Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

1804
Summer 2022
General Manager
University of Michigan - Michigan Dining
Michigan Dining
Full Time
Manager
$60,000 - $69,999

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 experience that directly relate to this position. In your cover letter, please indicate how you discovered this opportunity.

To Apply, Click HERE.

 

Summary

 

At Michigan Dining, we have twenty-one on-campus cafes and markets, nine residential dining halls, a line of Blue to Go foods and the Michigan Catering unit. We have 300 professional and 2,000 student employees committed to creative, healthy and nutritious foods, international cuisines and sustainability throughout all our dining operations.

You will oversee the daily operation of a Residential Dining Hall and a Retail store. You will report to the Associate Director - Residential Dining. Responsibilities include leading a team of professional, bargained-for and student staff in providing an exceptional dining experience for students and other guests in a residential dining facility serving approximately 8,000-10,000 meals/week. Provide operational and strategic direction to all back-of-house and front-of-house staff.

Click here to view full job description.

 

Why Work at Michigan?

 

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. Learn more here. Benefits include:

  • 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 coverage
  • Flexible spending accounts for healthcare and dependent care expenses
  • Maternity and Parental Leave

 

Responsibilities*

 

  • Manage approximately 3-8 professional staff, 10-30 bargained-for staff, and 50-150 student staff.
  • Hold self and team accountable for expectations and standards and department goals.
  • Articulate expectations; provide ongoing performance assessment and feedback.
  • Direct managers and chefs in the development of staffing schedules.
  • Support departmental plans including student engagement and Diversity, Equity and Inclusion.
  • Lead staff in continuous improvement of dining experience; recommend new food concepts and services.
  • Development and over sight of unit specific version of the culinary program to make sure process, procedures and standards are maintained and that all staff are trained.
  • Collect feedback from students and guests; meet with Residence Education staff and student groups.
  • Encourage unit-level training and meetings; build morale and emphasize teamwork and engagement.
  • Recommend capital improvements, maintenance projects and equipment purchases.
  • Ensure a safe work environment that includes education on proper safety and ergonomic techniques, and provide supplies to ensure employee safety and that all employees are compliant with mandatory health and educational requirements.
  • Develop and oversee a budget of approximately $3 to $7 million.
  • Monitor budgeted food and labor costs; review budget status with staff; reviews and analyzes financial reports and creates appropriate plan in response to changes and ensure staff knows their roles and expectations.
  • Participate with the Directors in the recruitment, selection, training, evaluation and discipline of food service management, supervisory and support staff.

 

Required Qualifications*

 

  • Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field or equivalent combination of education and experience.
  • Minimum of five years of management experience.
  • Knowledge of culinary budget management.
  • 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.

 

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 position.

#studentlife

 

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/AA Statement

 

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


U-M COVID-19 Vaccination Policy

COVID-19 vaccinations, including boosters when eligible, are required for all University of Michigan students, faculty and staff across all campuses, including Michigan Medicine.  This includes those working remotely.   More information on this new policy is available on the Campus Blueprint website or the UM-Dearborn and UM-Flint websites.

NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.