Dining Systems Analyst

Position Purpose

Provides business systems analysis, technical support, and process for Dining Services, including the board plan operation and retail dining locations. This position ensures that dining technology solutions including point-of-sale systems, menu management, and connected kitchen equipment support operational excellence, data integrity, and service innovation. Serves as the primary liaison between Dining Services Leadership, Information Technology Systems (ITC), vendors, and end users.

Description

Required Qualifications - Education and Yrs Exp

Bachelors or equivalent combination of education and experience

Required Qualifications - Skills, Knowledge and Abilities

• Bachelor’s degree or equivalent combination of education and experience.
• Five years of experience in systems or workflow analysis, technology implementation, or process improvement.
• Experience with food service or retail technology systems (e.g., POS, menu management, digital signage, or kitchen automation).
• Strong analytical and problem-solving skills with the ability to document and communicate complex business processes.
• Proven ability to coordinate between technical and operational teams effectively.
• Must be willing to provide a consistent on-site presence, typically five days per week, with a standard minimum of 40 hours per week. Additional evening or weekend hours may be necessary to support system implementations, testing, or respond to urgent technical issues.

Preferred Qualifications

• Experience in higher education or large-scale dining operations.
• Proficiency in SQL, reporting tools, or systems query languages.
• Demonstrated project management ability and familiarity with system lifecycle methodologies.
• Commitment to customer service excellence, diversity, and continuous improvement.

Department Contact for Recruitment Inquiries

Campus Services HR

Department Contact Phone Number

6-3561

Department Contact for Cover Letter and Title

Heather Lascelle

Department Contact's Phone Number

6-1344

Equal Opportunity Employer

Dartmouth College is an equal opportunity employer under federal law. We prohibit discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, marital status, or any other legally protected status. Applications are welcome from all.

Background Check

Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, conduct review, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to Dartmouth College. A criminal conviction will not automatically disqualify an applicant from employment. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.

Is driving a vehicle (e.g. Dartmouth vehicle or off road vehicle, rental car, personal car) an essential function of this job?

Preferred, but not required

Special Instructions to Applicants

Dartmouth College has a Tobacco-Free Policy. Smoking and the use of tobacco-based products (including smokeless tobacco) are prohibited in all facilities, grounds, vehicles or other areas owned, operated or occupied by Dartmouth College with no exceptions. For details, please see our policy. https://policies.dartmouth.edu/policy/tobacco-free-policy

Additional Instructions

Key Accountabilities

Description

Business Analysis and Process Improvement

• Conducts detailed assessments of dining operational workflows relating to board plan, retail transactions, and menu management.
• Identifies process and system improvement opportunities aligned with Dining Services’ strategic goals.
• Defines and documents system and business requirements to ensure technology solutions meet operational needs.
• Designs and maintains reports and data extracts to support business decisions; partners with ITC or vendors as needed for complex reporting or analytics.

Percentage Of Time

25

Description

Systems Support, Upgrades, and Enhancements

• Serves as Dining’s functional lead for software platforms such as POS systems, meal plan management, menu and inventory systems, and digital signage.
• Oversee data standards and configuration to maintain information accuracy and consistency across Dining’s technology environment.
• Coordinates or manages projects involving software version upgrades, security changes, and system integrations with campus-wide systems.
• Develops and executes testing plans to validate new features, updates, and configurations before system rollout.
• Troubleshoots functional and technical issues in collaboration with ITC, vendors, and dining operational staff.
• Maintains detailed documentation of system architecture, configuration settings, and data interfaces.

Percentage Of Time

30

Description

Technical Innovation and Equipment Integration

• Evaluates and implements emerging technologies that enhance production efficiency, customer experience, or food safety.
• Provides ongoing technical guidance on hardware and software lifecycle management across dining venues.

Percentage Of Time

10

Description

Training, Communication, and Change Management

• Develops and delivers user training for new systems, upgrades, or business process changes.
• Prepare clear, accessible documentation and training materials for Dining staff at all levels.
• Ensures proactive communication about system updates, downtime, and procedural changes.
• Serves as an advocate for Dining Services’ technology needs within cross-departmental IT discussions.
• Maintains knowledge of current software and hardware systems applicable to Dining Services

Percentage Of Time

20

Description

Professionalism and Institutional Values

• Demonstrates professionalism and collaboration through effective communication and respect for diverse perspectives.
• Fosters an inclusive environment that supports the success of all members of the Dining Services community.
• Performs additional duties as assigned.

Percentage Of Time

10

Description

Culture and Employee Belonging

We are actively striving to make Campus Services a desired place to work in the Upper Valley, a place where people feel welcomed, where they can be their authentic selves, be heard, and feel accepted. We want this culture to be felt by those who receive our services. The way we treat one another should be the same way we treat our customers.

• Demonstrates a commitment to inclusion, and cultural awareness through actions, interactions, and communications with others.
• Participates in division wide CEB initiatives and training, including promotion of the 7 Principles (Empathy, Fairness, Dependability, Inclusivity, Consideration, Vulnerability and Respect)
• Collaborates, when appropriate, on other CEB-related initiatives within the division and College

Percentage Of Time

5

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Demonstrates professionalism and collegiality through actions, interactions, and communications with others appropriate to an environment that is welcoming to all.

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Performs other duties as assigned