Dining and Nutrition Management Services

The College seeks a qualified contractor to assume full responsibility for on‑site cafeteria and food‑service operations, including menu planning, staff hiring and training, financial management, marketing, and compliance with nutrition and safety standards. The contract is a cost‑reimbursement plus fixed‑fee arrangement for a five‑year base period with four one‑year options, covering multiple dining locations, vending, catering, and summer conference services. • Provide all management, personnel, food products, supplies, equipment, and technical support for the College’s dining facilities (Great Room, Solomon’s Kitchen, Brew’d Awakening, Grab & Go, catering, etc.). • Deliver “All‑You‑Can‑Eat” meal plans and retail food operations, meeting detailed food‑specification standards (USDA‑grade meats, fresh produce, scratch‑baked items). • Manage hiring, training, supervision, and uniform compliance of food‑service staff; encourage student‑employment opportunities. • Maintain financial accountability, produce regular accounting reports, and submit price adjustments annually. • Develop and execute annual marketing plans and promotional materials; support point‑of‑sale marketing. • Participate in campus sustainability and recycling programs; handle equipment maintenance, small‑wares replacement, and transportation logistics. • Ensure compliance with health, safety, and environmental regulations; provide first‑aid equipment and emergency‑response capabilities. • Coordinate closely with the College’s Contract Services Project Manager and attend regular food‑committee meetings.