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Lead Dining Manager

Requisition Number:

18141

Location:

Boulder, CO

Employment Type:

University Staff

Schedule:

Full-Time

Posting Close Date:

22-May-2019

Job Summary

The purpose for this Lead Dining Manager is to provide administrative leadership for personnel, management of fiscal resources, food production, hiring, training, purchasing, inventory, quality standards and health/safety compliance for a multi-faceted dining operation. Provide flexible and responsive customer service in all operations within unit structure. Responsible for effective communication and role modeling as it relates to staff hiring, training, accountability and performance assessment. Administer and implement policies and procedures as directed by Housing & Dining Services and the university.

Who We Are

As we dedicate ourselves to the university’s strategic direction, we in HDS create an inclusive and supportive holistic experience that will inspire our students to thrive and fulfill their potential.

What Your Key Responsibilities Will Be

Personnel 
  • Hire, train, coach and evaluate performance of a high turnover, multi-language staff including student employees and assigned production staff. 
  • Develop and deliver quality training through formal sessions and on-the-job formats. 
  • Ensure effective staff training due to production and service adjustments to increase retention rate. 
  • Facilitate job postings for student employees through appropriate media sources. 
  • Develop hiring processes to include but not limited to; interview questions, employment screening, basic expectations and scheduling. 
  • Develop and maintain student employee onboarding procedures; including completion of all HR paperwork, facility orientation, completion of all pre-employment trainings to include; discrimination and harassment training, DI&E food safety, emergency protocol and employee guidelines. Track completion for all staff members. 
  • Facilitate and implement student employee recognition program designed to create a positive work environment with a focus on keeping student staff engagement. 
  • Design, prepare, and disseminate written procedures and updates to multi-lingual, high turnover production, and student staff. 
  • Ensure timely, accurate and thorough performance reviews for all staff. 
  • Develop complex, weekly staff schedule based on production forecasts, available staff and production demands for approximately 80 full-time classified employees, 225 student employees. 
  • Provide direct supervision to three or more full-time university staff members. 
  • Prepare and submit timely, accurate payroll records for assigned personnel operations. 
  • Assign unit liaisons for marketing and A9 and food safety. Acting liaison for unit Target Solutions. 
  • Develop and implement ongoing training program for both FTE and student staff members to include but not limited to: courtesy stand, safety and sanitation, shift opening and closing procedures. 
  • Participate in building community on campus by attending various departmental meetings and meeting with student groups on a regular basis.  
  • Work with internal and external partners in the planning and implementation of all special events to include set up and break down. 
  • Ensure that all special events calendars and marketing material are up to date and accurate.

Quality Control, Safety and Service
  • Plan and supervise effective meal service in high volume dining operation with multiple food service venues. 
  • Ensure facilities are staffed and presentable and ready for meal periods. Research and recommend modification to menu development, food products, and production systems based on customer feedback. 
  • Ensure that all food safety documentation and temperatures are completed at specified intervals per department guidelines. 
  • Ensure that all department marketing material including A9® identified signage is current, accurate and that all material is in good condition. 
  • Ensure that all venue boards and digital media is in working order.  Assist in the development, implementation and monitoring of quality standards. Supervise dishwashing, pots, pans and equipment cleaning.
  • Instruct staff on scheduled cleaning of operational areas including equipment, facility, and storage and receiving areas. 
  • Ensure food production meets/exceeds HACCP standards. 
  • Ensure safe/injury free work environment. Implement accident prevention programs. Train personnel on sanitation and safety issues. 
  • Train personnel on safe use of equipment and cleaning chemicals through designated channels. 
  • Ensure that facility is open during posted meal hours.

Production Administration
  • Complete production analysis and forecasting through identification of food, paper, supplies and kitchen utensils to be used for meals and cash operations. 
  • Inventory and order assigned food and supply products in a timely manner ensuring quality service are maintained. Verify food and supplies received. 
  • Ensure daily updates and information with staff regarding quantity, portion size, cooking time, temperature, oven space and workload to ensure quality service. 
  • Record yield counts of leftovers, waste and other pertinent information. 
  • Maintain production-related records on CBORD food management system to ensure quality production forecasting, food ordering, and efficient use of fiscal resources. 
  • Participate in yearly assessment of kitchen equipment of the dining center for the purpose of redesigning the production area or replacement of production and/or service equipment. 
  • Develop operating procedures and processes in order for the unit to function like a restaurant—different than a residential food service.

Administrative Support
  • Ensure timely accurate ordering and invoice control.Assist in the design, product research, costing and implementation of new food service concepts including cash operations, carry-out services, catering and creative food programs. 
  • Participate in developing unit’s budget and monitor budget monthly. 
  • Assist with the development and implementation of the department’s strategic plan, long and short range goals and action plans.  
  • Recommend staffing modifications based on production demands, staff availability and design of new operations/services. Work closely with staff in promoting a positive image for Dining Services. 
  • Analyze reports and monthly accounting statements. Ensure timely and accurate entry of production data to CBORD system. 
  • Approve invoices for payment. 
  • Once every five years, work with facility planning and the budget office within the department to develop a new concept and complete a face lift of the unit of responsibility. 
  • Track financial reports addressing food and labor expenses for purposes of tracking expenditures to aid in controlling costs. 
  • Generate new revenues by looking at ways to increase cash sales, off-campus meal sales, as well as Munch Money and Campus Cash usage.

What We Can Offer

Anticipated Starting Salary is $52,500.

Benefits

The University of Colorado offers excellent benefits, including medical, dental, retirement, paid time off, tuition benefit and ECO Pass. The University of Colorado Boulder is one of the largest employers in Boulder County and offers an inspiring higher education environment. Learn more about the University of Colorado Boulder.

Be Statements

Be Authentic. Be Dynamic. Be Boulder.

What We Require

  • Bachelor’s Degree in hotel/restaurant/institutional management, dietetics or nutrition. Full-time work experience may substitue for a bachelor's degree on a year-for-year basis.
  • Five years experience required in food service management. 

What We Would Like You To Have

  • Knowledge of computer systems as related to food service is beneficial.  
  • 3 years high volume university food service experience.

Special Instructions

To apply, please submit the following materials: 
  1. A current resume. 
  2. A cover letter that specifically addresses how your background and experience align with the requirements, qualifications and responsibilities of the position. 

You will not be asked to upload references at this time. 

Please apply by May 22, 2019 for consideration. 

Note: Application materials will not be accepted via email. For consideration, applications must be submitted through CU Boulder Jobs. 

Essential Services

This position is designated “essential services.” The incumbent is required to respond to requests for work during campus emergencies (snow, wind, rain, flood and any other natural or man-made event) and report to work for his / her regularly assigned shift during emergency campus closures. 

Posting Contact Name: Boulder Campus Human Resources

Posting Contact Email: recruiting@colorado.edu

The University of Colorado is an Equal Opportunity/Affirmative Action employer