General Manager, Ram's Horn

Recruiter
Colorado State University
Location
Fort Collins, Colorado, United States
Posted
28 Jan 2018
End of advertisement period
20 Feb 2018
Ref
53530
Contract Type
Permanent
Hours
Full Time

Description of Work Unit

Housing & Dining Services is the largest department on the Colorado State campus with over 400 full-time staff and over 1,000 hourly and student staff members. More than 6,000 students live in campus housing. Located an hour north of the Denver metro area, Fort Collins is a culturally vibrant and progressive community of 137,000 and is often listed as one of the top five places to live in the U.S. The city is sited on the Front Range of the Rocky Mountain foothills with views of 14,000 foot peaks, and offers easy access to numerous outdoor opportunities.

Position Summary

The General Manager is responsible for managing the daily operations of the Rams Horn Dining Center which includes a full-service All-You-Care-to-Eat operation with a variety of interactive venues, as well as an Express location. This position directs and oversees a staff of professional production employees and part-time hourly employees in accomplishing the unit mission by managing day-to-day operations through hiring, training, coaching, evaluating and/or reviewing employees’ performance reports. The General Manager also assists in the development and implementation of department policies and procedures within Dining Services. This position monitors quality and service standards of products received, produced and served across multiple units, while controlling food and labor costs through monitoring daily/weekly and monthly operating reports. This position also promotes safety, sanitation and accident prevention by establishing and enforcing department policies.

Required Job Qualifications

  • Three years’ experience managing a high volume dining operation with revenue exceeding $4 million in annual sales (i.e., hospital, resort, college/university, country club, commissary, large-scale catering, etc.).
  • Five years of progressive leadership and supervision in foodservice.
  • Experience managing food and labor costs, meeting or exceeding fiscal goals.
  • Proven experience overseeing the preparation and service of high quality, safely prepared food.
  • Possess a Bachelor’s Degree from an accredited institution in Business administration, hotel/restaurant management, dietetics or a related field of study.

Preferred Job Qualifications

  • Possess basic computer skills in Microsoft Office with emphasis in Word and Excel.
  • Experience utilizing menu/inventory management software system. (i.e., FoodPro, Computrition, CBORD, etc.).
  • Experience working within a university/college foodservice setting.
  • Experience overseeing high volume display cooking, serve- to-order dining, catering and/or special events.
  • Experience working within a retail operation; either a convenience store, food-service branded concept and/or coffee shop.
  • Demonstrated knowledge of and relevant ability with culturally diverse communities among constituent populations.
  • Show working knowledge of a food safety program (i.e., ServSafe, HACCP, or other comparable food safety program).

Diversity Statement

Reflecting departmental and institutional values, candidates are expected to have the ability to advance the Department’s commitment to diversity and inclusion.

Essential Duties

Job Duty Category Operations Management Duty/Responsibility

  • Directs, manages and plans the day-to-day operations for both the Ram’s Horn Dining Center and the Ram’s Horn Express retail operation in accordance with state, federal and University rules and regulations.
  • Exercises expertise and creative leadership of the management and food production in a marketplace where display cooking is featured.
  • Provide knowledge, direction, and/or consultation to operating units and others as with technical, personnel and operational issues as necessary.
  • Observe and monitor daily operations and follow up with occasional inspections ensuring department goals and objectives are met and that all staff members are knowledgeable to perform their jobs safely and at the highest quality level. Perform quality control checks.
  • Attends and collaborates in all DAC (Dining Advisory Council) meetings to be best informed of the guest experience.
  • Ensures the unit meets the state safety and sanitation guidelines by training, enforcing and inspecting the operations on a daily basis.
  • Oversees the development of production procedures to ensure staff correctly produces and serves food in accordance with established culinary and service techniques associated with a marketplace environment.
  • Promotes customer service by promptly and effectively addressing customer concerns/questions.
  • Prepares operational reports that analyze adverse trends and makes recommendations to improve service, reduce costs, upgrade menus, acquire new equipment, and develop/implement procedures to adequately address issues that affect customer/staff satisfaction.
  • Work closely with staff and student committees listening to all concerns and responding in a timely manner.
  • Remains current with industry trends and participate in the development of new concepts.
  • Oversees the design, product research, costing and implementation of new equipment, food concepts and recipes in the dining center.
  • Works closely with the Registered Dietitian Nutritionist in developing and implementing of quality standards for food for those with food allergies and intolerances.
  • Ensure overall consistency and high quality of food through daily inspection, tasting, and on-going training in regards to culinary methods.

Percentage Of Time 35 Job Duty Category Personnel Management Duty/Responsibility

  • Provides leadership while directing supervisors and staff to follow all food quality guidelines, safe food handling practices and recipe adherence.
  • Directly supervises four Assistant Managers, one Production Chef Manager, and one FS Manager while overseeing the supervision of all production personnel which includes thirty five Production Trainees, Production Cooks, and Lead Production Cooks (Dining Services I, II, III and IV). This includes the hiring, scheduling, and performance management for these positions.
  • Assists all supervisors with the interpretation of University, departmental policies, and unit policies.
  • Provides knowledge, direction and the implementation of sound human resources ensuring cohesive standards.
  • Supervises three student managers and oversees the hiring, scheduling and performance management for all part-time hourly employees in both the Ram’s Horn Dining Center and Express location.
  • Develops and directs staff by hiring, delegating assignments, and scheduling, training, evaluating, disciplining and arbitrating differences.
  • Conducts effective meetings to inform and train/retrain staff to meet the demands of the dining environments.
  • Create labor schedules for all full-time and part-time employees for the Ram’s Horn Dining Center and the Ram’s Horn Express (REX) location.

Percentage Of Time 30 Job Duty Category Fiscal Management Duty/Responsibility

  • Solely responsible for the security of monies and property associated with, and on premise of, Ram’s Horn Dining Center.
  • Create and manage an operational budget for the Ram’s Horn Dining Center and the Express location REX.
  • Execute financial commitments by analyzing, calculating, drafting and auditing an annual budget exceeding $8,000,000.
  • Monitor budgets and make necessary adjustments to assure expenditures are within normal operating limits.
  • Analyze monthly operating statements and make necessary adjustments as necessary.
  • Analyze data from within operations, customer surveys, meal counts, the menu management system Computrition, departmental and unit specific budgets, (POS) Point of Sale systems, and other data pertinent to the operation, in order to react to and facilitate change.
  • Develop & implement new plans and revision of food concepts.

Percentage Of Time 25 Job Duty Category Additional Duties Duty/Responsibility

  • Keep up to date on current trends and information as related to applicable audiences, i.e. college students, foodservice staff, etc.
  • Communicate, interact and work with other areas of HDS and the University in the performance of duties.
  • Represent Dining Services on campus committees/councils.
  • Work closely with staff and student committees.
  • Participate in continuing education activities that enhance professional knowledge and technical skills.
  • Participate in administrative staff and interdepartmental meetings.
  • Understand the sustainability mission of the University and Housing & Dining Services to be able to incorporate these initiatives into new programs and daily operations.
  • Other duties as assigned.

Percentage Of Time 10

Application Details

Special Instructions to Applicants

Applications will be accepted until the position is filled, but for full consideration please apply by 2/11/2018, 11:59 pm (MT) with a cover letter addressing the required and preferred qualifications, resume, and contact information for three professional references. References will not be contacted without prior notification of candidates.

Conditions of Employment

Pre-employment Criminal Background Check (required for new hires)

Search Contact Brittney Sly, brittney.sly@colostate.edu

EEO Statement

Colorado State University is committed to providing an environment that is free from discrimination and harassment based on race, age, creed, color, religion, national origin or ancestry, sex, gender, disability, veteran status, genetic information, sexual orientation, gender identity or expression, or pregnancy and will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. 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.

The Title IX Coordinator is the Executive Director of the Office of Support and Safety Assessment, 123 Student Services Building, Fort Collins, CO 80523 -2026, (970) 491-7407.

The Section 504 and ADA Coordinator is the Associate Vice President for Human Capital, Office of Equal Opportunity, 101 Student Services Building, Fort Collins, CO 80523-0160, (970) 491-5836.

Background Check Policy Statement

Colorado State University (CSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations, CSU conducts background checks. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so.