Randall Shelton Has Many Years Of Experience In Managing Food And Dining Services

Randall Shelton is a resourceful professional with many years of experience in administrative department. He was the Director of Dining Services in The Wichita State University, Wichita, Kansas where he directed all operational areas for a profit-oriented, cash and retail based $1.5 million dollar dining service department incorporated within a state university. His areas of responsibility included an upscale full-service cafeteria and deli, branded fast food concepts, catering department, and administrative office functions. He also supervised 8 management, 15 full-time, and 80 part-time staff members. He was responsible for administration and training, human resource management, policy and procedure development, budgeting, strategic planning, sales and marketing. In addition to this, he oversaw purchasing activities and menu/recipe development and campus events.

Randall Shelton has also served the prestigious position of Director of Dining Services at the Georgetown College, Kentucky. This is a private college with 1,800- students liberal Arts College in Central Kentucky. Here, he was responsible for all food services and auxiliary services and managed a $3 million budget and serve over 800,000 meals annually. He also worked with 9 supervisory personnel and supervised up to 90 skilled staff. The operational areas of his tasks include: Student dining hall, 4 fast food outlets, a bakery, catering services, athletic training table, various concessions, and a business/professional conference center, the Cincinnati Bengals Pro Football Training Camp, a historic inn and conference center. He was also responsible for the full range of human resource functions, purchasing, financial and budgeting, sales, and marketing. He was the member of management team over the bookstore, printing services, mail services, and housing.

After having experience of many years in managing food and dining services, Randall Shelton was offered the same position of Director of Housing and Food Services in Ohio University, Ohio. Here, he was responsible for all housing, food services, and auxiliary operations at a public 20,000 student institution in Southeastern Ohio. He managed a $52 million budget and a workforce consisting of 42 professional, 30 clerical, 200 full time full time skilled bargaining unit, and 700 students’ employees. Responsible for a physical plant consisting of 42 residence halls, student center, 5 large multi-unit dining centers, central commissary, campus events, and retail outlets. The position administers the student computing environment consisting of 4,500 computers in all residence hall rooms. His responsibilities also include the management and operation of the 82 channel cable television system, vending, laundry, parking, concessions, pre-school feeding.