Dining Services Director — High-Volume University Operation

University Of Michigan; Ann Arbor (MI); Hybrid; USD 90,000 - 130,000; Full time

Job summary

University of Michigan's Michigan Dining unit seeks a senior dining operations leader to direct back-of-house and front-of-house teams in a large residential dining facility. You will provide operational and strategic direction, oversee staffing and budgeting, and uphold high guest service standards.

Ideal candidates bring 5–7 years of management experience, a strong background in culinary budget management, and ServSafe certification within 60 days of hire.

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 to seven years of management experience.
• Knowledge of culinary budget management.
• Knowledge of basic computer applications (word processing, spreadsheets, email, internet).
• Excellent written and verbal communication skills.
• ServSafe certification within 60 days of hire.
• Able to legally work in the United States.

Responsibilities

• Leads a team of professional, bargained-for, and student staff to provide an exceptional dining experience for students and guests.
• Oversees operations, budgeting, staffing schedules, and performance assessments.
• Ensures sanitation, safety, and HACCP compliance across the unit.
• Participates in recruitment, training, development, and discipline of staff.
• Manages HR processes, vendor relations, and capital improvements as needed.

Skills

Leadership

Budget management

Communication

ServSafe certification

Legal work status (US)

Education

Bachelor's degree in hospitality management or related field

Job description

University of Michigan's Michigan Dining unit seeks a senior dining operations leader to direct back-of-house and front-of-house teams in a large residential dining facility. You will provide operational and strategic direction, oversee staffing and budgeting, and uphold high guest service standards.

Ideal candidates bring 5–7 years of management experience, a strong background in culinary budget management, and ServSafe certification within 60 days of hire.