Executive Director of Auxiliary Services
Under the general supervision of the Associate Vice Chancellor for Student Success and Auxiliary Service (AVCSSAS) and working in conjunction with the Executive Directors and Directors of the other campus auxiliary operations this position is responsible for the oversight of Dining and Hospitality Services, Retail Services (Bookstore, Copy Center, and Vending) and the UCCS Farm. The position also functions as the Director of Dining and Hospitality Services.
In accordance with applicable laws, and State and University policies/procedures, the Executive Director of Auxiliary Services oversees the dining management staff; planning of menus; purchasing, storage and serving of food; maintenance of proper standards of sanitation, food handling, and safety; short and long range planning for equipment and facility needs; hiring, training and evaluation of all dining service employees; and customer service standards in all areas. The Director develops and administers operating budgets and provides required financial reports; maintains positive working relations with employees, customers and university staff; and works closely with academic areas on joint endeavors and the provision of opportunities for class related experiences. The Executive Director must be committed to student employment and professional development opportunities for both students and staff. The Dining and Hospitality Services department generates approximately $7.0M annually. Current self-op food operations under the Dining and Hospitality Services unit include - Caf 65 retail operation in the University Center, four retail coffee shops, two residential dining facilities, a convenience store, campus catering, campus concessions, and food operations in the Ent Center for the Arts.
The Executive Director of Auxiliary Services also provides general supervision to the Director of Retail Services ensuring that appropriate revenue streams and profit margins are established, that appropriate expense levels are maintained, and that proper customer service is provided to Retail Services patrons. The Bookstore generates approximately $5M annually and the Copy Center generates approximately $250K annually.
In addition, the Executive Director of Auxiliary Services provides oversight to the UCCS Farm ensuring that the program is managed properly, adequate supplies of produce are produced for the Dining and Hospitality Services department, that appropriate sustainability practices are maintained, and the educational services are provided for the UCCS campus in relation to sustainable farming. The UCCS Farm generates approximately three thousand pounds of produce annually.
Position is expected to maintain positive collegial and collaborative relationships with all campus constituents including UCCS Event and Conference Services, UCCS Residential Life and Housing, Office of Sustainability, the Auxiliary Team Directors, Auxiliary Finance, Auxiliary Marketing, Auxiliary Facilities, campus-wide event planners, the Office of Alumni Relations, and the Offices of the Vice Chancellors and the Chancellor.
Administrative and Management Functions
- In collaboration with direct reports and other campus stakeholders, establish missions, vision, goals, and objectives for the units under their supervision.
- Establish, administer, and assure compliance with departmental policies and procedures.
- Work with direct reports to assure proper administration of other technology solutions within Dining and Hospitality Services, and Retail Services.
- Oversee equipment and facility needs and develop short and long-term capital planning for Dining and Hospitality Services, and Retail Services units and provide reserve plans to the AVCSSAS for approval.
- Supervise selection of university staff and classified staff in Dining and Hospitality Services, and Retail Services units and recommend hires to the AVCSSAS and the Vice Chancellor for Student Success.
- Ensure proper administration of UCCS and University of Colorado Human Resources policies.
- Develop and administer operating budgets, monitor costs and revenues, and implement industry standard financial reporting systems for all units reporting to position.
- Ensure financial responsibility and efficiencies in operations are an on-going priority. To this end, establish procurement efficiencies between Dining and Hospitality Services, Retail Services, and the UCCS Farm.
- Develop collaborative relationships with other entities in Student Success as well as Academic Affairs, Administration and Finance, and University Advancement to further the success of individual and joint goals.
- Develop, define, and implement dining programs and/or operations which appeal to a broad base of customers.
- Ensure proper administration and use of Menu Management System, Point of Sale software and any other computerized management systems of Dining and Hospitality Services, and Retail Services.
- Supervise the recruitment, selection, training, discipline, evaluation and professional development of Dining staff. Ensure a properly functioning student employment program in all areas of responsibility, utilizing student managers and work study student employees.
- Supervise the food purchasing, production, distribution and service in all Dining and Hospitality Services areas.
- Manage the UCCS alcohol/liquor licenses and UCCS Alcohol Policy.
- Develop annual promotions and marketing plans for all units in collaboration with direct reports (including a strong social media presence), and oversee implementation in partnership with Director of Auxiliary Marketing.
- Ensure a safe and sanitary workplace based on local, state and federal guidelines.
- Incorporate best practices in sustainability where appropriate in coordination with the Office of Sustainability and Auxiliary Facilities. Be an active participant in contributing to a sustainable campus and sustainable food service department.
- Be an active participant in professional organizations related to food service, stay abreast of industry trends, and ensure Dining and Hospitality Services stays on the leading edge of change in the industry.
- Develop, define, and implement dining programs and/or operations which appeal to a broad base of customers.
- Demonstrated supervisory, leadership, and human resource management experience to effectively administer and manage within a diverse and complex organization including recruitment, hiring, evaluation, compensation, time management, training, and safety programs.
- Demonstrated commitment to food and other sustainability programs.
- Experience in managing board plan food service, retail operations, and catering operations with aggregate gross revenues in excess of $4M annually.
- Experience with student and full-time employee and labor relations issues including interpretation of applicable laws, regulations and policies.
- Servsafe certification.
- Related food service operations management experience in a high volume, high quality, diverse multi-unit operation including but not limited to; financial and labor management, menu development, and technology information systems (POS, On-Line Scheduling, Food Pro Menu and Inventory Management System, Card Systems, on-line procurement, equipment procurement, maintenance and repair, policy and procedure development, food production, handling and storage, quality control, health and safety, marketing and merchandising).
- Demonstrated commitment to and experience with diverse populations.
Assessment and Customer Satisfaction
- Serve on the Food Service Advisory Committee composed of faculty, staff and students to solicit feedback regarding products, menus, operations, and policies.
- Survey and analyze student attitudes and opinions regarding Auxiliary Services.
- Survey and analyze faculty/staff and catering clientele regarding Auxiliary Services.
- Implement and encourage the use of a suggestion system designed to be responsive to student and faculty/staff needs.
- Implement special events and programs to meet customer needs, desires, and preferences.
- Be available and visible to individual diners/customers in an on-going capacity.
- Work cooperatively with internal customers and departments to provide assistance in achieving goals and objectives of the division.
- Develop a special events calendar for dining that supports the multi-department mission of client engagement.
University Wide Considerations
- Support and enhance the University's commitment to a supportive and inclusive campus environment
- Provide opportunities for student learning experiences related to academic studies, including but not limited to: food service, dietetics, sustainability, business administration, and marketing
- Provide an open and welcoming customer service philosophy with employees, alumni, university staff, and community members
- Serve on University-wide committees and task forces as requested
- Perform other related duties as assigned.
- Ability to read and understand profit and loss statements including an understanding of inventory asset management.
- Ability to model positive hospitality and customer service practices.
- Ability to understand retail operations and practices.
- Enthusiasm for campus dining and retail including the ability to diversify product and merchandise offerings in an ever-changing industry.
- Ability to identify problems and apply appropriate solutions.
- Multi-tasking ability.
- Demonstrated leadership ability to manage, supervise and motivate student and university staff.
- Exemplary organizational abilities.
- Outstanding oral and written communication skills.
For the purposes of FLSA, this position has been determined to be exempt from (not eligible for) overtime under FLSA.
Salary Range: $112,000 to $125,000
The University of Colorado, Colorado Springs offers a full benefits package. Information on university benefits programs, including eligibility, is located at http://www.cu.edu/employee-services.
The University of Colorado is committed to providing a safe and productive learning, living and working community. To assist in achieving this goal, we conduct background investigations for all prospective applicants being considered for employment. Background investigations include a criminal history record check, and when appropriate, a financial and/or motor vehicle history check.
- Master's degree in appropriate field to include business, retail management, food service management, organizational management, dietetics, or hospitality.
- A minimum of seven years of progressive management experience in a complex food service operation.
- Ten years of progressive management experience in a complex food service operation.
- Experience in overseeing retail operations such as Bookstore and Copy Center operations.
- A Ph.D. or Ed.D. degree in a related field.
Special Instructions to Applicants:• Applications submitted by February 7, 2018 will receive full consideration. • Applications submitted through email or surface mail will not be considered. Please apply at www.cu.edu/cu-careers. • Upon request, please be prepared to provide five professional references (at least two previous/current supervisors), including their email contact information. • Official Transcripts will be required upon hire.
Application Materials Required:Cover Letter, Resume/CV, List of References
Application Materials Instructions:If you have technical difficulties with your application, please contact the CU Careers help desk at 303-860-4200 #5 or [email protected] Job related inquiries should be directed to the posting contact.
Job Category: Executive
Primary Location: Colorado Springs
Department: C0001 -- Colorado Springs Campus - 40092 - VC-Administration & Finance
Posting Date: Jan 16, 2018
Closing Date: Ongoing
Posting Contact Name: Stephanie Hanenberg
Posting Contact Email: [email protected]
Position Number: 00420119