Director of Dining Services
Colorado State University (CSU) invites applications and nominations for the position of Director of Dining Services. Founded in 1870, Colorado State is among the nation’s leading research universities and enrolls approximately 31,000 undergraduate, graduate, and professional students. Located an hour north of the Denver metro area, Fort Collins is a culturally vibrant and progressive community of 150,000. The city is situated on the Front Range of the Rocky Mountains with views of 14,000 foot peaks, and offers easy access to numerous outdoor opportunities. The award-winning dining program provides meal service to residence hall students, campus community members, and guests/visitors to CSU. Dining Services operates six dining centers, two express dining facilities, a bakeshop, a warehouse, catering services, and serves over 2.8 million meals annually. One dining facility is open every day of the year in support of the INTO-CSU program and the growing undergraduate international student population. The Director is responsible for developing and leading a dynamic and innovative dining program, implementing strategic plans, ensuring compliance with safety and sanitation standards, preparing and managing budgets, overseeing the hiring and training of full- and part-time staff, leading efforts for the design of new and remodeled dining facilities, ensuring equipment is up to date in support of high production facilities, shaping new and progressive dining concepts, and monitoring and directing the financial success of Residential Dining Services. The position oversees 133 state classified staff, 12 administrative professional staff, and approximately 600 part-time and student employees, with a total annual budget of approximately $29 million. Direct reports to this position are the Senior Associate Director of Operations, the Assistant Director of Support and Culinary Operations, the Nutrition and RDS Employment Manager, the Business Manager, and the Administrative Office Manager. Housing & Dining Services is a comprehensive auxiliary enterprise and includes the areas of Residence Life, Apartment Life, Residential Dining Services, Conference Services, Pingree Park, RamCard Office, Operations Management, Technology Services, and HDS Administration. The department houses approximately 6,000 residential students in 13 residence halls and 800 apartment units, serves over 17,000 summer conference guests annually, employs 400 full-time and 1,350 part-time and student staff, and has an annual operating and reserve budget of over $69 million. The Director serves on the senior leadership team of HDS and contributes to the overall success of the department. Minimum qualifications include a bachelor’s degree in hospitality, food science or other related field, or a culinary degree; eight years of progressive experience and accountability in leadership/management roles in the food service industry; experience in college or university food service; and experience in a high-volume institutional food service operation. The successful candidate will also display experience in the following areas: demonstrated leadership skills and knowledge of strategic planning for a multi-faceted dining operation; excellent human resource, supervisory, and mentoring/coaching skills with both administrative professional and state classified staff in multi-level reporting relationships; teaching/training in food service and hospitality and identifying professional developmental opportunities for staff to reach their full potential; strong background in fiscal planning, budget preparation and management, revenue forecasting, and financial modeling; understanding, interpreting, and explaining profit and loss reports and recommending corrective actions; experience in facilities and equipment management and long-range planning for the development of new/renovated dining facilities and equipment; effective communication and interpersonal skills, and the ability to create collaborative relationships with a wide variety of stakeholder groups; a commitment to diversity and inclusion and ability to relate well with diverse individuals/staff with widely varying backgrounds, perspectives, education, and skills; developing and implementing food service trends, culinary objectives, and sustainability practices; ability to understand the objectives, goals, and activities of the institution and department, and their implications for programs, policies, and decisions; willingness to support and contribute to the University’s culture of respect and civility; a proven commitment to professional development, advanced training and education; personal or professional commitment to diversity as demonstrated by persistent effort, active planning, allocation of resources and/or accountability for diversity outcomes; and a strong commitment to providing excellent customer service. Review of applications begins February 21, 2014 and will continue until the position is filled. A resume with an accompanying cover letter may be submitted via the SJG website at www.spelmanandjohnson.com under the link Open Positions. Nominations for this position may be emailed to Peter Rosenberg at email@example.com. SJG – The Spelman & Johnson Group Colorado State University - Director of Dining Services Visit the Colorado State website at www.colostate.edu Colorado State University does not discriminate on the basis of race, age, color, religion, national origin or ancestry, sex, gender, disability, veteran status, genetic information, sexual orientation, or gender identity or expression. Colorado State University is an equal opportunity/equal access/affirmative action employer fully committed to achieving a diverse workforce and complies with all Federal and Colorado State laws, regulations, and executive orders regarding non-discrimination and affirmative action. The Office of Equal Opportunity is located in 101 Student Services. Colorado State University is committed to providing a safe and productive learning and living community. To achieve that goal, we conduct background investigations for all final candidates being considered for employment. Background checks may include, but are not limited to, criminal history, national sex offender search and motor vehicle history.