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. 
 

Benefits:

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

• Generous time off
• A retirement plan that provides two-for-one matching contributions after one year of employment with immediate vesting
• Many choices for comprehensive health insurance
• Life insurance
• Long-term disability coverage
• Flexible spending accounts for healthcare and dependent care expenses
• Dental and vision insurance

We are an equal opportunity employer.

What you will do:
Leads a team of professional, bargained-for, and student staff in providing an exceptional dining experience for students and other guests in multiple units, serving approximately 15,000-40,000 meals/week. Provides operational and strategic direction to all back-of-house and front-of-house staff. For a full job description, please click here. 

• Supervise and direct approximately 12-20 professional staff, 50-100 bargained-for staff, and 100-400 student staff. Provide operational and strategic guidance to all unit staff to support dining's vision and goals.
• Articulate expectations; conduct unit-level trainings, meetings, and orientation sessions; provide ongoing performance assessment and feedback, holding self and team accountable for expectations and standards as well as department goals and objectives; works with the General Managers and Executive Chefs to implement Dining's program efforts. Build morale and emphasize teamwork and engagement
• Oversee hiring processes, including interviewing applicants and recommending candidates for hire.
• Represent Campus Dining to students, faculty, staff, and guests positively.
• Establish an environment of team and individual accountability.
• Maintains service and culinary concept standards and procedures through training and daily formal and informal inspections; ensures consistency, quality, and appealing presentation of food through random inspections
• 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 as their focus to ensure:
  • A high-quality guest experience
  • Visible training for AFSCME staff that focuses on technique and quality assurance
  • Exhibits desired behaviors in customer service and guest engagement
     

• Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field, or equivalent of 5 years of food service management experience.
• Five to ten years of management experience in a high-volume food service operation.
• ServSafe certified within 60 days from the 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.

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.

Financial/Budgetary Responsibility:

• Develops and oversees a budget of approximately $15 to $30 million.
• Monitors budgeted food and labor costs; regularly reviews budget status with staff; reviews and analyzes financial reports. Directs managers and chefs in the development of appropriate staffing schedules using a zero-based scheduling process
• Manages cash handling and inventory control procedures.
• Forecast and project current year models
• Ensure that kitchen equipment and facilities are in working order. Evaluate and recommend capital improvements, maintenance projects, and equipment purchases. Manage the replacement cycle of equipment for the current and future state.

Working Conditions:

• Work onsite, variable weekday hours, some weekends and holidays required.
• The Assistant Director is classified as a "critical employee" and is expected to be on site during any emergency closure of the University.
• This position will report to the Senior Associate Director of Residential Dining
• Must have a current Driver's License issued within the United States, Canada or an International License that is translated into English and complete the Motor Vehicle Record Check following the University of Michigan policy.

Additional Information

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.

Relocation will not be offered for this role.

#studentlife

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.