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.
Job Summary:
As an Assistant Manager, you will support the daily management of activities and services of all the front-of-house 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.
- Report to the Unit General Manager.
- Participate in developing student and bargained-for staffing schedules to meet service needs in the most cost-effective manner possible.
- Explain and demonstrate work assignments and expectations; conduct ongoing assessment of job performance and provide feedback to ensure food presentation, sanitation, and customer service.
- Help train, employee development and unit meetings; build morale and emphasize teamwork.
- Help oversee food preparation, presentation, portioning and plating of food served in the unit in consultation with culinary staff.
- Perform administrative responsibilities, including payroll, budgeting, billing, and sales, register, product movement, attendance, and equipment maintenance reports.
- Take inventory and orders food, products, cleaning/other supplies and equipment as assigned.
- Operate and maintain food service, card access and point of sale equipment; communicate equipment problems with established protocol.
- Support departmental programs including student engagement and Diversity, Equity and Inclusion.
- Demonstrate and enforce Hazardous Analysis of Critical Control Points (HACCP) principles to help manage the sanitary conditions of food storage, production, serving and other front/back of the house areas.
- Help manage revenue and expenses, analyzing food, labor and administrative costs.
- 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.
- 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.
- One year of supervisory experience.
- A current Driver's License issued within the United States, Canada or an International License that is translated into English and successfully complete the Motor Vehicle Record Check in accordance with the University of Michigan policy.
For a copy of the full job description please visit here.
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.
Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.
Salary may vary depending on qualifications, experience, and education of the selected candidate.
Relocation will not be offered for this role.
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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.
