Shane Collins serves as the Executive Director of University Dining, a role he has
held since October 2024. He has been part of University Dining since November 2016,
serving in a variety of leadership roles. In his current position, Shane provides
strategic and operational leadership for all University Dining.
His responsibilities include overseeing seven internal departments focused on the “three Ps,” people, process and production, to deliver operational and service excellence for the students, faculty and staff who dine on campus each day. He is deeply committed to developing others and believes strong operations begin with strong teams.
With more than 20 years of experience in higher education dining across four universities, Shane brings a broad and practical perspective to his work. His career began as a student assistant washing dishes at Valdosta State University, where he earned a bachelor’s degree in communications.
Outside of work, Shane enjoys camping and hiking with his family and finds working
with his hands both therapeutic and rewarding.
Clayton Knapp
Culinary Director
Clayton Knapp serves as the Culinary Director and joined the University Dining team
in 2025. In his current role, Clayton provides culinary direction and leadership across
University Dining, focusing on elevating the overall dining experience. He is passionate
about fostering a high-energy, team-focused culture built on strong morale, collaboration
and culinary excellence.
With 25 years of experience spanning country clubs, fine dining, higher education
and healthcare, Clayton brings a broad and well-rounded perspective to his work. He
is a graduate of two culinary schools and is known for his dedication to craftsmanship
and quality.
Outside of work, Clayton enjoys refining some of his most treasured culinary crafts, including BBQ, Neapolitan pizza and New York–style pizza.
Phelicia Gibbons
Director of Operations - Kennesaw Residential
Phelicia Gibbons serves as the Director of Residential Dining on the Kennesaw Campus.
She has been part of Kennesaw State University Dining since the beginning of her career
in higher education dining, joining the university in the early stages of her professional
journey.
In her current role, Phelicia oversees residential dining operations, leads staff
development initiatives and ensures a high-quality dining experience for students
and guests. With more than 20 years of experience in the food service industry, she
is deeply committed to service excellence and team leadership. She values the daily
interaction her role provides with guests and takes pride in coaching and mentoring
her team.
A graduate of Georgia Southern University, Phelicia began her career at Kennesaw State University, where she spent five years working with Sodexo. She then continued her professional journey at Spelman College, serving as Assistant Director for seven years and further developing her operational leadership and guest experience expertise. Phelicia returned to KSU in 2017, was promoted to Associate Director and tasked with opening High Point Café in 2022, and advanced to her current position with oversight of The Commons and High Point Cafe in 2025.
Outside of work, Phelicia enjoys spending time with her family, reading and listening
to music.
Carl Jones
Director of Operations - Kennesaw Retail
Carl Jones serves as the Director of Retail Dining Operations, where he oversees national
brand dining locations on the Kennesaw Campus. He has been part of the University
System of Georgia since 2015.
In his current role, Carl provides operational leadership for retail dining operations,
ensuring consistency, quality and strong brand partnerships across campus locations.
Carl began his career with the University System of Georgia as an Assistant Operations
Manager at Georgia Southern University. He moved to Kennesaw State University in July
2017, serving as the Operations Manager of Chick-fil-A on the Kennesaw Campus. He
later advanced to Assistant Director of Retail before stepping into his current role.
Outside of work, Carl enjoys reading, working out and attending live music events.
Sasha Brooks
Director of Operations - Marietta Campus
Sasha Books serves as the Director of Dining Operations at the Marietta Campus. She
has been part of Kennesaw State University Dining since the summer of 2005, supporting
dining services through contractor partnerships.
In her current role, Sasha oversees all aspects of campus dining operations, including
strategic planning, operational management and customer satisfaction. She is committed
to delivering high-quality dining experiences, implementing innovative solutions and
promoting sustainability to enhance campus life and support student success.
With more than 20 years of experience in higher education dining, Sasha brings deep
expertise in hospitality and food service leadership and a strong understanding of
campus dining operations.
Outside of work, Sasha enjoys staying active by taking regular walks and cycling.
Valerie McKinney
Associate Director of Hospitality Services
Valerie McKinney serves as the Associate Director of Hospitality Services, leading
strategic initiatives that elevate campus dining, catering and hospitality experiences.
With over 20 years of leadership in hospitality operations, Valerie specializes in
financial management, vendor partnerships, event execution and organizational development
within the hospitality industry.
She holds a Bachelor of Business Administration and is pursuing a Master of Science
in Leadership Development. Guided by a passion for cultivating people and processes,
Valerie is dedicated to fostering excellence, connection and meaningful service across
the KSU community.
Margie Acuff
Director of Systems and Administration
Margie Acuff serves as the Director of Systems and Administration. She has been part
of University Dining for nearly 11 years, beginning her career in the department as
a pastry chef.
In her current role, Margie provides leadership and oversight for meal plans, contracts
and technology that support and enhance University Dining's service and efficiency.
Her diverse background within the department allows her to bring a well-rounded perspective
to process improvement and operational support.
Over the course of her career with University Dining, Margie has grown her expertise through hands-on experience and by contributing to a wide range of initiatives that support the department’s success.
Outside of work, Margie enjoys spending time outdoors with her family, practicing
archery and relaxing with a good foreign drama series.
Martha Anderson
Director of Business Services
Martha Anderson serves as the Director of Business Services for University Dining, a role she has held since 2023. In this position, she oversees safety, facilities, fiscal, and capital planning along with our standards and engagement team which all play an intricate role in KSU’s operational effectiveness. Her work advances the University’s strategic priorities by promoting operational consistency, fiscal accountability and service excellence across dining operations on both campuses.
Prior to joining KSU, Ms. Anderson spent more than a decade in corporate roles and
an additional decade serving in city government and higher education, including roles
at Clark Atlanta University, Morehouse College and Emory University, where she held
leadership positions in integrated facilities operations and management. She previously
served as the Deputy Director of General Services for the City of South Fulton, Georgia,
overseeing capital planning, maintenance operations, vendor management and service
delivery for a diverse portfolio of public buildings.
Ms. Anderson holds a Master of Business Administration and a Bachelor of Applied Science
in Supply Chain Logistics from Kennesaw State University, and she is currently pursuing
a Doctor of Public Administration (DPA) at Valdosta State University. A proud U.S.
Army Veteran, she brings a mission-focused, servant-leadership approach to every aspect
of her work.
Ms. Anderson is deeply committed to professional development, ethical governance and
strengthening the people-centered culture within University Dining. Outside of work,
she enjoys mentoring emerging leaders, developing creative projects and spending quality
time with her granddaughter and family.
