New director of USC hospitality announced

Senior Associate Director Dirk de Jong was promoted to director.

Dirk de Jong has been promoted to director of hospitality at the University of Southern California, in Los Angeles. De Jong will oversee the USC Radisson Hotel as the general manager as well as the USC hospitality restaurant division and USC hospitality special events and catering.

A member of the Auxiliary Services team since 2014, De Jong most recently served as senior associate director of USC hospitality, where he was responsible for all University Park Campus retail operations, purchasing, systems and the compliance office. He has held several positions within the department, including hospitality systems manager and senior manager operations for the Commons. According to the university’s announcement, his accomplishments include managing close to $20 million in volume annually across 18 venues, more than $17 million in annual purchases, opening 16 new venues and rebranding three, as well as oversight of implementation of new front- and back-of-house systems.

De Jong holds a bachelor’s degree in hotel management from Stenden University, in the Netherlands, and an executive MBA from USC. His hospitality experience is extensive, having held positions with Holland America Line, InterContinental Hotels Group and The Carlson Rezidor Hotel Group prior to joining the team at USC. In 2008, de Jong received the university’s Annual Auxiliary Services Award and in 2014, the Excellence in Leadership Award.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources