tufts University
Somerville, USA
Full-time
Senior Level
Hybrid
USD 118800-178200 yearly
Discovered 1 months ago

Full Job Posting

  • Strategic Leadership & Cross-Functional Collaboration Serves as senior financial and procurement leader for Dining Services, providing operationally grounded financial strategy for complex, multi-unit food service enterprise. Partner with the University Budget Center to ensure Dining’s financial plans with institutional frameworks while ensuring budgets reflect the unique cost structures, production cycles, and revenue dynamics of self-operated dining. Lead cross-functional collaboration with operations, culinary, sustainability, campus IT and other stakeholders to integrate financial, procurement, and technology strategies. Provide direct supervision, coaching, and performance management for Accounting Coordinator, Business Dining Administrator, and other finance, procurement and administrative staff, ensuring strong internal controls, data integrity, and effective workflow management. Foster a culture of accountability, professional development, and continuous improvement across all reporting units.
  • Financial Planning, Budgeting & Analysis Direct the development of Dining’s operational budgets using foodservice-specific data, including recipe costing, production volumes, inventory cycles, labor models, and revenue forecasts. Integrate Dining’s budgets and forecasts into the university’s central budgeting process, ensuring alignment on assumptions, methodologies, and reporting timelines. Conduct forecasting, variance analysis, menu-drive cost modeling, and long-term financial planning. Provide contextualized financial insights to central finance partners, explaining variances drive by menu mix, commodity markets, student demand patterns, and operational realities.
  • Accounting, Reporting, Meal Plan & Cash Systems Oversight Oversee accounting operations, including revenue tracking, expense management, month-end close, and reconciliation process. Manage financial operations for meal plans and debit plans, including revenue recognition, plan utilization, and reconciliation with campus card systems. Ensure accuracy and compliance in cash handling, POS reporting, and financial integrations with university systems. Maintain strong internal controls for cash, inventory, and financial transactions in accordance with university accounting standards and audit requirements
  • Procurement Strategy & Supply-Chain Management Develop and execute a comprehensive procurement strategy supporting quality, cost control, sustainability, and operational efficiency. Lead sourcing, competitive bidding, RFP’s, contract negotiations, and vendor relationship management for food, supplies, equipment, and services. Oversee production management system, par levels and ordering processes to reduce waste and prevent stockouts. Ensure procurement data accuracy, invoice reconciliation, and integration with financial systems. Manage commodity risk, product quality, and technology tools that support procurement and inventory workflows.
  • Sustainability, Compliance, & Food Safety Ensure compliance with university policies, local ordinances, and federal regulations. Lead sustainability initiatives, including local sourcing, environmentally preferred purchasing, and waste-reduction strategies. Maintain documentation for food safety, allergen management, and traceability requirements.
  • Bachelor’s degree in accounting, business, finance, supply chain management, hospitality, or related field.
  • 7-10 years of progressively responsible experience in financial management, procurement, supply chain, or foodservice operations.
  • Leadership experience supervising professional staff.
  • Expertise in budgeting, forecasting, and financial modeling for multi-unit operations.
  • Strong procurement and contract negotiation skills.
  • Experience with foodservice inventory and procurement systems (e.g., FoodPro or CBORD.)
  • Proficiency with enterprise financial systems, POS integrations, and advanced Excel.
  • Knowledge of internal controls, audit requirements, and university financial policies.
  • Understanding of food safety, traceability, and regulatory compliance.
  • Ability to communicate financial insights clearly to non-financial stakeholders.
  • Master’s degree in business, finance, supply chain or related field.
  • Professional certifications such as CPA, CMA, CSCP, SPSM, or CPPB.
  • Experience in higher education or large self-operated dining programs.
  • Familiarity with menu engineering and recipe costing.
  • Experience integrating POS, inventory and financial systems.
  • Experience with RFP development, sustainability-focuses procurement, and long-range financial planning.
  • Knowledge of commodity markets and supply-chain risk management.
  • Strong project management and experience with change management in complex or unionized environments.

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