Roanoke College has hired Ben Marks as its new director of Auxiliary Services, a position that oversees the College’s Dining Services, Campus Store and Mail Services. Marks will begin his new role on Sept. 12.
Marks, who served most recently as an associate director of Dining Services at Virginia Tech, brings 21 years of food service experience to the table, including more than 17 years of hospitality management, 11 of which were in higher education management and administrative positions.
Marks said he is excited to play a part in making the Roanoke College experience an exceptional one for every student on campus.
“Nurturing dialogue, building and learning from diverse communities, and producing responsible citizens are critical for a productive and vibrant society,” Marks said. “In the college and university setting, these should be reflected not just in the classroom, but in the support and auxiliary services of an institution.”
Marks earned an associate’s degree with emphasis on culinary arts from Ozarks Technical Community College, a B.S. in hotel and restaurant administration from Southwest Missouri State University, and an M.A. in adult and post-secondary education from the University of Wyoming. He has also earned a number of professional certifications and awards throughout his career.
“Nurturing dialogue, building and learning from diverse communities, and producing responsible citizens are critical for a productive and vibrant society. In the college and university setting, these should be reflected not just in the classroom, but in the support and auxiliary services of an institution.”
~ Ben Marks
Prior to his role at Virginia Tech, Marks served as general manager of Durrell Dining Center at Colorado State University in Fort Collins, Colorado, then as vice president of development and director of food and beverage for Blue Sky Restaurants in Laramie, Wyoming. He has also held several positions in Dining Services at University of Wyoming in Laramie.
At Virginia Tech, Marks’ portfolio included retail dining centers featuring university and national brands. His other areas of responsibility included catering, central warehousing, the bakeshop and commissary food production. In addition, he oversaw a six-acre organic farm and provided oversight of the school’s quality-assurance and culinary excellence initiatives.
At Roanoke College, Marks will oversee the day-to-day operations at Sutton Commons, The Cavern, Freshens and RC Catering, as well as Mail Services and the Campus Store. In addition, he will seek opportunities to develop revenue and enhance customer service at those venues.
“I’m extremely pleased to welcome Ben as our new director of Auxiliary Services,” said David Mowen, vice president for business affairs. “He embodies a rare combination of entrepreneurial spirit, commitment to creating a distinctive student experience, and focus on employee development and well-being that will serve him well as he takes the helm of the College’s signature auxiliary units.”