Mountain Campus Dining Manager

Colorado State University•Show Low, AZ

5d•$64,000 - $69,000•Onsite

About The Position

The Mountain Campus Dining Manager oversees daily operations of the Mountain Campus dining center, including food production, personnel management, safety, customer service, and catering, in a remote mountain environment two hours from CSU’s Main Campus. The role supervises full-time, part-time, and student employees, ensuring quality, quantity, food safety, and operational continuity. The position also manages procurement, inventory, financial controls, and risk management. This position is part of the satellite campus leadership team, overseeing and collaborating on guest experience and operational logistics. The Mountain Campus (MTC) of Colorado State University, located 53 miles west of Fort Collins at 9,000 feet, is a remote educational and research site adjacent to Rocky Mountain National Park. As part of Housing & Dining Services, the Mountain Campus supports CSU and the broader community through student learning, research programs, and conferences. MTC operates a single dining facility and is open seasonally from May through November. The campus employs 30–35 seasonal staff and serves more than 65,000 meals annually to approximately 6,500 students, faculty, staff, and visitors. Limited Wi‑Fi is available; however, there is no cell service, and pets are not permitted.

Requirements

Possess a bachelor’s degree in a related field relevant to the duties of the position, plus two or more years of progressively responsible supervision and leadership experience in food service.
OR High School Diploma or GED, plus 4 or more years of progressively responsible full-time experience in the foodservice/retail industry.
Must pass ServSafe certification within 6 months of hire.
Pre-employment Criminal Background Check (required for new hires)
Pre-employment Physical
Valid Driver’s License

Nice To Haves

Work experience in a food production operation serving at least 100 customers per meal.
Work experience in a food production operation in a remote location with limited access to external resources.
Experience working or living in a remote setting and ability to embrace small community, mountain living.
Demonstrated experience supervising and leading a staff of at least 10 employees.
Experience utilizing computerized systems for inventory, ordering, and menus (e.g., CBORD, Computrition).
Possess a current ServSafe certification or equivalent.

Responsibilities

Lead all food production and service operations, ensuring adherence to recipes, HACCP compliance, meal quality, and timely service.
Manage and supervise full-time, part-time, temporary, and student staff, including hiring, training, scheduling, performance evaluations, and disciplinary actions.
Oversee budget management, procurement, cost control, and inventory processes with electronic menu-management systems.
Ensure compliance with safety and sanitation standards by maintaining cleaning schedules, verifying critical control points, and coordinating with relevant safety units.
Develop and execute catered events and special event dining, including menu planning and staffing.
Implement customer service standards, resolve guest concerns, and train staff on communication and service expectations.
Complete administrative and operational documentation, including financial records, accident reports, and performance files.
Serves in an on-call rotation of staff responsible for managing crises, including various emergencies, and for responding to student and guest needs 24 hours a day during the season.