Assistant Manager

Kappaalphapsi1911; Ann Arbor (MI); Hybrid; USD 42,000 - 54,000; Full time

Job summary

The University of Michigan is seeking an Assistant Manager to support daily dining service operations across front-of-house and back-of-house activities.

You will manage student and bargained-for staff, ensure food presentation, sanitation, and customer service, and help oversee inventory, payroll, and budgeting with culinary teams. This temporary role offers hybrid work options and opportunities to develop leadership in a large campus dining operation.

Qualifications

• Associate's degree in Business, Food Service Management, or Culinary Arts from an accredited institution or a combination of some higher education or equivalent experience.
• 1+ years of supervisory experience

Responsibilities

• 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.

Skills

Supervisory experience

Customer service

Staff management

Food service operations

Education

Associate's degree in Business, Food Service Management, or Culinary Arts

Tools

POS systems

Payroll software

Job description

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.

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.

Responsibilities

• 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.

Required Qualifications

• Associate's degree in Business, Food Service Management, or Culinary Arts from an accredited institution or a combination of some higher education or equivalent experience.
• 1+ years of supervisory experience

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 job posting is for a University of Michigan Temporary position. Temporary employment may be full or part time, but in either case is limited in duration. 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.

Student Life 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 any time after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.