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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,450.00 - $82,200.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Michigan Dining at the University of Michigan is a prominent dining service provider that operates nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and a dedicated Michigan Catering unit. With a workforce composed of 500 full-time employees and 1,300 student workers, Michigan Dining is committed to delivering creative, healthy, and nutritious foods. The department emphasizes international cuisines and sustainability across all dining operations, continuously striving to enhance the dining experience for their community. As the department grows, it prepares to open a new facility in the fall of 2026, which will expand opportunities and roles within... Show More
Job Requirements
- Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field, or equivalent combination of education and experience
- Minimum of five to seven years of management experience
- Knowledge of culinary budget management
- Knowledge of basic computer applications such as word processing, spreadsheets, e-mail, and the internet, and the ability to use menu management systems
- Ability to communicate effectively in both written and verbal form
- Excellent customer service skills
- ServSafe certified within 60 days from the date of hire as a condition of employment
- Certification must be maintained as a condition of employment
- Able to legally work in the United States
Job Qualifications
- Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field, or equivalent combination of education and experience
- Minimum of five to seven years of management experience
- Knowledge of culinary budget management
- Knowledge of basic computer applications such as word processing, spreadsheets, e-mail, and the internet, and the ability to use menu management systems
- Ability to communicate effectively in both written and verbal form
- excellent customer service skills
- ServSafe certified within 60 days from the date of hire and must maintain certification as a condition of employment
- Able to legally work in the United States
Job Duties
- Supervises approximately 12+ professional staff, 75+ bargained-for staff, and 125+ student staff
- Provides operational and strategic guidance to all unit staff
- Holds self and team accountable for expectations and standards as well as department goals and objectives
- Clearly articulates expectations
- provides ongoing performance assessment and feedback
- Directs managers and chefs in the development of appropriate staffing schedules
- Represents Campus Dining to students, faculty, staff, and guests in a positive and professional manner
- Supports departmental initiatives, including student engagement and inclusive excellence
- Leads staff in continuous improvement of dining experience
- recommends new food concepts, programs, and services
- Oversees that the unit's management team maintains the Patterns of Management, focusing on high-quality guest experience, visible training, and desired customer service behaviors
- Ensures consistency, quality, and appealing presentation of food
- Oversees staff responsible for nutrition signage and consultations with students with special diets
- Anticipates, addresses, and resolves customer service issues
- Collects feedback from students and guests
- meets with Residence Education staff and student groups
- Oversees staff engaged in administrative duties, including HR, management, and financial reporting
- Ensures kitchen equipment and facilities are in working order
- Recommends new or revised policies, procedures, and standards
- Oversees hiring processes, including interviewing applicants and recommending candidates
- Evaluates and recommends capital improvements, maintenance projects, and equipment purchases
- Trains and supports teams to ensure varied service styles and customer service focus
- Enforces proper sanitation standards in compliance with regulations and maintains HACCP records
- Ensures employee compliance with health and educational requirements and uniform standards
- Maintains a safe work environment with appropriate safety and ergonomic education and supplies
- Develops and oversees a budget of at least $17 million
- Monitors budgeted food and labor costs
- regularly reviews budget status with staff
- analyzes financial reports and implements plans as necessary
- Forecasts and projects current year financial models
- Participates in recruitment, selection, training, development, evaluation, and discipline of staff
- Maintains positive relationships with AFSCME leadership and ensures compliance with bargaining agreements
- Performs special projects and other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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