Description

Dining and Hospitality Services

The University of Colorado Colorado Springs (UCCS) is a premier educational institution that prides itself on academic excellence, research, and community engagement and is actively seeking a Retail Dining Manager to join our team! UCCS offers a diverse and inclusive learning environment that fosters innovation, growth, and the holistic development of its students. At the base of the Rocky Mountains, Colorado Springs is captivated by its stunning landscapes, making it a paradise for nature lovers. This city is more than its scenery--a mosaic of history, arts, and a vibrant tech scene. We invite you to join a community that cherishes outdoor adventure as much as forward-thinking growth, an exceptional setting for both career and lifestyle.

Salary Range: $50,384 - $67,178. Compensation will be commensurate upon experience and qualifications. This position is Exempt from the Fair Labor Standards Act (FLSA) overtime provisions.

Work Location: On-site.

Benefits at a Glance

At UCCS, our employees are our most valued asset. We're proud to offer:

• Generous Time Off: Enjoy 22 vacation days, 10 sick days, paid parental leave, 13 recognized holidays, and provisions for bereavement, jury duty, and FAMLI Leave.
• Robust Health Coverage: Our comprehensive medical plans cover preventative care at no cost, including a yearly mental health visit. Plus, benefit from affordable dental, vision plans, and competitive prescription drug prices.
• Financial & Retirement Benefits: Take advantage of our health savings, flexible spending accounts, and life and disability insurance. Plan for your future with our retirement options.
• Further Your Education: Avail nine waived credits per academic year for courses at any CU campus. We invest in your educational and professional growth.
• Wellness & More: From wellness programs aimed at achieving your best self to various additional benefits through CU Advantage, we prioritize well-being and holistic development.
• Want to know your total compensation? Use our calculator to get the complete picture!

Summary

Under the supervision of the Associate Director of Operations and in collaboration with the Director of Dining and Hospitality Services, this position is responsible for implementing the retail dining food service program. This position oversees Cafe 65, Clyde's Gastropub, Alpine Express, Hybl Cafe, and the Big Cat Coffee shops.

The Retail Dining Manager oversees the retail dining operations staff, places orders, completes inventory, ensures quality and safety of food and facilities, and assists with the planning of menus. The Retail Dining Manager adheres to established operating budgets. This position will also work closely with both the dining team as well as campus constituents. The Retail Dining Manager must be committed to student employment and professional development opportunities for students.

Essential Functions

The duties and responsibilities of the position include, but are not limited to:

• Responsible for ensuring a high quality, safe, and clean dining experience within the retail dining locations.

• Ensures the proper completion of food waste logs, temperature logs, production logs, and transfer logs.

• Maintain the dining mobile ordering program for the retail locations.

• Ensures all front of house and student staff are trained and engaged in service excellence and safety standards through the development of comprehensive and consistent training programs.

• In coordination with the Associate Director of Dining Operations and on campus facilities services and outside contractors ensures the upkeep and maintenance of the retail dining facilities.

• Ensures all food signage and descriptions are accurate.

• Assist in directing timely production of all meals and menu items.

• Approves all staff and student employee timesheets and vacation and sick leave requests.

• High emphasis on food presentation, quality, diverse cuisines, menu design & implementation with fresh ideas utilizing market trends.

• Develop and implement diverse programming and events including intentional menus regarding student learning and engagement in cooperation with Student and Family Connections, Residence Life and Housing, Orientation and Enrollment, and Student Life in conjunction with DHS leadership.

• Ensure the completion of pre-service meetings and is involved with culinary staff meetings.

• In cooperation with the department Human Resources Liaison, ensure accountability and timely implementation of employee feedback when necessary.

• Develop and implement sustainability efforts to include sustainable food purchasing, compost, recycling, and the reduction of waste in conjunction with the Sustainability Office and DHS Leadership.

• Assist with special dietary needs of students in cooperation with the Executive Chef, Wellness Center Nutritionist or Office of Disability Services.

• Make recommendations to the Purchasing Manager for long- and short-term facility and equipment needs, utilizing customer and industry trends and staff input.

• Implements changes in response to feedback and assessments.

• Coordinate with the Farm Manager to utilize produce from the greenhouse in food production.

• Represent the department on university or community committees as needed.

Tentative Search Timeline

• Priority will be given to applications submitted by: August 9th, 2024.
• Potential interview dates: August 12th - August 16th, 2024.
• Potential start date: September 1st, 2024.

Qualifications

Applicants must meet minimum qualifications at the time of hire.

• Bachelor's degree in hospitality, Culinary Arts, or a related field PLUS 4 or more years of progressive management experience in a culinary operation.
• In lieu of a bachelor's degree, an associate degree in hospitality, Culinary Arts, or a related field PLUS 6 or more years of progressive management experience in a culinary operation.

Preferred Qualifications

• Experience working in a higher education environment.
• 8 or more years of food service management experience.
• Experience with CBORD food management software.

Physical Requirements

While performing the duties of this job, the employee is frequently required to move. Employees are required to stoop, kneel, crouch, and have fine motor skills including reaching, handling, and fingering. Must have good depth perception, color vision and field of vision. Tasting and smelling within normal range. The employee must occasionally lift and/or move up to 50 pounds, frequently lift and/or move up to 20 lbs and constantly lift and/or move up to 10 lbs. In this position employees will have exposure to extreme cold and extreme heat.

Note: This job description is intended to outline the general responsibilities, qualifications, and physical requirements of this role at UCCS. It is not an exhaustive list of all duties, responsibilities, and qualifications required. The university reserves the right to modify, add, or remove duties and responsibilities as needed to meet the university's needs.

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