Residential Dining Manager

Who We Are

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 Residential 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. The work location for this position is on-site. This position is Exempt from the Fair Labor Standards Act (FLSA) overtime provisions.

Salary/Pay Range: $50,384 - $67,178. Compensation will be commensurate upon experience and qualifications.

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 Dining Operations and in collaboration with the Director of Dining and Hospitality Services, this position is responsible for implementing the residential dining food service program. Dining and Hospitality Services operating principles are Respect, Trust, and Growth.

The Residential Dining Manager oversees the residential dining operations staff, places orders, completes inventory, ensures quality and safety of food and facilities, and assists with the planning of menus. The Residential Dining Manager adheres to established operating budgets. This position will also work closely with both the dining team as well as campus constituents. The Residential 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 residential dining halls.

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

• 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 Assistant Directors and on campus facilities services and outside contractors, ensure the upkeep and maintenance of the residential dining facilities.

• Ensure 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 First Year Experience, 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 Auxiliary Services Program Director of Team Experience, 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 Supply Chain 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 Director of Sustainability Programming and the UCCS Farm to utilize produce from the greenhouse in residential food production as well as implementation of the back of house composting program.

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

Tentative Search Timeline

• Priority will be given to applications submitted by: May 15th, 2025.
• Potential interview dates: May 26th - May 30th 2025.
• Potential start date: July 1st, 2025.

• Education: Bachelor's degree in hospitality, Culinary Arts, or a related field is required. Year-for-year experience will be considered as a substitute for the degree.

• Experience: Proven track record in managing and implementing strategic operations for a high-volume food service environment.

• Special Qualifications: A valid ServSafe and/or AllerTrain certification is preferred.

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.

In accordance with the Equal Pay for Equal Work Act, UCCS does not discriminate based on sex in our employment or compensation practices.