How to Apply
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
Department Summary
Michigan Dining comprises twenty-one on-campus cafes and markets, nine residential dining halls, a line of Blue to Go foods and the Michigan Catering unit. Our 300 professional and 2000 student employees are committed to creative, healthy and nutritious foods, international cuisines and sustainability throughout all dining operations.
Job Summary
Manage front-of-house and residential and retail operations, and assist with back-of-house operations to support daily dining service operations. Manage 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. For a complete job description, please click here.
Why Work at Michigan?
Benefits include:
- We have Generous time off
- A retirement plan that provides two-for-one matching contributions with immediate vesting
- Many choices for comprehensive health insurance
- Life Insurance
- Long-term disability
- Flexible spending accounts for healthcare and dependent care expenses
Responsibilities*
Management (40%)
- Demonstrate hands-on management, proactive leadership, and the high quality, food sanitation and customer service standards.
- Participate in developing 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.
- Participate in the hiring process including interviewing applicants and hiring decisions.
- Participate in the corrective action process; provide coaching, oral and written warnings.
- Help with training, employee development and unit meetings; build morale and emphasize teamwork.
- Oversee and participate in catered events in the operating unit or other campus locations.
- Conduct pre-service inspections; monitor stations and dining room throughout the meal service period to be sure they are prepared for service, equipped and clean.
Customer Service (30%)
- Ensure appealing presentation and appetizing appearance of food.
- Is knowledgeable about the menu; ensure that food is properly labeled.
- Ensure consistency and quality; oversee and procedures.
- Anticipate addresses and resolve customer service issues.
- Solicit and respond to information from customers; respond to comment cards.
- Inform management about customer service issues and follow-up actions.
Administration (15%)
- Perform administrative responsibilities, including payroll, budgeting, billing, and sales, register, product movement, attendance, and equipment maintenance reports.
- Operate and maintain food service, card access and point of sale equipment; communicate equipment problems with established protocol.
- Recommend new or revised policies, procedures and standards.
- Use CBORD and other system tools.
- Manage monitors and trains staff on money management policy.
Sanitation and Safety (15%)
- You'll maintain proper sanitation standards in compliance with regulations, EHS and HACCP policies and U-M standards.
- You'll assist with oversight of kitchen cleaner staff, including scheduling and assigning tasks.
- Maintain inventory of cleaning products and equipment.
- Monitor/equipment for Smart Temps system.
Required Qualifications*
- Associates degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field or equivalent experience which is One to five years of food service experience.
- 1+ years of 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.
- Legally be able to work in the United States.
Modes of Work
Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.
Additional Information
This position is onsite and will report to the General Manager.
This role may have reporting obligations under Title IX and Clery.
Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.
Salary may vary depending on qualifications, experience, and education of the selected candidate.
Selected candidates whose start date is 4/1/2025 or after, will not be eligible for the university FY25-26 salary/merit plan unless otherwise notified.
Relocation will not be offered for this position.
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Application Deadline
Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.
U-M EEO Statement
The University of Michigan is an equal employment opportunity employer.