Position Details

Position Information

Posting date
08/31/2026

Closing date

Open Until Filled
Yes

Position Number
0033001

Position Title
Manager, Collis Dining

Hiring Range Minimum
$72,100

Hiring Range Maximum
$90,200

Union Type
Not a Union Position

SEIU Level
Not an SEIU Position

FLSA Status
Exempt

Employment Category
Regular Full Time

Scheduled Months per Year
12

Scheduled Hours per Week
40

Schedule

Location of Position

Hanover, NH

Remote Work Eligibility?
Onsite only

Is this a term position?
No

If yes, length of term in months.

Is this a grant funded position?
No

Position Purpose

Under the direction of the Sr Manager, Large Cafés, manages the operations of the Collis Café and the Collis Market convenience store. Is responsible for all activities associated with food and beverage offerings, purchasing, production, personnel management, inventory management, marketing, budgeting, and payroll management.

Description

Required Qualifications - Education and Yrs Exp
Bachelors plus 3-5 years' experience or equivalent combination of education and experience

Required Qualifications - Skills, Knowledge and Abilities

• Bachelor's degree in business or hospitality management, or the equivalent education and experience.
• Minimum four years of relevant supervisory experience in food service management; or the equivalent.
• Ability to qualify for ServSafe Certification required.
• Must hold a valid driver's license and be qualified under the terms of the Dartmouth College Driver Safety and Motor Vehicle Policy.

Preferred Qualifications

• Demonstrated ability to work in a fast paced food operation and to make decisions under pressure.
• Excellent interpersonal and communication skills to deal effectively with customers and supervise employees.
• Strong organizational skills and ability to shift attention to changing details and maintain accuracy and timing of food preparation and work scheduling.
• Skill in all areas of food management: nutrition, preparation, service, procurement, and storage.
• A solid working knowledge of food production and recipe development preferred.
• Knowledge of sanitation regulations and policies and the ability to obtain a sanitation certification.
• Knowledge of cash operations and vegetarian cuisine.
• Knowledge of computer operations and familiarity with remote data terminals.
• Must promote a positive work environment and be committed to achieving excellence in a team setting.
• Commitment to diversity and to serving the needs of a diverse community.

Department Contact for Recruitment Inquiries
Ann Crookenden, CS HR

Department Contact Phone Number
646-3323

Department Contact for Cover Letter and Title
Director of Dining, Jon Plodzik

Department Contact's Phone Number

Is driving a vehicle (e.g. Dartmouth vehicle or off road vehicle, rental car, personal car) an essential function of this job?
Yes

Special Instructions to Applicants

Dartmouth College has a Tobacco-Free Policy. Smoking and the use of tobacco-based products (including smokeless tobacco) are prohibited in all facilities, grounds, vehicles or other areas owned, operated or occupied by Dartmouth College with no exceptions. For details, please see our policy. https://policies.dartmouth.edu/policy/tobacco-free-policy

Additional Instructions

Quick Link
https://searchjobs.dartmouth.edu/postings/87075

Key Accountabilities

Description

Management

• Overseen by the Sr Manager Large Cafés, manages the Café and Market in a manner that will promote patronage, deliver appropriate customer service, and meet the fiscal guidelines provided. Maintains operating costs within the appropriate range as outlined. Evaluates customer/workflow; identifies problem areas and directs solutions. Responds to student comments and complaints. Promotes an environment conducive to student dining and social interaction.
• Acts as a partner in the Collis Administration team and responds to their and student programming needs, while being aware of financial targets. Acts as the liaison between the Director of Dining Services and the Dean for Student Life regarding goals of the facility, objectives, policies and planned activities. Meets with student groups (a) to be apprised of and to integrate facility operations with planned student events/activities and (b) maintain awareness of student reactions to service. Recommends facility role and scope of operations; develops operating policies and procedures.
• Assists in the development of, oversees and manages a $3.2 million operating budget. Collaborates with the Dining Director, Sr Manager and Finance Business Partner in developing projected sales figures, expense projections and year-end results. Anticipates factors such as hours of operation, cost increases, impact of projected activities, labor and food costs, etc. Maintains operating costs at projected budgeted levels; justifies changes to prior year budget. Manages approved budget execution; identifies areas where costs exceed projections and takes corrective action whenever possible. Establishes goals and follows-up to ensure their achievement; acts to keep labor, maintenance, and procurement costs at lowest levels possible. Approves all requests for procurement of equipment, food, and supplies. Oversees venue payroll.
• Oversees and directs offerings at the Collis Market convenience store to include product mix, product rotation, offerings, pricing, marketing and promotions. Actively engages with students to ensure product offerings match student demand and expectations. Focuses on product lines and segments not found in other on-campus or close-proximity stores. Sets operating hours, student schedule and stocking procedures as well as product presentation for sale. Monitors financial performance and takes appropriate actions to ensure fiscal targets are met.
• Responsible for hiring, scheduling, evaluation, coaching, discipline, and termination of employees. Working with shift supervisors, executes/supervises execution of personnel management responsibilities for a unionized student workforce and non-union non-student workforce of approximately 40 (approximately 26 FTE) shift supervisors, cooks, food service associates, dishwashers, and temporary staff. Assess staff roles, productivity and recommends potential improvements through reallocation of existing resources to the Director and Sr Manager.
• Determines requirements, orders and approves receipt of supplies from vendors for $1.8 million in annual purchases. Updates order forms as necessary; maintains purchase records as required. Oversees inventory of supplies and food; maintains adequate par level of stock.
• Responsible for the successful results of an independent, outside vendor, quarterly audit on overall venue quality and services provides to include as aspects of the Collis operation from food storage, service, marketing, guest interaction, staff presentation, food labeling and sanitation. Complies with, oversees, and directs staff to meet State food storage and handling guidelines.

Percentage Of Time
60

Description

Menu Development

• With the Sr Manager Large Cafés, oversees menu development for Collis Café; assists in the creation of offerings, execution of new items, and evaluates daily menu offerings with the focus on speed of service, trends, variety and healthfulness. Establishes parameters and criteria within which cooks develop daily menus. Meets weekly with cooks to evaluate proposed menus for ingredients, saleability, adequacy and appeal; directs changes as appropriate. Reacts to student menu requests; analyzes feasibility; coordinates with cooks and vendors; develops responsive menus when possible. Stays abreast of culinary trends; through membership in professional associations, review of publications, and attendance at industry conferences evaluates and, as appropriate, oversees implementation of new menu concepts.
• Maintains quantity and quality control over food and beverage service. Ensures all menu items are prepared according to recipe and in accordance with sanitation regulations. Observes preparation; samples prepared items; directs corrective action as required. Insures items are sold in designated portions and in accordance with prescribed standards of service, including health and sanitation regulations.

Percentage Of Time
10

Description

Catering

• Oversees administration of Café catering services. Markets catering to administrators, faculty, alumni/ae and student clientele. Works closely with potential clients to evaluate and plan catered events. Collaborates with Catering Support Services Supervisor for events needing to come from the larger facility so as to ensure event is not lost to an outside vendor. Develops menus and directs cooks in preparation for events. Trains Café staff in catering responsibilities and maintains accounts receivable.

Percentage Of Time
5

Description

Pricing

• Participates as a member of the Dining Services management in setting prices for both the Café and Market. Evaluates and updates all costs involved and collaborates with the Director of Retail to establish pricing structures that will cover procurement costs, costs of preparation and service, facility atmosphere, etc. and still allow for appropriate financial performance. Ensures prices recommended for items common to other Dining facilities are consistent with prices of those facilities.

Percentage Of Time
10

Description

Other Areas

• Works with fellow Dining managers to support larger College or Dining initiatives to include labor challenges, event support and interim oversight of properties.
• Research, advocates for, and implements new equipment and technology enhancements to improve productivity and the guest experience. Determines the need for and recommends the purchase of new/replacement equipment. Works closely with Purchasing Manager to establish and communicate specifications. Evaluates vendor bids for best equipment at best price; makes final selection from submitted bids. Directs maintenance of equipment consistent with service, warrantee, and preventative maintenance requirements.
• Assists staff in the execution of meal service and guest service as required during peak times.

Percentage Of Time
5

Description

Culture and Employee Belonging

We are actively striving to make Campus Services a desired place to work in the Upper Valley, a place where people feel welcomed, where they can be their authentic selves, be heard, and feel accepted. We want this culture to be felt by those who receive our services. The way we treat one another should be the same way we treat our customers.

• Demonstrates a commitment to inclusion, and cultural awareness through actions, interactions, and communications with others.
• Participates in division wide CEB initiatives and training, including promotion of the 7 Principles (Empathy, Fairness, Dependability, Inclusivity, Consideration, Vulnerability and Respect)
• Collaborates, when appropriate, on other CEB-related initiatives within the division and College

Percentage Of Time
10

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Demonstrates professionalism and collegiality through actions, interactions, and communications with others appropriate to an environment that is welcoming to all.

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Performs other duties as assigned