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.

Department Summary

Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.
You will directly report to the General Manager. You will work on campus at the University of Michigan Ann Arbor campus.

Job Summary

You will manage all aspects of production for one or more residential or retail operations. Ensure on-budget food costs and reduce food waste through accurate forecasting, careful purchasing, inventory controls and food cost monitoring. Manage food preparation, staff schedules and sanitation activities. Manage front-of-house operations and help manage back-of house operations to support daily dining service operations. For the complete job description, please click here.

Benefits at the University of Michigan

In additional to a career filled with purpose and opportunity, The University of Michigan offers a comprehensive benefits package to help stay well, protect yourself and your family and plan for a secure future.

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
   

Production (50%)

• In collaboration with unit chefs, plans and costs menus, maintains inventory levels based on production.
• You will forecast and coordinate production for unit menus, special events and entertainment requests.
• Coordinate the food and beverage ordering process, trains staff assigned to place orders.
• Maintain food production records including inventory, service sheets, pre and post cost reports, and meal counts for evaluating future forecasting and cost per meal.
• You must ensure use of CBORD Food Service Suite (FSS) to manage inventory, purchasing, production, service records, recipes, menus and cost to ensure the most efficient use of labor and goods.
• You will coordinate food preparation for special events. Is current, fluent, and ensure use of CBORD Event master and EMS to manage event operations and billing accuracy.
• You'll train employees in food production standards and processes.

Financial Oversight (20%)

• Monitor budgeted food costs and review budget status with chefs and managers.
• Review financial reports to manage costs within the current budget.
• Monitor inventory levels and manages monthly/weekly inventory.
• Develop procedures and manage inventory control procedures.

Management & Administration (20%)

• Support the daily operations in a dining unit; ensure consistency, quality and appealing presentation of food, and monitor all areas of the dining operation.
• Oversee signage including food item identifiers, menus, nutrition and allergens.
• Consult with students with allergies and other special dietary requirements.
• Meet with Residence Education staff and student groups concerning special events/catering requests.
• Help with cost-effective staffing schedules, oversee student staff, support development, and foster teamwork and accountability.
• Handle employee complaints and grievances.

Sanitation & Safety (10%)

• Enforce proper sanitation standards in compliance with regulations, EHS and HACCP.
• Ensure that all employees are compliant with mandatory health and educational requirements.
• Ensure a safe work environment that includes education on proper safety and ergonomic techniques, and providing supplies to ensure employee safety.
• Is current and fluent in the use of the temperature tracking system to monitor equipment and food temperatures.
• Ensure that ingredient, allergen and trait information is accurate; oversee signage including food item identifiers, menus, nutrition and allergens.

• Associate's degree in food service management, culinary arts or dietetics, or an equivalent combination of education and experience is required.  
• Minimum of 3-5 years supervisory experience in a foodservice operation.
• 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.
• Strong financial acumen: ability to monitor and adjust to meet financial goals of operation.
• 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.
   

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.

Working conditions

• The Operations Manager is classified as a critical employee and is on site during any emergency closure of the University.
• This position is 100% onsite in Ann Arbor, Michigan.

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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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.

The University of Michigan is an equal employment opportunity employer.