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A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

PLEASE NOTE:  Actual salary commensurate with experience, education and equity factors.

The Director of Residential Dining Operations is responsible for the overall success of the Residential Dining program and maintaining high levels of satisfaction for students, faculty, staff, guests and other campus community stakeholders, as well as strategic planning, financial accountability, conceptual ideation for programs and initiatives, compliance with safety and sanitation regulations, operational efficiency, culinary excellence, sustainability and local food sourcing with partners in procurement, and staff development.   The Director oversees the daily operations of a dining program comprised of 9 residential dining facilities, and leads a department of approximately 60 professional staff, 225 bargained-for staff and over 2,000 students and serves over 4.0 million meals to approximately 11,500 students on meal plans in nine dining halls.

Responsibilities*

Operational Leadership (40%)

  • Serve as a member of Michigan Dining leadership with responsibility for planning and directing the administrative, operational and developmental activities of multiple operations of residential dining.

  • Plan, develop and administer the operational policies and procedures, food production standards and methods, and menu guidelines and development for the residential operations.

  • Advise the Director in planning and implementation of objectives and short and long term programs for Dining Services consistent with comprehensive strategic planning, goals and objectives of the University, Student Life and Dining Services.

  • Provide assistance and support in developing and implementing plans for operational improvements, renovations, and new construction to respond to the needs and expectations of faculty, staff, and students that reside inside and outside of the residence halls.

  • Direct the operations of multiple units through supporting supervisory staff.

  • Administer health and safety standards in compliance with University, State and Federal codes and regulations.

  • Participate in the analysis of current and future needs of Michigan Dining Services. 

Financial Leadership (10%)

  • Prepare the budget projections for Michigan Dining residential operations for review and approval of the Director.
  • Train, coordinate and direct proper cash handling, financial, and accounting practices and procedures.
  • Review and monitor operational budgets for dining services and provide counsel and advice to management staff.
  • Utilize financial data and statistics to aid informed decision making.
  • Provide information to the Director in the preparation of special and periodic reports for University administration.
  • Develop and support initiatives for growth and increased efficiency of the residential dining operations and Michigan Dining 

Planning and Communication (10%)

  • Coordinate with Marketing specialists to develop and assist the team in the development of projects and strategies using best industry practices to enhance current programs for students and clients that increase the perception of value, flexibility, responsiveness, convenience and accessibility of products and services including extended hours of service, improved and expanded menu options, and continuing enhancement of the residential operations.

  • Meet with members of the Residence Hall Association and other student groups, conference clients, and representatives from other departments contracting for services provided by the residential operations to ensure that requirements and expectations are met or exceeded.

  • Confer with and interpret dining services programs and services to students, faculty, staff and the public and university at large.

  • Coordinate and implement marketing efforts for residential dining utilizing the marketing department and other Michigan Dining operations.

  • Assist the Director in evaluating the effectiveness of food services activities, and provide assistance and support in the implementation of organizational changes, policy and procedure revisions and new equipment applications to meet the constantly changing needs of the diverse population served.

  • Attend seminars and conferences as determined in consultation with the Director to meet the needs of the department. 

Human Resource Management (20%)

  • Participate with the Director in the recruitment, selection, training, development, evaluation and discipline of food services management, supervisory and support staff.

  • Train and develop staff on Human Resource policy and procedures, implementation techniques, and strategy. Establish an environment of accountability for performance, commitments and professionalism.

  • Maintain positive working relationships with AFSCME leadership and employees.

Programmatic Leadership (15%) 

  • Assist the Director in planning, directing, and administering programs, policies and procedures in the areas of sustainability, Diversity, Equity and Inclusion excellence, student programming and engagement, academic partnerships, and community engagement.

 

Other (5%)

  • Represent Michigan Dining Services as a member of University, Division, and Department committees with authority to make decisions.

  • Advise the Director on contractual agreements as assigned.

  • Perform other duties as assigned by the Director.

Required Qualifications*

  • B.A. or B.S. in Food Service Management, Culinary Arts, Nutrition, Business, or combination of equivalent experience
  • Up to eight years operational experience in the hospitality industry at the management level.
  • At least six years’ experience in a multi-unit college or university environment with demonstrated progressive growth of managed volume
  • Able to legally work in the United States
  • Competencies include:
    • Drive for Excellence
    • Innovation
    • Business and Industry Knowledge
    • Strategic Planning & Leadership
    • Operational Management
    • Fiscal Stewardship
    • Customer Satisfaction and Communication
    • Human Resource Management & Development
    • Working with Diverse Constituencies
    • Sustainability

Desired Qualifications*

Experience in construction, renovating and rehabilitation of facilities
 
Experience with a collective bargained-for workforce
 
Merchandising/marketing experience

Additional Information

Position Criteria:

  • Demonstrated ability to manage and provide leadership for a diverse workforce
  • Demonstrated oral and written English communication skills, including presentation skills. Bilingual helpful.
  • Positive and professional public relations skills, excellent interpersonal skills
  • Able to analyze and interpret financial and other data
  • General business acumen
  • Able to work under pressure and meet established goals and objectives
  • Able to anticipate and solve problems
  • Professional appearance, attire and demeanor
  • Computer literacy required.   Able to learn computer software and utilize effectively, and work at the computer for extended periods of time.
  • Highly organized with good time management skills
  • A hospitality orientation
  • Ability to maintain consistent and regular attendance
  • Personal and professional integrity

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.