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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

Manages and participates in front-of-house and retail operations, and assists with back-of house operations as needed to support daily dining service operations. Supervises and oversees the activities of student and bargained-for staff engaged in serving meals, servicing retail customers and maintaining cleanliness of all areas of the dining facility.

Responsibilities*

Customer Service (30%)

  • Ensures appealing presentation and appetizing appearance of food
  • Is knowledgeable about the menu; ensures that food is properly labeled
  • Ensures consistency and quality; oversees adherence to standards, policies and procedures
  • Anticipates, addresses and resolves customer service issue
  • Solicits and responds to information from customers; responds to comment cards
  • Informs management about customer service issues and follow-up actions
  • Conducts pre-service inspections; continuously monitors stations throughout the meal service period to be sure they are prepared for service, properly equipped, clean and orderly
  • Supervises and participates in catered events in the operating unit or other campus locations
  • Assists in overseeing food preparation, presentation, portioning and plating of food served in the unit in consultation with culinary staff
  • Represents RDS to students, faculty, staff and guests in a positive and professional manner

Supervision (40%)

  • Demonstrates hands-on management, pro-active leadership, and the ability to achieve high quality, food sanitation and customer service standards 
  • Participates in developing and adjusting student and bargained-for staffing schedules to meet service needs in the most cost-effective manner possible
  • Assigns and reassigns employees to meet daily operational needs; assists in stations as needed
  • Clearly explains and demonstrates work assignments and expectations; conducts ongoing assessment of job performance and provides feedback to ensure high quality food presentation, sanitation, and customer service
  • Participates in the hiring process including interviewing applicants and hiring decisions  
  • Participates in the corrective action process; provides coaching, oral and written warnings as needed
  • Assists with training, employee development and unit meetings; works to build morale and emphasize teamwork  
  • Executes dining hall and retail operation opening and closing procedures

Administration (15%)

  • Performs administrative duties, including payroll, budgeting, billing, and sales, register, product movement, attendance and equipment maintenance reports
  • Takes inventory and orders food, products, cleaning/other supplies and equipment as assigned
  • Coordinates requests for special functions
  • Operates and maintains food service, card access and point of sale equipment; communicates equipment problems via established protocol
  • Recommends new and/or revised policies, procedures and standards
  • Utilizes CBORD and other systems
  • Manages signage throughout the facility according to guidelines and standards; regularly reviews all safety signage
  • Supervises, monitors and trains staff on proper cash-handling procedures

Sanitation and Safety (10%)

  • Maintains proper sanitation standards in compliance with regulations, OSEH and HACCP policies and U-M standards  
  • Assists with oversight of kitchen cleaner staff, including scheduling and assigning tasks
  • Maintains inventory of cleaning products and equipment
  • Monitors temperature logs and soap concentration levels for ware washing
  • Determines cleaning schedules

Other Duties (5%)

  • Contributes to unit effort by performing related duties as required
  • Performs other duties as assigned

Required Qualifications*

  • Associates degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field or equivalent combination of education and experience
  • Three to five years of food service experience
  • Supervisory experience
  • ServSafe certified within 60 days from date of hire as a condition of employment.  If the certification is not acquired during the 60-day period, employment will be terminated Certification must be maintained as a condition of employment
  • Able to legally work in the United States
  • Competencies include:
    • Drive for Excellence
    • Innovation
    • Business and Industry Knowledge
    • Strategic Planning and Leadership
    • Operational Management
    • Fiscal Stewardship
    • Customer Satisfaction and Communication
    • HR Management and Development
    • Working with Diverse Constituencies
    • Sustainability

 

Desired Qualifications*

  • Bachelor’s degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field or equivalent combination of education and experience
  • Two to five years of experience in a large-scale commercial food service operation
  • One to two years of experience as a chef and/or culinary arts training

Additional Information

Please Note:  Relocation will not be offered for this position.

This role may have reporting obligations under Title IX and Clery.

Position Criteria:

  • Experience working in a collaborative, team environment with emphasis on customer service
  • High quality standards and knowledge of food service procedures and practices
  • Ability to work effectively with student clientele in high volume, fast-paced environment
  • Excellent verbal and written communication skills; strong interpersonal skills
  • Knowledge of basic computer applications such as word processing, spreadsheet, e-mail and the internet, and the ability to use CBORD Food Service Suite modules or similar menu management systems
  • Ability to coach and motivate others

Competencies include:

  • Drive for Excellence
  • Innovation
  • Business and Industry Knowledge
  • Strategic Planning and Leadership
  • Operational Management
  • Fiscal Stewardship
  • Customer Satisfaction and Communication
  • HR Management and Development
  • Working with Diverse Constituencies
  • Sustainability

Working conditions

  • Able to work a flexible schedule, including evenings and weekends throughout the year

Physical requirements

  • Able to maintain a static position for extended periods of time while preparing food; move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds

 

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U-M EEO/AA Statement

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