Lead Manager Campus Dining & Hospitality
Requisition Number:
68898
Location:
Boulder, Colorado
City
Boulder
State
Colorado
Employment Type:
University Staff
Schedule:
Full-Time
Posting Close Date:
05-Jan-2026
Date Posted:
15-Dec-2025
Job Summary
CU Boulder encourages applications for a Lead Manager, Campus Dining and Hospitality! This role provides administrative leadership in the areas of personnel, operational financials, food production, hiring, training, purchasing, inventory, quality standards, and health/safety and compliance for dynamic campus dining operations. The Lead Manager provides flexible and responsive customer service in all areas of operations within their area of oversight and is responsible for timely and effective communication and role modeling as it relates to staff hiring, training, accountability, and performance assessment. This position also administers and implements policies and procedures as advised by Campus Dining and Hospitality, Student Life and the university.
CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities.
Who We Are
The Division of Student Life consists of 30 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder.
The work in Student Life supports all factors of the student experience, no matter what department a staff member may work in. This includes where students live, eat, make friends, build professional skills and find help if they need it. Many departments provide involvement opportunities, educational resources and support services to help students find their community and build lifelong skills. Student Life also has shared services departments that support the work and staff of our student-facing areas, including areas like center for assessment, insight and research, business services, finance, employee experience, communication and marketing and technology solutions.
With over 900 staff members in the Division of Student Life, our diverse team is uniquely positioned to personalize the student experience and advocate for students, enhancing their success inside and outside the classroom.
Campus Dining & Hospitality
Campus Dining & Hospitality leads the industry with outstanding quality food and dining experiences. Campus venues include residential dining halls, catering and retail outlets with staff who strive to make each student's experience the best it can be. Serving about 3 million meals each year, Campus Dining & Hospitality is dedicated to expanding sustainability efforts and providing options to guests with dietary restrictions and allergens.
What Your Key Responsibilities Will Be
Personnel:
- Responsible for two or more Campus Dining and Hospitality operations to include but not limited to (grab-n-go, convenience store, bakery, coffee shop, restaurant, carts, all you care to eat operations, etc.). Provides support for hiring, training, and evaluation of high turnover, multi-language staff, including student, professional and temporary employees. Provide active managerial control through presence on the floor, production and service areas to supervise procedures and provide a high level of customer service and product quality and safety.
- Is visible and available to respond to both internal and external customer questions and comments.
- Ensures staff understand daily assignments and follow department processes and guidelines. Ensures that operations are open and maintained during posted service hours. Coach and evaluate performance of staff including professional and student employees. Ensure timely, accurate and thorough performance reviews for all staff.
- Develop and/or provide access to Campus Dining and Hospitality and university trainings as well as job specific training via on-the-job formats. Ensure all required staff trainings are completed as required. Balance training needs with operational business needs
- Ensure recruitment process for both full time and student employees is conducted in alignment with Divisional and Campus Dining and Hospitality process.
- Develop and/or maintain Divisional and Campus Dining and Hospitality full time staff onboarding procedures; including completion of all HR paperwork, facility orientation, completion of all pre-employment trainings to include; discrimination and harassment training, DI&E, A9, food safety, emergency protocol and employee guidelines. Track completion for all staff members.
- Facilitate and implement Divisional and Campus Dining and Hospitality student employee goals and directives as set by Campus Dining Student Employment Committee addressing the overall student employment experience from hire through graduation with a focus on skill development, engagement and retention.
- Design, prepare, and disseminate written procedures and updates to team
- Develop complex weekly staff schedule based on production forecasts and business needs for all assigned staff. Provide direct supervision to three or more full-time professional staff members.
- Prepare and submit timely, accurate payroll records for assigned operations.
- Assign or act as the unit liaison for marketing, A9, food safety, student employment and staff training.
- Develop, implement and/or maintain ongoing training program for all staff in assigned area 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, service and break down.
- Ensure that all special events calendars, marketing material are up to date and accurate.
Quality Control, Safety and Service:
- Plan, coordinate and supervise effective service in high volume dining operation with multiple service venues. Supervise front and back of house operations.
- Promotes a positive work environment and image for CDH and instills in team members
- 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, labor requirements and costs.
- Ensure that all food safety documentation and temperatures are completed at specified intervals per department guidelines. Take corrective action as necessary
- Ensure that all operational A9® identified signage is current and accurate.
- Supervise and update Nutrislice at the operational level for accuracy as well as venue boards and digital media
- Assist in the development, implementation and monitoring of quality standards.
- 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. Monitor and ensure timely and accurate leave reporting and communication regarding on the job injuries, FML and Family leave cases at unit level.
- Place facility work orders for furniture, fixtures and equipment as needed
- Ensure personnel on safe use of equipment and cleaning chemicals through designated channels.
Administration:
- Complete production analysis and forecasting needs of food and service goods to maintain business 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.
- Ensure timely, accurate ordering and invoice control.
- Recommend staffing modifications based on business demands, staff availability, and design of new operations/services
- Assist with the development and implementation of the department’s strategic plan, long and short range goals, and action plans
- Analyze operational reports to make business suggestions and decisions that align with the mission and vision and processes of Campus Dining and Hospitality
- Participates in developing the unit's budget and monitors budget monthly.
Other Duties as Assigned
What You Should Know
- This position is located 100% on-campus. Schedule is dependent on business needs.
What We Can Offer
- The salary is $63,252.80 annually.
- Onboarding assistance is available within Student Life division guidelines.
Benefits
At the University of Colorado Boulder, we are committed to supporting the holistic health and well-being of our employees. Our comprehensive benefits package includes medical, dental, and retirement plans; generous paid time off; tuition assistance for you and your dependents; and an ECO Pass for local transit. As one of Boulder County’s largest employers, CU Boulder offers an inspiring academic community and access to world-class outdoor recreation. Explore additional perks and programs through the CU Advantage program.
Be Statements
Be authentic. Be dynamic. Be Boulder.
What We Require
- Bachelor’s degree or equivalent combination of education and experience may substitute.
- 3 years of experience in food service management.
What You Will Need
- Extensive knowledge of foods and food services administration in a dynamic venue and large volume production operations.
- Ability to plan for the production and develop, as well as present, quality food products to Dining Services customers.
- Attention to detail and timeliness in relevant communication.
- Ability to interact and optimally connect with the staff, other department personnel, and campus partners.
What We Would Like You to Have
- Bachelor's degree in hotel/restaurant/institutional management, or food and nutrition.
- Knowledge of computer systems as related to food service.
- Full time and student staff leadership and supervisory experience.
Special Instructions
To apply, please submit the following materials:
1. A current resume.2. A cover letter that specifically tells us how your background and experience align with the requirements, qualifications, and responsibilities of the position.
We may request references at a later time.
Please apply by January 5, 2026, for consideration.
Note: Application materials will not be accepted via email. For consideration, please apply through CU Boulder Jobs.
In compliance with the Colorado Job Application Fairness Act, in any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of school attendance or graduation. You will not be penalized for redacting or removing this information.
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 Information
Posting Contact Name: Boulder Campus Human Resources
Posting Contact Email: Recruiting@colorado.edu