Landon Dining Services Assistant Manager

Michigan State University; East Lansing (MI); On-site; USD 55,000 - 72,000; Full time

Benefits offered by this job

Health insurance

Dental & Vision coverage

401(k) with matching

Paid time off (PTO)

Tuition reimbursement

Job summary

Michigan State University is seeking an enthusiastic Landon Dining Services Assistant Manager to lead the campus dining team in a residence hall setting. You will supervise student workers, ensure high-quality meals, and uphold ServSafe standards while delivering excellent student and staff service.

The role emphasizes staff development, OPERATIONS oversight, and strong customer relations, with a focus on safety, compliance, and continuous improvement in a busy campus dining operation.

Qualifications

• Four-year college degree or equivalent experience in hospitality management.
• Experience supervising food service staff.
• Knowledge of ServSafe or similar food safety standards.

Responsibilities

• Directs the food service staff in preparation and service of food in a residence hall serving unit.
• Monitors daily food production and presentation to ensure meals meet menus and quality standards.
• Implements training programs for support staff on food safety and station operations.

Skills

Staff leadership

Customer relations

Training & development

Quality control

Health & safety

Education

Bachelor's degree in Hotel/Restaurant Management or related field

Tools

Commercial kitchen equipment

Job description

Working/Functional Title

Landon Dining Services Assistant Manager

Position Summary

You will direct the food service staff in the preparation and service of food in a residence hall serving unit, ensuring high-quality culinary standards, exceptional customer service, and a welcoming environment for students, staff, and guests.

• Staff Leadership & Direction: Directs the food service staff in preparation and service of food in a residence hall serving unit, including student employees, on-call workers, and full-time personnel.
• Production & Quality Control: Monitors daily food production and presentation to ensure that meals are served in conformance with prescribed menus, recipes, and quality standards.
• Staff Development: Implements comprehensive training programs for support staff regarding food safety, station operations, and equipment usage.
• Customer Relations: Receives customer concerns or suggestions and proactively resolves them to maintain high satisfaction levels.
• Safety & Compliance: Enforces strict health, safety, and sanitation standards (ServSafe) across all kitchen production and dining areas.

At MSU, we value growth, collaboration, and a creative kitchen culture. This full-time position offers competitive pay, room for advancement within one of the largest campus dining operations in the country, and a comprehensive benefits package designed to support your life inside and outside the kitchen.

Health & Wellness

• Comprehensive Coverage: Comprehensive health, dental, and vision insurance options.
• Tax-Advantaged Accounts: Flexible spending accounts (FSA) and health savings accounts (HSA) to minimize out-of-pocket medical costs.
• Wellness Support: Life insurance policy coverage and access to an employee assistance program for mental and physical well-being.

Financial & Retirement Security

• Future Planning: Robust retirement plan structure including traditional options and 401(k) matching program.
• Perks & Savings: Generous employee discounts across campus services and programs.

Work-Life Balance

• Time Away: Generous paid time off (PTO) accruals to rest and recharge.
• Family Support: Paid parental leave to support your family's growth and needs.
• Flexibility: Flexible scheduling opportunities depending on operational and seasonal dining needs.

Professional Growth

• Continuing Education: Tuition reimbursement programs to help you pursue further academic credentials.
• Skill Advancement: Dedicated professional development assistance to help you master new culinary and leadership skills.

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.

Minimum Requirements

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel Restaurant and Institutions Management, Business Administration, Dietetics, Food Systems and Economics Management or Nutrition; one to three years of related and progressively more responsible or expansive work experience in customer relations, food service practices, sanitation and safety procedures, familiarity with food preparation equipment, accounting skills and supervisory and managerial experience; or an equivalent combination of education and experience.

Desired Qualifications

Core Hospitality Experience: Proven experience in food handling and high-volume food service production.

Catering & Events: Demonstrated success in banquet coordination, as well as planning, designing, and setting up special events.

Equipment Knowledge: Familiarity with commercial food preparation equipment and safety procedures.

Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Required Application Materials

Cover letter

Resume

Work Hours

Monday through Friday 2:00 p.m. - 10:30 p.m. with variable day off to meet company needs, Saturday and Sunday 2:00 p.m. - 10:30 p.m., alternating weekends off.